If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Create a bed of aromatics (onion, garlic, carrot, celery, the like.) Liberally rub the bird with your choice of seasonings and nestle it breast down in the aromatics. (You don't hafta remove the giblets, but at least remove them from any packaging.) Cook on low until the bird's done (approx 6 hours for us.) For crispy skin, throw it under the broiler for a few minutes.
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
My Latest Journal
I'm pretty lazy when it comes to cooking. But the trick to staying Primal/paleo--at least concerning diet--is cooking your own food. So even if I go off the rails, I revert back to the mean with a huge pot that lasts a few days. So... what does it consist of?... meat, greens and starch.
I recently bought an Instant Pot (6.33L) and cooked a ~three pound GF shoulder roast with an onion, butter, bag of frozen collard greens and five diced sweet potatoes. I seasoned it with salt & pepper, and a splash of apple cider vinegar, to sweeten the greens. It came out perfect--like a stew. Although, I did cook it twice as long as recommended in the manual.
I normally cook on the stove with a 7 1/4 L pot that I'd add 4 lbs of GF ground beef, a package of bacon, two bags of frozen greens and a whole bag of peeled and diced potatoes (seasoned the same as above). It's usually pretty damn good. But sometimes I need to season a bit more.
Later today I'm going to use the Instant Pot to cook three pounds of GF ground beef, with an onion, half a package of Maverick bacon, kale, and frozen cassava. Hopefully it'll turn out as well as the roast.
I make lots of curry in mine - although my Sri Lanken cooking teacher was horrified when I told her - it works well for my palate.
Thai Green Curry - frozen chicken legs (about 8), 2tablespoons green curry paste (homemade if you have it), can of coconut cream and season to taste with fish sauce, I also added a chopped leak and some green beans for the last hour. You can just double the recipe for enough to last a few days.
Beef curry - 500-600g stewing beef, curry paste or powder to taste (they vary), tin of diced tomatoes - or fresh, cooked onion and garlic, salt, and whatever vege you have laying around - I like diced pumpkin and spinich or capsicum, just before serving stir through coconut cream or yogurt.
My favorite, crockpot green pork chili (I'm starting a pot this morning):
4 lbs. diced pork
32 ounces diced green chilis
1 can (14 oz.) chipotle diced tomatoes (Muir Glen brand organic, from health food store)--Rotel would probably be okay sub or fresh diced tomatoes
16 ounces jar salsa verde
2 medium onions, diced
garlic to taste
24-32 oz. free range chicken broth
2 t. cumin
1 T. cilantro (dried)
S & P
Quick to make and 8 hours in crockpot on low. It's good with grated cheese, served with fried plantain chips, maybe a Norcal margarita on the side.....
I use this recipe with chicken or rabbit. tastes great. I don't use the honey thou - not part of my primal lifestyle, so you can delete this if you want to. If you do delete it thou, you will have to change the name. LOL
Honey glazed chicken
(Serves 4 people)
4 chicken breasts or legs
2 Tbsp honey
1 tsp curry powder
2 tsp Dijon mustard
1 tsp salt
Turn the slow cooker (crockpot) onto high
Measure all the ingredients into a small, shallow bowl.
Microwave or heat until the honey and butter are liquid, then
stir everything together thoroughly.
Turn the chicken pieces in the honey glaze mixture to coat as evenly as possible, then put into the slow cooker bowl and drizzle with the remaining glaze.
Put the lid on the cooker and cook on high for 3 hours, then turn down to low.
Chicken should be cooked after 2 hours on low, but leave for another hour if desired.
Serve with the remaining juices spooned over the chicken.
Last edited by NZ primal Gwamma; 09-29-2012, 12:33 PM.
Reason: changed an s for an f
"never let the truth get in the way of a good story "