Happy Monday! I hope you all enjoyed your weekend and for those of you in the midwest, warmer temps! Spring is in sight!! I have a wonderful recipe for you today. It’s become a favorite in our home and is healthy, delicious, and oh SO EASY!! I discovered this great cookbook, while listening to one of my favorite podcasts, The Health Bridge. In a nutshell, this radio show is an East meets West discussion on overall health and medicine. The show is hosted by Dr. Pedram Shoji, a specialist in health and spirituality, whose guests are informative professionals in the field of medicine and nutrition. Abel James, who currently hosts the #1 health podcast, was a recent guest discussing his new book, The Wild Diet. After hearing a lot about the yummy recipes in the book, I had to buy it and try them out for myself. Although the book is called The Wild Diet, there really isn’t anything diet about it. It’s all about eating high quality, fresh and wholesome foods, which is what I’ve been doing all my life, thanks to a health conscious mom. I know there are so many diets out there right now, but I don’t really follow one specific food plan. I’m pretty much an everything in moderation girl, and love to try out new recipes. This book has great meal recipes that also include desserts and delicious smoothies. He also incorporates a section on basic nutrition and how to shop for healthy food. So, enough talking- here’s the recipe. Oh and one more thing, all of these recipes can be prepped ahead of time for convenience .
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 teaspoons sea salt
1 (3 to 4 pound) whole chicken
1 large white or yellow onion
- In a small bowl, combine the paprika, cayenne, onion powder, oregano, garlic powder, black pepper, and salt.
- Clean the chicken and pat dry. Rub the spice mixture all over the chicken and under the skin
- Store in an airtight container in the refrigerator for up to 2 days, or freeze if making later in the week (allow a full day for thawing in the refrigerator).
- Peel the onion, slice into thin rounds, and place in a storage container with a tight fitting lid for up to 1 week.
- Line the bottom of the slow cooker with the sliced onions.
- Place the chicken, breast-side up on top of the sliced onions. (No liquid is needed since the chicken will make its own juices.)
- Cover and cook on low for 5 to 6 hours, until the meat is falling off the bone and the skin is a little bit crisp.
- Plate the chicken and top with the slow-cooked onion slices, or place them on the side.
Although sides are included in the book, I like to roast whatever vegetable is in season with diced purple fingerling or sweet potatoes. I also like to use the chicken bones to make my own broth for sipping or as a base for soup.
Fresh roasted green beans and fingerling potatoes
Here’s a quick broth recipe:
Place chicken bones in slow-cooker and cover with water. Add 1/4 cup apple cider vinegar and cook on low for 12-15 hours. Strain and keep in the fridge for up to one week. You can also freeze and use at a later date.