Coconut Milk Baked Chicken

6 tbs canned coconut milk
2 tbs fresh lime juice
2 tbs brown sugar
3/4 tsp ground ginger
3/4 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1 tsp pepper
3-4 pound whole bone-in chicken (skin on), cut up

Preheat oven to 425.
Whisk together all ingredients, except chicken. Toss chicken in mixture until coated. Arrange in oven proof skillet or dutch oven. Bake uncovered 30 minutes or until chicken is done.

The recipe is from the website www.shewearsmanyhats.com.

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Roasted Chicken

1 pastured whole chicken (about 3lbs)
coconut oil and butter
herbs
1 apple (optional)
1 onion (optional)

Preheat oven to 400
Wash chicken and pat dry. Stuff with any (or all) of the following: apples, parsley, onions, fennel, leeks, thyme. Rub chicken with oil (I use a mixture of coconut oil & melted butter), sea salt, and pepper. Roast uncovered in an iron skillet or other baking dish for about 1 hour. (cooking times vary)

If you pan is large enough, surround the chicken with chopped vegetables for a one pan meal!

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Bone Broth (beef or chicken)

4 lbs beef bones or chicken backs and feet
water (filtered)
1 tbs Himalayan salt
1 tbs apple cider vinegar
onions, mushrooms, parsley, thyme optional

Place bones in a pressure cooker. Cover the bones with filtered water and add the salt and vinegar. Lock the lid in place and cook for 1 hour. Strain out the bones and particles.

If you do not have a pressure cooker, you can cook the mixture on low for 24 hours in a slow cooking crock pot.

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