dinner

Chicken Tortilla Soup Recipe

GAPS Legal Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup recipe is a result of me expanding my horizons in genres of food that I cook and eat! This recipe is the first success in hopefully a line of new soups that branch out beyond what I normally make.

I made this recipe for a GAPS Group meeting. The group members thought it was really yummy, and it's a good GAPS soup because of all of the sour cream. It wasn't too spicy, and it's different than plain meat stock that you typically eat on Stage 1. There were tons of suggestions about different ways to make it, so it's also easy to switch up to match your tastes.

I don’t normally make a pepper rich soup but this chicken tortilla soup will keep you warm when it’s cold out, making it a great soup for winter. I don’t normally like spicy food and until fairly recently I have not been able to tolerate much spice. A trip to Nepal a couple years ago taught me that, no matter what it felt like, my mouth was not, in fact, melting off my face. Since that discovery, I have been able to expand my tolerance of spicier foods and enjoying the flavor palette that comes along with them. I have found that I tolerate Asian spices better but do enjoy the Central and South American spice palettes as well.

It’s best for our bodies to eat some kind of ferments alongside every meal. This helps with digestion, aids in removing toxins and keeps our gut flora balanced. My recommended ferments to pair with this chicken tortilla soup would be the Latin American sauerkraut Cortido, fermented peppers, or plain sauerkraut.

Ingredients for Chicken Tortilla Soup:

  • 15 cups chicken stock

  • 4-6 tbsp Lard

  • 1 Medium Onion

  • 6-8 Garlic Cloves

  • 1 Red Bell Pepper

  • 1 Green Bell Pepper

  • Variety of Hot Peppers: I used a third of a Poblano, 2 Jalapenos,1 Serrano Pepper

  • 1 lb boneless skinless chicken breasts

  • Optional: additional 2 cups deboned chicken

  • 1 tsp Salt

  • 4-6 Sprigs Fresh Oregano

  • Fresh Cilantro

  • Sour Cream

  • Avocado

  • Lime

Directions for Chicken Tortilla Soup:

In a large cast iron pan over medium heat, soften lard. Boil chicken stock in a large stock pot.

This chicken tortilla soup recipe is GAPS Legal, GAPS Friendly, Paleo, Whole 30, Keto and a Real Food recipe. You can make it with many variations to make it dairy free as well. It's a little spicy because of the peppers but has the right amount of heat to make it a great soup for a cold winter's day. Chicken Tortilla Soup Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Thinly slice onions. De-seed and pith the peppers. Cut peppers into cubes.

Add onions to pan once lard is melted and pan is hot. Stir to coat in lard.

This chicken tortilla soup recipe is GAPS Legal, GAPS Friendly, Paleo, Whole 30, Keto and a Real Food recipe. You can make it with many variations to make it dairy free as well. It's a little spicy because of the peppers but has the right amount of heat to make it a great soup for a cold winter's day. Chicken Tortilla Soup Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Add green and red bell peppers to cast iron 2 - 3 minutes later.

This chicken tortilla soup recipe is GAPS Legal, GAPS Friendly, Paleo, Whole 30, Keto and a Real Food recipe. You can make it with many variations to make it dairy free as well. It's a little spicy because of the peppers but has the right amount of heat to make it a great soup for a cold winter's day. Chicken Tortilla Soup Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

De-seed your various hot peppers. The amount and types you use depends on how spicy you want the end dish to be. I am pretty mild in terms of heat tolerance so the peppers I used are a mild to moderate heat. Slice them thinly and then cube into smaller chunks.

Add your peppers to the cast iron skillet and stir to combine. Add oregano to pan with peppers.

Dice garlic and add to cast iron pan.

This chicken tortilla soup recipe is GAPS Legal, GAPS Friendly, Paleo, Whole 30, Keto and a Real Food recipe. You can make it with many variations to make it dairy free as well. It's a little spicy because of the peppers but has the right amount of heat to make it a great soup for a cold winter's day. Chicken Tortilla Soup Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Cut chicken breasts into small strips. Add to cast iron pan.

Add salt to chicken and pepper mixture. Stir to combine. Cook until pink is nearly gone from meat. Meat does not need to be fully cooked.

