Servings: 8
Preparation Time: 20 minutes

Ingredients:

Roast Chicken:

• 1 whole chicken
• salt and pepper
• 1 bunch fresh rosemary
• 4 lemons, 2 halved, 2 quartered
• 3 heads garlic, cut in half crosswise
• 6 tablespoons butter, melted (you can also use part or all coconut oil)

Directions:

Preheat oven to 425 degrees F.

Remove packet of chicken giblets and rinse chicken inside and out. Place chicken in a roasting pan or 9 x 13-inch glass baking pan and pat all over with paper towels to dry.

Generously salt and pepper inside of chicken. Stuff with a few sprigs of the rosemary, the 2 lemon halves, and 2 garlic halves. Brush outside all over with melted butter. Season with salt and pepper, to taste. Place the lemon quarters and remaining garlic halves around the chicken.

Roast chicken for approximately 1 1/2 hours, basting with pan juices every now and then once it is halfway through cooking.

Serve chicken with the roasted garlic and coconut peanut butter sauce.

While the chicken is roasting, prepare the sauce.

Coconut Peanut Butter Sauce:

Ingredients:

• 1/2 cup + 2 tablespoons coconut peanut butter
• 1/2 cup hot water
• 4 tablespoons organic fermented soy sauce
• 1/2 teaspoon cayenne pepper, more or less to taste
• 2 tablespoons + 2 teaspoons brown sugar
• 1 tablespoon + 2 teaspoons coconut water vinegar
• 1 teaspoon finely minced garlic
• 1 teaspoon finely minced ginger

Directions:

Place coconut peanut butter and hot water in a small bowl. Whisk until well combined. Whisk in remaining ingredients. Cover and let sit at room temperature for at least an hour to allow flavors to develop.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Coconutty Chicken Salad

Servings: 4

Ingredients:

• 1 whole pastured chicken (or chicken pieces)
• 1/3 cup walnuts, broken into smaller pieces
• 1/4 cup apple, chopped (not peeled)
• dash black pepper
• dash cayenne pepper
• 2 pinches celery seed
• celery salt, to taste
• 2–3 tablespoons coconut mayonnaise or sour cream
• 1–2 tablespoons mustard
• 1/2 large dill pickle, chopped (or 2–3 generous tablespoonfuls dill pickle relish)
• 1/4 onion, diced
• 1 tablespoons dried parsley

Directions:

Boil chicken in a large stockpot full of water. When meat is done, pull out chicken and cool. Remove all meat from bones and skin. Return bones and skin to stockpot to make chicken stock.

Use 1–2 cups of the meat, cut up, for chicken salad. Save the rest of the meat for soup.

Mix all ingredients together in a medium-sized bowl. Adjust to taste.

Recipe submitted by Kay, Mustang, OK.

stock photo

Submit your recipe here!

Curried Coconut Chicken Salad

Ingredients:

• 1 tablespoon Coconut Cream Concentrate, or to taste
• salt and pepper, to taste
• 1 tablespoon curry powder
• 2 tablespoons sour cream, or coconut mayonnaise
• 2 green onions, finely chopped
• 1 organic sweet apple, chopped
• 2 tablespoons shredded coconut
• 1 handful pecans, finely chopped
• 1 chicken breast, cooked and shredded

Directions:

Place first 4 ingredients in a medium-sized bowl and stir to combine. Mix in remaining ingredients and serve over salad greens or as a sandwich spread.

Recipe submitted by Piper, Slidell, LA.

Submit your recipe here!