Perfect Chicken Cooking Method for Salads!

Perfect Chicken Cooking Method for Salads!

1lb chicken breast or thigh*, boneless and skinless
1 T olive oil or ghee
salt & pepper

Pound chicken to even thickness and lightly salt and pepper the meat. In a medium sized pot or saute pan, heat pan to medium, adding oil once hot so that it lightly covers the bottom of the pan.

Place chicken into oil and cook for 1 minute on each side, just to give a quick bit of color to the meat. Turn the heat to low, cover, and let cook for 10 minutes. Do not open the lid! After 10 minutes, turn the heat off and let sit for 10 minutes more. Don’t open the lid now either!

Chicken should be cooked thoroughly at the end of cooking & sitting. Remove meat from the pan, slice and enjoy, making sure there is no pink and it has all cooked through!

*You can also cut the chicken into bite size pieces ahead of time!

Mid-Spring Chicken Soup

Mid-Spring Chicken Soup

2 quarts Chicken stock
1 pound chicken
3 heads baby bok choy
20-30 sugar snap peas, cut to bite size pieces
5-6 stalks of green onions, cut to fine slivers
10 shiitake mushrooms, chopped fine
1 small piece maitake mushrooms, chopped fine.
1/2 bunch cilantro, minced
1 big piece kombu
sea salt & pepper to taste

Bring stock to a boil. Add chicken, cut up fresh veggies, and kombu to pot. Let cook on medium until veggies are tender and chicken cooked through, about an hour. Add salt and pepper to taste and garnish with fresh cilantro. Enjoy!

Maple Mustard Chicken

Maple Mustard Chicken

1lb chicken thighs
1/2 cup mustard*
1/4 cup maple syrup, grade B
Rosemary, fresh
salt and pepper to taste

Preheat oven to 400F. In a small bowl, mix together mustard and maple syrup. Place chicken thighs into a baking dish and then pour maple mustard mixture all over the chicken to fully coat on all sides. Sprinkle salt and pepper atop meat. Cook the chicken for 40 minutes or until cooked through, basting halfway through with the sauce. Serve with fresh rosemary sprinkled atop the chicken and sauce!

*Dijon, yellow, or deli are all ok to use, it just varies the taste slightly!

Lemon Broiler Chicken

Lemon Broiler Chicken

1 Whole Pastured Chicken, cut up
1/4 cup flat leaf parsley

LEMON SAUCE
2 cups fresh lemon juice
1 cup extra virgin olive oil
1 Tbsp red wine vinegar
1/2 Tbsp fresh garlic, minced
1/2 tsp oregano
salt and pepper to taste

Place all lemon sauce ingredients in a large bowl, whisk until well blended, cover and refrigerate. Whisk vigorously just before use. Preheat Broiler for at least 15 minutes. Broil chicken parts in pan with raised sides, and turn once. Cook about 30 minutes or until golden brown and juices run clear. Remove chicken from broiler, coat well with lemon sauce and return to broiler for 3 minutes. Turn and cook an additional 1 minute. Plate chicken, pouring sauce into a heavy bottomed pan. Add parsley to sauce and bring to boil for 1 minute. Pour sauce over chicken. Serve with local & seasonable mashed root veggies to soak up the sauce!

Goji Berry & Shiitake Soup

Goji Berry & Shiitake Soup

8-10 chicken drumsticks
10 shitake mushrooms
1 large onion, bite size
1/2 lbs carrots, bite size
1/2 cup tamari or coconut aminos
chicken bone broth, to cover (1-2 quarts)
salt and pepper, to taste
1/4 cup goji berries
gf noodles (optional)

Add chicken, mushrooms, onions, carrots, and tamari to slow cooker and cover with chicken broth. Cook on low for 6-8 hours. Add goji berries to soup a few minutes before serving to rehydrate. Mix with noodles, if desired, and serve hot!

Garlic Honey Drumsticks

Garlic Honey Drumsticks

1 lb chicken drumsticks
3/4 cup olive oil
1/2 head garlic
1 T honey
salt and pepper to taste

Preheat oven to 375F. Blend all ingredients (except chicken) with an immersion blender and marinate* chicken so well covered. Cook about 1 hour until chicken is cooked through.

*For extra flavor, prep in the morning and marinate in dressing all day!

Chicken Pate

Chicken Liver Pate

3/4 c finely chopped onion
1 large garlic clove, minced
1/4 c unsalted butter
1 lb chicken livers, trimmed
1/4 c Cognac or other brandy
1/4 tsp freshly grated nutmeg
a pinch ground allspice
salt & pepper to taste

In a large skillet cook garlic and butter over medium heat, stirring until softened. Pat livers dry and add salt and pepper to taste. Add livers to onions and cook until barely pink inside (~10 minutes). Add brandy and simmer 2 minutes. Using food processor (or immersion blender), add spices and puree mixture. Chill pate covered for at least 6 hours before serving at room temperature.

Chicken Bone Broth

Chicken Bone Broth

1 chicken carcass
2-3 chicken heads, 4-5 feet OR 3-4 chicken backs (or mix of all!)
1 T apple cider vinegar or lemon juice

Combine all ingredients in a crockpot and fill with water. Let cook on low for up to 24 hours, or until bones fall apart easily. Strain out the bones and enjoy the broth warm or let cool to use in other meals. Super delicious with a squeeze of lemon, dash of coconut milk, or some fresh ginger too!

Keeps in the fridge for several days or freeze in quart size containers indefinitely.

Avgolemono Soup

Avgolomeno Soup

1lb boneless skinless chicken breasts
6 c. chicken bone broth
1 onion, diced
2 carrots, peeled
2 stalks celery, diced
1/2 tsp. salt
1/2 c. sprouted brown rice
2 eggs
1/4 c. freshly squeezed lemon juice
2 Tbsp. finely chopped parsley
salt and pepper to taste

Bring chicken broth, onion, carrot, celery and 1/2 tsp salt to a simmer. Add chicken breasts, cover and poach (gently simmer over low heat) for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes. Whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add warmed egg mixture into it. Sprinkle with parsley, season with salt and pepper and serve hot.