Sarah’s Notes: Since this is a bread recipe, you can play around with the whole wheat flour amount, using as much or as little as you want. Just keep in mind that the more whole wheat flour you use, the more the water may have to be increased.
This versatile recipe has many suggestions for added ingredients to help you make these bars just the way you like them.
Roasting a chicken is easier than you think (if you’ve never made one before). The recipe I have for you today is simple, but it makes one really tasty chicken.
The key is in the basting and roasting. The recipe starts off on high heat, but after a few minutes it comes down to allow the chicken to roast slowly, locking the juices in and resulting in a moist, tender, juicy chicken. Depending on how large the chicken is this will take 1–2 hours to roast or more. The oven will have something to say about it too.
Basting the bird during the roasting helps it stay moist throughout, especially in the white meat area, as that tends to cook quicker and dry out faster. At first you’ll only have the oil and butter to baste the chicken with, but after about 15–20 minutes or so the chicken will start oozing drippings, perfect for basting back on.
And about the oils, am I sure that’s not too much? YES! It’s not. I like it that way. You will too. The butter and oil infuses so much buttery flavor into the chicken, as well as making the skin turn a crisp, golden brown. Watch the video. You’ll see.
If you want to, cube a few potatoes and roast them with the chicken.
If you want to make gravy though, don’t add potatoes. Potatoes are extremely greedy and gulp all the drippings down. They won’t spare you very much in the way of drippings, if any at all.
So what are you waiting for? Check the video out for a step by step tutorial and make this for your next dinner, along with a side of rice, popovers, or potatoes. I’d do the popovers. They’re perfect for soaking up any extra gravy.
Enjoy!
Sarah 🙂
Roast Chicken with Coconut Oil
Ingredients:
Directions:
Preheat oven to 425 degrees F.
Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.
Brush melted butter and coconut oil all over chicken and season with salt, pepper, and garlic powder. Place in a roasting pan or a 9 x 13-inch glass baking pan.
Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10–15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to “hurry” it up.
Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the cornstarch to the water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.
Recipe courtesy of Sarah Shilhavy
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Author’s Note – This smoothie is perfect for a nutritious breakfast on the go. The additional, high-quality protein from the raw eggs or goat’s milk powder keeps you going strong till lunch!
Author’s Note – This granola has a long shelf life, although it’s usually eaten up very quickly. In addition to eating as cereal, try it sprinkled on top of vanilla ice cream or over yogurt.
Mayonnaise is very easy to make once you know what you’re supposed to be doing. If you don’t, then most likely you’ll just end up with an oily mess. If you’ve never made mayonnaise before but want to, then read on. Even if you don’t want to, you should still read on. Homemade mayo tastes so much better than store bought, and it is much healthier because there are no trans fats. In our video, we use Virgin Coconut Oil, and Extra Virgin Olive Oil. Try finding a mayo like that in the stores!
The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The adding-the-oils process can take up to five minutes, so be prepared. Your arm may get tired. Don’t say I didn’t warn you.
After placing the first six ingredients in the blender, blend it very briefly. All you want to do is mix the stuff together, so don’t overdo it. Next, pour the two oils together into a liquid measuring cup with a spout and, with the blender running on a low speed, start adding the oils into the blender in drops. Shall I emphasize that? Seriously, it needs to be drops. Tiny drops.
After about a minute or so, gradually start working the oils up to a stream. Again, a TINY stream. Like the size of a needle. And it needs to be steady. Not a stop-and-go type of stream. Just a tiny, steady, stream. Once you’ve worked up to a stream, you can increase the blender speed to about medium. You be the judge.
When you’ve got only about 1/4 of a cup left, you can increase the stream just a bit, but never, ever just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread. And it’ll stay that way. You won’t be able to save it.
You can use any type of mustard you like for this recipe. The classic is Dijon. Same thing for the pepper. Any type you like. White pepper is the one to go to if you don’t want black specks in your mayo but go ahead with the black if you don’t mind the looks so much.
So that’s that! Making your own mayonnaise is really very easy. Just be patient with adding the oils, and it’ll turn out perfect. Be sure to watch the video for a step-by-step tutorial.
Have fun and feel free to drop me a line if you have any questions. 🙂
Sarah
Coconut Mayonnaise
Servings: 1 1/2 cups
Preparation Time: 5 minutes
Ingredients:
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.
With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops, then work up to about a 1/16-inch stream. This will take a few minutes.
Continue blending until all the oil is used up and there is no free-standing oil.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
These chocolate protein bites are made with honey, nut butter, and coconut flakes.
Virgin Coconut Oil Coleslaw Dressing
Ingredients:
Directions:
Mix dry ingredients.
Add vinegar.
Slowly blend in Virgin Coconut Oil.
Pour over shredded cabbage and enjoy.
