Isn’t this photo just gorgeous? I want to sit and stare at it for awhile, with a hot cup of my favorite tea. It is also a distraction. A distraction from the fact that I do not have any food photos for this post, because I have forgotten to take said photos every time we make a new recipe. Or even after we repeat said recipe. Every time. But look, you get a lovely winter photo instead.
The Norseman and I are not participating in the January Whole 30. We’re being rebellious and doing it next month. Just kidding – we are doing it next month, but because we had a major trip earlier this month, and did not feel like trying to do Whole 30 right along with it. It is bad to visit relatives you haven’t seen all the time when you are in the Kill All the Things part of the Whole 30. In the meanwhile, we are having fun trying out and making up recipes for when the real Whole 30 kicks off for us. And some have been so incredible, we felt that we must share them with you. Enjoy!
- One chicken
- 1/2 – 1 onion (optional)
- Favorite seasoning (I used Creole seasoning, this brand. The silicone dioxide is supposed to be safe for your health and the Whole 30.)
- For chicken to pick off and use in meals throughout the week:
- Slice ends off onion, slice in half, and cut each half into slices. Throw in bottom of crockpot.
- Add chicken – it can be frozen and will be juicer if it is – and sprinkle very liberally with seasoning of choice. Check cavities for giblets/neck/etc. Remove and save giblets for gravy or pate. Save neck & tail for broth, if you are planning to make it. Flip breast side down and repeat. Leave breast-side down and cover.
- Turn on low and leave for at least 8 hours.
- You can start it anytime of day – but if you head to bed, or cooked it overnight and are running late for work or otherwise don’t have time to pick it off the bones – lower heat to warm and leave it for as long as you like.
- Once you are ready, remove the chicken to a platter or cookie sheet. You can use two wooden utensils or two regular forks stuck into each cavity to pick it up. Use forks or fingers to pull all the meat off the bones, and place into a large container.
- If making stock, return bones to the crockpot. Add in all the bits and pieces from your freezer broth bag, or rough chop two stalks of celery and three carrots and add. Fill with filtered or well water until nearly full. You can add sprigs of fresh thyme, rosemary, or sage leaves if you have them. Dry herbs, 1 tbsp, work too. Turn the crockpot back into low, and leave for at least 12 hours. Voila! You have made chicken stock. Strain (through a fine mesh strainer lined with cheesecloth) into jars. Immediately put the lids on and refrigerate.
- If making a roast chicken for a meal: after following steps 1 and 2, chop up several washed carrots and add them in. You can also add potatoes, turnips, parsnips, rutabagas, and/or sweet potatoes, filling up the space around the chicken. Generously season them, too. Leave on low for at least 6 – 8 hours. Chicken is done when falling off the bones or internal temperature is 165 degrees Fahrenheit. You can make stock after taking out the chicken and veggies by following step 6 above.
- 2 potatoes
- 1/4 cup coconut milk
- ghee or clarified butter to taste
Chop potatoes and boil until soft when you stick a fork in them. Drain off water and put potatoes in a bowl. Add in milk and butter. Mash together with a fork and eat. *This is great if you are nursing and sick of eating sweet potatoes on the Whole 30.
The Norseman’s Sweet Potato Hash
Brew yourself a cup of hot black peach or apricot tea before you start. But don’t drink it all yet.
- 2 sweet potatoes, peeled
- 1 onion
- 3 tbsp ghee or clarified butter
- 2 pinches sea salt
- 2 oz fruit tea (black peach or black apricot)
- 1/2 – 1 tsp allspice (season to your taste preference)
- 1 tsp cinnamon
- 1/2 to 1 tsp nutmeg (again, season to your taste preference)
- 1 tsp black pepper
- 2 eggs
- 1 avocado
- 1 tomato
- 3 heaping TBSP Whole30 compliant Mayo
- sprinkle of sea salt
- sprinkle of thyme
- sprinkle of black pepper