This chicken tortilla soup recipe is GAPS Legal, GAPS Friendly, Paleo, Whole 30, Keto and a Real Food recipe. You can make it with many variations to make it dairy free as well. It's a little spicy because of the peppers but has the right amount of heat to make it a great soup for a cold winter's day. Chicken Tortilla Soup Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Add mixture to boiling meat stock. Add in any additional deboned chicken you have on hand.

Rinse cilantro. It is usually very sandy. Roughly chop cilantro,saving some to garnish the top of your bowls. You’ll want about a handful. Add to stock pot.

This chicken tortilla soup recipe is GAPS Legal, GAPS Friendly, Paleo, Whole 30, Keto and a Real Food recipe. You can make it with many variations to make it dairy free as well. It's a little spicy because of the peppers but has the right amount of heat to make it a great soup for a cold winter's day. Chicken Tortilla Soup Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Simmer for 15 - 30 minutes to blend the flavors.

This soup needs salt! You can add it during simmering or (my preferred method) allow each person to add salt to their bowl.

This chicken tortilla soup recipe is GAPS Legal, GAPS Friendly, Paleo, Whole 30, Keto and a Real Food recipe. You can make it with many variations to make it dairy free as well. It's a little spicy because of the peppers but has the right amount of heat to make it a great soup for a cold winter's day. Chicken Tortilla Soup Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Serve your chicken tortilla soup with plenty of sour cream and lime juice. Top with avocado slices and fresh cilantro. Enjoy!

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Chicken Tortilla Soup Recipe

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  • 15 Cups Chicken Stock

  • 4-6 tbsp Lard

  • 1 Onion (Medium)

  • 6-8 Garlic Cloves

  • 1 Red Bell Pepper

  • 1 Green Bell Pepper

  • Variety of Hot Peppers ( I used a third of a Poblano, 2 Jalapenos,1 Serrano Pepper)

  • 1 lb Boneless Skinless Chicken Breasts

  • Additional 2 cups Deboned Chicken (Optional)

  • 1 tsp Salt

  • 4-6 Sprigs of Oregano

  • Fresh Cilantro

  • Sour Cream

  • Avocado

  • Lime

    1. a large cast iron pan over medium heat, soften lard. Boil chicken stock in a large stock pot.

    2. Thinly slice onions. Deseed and pith the peppers.Cut peppers into cubes.

    3. Add onions to pan once lard is melted and pan is hot. Stir to coat in lard.

    4. Add green and red bell peppers to cast iron 2 - 3 minutes later.

    5. De-seed your various hot peppers. The amount and types you use depends on how spicy you want the end dish to be. I am pretty mild in terms of heat tolerance so the peppers I used are a mild to moderate heat. Slice them thinly and then cube into smaller chunks.

    6. Add your peppers to the cast iron skillet and stir to combine. Add oregano to pan with peppers.

    7. Dice garlic and add to cast iron pan.

    8. Cut chicken breasts into small strips. Add to cast iron pan,

    9. Add salt to chicken and pepper mixture. Stir to combine. Cook until pink is nearly gone from meat. Meat does not need to be fully cooked

    10. Add mixture to boiling meat stock. Add in any additional deboned chicken you have on hand.

    11. Rinse cilantro. It is usually very sandy. Roughly chop cilantro,saving some to garnish the top of your bowls. You’ll want about a handful. Add to stock pot.

    12. Simmer for 15 - 30 minutes to blend the flavors.

    13. This soup needs salt! You can add it during simmering or (my preferred method) allow each person to add salt to their bowl.

    14. Serve with plenty of sour cream and lime juice. Top with avocado slices and fresh cilantro.

Easy Real Food Ratatouille Recipe

GAPS Legal Ratatouille Recipe

I am very excited to share this recipe with you, and honored to give credit to Shaye at The Elliot Homestead for the original recipe (which I adapted with few changes). I highly encourage you to check out her webpage. She has amazing and delicious home-grown food recipes, and I have never tried anything of hers that I didn't like!

This recipe is a warm and filling side, and can even function as a meal on days your body is wanting very little meat. The lard creates a stoutness to this recipe that fills you up without making it feel like a heavy meal. Remember, we need fat-soluble vitamins to help us absorb the nutrients from vegetables, even after we cook them (check out more about this in The One About Fat blog I wrote a while back).

