I’m not strictly Paleo, but I do feel so much better when avoiding grains. For that reason, I’ve been determined to find nutrient-dense, grain-free substitutes for all of the grain-filled convenience foods my family used to rely on. These onion nut dehydrator crackers are one of my biggest grain-free wins! Read More
Looking for awesome Paleo travel foods?
Following a nutrient dense, grain-free diet is pretty simple once you get the hang of it. At home, that is. It can be a-whole-nother story when you’re traveling or even running errands for the day. 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
Trying to cut back on grains? You’ll love this Paleo Plantain Fried Rice!
As you may have noticed, plantains are one of my favorite new tricks for serving up nutrient-dense, grain-free foods.Read More
Oh my word, these are the best paleo tortillas! I’ve been on the hunt for a great paleo tortilla recipe and this, my friends, is it.
The Grain-Free Taco Dilemma
We eat this Seasoned Taco Meat frequently. It’s easy, tasty, and I can hide a bajillion veggies in there. Shhh, don’t tell my boys!
Before these awesome paleo plantain tortillas came along, we Read More
I have been waiting for months to check out this book from our local library. At one point, the waiting list for Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes included 18 people. 18!
Marinated Steak Bites are a new favorite amongst the menfolk here at the Yankee Homestead. Older Brother refers to it as “that steak cooked in lard.” Mr. Native Texan calls it “perfect.”
And to think, just a few years ago I was still refusing to eat red meat, let alone buy it or cook it for my family. I’ve come a long way!
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.
This recipe comes from Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats by Sally Fallon & Mary Enig. I highly recommend this book! It’s got lots of great recipes, as well as tons of info on coconut products (oil, milk, cream, shredded, etc) and how they contribute to a healthy diet, weight management and more.