Video: Spatchcock Chicken

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I wanted to share a fun twist on a whole roasted chicken, but realize that “spatchcock” is not a term everyone is familiar with. This term really just means removing the spine. Now, if you’ve never done this before it can be hard to figure out how to do – thus I made this video with the intention of making this recipe more approachable for you! This is also a really great way to do a whole chicken on the barbecue and makes for a lot of  “oooohs” and “ahhhhs” if you’re serving dinner guests.  

Spatchcock Chicken
 
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Serves: 4
Ingredients
  • 1 whole chicken, about 3 pounds
  • 1 tsp sea salt
  • ⅔ cup marinade of choice
  • 1 Tbl melted ghee or avocado oil
  • Optional Additions:
  • 1 yellow onion, sliced
  • 1 Lemon, sliced into rounds
Instructions
  1. Preheat oven to 400 degrees F
  2. Remove the spine from the chicken (or don't).
  3. Place chicken on a baking pan that is large enough that you can lay the chicken flat with the legs splayed out on the sides.
  4. If using the onion and lemon, layer them on the pan under the chicken.
  5. Sprinkle salt over the entire chicken, top and bottom.
  6. Drizzle ⅓ cup of the marinade over the chicken, reserving the rest for later.
  7. Rub the marinade over the entire chicken, top and bottom.
  8. Allow to rest at room temperature for 15 minutes (or up to 2 hours in fridge).
  9. Drizzle ghee/oil over top of chicken.
  10. Place chicken in oven.
  11. Roast chicken for 30 minutes.
  12. Rotate pan and add 1-2 Tbl additional marinade over top of chicken, & baste the chicken with the juices that have collected in the pan. *I like to reserve a small amount of marinade to rub over chicken just before it comes out of oven.* Continue to roast chicken for about 20 minutes, or until a thermometer inserted into thickest part of chicken registers 165 degrees F.
  13. *Please note, all ovens are different, so your cooking time may vary a little.
  14. Remove chicken from oven, allow to rest 10 minutes before serving.

Video: Bone Broth Recipe

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Bone broth can be intimidating if you’ve never made it. However, it’s pretty simple to make and after you’ve done it once it’ll be an easy staple to keep in your home. I’ve posted a recipe and a video  as an attempt to help clarify the process!

As far as buying bones goes: either talk to the butcher at Whole Foods (or another local healthy grocery store) about their grass-fed beef bone options, or ask about their pastured chickens. I bet you could ask them to cut the whole chicken into parts for you, and you can just treat them the same as bones- cover with water and simmer! Some stores have pastured chickens cut into parts, but other stores only sell them whole. 

If you have a local farm you buy meat from, talk to them about their options for making bone broth- they should have bones available. You can also buy chicken “parts” that are great for stock such as the necks. I buy bags of chicken necks from my local pasture-raised farm and it makes great stock! This is a nice way to be sustainable too because you’re helping the farm utilize all the different parts of the animal. 

5.0 from 2 reviews
Bone Broth
 
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Serves: 4-6 Qts
Ingredients
  • 3-5 lbs pasture-raised beef or chicken bones
  • 1 tsp sea salt
  • 1-2 gallons water: enough to cover the bones by 1-2 inches
  • Optional Additions: you may choose any of these to add to the broth, but they are not necessary
  • 1 tsp raw apple cider vinegar
  • 1-2 ribs celery, roughly chopped
  • 1-2 medium carrots, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 2 sprigs fresh rosemary, thyme or parsley
  • 4 cloves garlic, peeled
Instructions
  1. Place the bones into either a crockpot or a large pot. I use a 6-quart crockpot, which holds 5 lbs of bones easily.
  2. Sprinkle in salt, and add any additional ingredients you want to use.
  3. Cover ingredients with water.
  4. For crockpot users: set on low and cook for at least 10 hours, or up to 24 hours.
  5. For stovetop users: set heat to low, once water begins to slightly simmer, turn heat down to as low as it will go for at least 6-8 hours.
  6. Allow broth to cool, then strain. Discard bones and other ingredients.
  7. Carefully pour broth into storage containers- I use glass ball jars because you can freeze them. I suggest freezing broth in 2 cup quantities, because a little goes a long way.

 

Please note: once the broth cools, it will start to become gelatinous. This is good- it’s from the natural gelatin in the bones. It supports gut health, bone and joint health, as well as your hair skin and nails.

There will also be a layer of natural fat that settles on the top. You can leave it, or skim it off if you prefer.

Use small amounts of bone broth to incorporate into your cooking. It’s great for soups, sauces, sautés and more. I like to add it to veggies that I am sautéing in a pan, I find this to be a really quick way to use bone broth. You can also add it to a ragu/bolognese dish that you are making on the stovetop- again, a really easy way to use it.

Please reach out with questions! I’m here to help. 

Video: Breaking Down a Chicken

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Over the years, both through my work as a personal chef and as a cooking instructor, I have regularly met people who are interested in eating healthy but never know how to start. Or, they say to me, “You make that look so easy.” Well, it usually is pretty easy once you learn some of the simple techniques that make all the difference.

In this video I’ll show you how you can easily break down a chicken for faster cooking times. No need to be intimidated by hacking through a bone with a huge knife. We will do it with just a pair of kitchen shears and a little muscle. And, in the process, we will cut 15-20 minutes off cooking time.

Enjoy!