Gluten-Free Chicken Nuggets

Servings: 35 chicken nuggets
Preparation Time: 20 minutes

Ingredients:

• 1 pound soy-free ground chicken
• 1 teaspoon sea salt
• 1/2 teaspoon organic parsley
• 1/2 teaspoon organic onion powder
• 1/4 teaspoon organic black pepper
• 1 1/2 cups coconut oil
• 2 soy-free eggs, beaten
• 1–1 1/2 cups organic white rice flour or brown rice flour
• 1/2 teaspoon sea salt
• pinch organic black pepper

Directions:

In a medium bowl, mix soy-free ground chicken, 1 teaspoon sea salt, 1/2 teaspoon organic parsley, 1/2 teaspoon organic onion powder, and 1/4 teaspoon organic black pepper together. Set aside.

Heat coconut oil in a large skillet to medium heat.

Pour organic rice flour, 1/2 teaspoon of sea salt, and a pinch of black pepper onto a plate. Mix well. Have beaten eggs ready in a small to medium-size bowl.

Roll chicken mixture into 35 ping-pong ball size pieces. Roll each piece of chicken into rice flour, dip into beaten eggs, then again in the flour. Flatten each ball into a nugget shape.

Fry nuggets in coconut oil until golden brown, about 4–5 minutes on each side. Place fried chicken nuggets on a paper towel-lined plate. Serve hot with your favorite dipping sauce.

Recipe and photo submitted by Tiffany, Bend OR.

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Coconut Oil–Seared Lamb Chops with Rosemary and Garlic

Servings: 3–4
Preparation Time: 10 minutes

Ingredients:

• 1/4 cup rosemary, leaves removed from stems
• 1 fist of garlic, peeled and chopped
• 6 lamb rib chops
• 1–2 tablespoons of coconut oil
• salt and pepper to taste

Directions:

Preheat oven to bake at 400 degrees.

In a mini food processor, pulse the rosemary and garlic until finely minced.

In a small skillet, sauté the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside.

Rinse lamb chops under cool water.

Pat dry on either side with a paper towel.

Heat an oven-safe skillet over medium-high heat, adding 1 tablespoon of coconut oil to the pan.

Sprinkle both sides of the chops with salt and pepper.

Sear chops 2 minutes a side.

Top chops with garlic and rosemary and place in the oven.

Bake for 2 minutes and remove from oven and serve.

Recipe and photo submitted by The Food Lover’s Primal Palate.

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Lemon, Garlic, Herb Roast Chicken

Servings: 4–6
Preparation Time: 15 minutes

Ingredients:

• 2 cups carrots, chopped into 1-inch chunks
• 2 cups celery, chopped into 1-inch chunks
• 1 sweet onion, chopped into 1-inch chunks
• 1 pound, fingerling potatoes (or whatever potatoes you have available)
• 1/2 cup melted grass-fed butter and/or coconut oil
• 1 whole pastured chicken (3–4 pounds), defrosted if frozen
• 1 lemon, cut into wedges
• 3 sprigs fresh thyme
• 2 bay leaves
• 4 cloves of garlic, roughly chopped
• sea salt
• black pepper

Directions:

Preheat your oven to 450 degrees.

Wash and chop all the veggies and set aside. Melt your butter and/or coconut oil (half of each is delicious) and set aside. Rinse your chicken, both inside and out. If the chicken comes with giblets, you can save those for gravy or chicken stock.

Once the chicken has been rinsed, you need to dry it. You want the skin to be very dry so that it can brown properly in the oven. Make sure you dry under the wings and in between the legs and the body. Also, dry out the body cavity if your hand will fit. The less water that is left on the bird will mean less steam and a browner and crispier skin.

Place the dried chicken in a large baking dish, cast-iron frying pan, Dutch oven, or other oven-safe dish. Add the thyme, bay leaves, lemon wedges, and chopped garlic to the inside of the body cavity. Next, brush or rub the chicken with a couple of tablespoons of butter. Generously coat the chicken with sea salt and black pepper to suit your taste.

Next, add the chopped veggies around the chicken, then drizzle the remaining melted butter over them. Add a sprinkle of sea salt and black pepper, then it’s ready to go in the oven. Place the pan in the oven and reduce the heat to 375 degrees.

Cook the chicken for one hour and check the internal temperature. The final temperature in the thigh should be 165 degrees. If the temperature is not quite there, return to the oven and cook for another 30–45 minutes or until it reaches 165 degrees. Total cooking time will depend on your altitude, your oven, and the amount of veggies surrounding the bird. Remove from the oven and let the chicken sit for 15 minutes before cutting.

When you’re done, don’t forget to save the bones for homemade chicken stock!

Recipe and photo submitted by Jessica, Denver, CO.

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