Category

Juicy Chicken

Category

Our friend Marc is a quintessential foodie and an avid home cook and baker. He likes to be very precise in his cooking and baking, and will spend considerable time perfecting a recipe. He doesn’t follow any specific diet and eats anything he likes, which is no longer the case for me. Some of Marc’s recipes I can enjoy as is, like his super easy roasted chicken recipe, while others I am inspired to modify, like his pecan cookies.

This recipe was given to Marc by his late friend Carl. Carl got the idea from one of his chef friends and refined it. Marc roasts his chicken without salt. We like ours with salt and sometimes add smoked paprika. It is very good just with salt.

These days, I’m all about quick and easy cooking. Or quick and easy alternatives to cooking myself, like buying a roasted chicken from the supermarket when I’m short on time. Well, Marc kept telling us about his homemade roasted chicken, and how easy it is to make, and then he invited us over to taste it. We were sold!

Easy Roasted Chicken Recipe

Plus, this way you can buy a pastured chicken, which is a healthier option, and make it yourself, instead of eating chickens that are fed corn, soy, wheat, etc. (aka “vegetarian-fed”). Even cage-free, organic chickens you buy at natural food stores are typically fed a vegetarian diet, which really means a grain-based diet. Chickens are actually omnivores like us and will eat bugs and small animals if left to their own devices!

But back to that easy roasted chicken recipe. I’ve tried fancier (more complicated) versions of roasting a chicken at home, which involved spreading butter and freshly-chopped herbs under the chicken’s skin. Don’t get me wrong, the chicken tasted great, but who has the time? Nowadays, I leave these sorts of recipes for the holidays or leisurely weekends, which don’t happen very often.

We’ve modified Marc’s chicken recipe to make it more to our liking. It’s a 2-ingredient recipe that tastes absolutely delicious — think meat falling off the bone and yummy broth filled with collagen protein. How about that! It’s also National Chicken Month, so I’m paying a tribute to that. Enjoy!

Easy Roasted Chicken Pieces

Ingredients

1 (4-5 pounds) chicken, (preferably pastured)
Salt to taste (I use Himalayan pink salt for its mineral content)

Directions

  1. Preheat the oven to 500° F.
  2. Remove chicken’s neck and organs packet, if there is one.
  3. Rinse the chicken in cold water and pat dry.
  4. Cover the chicken with salt on all sides.
  5. Place the chicken, breast up, in an enameled cast iron pot / Dutch oven. Ensure the lid is closed tightly.
  6. Bake for 45 minutes (adjust cooking time slightly if the bird is less than 4 or more than 5 pounds).
  7. Remove the pot from the oven and let stand for 90 minutes without removing the lid.
  8. Remove the chicken from the pot and cut into pieces on a cutting board.

This easy roasted chicken recipe turns out juicy and tender. It’s extremely easy to make; the longest part is the cooking time. Next, I’ll have to try this in an Instant Pot® in my never-ending quest to develop quick and easy recipes!

TIP:
Feel free to store the chicken in the refrigerator inside the enameled cast iron pot / Dutch oven. That’s the beauty of these pots — you can store your food in them!

VARIATION:
Play with other seasonings and spices as you like. Marc actually only uses freshly-ground black pepper instead of salt. Feel free to use Italian seasoning, herbs de Provence, smoked paprika, curry seasoning, etc.

Looking for more juicy chicken recipes? Check these out.

My husband and I love chicken wings, but most restaurants fry their wings in industrial “vegetable” oils, which are highly unstable and inflammatory, so we finally perfected our own, homemade, crispy chicken wings recipe.

Lulu’s BBQ, where we live in Louisville, Colorado, smokes their chicken wings, and although they’re delicious, they are marinated in a BBQ sauce and must be full of sugar. I still prefer Lulu’s smoked wings to fried wings, so it’s a treat when I find myself wanting someone else to cook for me.

Chicken wings are great to eat while watching a football game. Joel loves football, so we were at a game our community was hosting, but they were serving breaded chicken wings (apparently, the grocery story ran out of the un-breaded ones). What?! I was so disappointed because I was craving wings, but I didn’t want the fried, the breaded, nor the sugary ones.

I bought a bag of frozen wings, saw how easy it was to make them, and voila — our crispy chicken wings recipe was born. Then Joel perfected it when he came up with a well-seasoned butter sauce to toss the wings in. It helps that he worked at a Wings ‘N Things restaurant in high school. 🙂 Now we often make these at home.

When you are busy business owners and healthy foodies, you come up with quick and easy recipes that are healthy, delicious, and satisfying, and then you share them with the world!

Plus, with the Super Bowl 2018 coming up this weekend, for all of you football fans out there, and the rest of us who love to watch Super Bowl commercials while eating healthy football party food, this recipe is a must!

