I’ll admit it: I used to look down on the lowly meatloaf, that classic dinner dish served for decades by housewives across the nation. That is, until I met this Paleo Crockpot Sweet Potato Meatloaf. This ain’t your grandma’s meatloaf!Read More
Perfect for a cold winter day as well as for casual entertaining, this Paleo Crockpot Chili is about as easy as it gets.
In fact, it’s become my go to recipe for hosting dinner guests. If you’ve eaten at my home in the last year or so, it’s likely you dined on this Paleo Crockpot Chili. Since our guests continue to rave about the recipe, I thought my Yankee Homestead readers might enjoy it, too.Read More
Go ahead and put this Paleo Crockpot Thai Beef Stew on your regular rotation for fall and winter. Simple to prepare, tasty to eat, and oh so nourishing, this dish is perfect on a chilly or rainy day. Read More
This Easy Seasoning Salt with Essential Oils is fantastic on a slow cooked roast, and would work well for other meats too. Read More
Tortilla soup can be found on just about every restaurant menu back in the Lonestar State, which is where I learned to love it. It’s one of our very favorite soups, and below is our favorite version.Read More
This ketchup is one of the ingredients in Last Minute Meatballs, a new favorite around the Yankee Homestead.
We actually went without ketchup for many months, using guacamole, hummus and mustards when we needed a condiment for dipping or spreading. When I came across this recipe, I just had to try it!
I have sort of a love/hate relationship with Sally Fallon.
Have you heard of her? She’s like the Martha Stewart of “Real Food World”. When you need tips or a recipe, she’s the one you turn to. But you simultaneously resent her high standards and image of perfection.
I do own Nourishing Traditions, and find myself using it more and more. And I do recommend it. Especially for those who possess the ability to read true and good ideas without feeling a need to apply Every.Single.Ideal.Standard to your own life. Ahem.
When I first read Nourishing Traditions, I was already in that state of completely overwhelmed. I was on a trajectory toward overhauling my entire diet and kitchen habits. The wealth of Real Food research, data, studies and more in this book was simply staggering. But it made sense to me and it went right along with everything else on my radar. I was ready.
Then I got to the recipes.
- First, I have to track down clean, organic foods. These foods are not commonly available at grocery stores.
- Then I have to pay for these specialized foods. (Yikes!)
- Next, I have to spend hours preparing my special, expensive, raw ingredients.
- Now I’m ready to actually combine the laboriously prepared ingredients and cook (or bake) them to Real Food perfection.
- Which, I might add, often tastes nothing like How It Used To Taste.
- Sometimes my efforts produce cuisine which can only be categorized as Epic Fails. But we eat it anyway, because it was so expensive, both in terms of time and money.
- Sometimes my family actually likes the results of my culinary efforts. Those are the moments that keep me going!
But alas, I digress. The entire point of this post is to explain how I make my own chicken broth…
The reason I mention Sally Fallon is because she really does have a good recipe for homemade chicken broth. It’s one of the first recipes I tried from her book.Read More
Whole Chicken in the Crockpot is one of my go-to recipes for simple, real food meals. With only the chicken plus four additional ingredients, I could probably make it in my sleep!
Measurements are listed for reference, but I’m way past the point of bothering with them for this recipe.
Just spread chopped onions on the bottom of the crockpot and add the chicken. Pour red wine and balsamic vinegar, in that order, over the chicken. Sprinkle generously with seasoning. I use this awesome Homemade Herbamare, a simple blend of herbs and unrefined sea salt. Put the lid on the crockpot, set the knob to low, and get ready for a delicious dinner.
Note: fresh herbs can be substituted for the Homemade Herbamare. Sprigs of fresh rosemary are my favorite! Simply arrange them beneath, around, and inside the chicken.
Be sure to save all the bones and skins for making Homemade Chicken Broth! In fact, I often cook two chickens at once, in two separate crockpots. This saves me time by providing plenty of meat for later use, and plenty of bones and skins for making broth.
7 Best Ways to Use up Leftover Chicken
- Chicken Noodle Soup
- Chicken Tortilla Soup
- White Chicken Chili
- On top of a salad
- Thai Pizza
- BBQ Chicken Pizza
- Coconut Chicken Salad
- Quinoa Chicken Veggie Stir Fry
While the chicken cooks, whip up a few simple veggie sides…
- Roasted Veggies
- Mashed Cauliflower Faux-tatoes
- Sauteed Green Beans with Bacon
- Green Beans Almondine with OJ
- Sauteed Red Peppers
- Sauteed Spinach with Bacon
- 1 whole chicken (pastured is best)
- ½ onion, chopped (frozen chopped onions are a time saver)
- ¼ cup red wine
- ¼ cup balsamic vinegar
- Homemade Herbamare, to taste (or fresh herbs)
- Place onions in the bottom of the crockpot.
- Place chicken on top, breast-side down.
- Pour red wine over chicken.
- Pour balsamic vinegar over chicken.
- Sprinkle Homemade Herbamare liberally inside and all over chicken, including on the underside.
- Cook on all day (6-8 hours) on low.
- Remove chicken and debone, if desired. See below.
- Serve the meat with the strained cooking liquid, then use the leftovers for an endless array of possibilities!
- Be sure to save the bones and skin, etc. to make Homemade Chicken Broth!
--Don your favorite apron, or prepare to ruin your shirt. (Or am I the only one who requires this step?)
--After turning off the crockpot and removing the lid, it's helpful to wait for at least 30 minutes or more. (The chicken will be smokin' HOT!)
--Lay an old towel on a flat surface and place a large cutting board on top. Make sure your towel is larger than the cutting board, to catch the greasy juices.
--Carefully remove chicken and place on cutting board. Again, it's best to wait at least 30 minutes, to allow the chicken to cool a bit. Pry it apart a bit, to help it cool faster.
--Get your bowls ready: one for the meat, one for bones and scraps.
--Use your fingers to remove all meat.
--Save the bones and all scraps (skin, innards, onions, etc) for making Homemade Chicken Broth. I usually strain the cooking liquid to serve with the chicken, placing the bones and scraps back into the crockpot right away and covering with water to start a batch of Homemade Chicken Broth.
Tips for Deboning:
- Don your favorite apron, or prepare to ruin your shirt. 🙂 (Or am I the only one who requires this step?)
- After turning off the crockpot and removing the lid, it’s helpful to wait for at least 30 minutes or more. (The chicken will be smokin’ HOT!)
- Lay an old towel on a flat surface and place a large cutting board on top. Make sure your towel is larger than the cutting board, to catch the greasy juices.
- Carefully remove chicken and place on cutting board. Again, it’s best to wait at least 30 minutes, to allow the chicken to cool a bit. Pry it apart a bit, to help it cool faster.
- Get your bowls ready: one for the meat, one for bones and scraps.
- Use your fingers to remove all meat.
- Save the bones and all scraps (skin, innards, onions, etc) for making Homemade Chicken Broth. I usually strain the cooking liquid and serve it with the chicken, placing the bones and scraps back into the crockpot right away and covering with water to start a batch of Homemade Chicken Broth.