In addition to being a lighter meal at times, I have found this recipe to be a wonderful support food when I am stressed, cold or tired and need a little more in the way of carbohydrates and fat. Because that's pretty much what this is!

I hope you enjoy this recipe as much (and as many times) as I do!

Onward!

A few cooking tips before we get started:

  1. Use fat and salt liberally and with each new vegetable addition. Each vegetable needs some salt all on it's own to make it delicious, and if you are running low on fat, add some more!!!

  2. As Shaye taught me, cooking each vegetable separately is what makes all the difference in this dish. This recipe does take time to prepare, but is well worth the effort.

  3. To best manage your time you can either pre-cut all the vegetables (even the night before) so all have to do is remove, add, stir and wait for time to pass in cooking. You can then do other tasks around the kitchen while your vegetables cook. OR you can focus all your time on this dish (as the instructions are below). Chop the next vegetable while the previous one is cooking. This fills your time almost perfectly until the next one, but you will be working solid on this dish that entire time—don't plan to do other things while this dish is cooking. I much prefer this way, I can give full attention to the dish, which I think often makes food taste better!

  4. Make a large batch! I make this for me and it lasts a couple days before I eat it all. Days of happiness.

Ingredients

  • 1 eggplant

  • 2-3 zucchini (depending on size)

  • 1 medium yellow onion

  • 6 organic tomatoes

  • 6-8 whole garlic cloves

  • 2 large sprigs Thyme

  • 3 Bay leaves

  • Lard or tallow (can use avocado oil, but lard is best!)

Directions

Ratatouille is an easy dish to prepare because you chop and cook the onions, squash, and eggplant, garlic, and tomatoes in layers. This is a GAPS Legal, Whole 30, Paleo friendly recipe that can be made all year long. Recipe by certified GAPS Practitioner and holistic healthcare provider in Northern Colorado, Amy Mihaly.

Roughly chop onion and dice the eggplant.

Heat enough fat in a large, deep cast iron skillet to coat the bottom of the pan, about half a cup. Warm on low heat.

Ratatouille is an easy dish to prepare because you chop and cook the onions, squash, and eggplant, garlic, and tomatoes in layers. This is a GAPS Legal, Whole 30, Paleo friendly recipe that can be made all year long. Recipe by certified GAPS Practitioner and holistic healthcare provider in Northern Colorado, Amy Mihaly.

Add onion and garlic to skillet. Add thyme sprigs in whole and bay leaves. Cook on medium heat until the onions are soft.

Remove garlic, bay leaves, and thyme, setting aside. Using a slotted spoon, remove the onions, reserving as much oil as possible in the pan. Add onions to a dish with a lid. Cover and set aside.

Add eggplant, a good pinch of salt, and the garlic, bay leaves and thyme back to the skillet. You will also need to add another 1-2 more tablespoons of fat, since the eggplant soaks it up. Cook on low-medium heat until soft. If you need to move the process along, you can add a little water and cover to help the eggplant steam. Steam the eggplant for 8 minutes, then uncover and sauté on medium heat to finish it up.

Ratatouille is an easy dish to prepare because you chop and cook the onions, squash, and eggplant, garlic, and tomatoes in layers. This is a GAPS Legal, Whole 30, Paleo friendly recipe that can be made all year long. Recipe by certified GAPS Practitioner and holistic healthcare provider in Northern Colorado, Amy Mihaly.

While the eggplant is cooking, slice the zucchini. I recommend that you cut into quarters to cook faster (I forgot to for the picture!)

When the eggplant is soft, remove garlic, bay leaves, and thyme, setting aside. Using a slotted spoon, remove the eggplant, reserving as much oil as possible in the pan. Add the eggplant to the same dish with a lid as the onions.

Add an extra tablespoon of oil to the pan. Add zucchini to skillet, along with the garlic, bay leaves and thyme sprigs.

Cook zucchini with lid on until soft, stirring occasionally.

Ratatouille is an easy dish to prepare because you chop and cook the onions, squash, and eggplant, garlic, and tomatoes in layers. This is a GAPS Legal, Whole 30, Paleo friendly recipe that can be made all year long. Recipe by certified GAPS Practitioner and holistic healthcare provider in Northern Colorado, Amy Mihaly.

