Special Diet - Created Date : 18.11.2019
This whole fried chicken recipe has the most delicious paleo stuffed properties. This dining paleo is perfect for Christmas, Thanksgiving or a Sunday roast dinner with your family.
I wanted to make a special chicken recipe until Christmas, so I decided to do paleo-friendly stuffing experiences. I had an idea, but I wasn't sure I'd be as good as I thought. Even BETTER has come out of hope and I am very excited to share this recipe with you. If you are preparing a Thanksgiving or Christmas dinner menu or want something special for a Sunday roast, I really hope to try this wonderful chicken and stuffing combination.
Filling consists of many delicious things such as chicken, bacon, leek, garlic, hazelnut; I decided to keep the chicken super simple and I just focused on being nice and moist. The filling process in a very wonderful way matches, filling with a little chewing and creaking with the right amount of salt. I'm just trying to write. Serve with your favorite vegetables and maybe a little fluffy potatoes.
This recipe will serve about four people. If you're cooking for a larger group, I'd recommend making two hooks on one tray and filling them in another tray. Make a scoop and add some of the hens to the filling tray as if magic has occurred. Alternatively, make the chicken first, and then cook the filling while resting. If you avoid nuts, use the seed instead.
1/4 cup tapioca flour or arrowroot (rice, potato or buckwheat flour can also be used)
A few extra sage leaves for garnish
Preheat oven to 200 ° C / 395 ° F.
Sprinkle the sea salt of the chicken and fill half of the lemon and sage leaves. Connect the legs together (optional, if they are not connected).
Melt the coconut oil and rub it all over the chicken. Sprinkle liberally with pepper and turmeric crop and sea salt on the back and front of the chicken. These spices add a nice yellow / orange color to the skin. Scrub everything and place the hook on a large baking sheet with the nozzle side up.
Place the tray in the middle shelf to the oven, which is not too close to the grill to prevent burns. Cook for 45 minutes and start filling up
Heat over medium heat with butter in a large pan. Add the bacon and leeks and soften and cook for 4-5 minutes until lightly golden.
Put the nuts, lemon zest, garlic, anchovies, sage and some sea salt into a food processor. Process in fine crumbs for about 20-30 seconds. Then add cooked leeks and bacon and treat for 5-10 seconds. Add tapioca flour and process for another 5-10 seconds until it is well combined and the mixture begins to come out of the edges. Put it aside.
After 45 minutes, remove the chicken tray from the oven. Wash the chicken with some of the oily fruits in the tray and then spread the filling mixture around the chicken (see pictures). There may be some chicken broth in the cavity, I recommend that you tap the chicken for some to be poured into the tray for some to mix with the filling. This is great. Put it back in the oven for another 30 minutes. Until half, stir a little, so that it is evenly scratched.
Remove the chicken and its stuffings loosely with foil or towel and remove from the oven about 10 minutes before carving. You can also turn the chicken upside down so that the juices return to the chicken breast.
Serve a few pieces of chicken with a filling part.
Tip: if the chicken breast skin looks too quickly, cover it with a nice foil to prevent it from burning. You can do the same thing on the legs.
Did you make that recipe?
Scrub the chicken directly in the oven with coconut oil and at the same time lubricate. You can use a tape rope to bring the legs and thighs closer to the body. This is entirely optional because if you keep your legs in the air you will have a nice chicken.
This is similar to filling after adding and processing all the materials. You can try to cut everything manually, but it's much easier with a food processor.
As you can see, my chicken legs have declined after 45 minutes of cooking. Skin begins to flourish and gold and fruit juices are dripping into the tray, just in time.
Filling with salty and full of flavor and lighter chicken meat tastes with nice pairs. Really delicious!
This is filling !!! Wow! I have the most amazing flavors and fillings - especially if you love the flavor of the bacon, citrus and anchovies added to it, it's such an excellent idea! I guess that's for sure.
Microwave cooking and nutrition
Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?
How does microwave cooking work?
Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.
Are microwaves safe to cook?
Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.
When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.
Are microwaves bad for your health?
The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.
But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.
Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"