Pasture Raised Chicken Dinner

OK, yes it takes 15 ingredients! But, don’t leave too quick—there’s good reason for those healthy ingredients. And, I think this might become a regular healthy chicken dinner on your menu, or at least the tasty chicken you choose to serve at your holiday dinner.

Plus, the last thing we want to do is wing it with our pasture raised chicken and end up with dry, feathery tasting chicken after spending more to get the good stuff, right?!

This recipe brings out the best in pastured raised chicken. Prepare for high flavor and tender juicy chicken—restaurant style. Add vitamin rich shiitake mushrooms, green cabbage, and red bell peppers for a complete nutrient rich dinner.

It’s pretty much a one pot gourmet meal, and so worth it.

• On day two, prepare a cutting board for cutting the raw vegetables.
• Prepare a cutting board with grooves for carving the roast chicken.

• Serve this one pot meal hot. Keep the vegetables hot by covering them or placing them in the warm oven while you let the chicken rest for 10 minutes before carving.
• No need to add anything to this meal as it’s full of flavor and nutrients. If you prefer a fresh addition, I recommend serving a small bunch of fresh greens alongside it. Choose something like vit mache (corn salad) or arugula.
• A dollop of sour cream or yogurt with a bit of ground caraway and a dash of sea salt sounds like a delicious topping option as well. But, it’s excellent on its own without any toppings.

• Use a thermometer to measure the temperature of the chicken thigh as you cook. Once it reaches 175° test the chicken a few more places, at a few different depths, to make sure the thigh cooks through.
• Let the chicken rest uncovered for 10 minutes for the juiciest tender meat.
• Cut the meat off the bones when you carve the chicken. Toss the bones in an instant pot slow cooker with 8-10 cups water and 2 bay leaves for 8 hours and enjoy nourishing broth in the days to come.

• Try not to place the potatoes too high along the sides of the pan. The tops of them will get deep brown, but you don’t want them burnt.
• Avoid cutting the potatoes thinner than 1/8”. Don’t want them to burn.
• Also, avoid cutting the potatoes too thick. Don’t want them undercooked.
• Remove the ghee from the heat before adding the mirin.
• Don’t baste the chicken with the ghee and mirin mix while it’s boiling. Let it cool for a few minutes first.
• Do not forget to baste the whole chicken with the ghee, mirin, Ume plum vinegar, and hing mix.

Store leftovers in an airtight container in the refrigerator. I recommend cutting all chicken off the bones and then storing the chicken in a sealed container. Then, place the bones in an instant pot with water to make flavorful gut friendly chicken broth.