Add tomatoes to skillet and cook just a couple minutes, until they are almost soft.

Add onion and eggplant back to pan. Mix and allow everything to cook together for a couple minutes, melding the flavors.

This is great served hot or cold. The flavors meld with time, making leftovers even better, if that's possible!

Ratatouille is an easy dish to prepare because you chop and cook the onions, squash, and eggplant, garlic, and tomatoes in layers. This is a GAPS Legal, Whole 30, Paleo friendly recipe that can be made all year long. Recipe by certified GAPS Practitioner and holistic healthcare provider in Northern Colorado, Amy Mihaly.
Ratatouille is an easy dish to prepare because you chop and cook the onions, squash, and eggplant, garlic, and tomatoes in layers. This is a GAPS Legal, Whole 30, Paleo friendly recipe that can be made all year long. Recipe by certified GAPS Practitioner and holistic healthcare provider in Northern Colorado, Amy Mihaly.

Ratatouille is an easy dish to prepare because you chop and cook the onions, squash, and eggplant, garlic, and tomatoes in layers. This is a GAPS Legal, Whole 30, Paleo friendly recipe that can be made all year long. Recipe by certified GAPS Practitioner and holistic healthcare provider in Northern Colorado, Amy Mihaly.

Ratatouille

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  • 1 Eggplant

  • 2 Zucchini (medium)

  • 1 Yellow or white onion

  • 6 Tomatoes (organic)

  • 6-8 Whole Garlic Cloves

  • 2-3 Large Sprigs of Thyme

  • 3 Bay Leaves

  • Lard

      1. medium heat until the onions are soft.

      2. Remove garlic, bay leaves, and thyme, setting aside. Using a slotted spoon, remove the onions, reserving as much fat as possible in the pan. Add onions to a dish with a lid. Cover and set aside

      3. Add eggplant, garlic, bay leaves and thyme sprigs to fat. Salt vegetables, a good pinch. Add about 1-2 more tablespoons of fat since the eggplant soaks up the fat. Can add a little water and cover to help the eggplant steam. Steam the eggplant for 8 minutes, then uncover and cook an additional 2 minutes.

      4. Slice the zucchini. Cut into quarters to cook faster.

      5. Remove garlic, bay leaves, and thyme, setting aside. Using a slotted spoon, remove the eggplant, reserving as much fat as possible in the pan. Add the eggplant to the same dish as the onions. Cover with the lid and set aside.

      6. Add an extra tablespoon of fat to the pan if needed. Add zucchini to skillet along with the garlic, thyme and bay leaves.

      7. Cook zucchini with lid on until soft, stirring occasionally.

      8. Next add tomatoes to skillet and cook several minutes until almost soft.

      9. Finally, add onion and eggplant back to pan. Stir to combine flavors and allow to cook for a few more minutes.

      10. Serve hot or cold. The flavors meld with time, so leftovers are even better!

Egyptian Lentil Soup GAPS Legal Recipe

GAPS Legal Egyptian Lentil Soup

Are you getting bored with the same old flavor profile? It's easy to do, no matter what dietary guidelines you are following. Well, here is a soup to get you out of our rut!

This delicious soup is legal on Full GAPS, and have been a hit with every single one of the many people I have served it too. This is not a leftover that gets forgotten in the fridge... it has disappeared much sooner than you want it to be gone! I hope you enjoy this Egyptian lentil soup!

Egyptian Lentil Soup

Ingredients

  • 5 cups Meat Stock

  • 1 cup Dried Red Lentils, Sprouted

  • 2 cups Chopped Onions (about 1 medium onion)

  • 2 cups Chopped Cauliflower, about half a small cauliflower

  • 8 garlic cloves, peeled and left whole

  • 2 tablespoons Olive Oil or Other Fat

  • 2 tsp Ground Cumin

  • 1/2 tsp Turmeric

  • 1 tsp Salt

  • 1/3 cup Chopped Fresh Cilantro or 1 tsp Dried Cilantro

  • 3 tablespoons Fresh Lemon Juice

  • Sour Cream (optional)

  • Avocado (optional)

Directions

To sprout the red lentils, soak lentils overnight in filtered water. In the morning, rinse them with filtered water. Leave them drained with a mesh lid over the jar. Rinse every 12 hours until little tails grow, between 2 and 5 days. When they are dry, dehydrate them and store them in a jar until ready to use.