The beauty of this homemade crispy chicken wings recipe is that you don’t have to thaw the chicken wings, which makes this a breeze. They might taste better thawed, but I’ve been too busy lately to try 😉

Ingredients

2 lbs. bag of frozen chicken wings
3 tablespoons butter, melted (I use grass-fed butter)
1 tablespoon Italian seasoning
2 teaspoons garlic powder
1/4 teaspoon white pepper
Salt to taste (I use Himalayan pink salt)

Directions

  1. Turn on the oven broiler.
  2. Arrange frozen chicken wings on a broiler pan. Ensure there’s plenty of space between wings, so they get really crispy.
  3. Once the broiler is heated, place the broiler pan with chicken wings about 6 inches from the heat source.
  4. Broil for 25-30 minutes, turning chicken wings over every 5 minutes, until they are as crispy as you like them. We like them really crispy!
  5. Meanwhile, mix melted butter, Italian seasoning, garlic powder, white pepper, and salt in a large bowl.
  6. Toss cooked chicken wings in the butter sauce. Serve while warm.

TIP:
We’ve also tried adding powdered mustard in addition to the above seasonings. Or, if you like them spicy, use a dash of cayenne pepper instead of Italian seasoning.

Enjoy!

Love chicken as much as we do? Check out our Crispiest Baked Chicken recipe.

This is the best homemade chicken broth / soup recipe from my grandma, which I adjusted slightly after living in St. Maarten. Chicken soups I had in the Caribbean were by far the most delicious and hearty. This recipe is the low-carb, gluten-free version.

My grandma’s and Caribbean-style special tricks make this a staple in our house. Whenever it’s cold outside, or I’m feeling sick, or I want something heart-warming, I make this recipe. I’ve also made it and brought it over to friends and family to help them get better 🙂

Homemade Chicken Broth Recipe

This homemade chicken broth recipe is super easy to make. If you need broth for any other recipes, strain when done and voila! The beauty of making the broth this way is you can serve it over whatever veggies you want, or not. Pour over spinach or baby greens and canned artichoke hearts to add wilted greens and veggies to your soup. Top with avocado, if you’d like, and/or fresh herbs such as cilantro or flat-leaf Italian parsley.

If I only have baby carrots and red onions on hand, that works, too, as you can see in my photo. Enjoy and let me know how you like it!

Chicken Broth Ingredients

Ingredients

4 whole skin-on chicken legs (or an equivalent amount of chicken drumsticks and/or thighs)
1 large carrot, peeled and cut into 2-3 pieces
2 celery stalks, cut into 2-3 pieces each
1 yellow onion, peeled and ends trimmed
6 fresh thyme sprigs (or more to taste)
Sea salt to taste (I use Himalayan pink salt)
Freshly ground pepper to taste

Directions

  1. Place all ingredients into a large soup pot. Don’t cut the onion; leave it whole, peeled, and uncut.
  2. Pour enough filtered water into the pot to cover all ingredients.
  3. Bring everything to a boil, then reduce heat to a low simmer.
  4. Simmer for 40 minutes.
  5. Adjust seasonings, if needed.

This homemade chicken broth recipe is featured on Connie Bennett’s blog. Connie, the Cravings NinjaTM and 1 New Thing a DayTM Founder, is the bestselling author of Sugar Shock and Beyond Sugar Shock.

I also developed my homemade bone broth recipe from grass-fed beef marrow bones that is based on my grandma’s chicken broth recipe. Check it out!

I love chicken! I like it roasted, fried, baked, steamed, simmered in a homemade soup — you name it. Because I grew up in Russia, I always preferred the juicy dark meat (chicken legs and chicken thighs). I also love crispy chicken skin.

The key to achieving a super crispy chicken without frying it is the cooking fat that you use. I think that the pork fat is the best cooking fat for baking your chicken.

This crispiest baked chicken recipe is so good that you’ll never miss the deep-fried stuff. It’s super easy to make, too.

Crispy Baked Chicken Legs Recipe

Ingredients

8 whole chicken legs
1/4 cup pork fat (I like EPIC pastured pork fat)
1 tablespoon garlic powder, or to taste
Salt and freshly-ground pepper to taste

Directions

  1. Pe-heat oven to 415° F.
  2. Generously slather chicken legs with pork fat.
  3. Sprinkle chicken legs with salt, pepper, and garlic powder.
  4. Arrange on a broiler pan to allow for some of the fat to drip when cooking. Ensure there’s plenty of space between chicken legs, so they get really crispy.
  5. Bake for 40-45 minutes or until the skin is really crispy.

TIP:
Fry some garlic in grass-fed butter and pour over the chicken legs once they were done baking, as featured in my photo above.

Enjoy!