It's important to sprout the lentils for this GAPS Legal and GAPS Friendly Egyptian Lentil Soup recipe. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Add the lentils to the pot. After about 10-15 minutes, add cauliflower and cook for about ten minutes.

This Egyptian Lentil Soup recipe comes together easily because of the rough chop of the vegetables. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Roughly chop the cauliflower and onion.

Peel and crush garlic cloves. Add onions and garlic to pot.

Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.

Take pot from stove burner and set aside for at least five minutes.

In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.

This easy Egyptian Lentil Soup features toasted spices. It's GAPS Legal, GAPS Friendly and good for the Whole 30 and Paleo diets as well. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Add in the cumin, turmeric, and salt. Cook and stir constantly for 2-3 minutes or until the cumin has released its fragrance. Be careful not to scorch the spices.

Set spice mixture aside for 1 minute to cool.

Egyptian Lentil Soup is an easy GAPS Legal and GAPS Friendly recipe. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Stir spice mixture into the lentil mixture. Add cilantro. Stir to combine.

This Egyptian Lentil Soup recipe can be pureed to whatever consistency you'd like. It's a GAPS Friendly recipe and GAPS Legal. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

You can puree the soup in batches in a blender or use an immersion blender. Blend to desired texture. I like to leave it a bit chunky.

Add in lemon juice, stir to combine.

Don't skip this step! The lemon really makes the soup, and if it is tasting blah and boring, you need more lemon (and probably a little more salt).

Finish your GAPS Legal Egyptian Lentil soup with a dollop of sour cream and a few slices of avocado for a healthy dose of fat. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Serve with a dollop of sour cream and slices of avocado. And, as always, I recommend that everyone add additional salt as needed to taste.

Note:

To make this soup go further, you can add a potato. This makes the recipe not GAPS legal and you’ll also need to add a little bit of extra stock.

Finish your GAPS Legal Egyptian Lentil soup with a dollop of sour cream and a few slices of avocado for a healthy dose of fat. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Finish your GAPS Legal Egyptian Lentil soup with a dollop of sour cream and a few slices of avocado for a healthy dose of fat. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Honey Roasted Chicken Recipe

I've been posting some of my ol' stand by recipes, and this cinnamon-toasted honey-roasted chicken is one of the first Paleo recipes I truly enjoyed. You can tell this is an old recipe because it uses honey... something I don't usually use anymore in my baking and cooking, but I can't give it up!

Roasting a chicken is a great and simple way to make a meal. This particular roasting recipe requires a little more attention than others, as you need to baste and adjust the temperature often, but it's definitely worth it! Just make sure to set the time or you might end up with a fried-to-a-crisp chicken! Also, I recommend doing this in as small of a dish as fits your chicken. As you can see from the final pictures if the juices get too spread out they will burn! This is a larger dish than I usually use (I thought it would be pretty for the photos), and I will never use it for this recipe again! I hope you enjoy!  

Recipe Adapted from The Paleo Project by Dr. Marc Bubbs

GAPS Legal Honey Roasted Chicken Recipe Ingredients

  • 1/4 tsp ground cloves

  • 1/8 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 tsp cinnamon

  • 1 tbsp salt

  • 9 cloves of garlic

  • 2 tbsp Raw Honey

Directions for gaps legal roasted chicken with honey

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Preheat oven to 500 degrees.

Make your rub by mixing cloves, ginger, nutmeg, cinnamon and salt in a small bowl.

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Crush 5 cloves with the flat of your knife, keep 4 cloves of garlic whole.

Remove the giblets. Wash and pat dry the chicken. Make sure you dry the chicken really well so the rub will stick.

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Drizzle approx. 2 tbs of honey of the top of the chicken, rub both sides well.

Massage the rub on the chicken, making sure to rub both sides.

Add all garlic cloves to chicken cavity.

Cover chicken with parchment paper and aluminum foil to keep cinnamon from burning.

Roast at 500 degree for 15 min then decrease your oven to 450 for 15 minutes.

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Remove chicken from oven. Baste chicken with juice drippings.

Reduce oven to 425. Recover chicken and bake for approx 30 - 45  minutes until chicken reaches internal temp of 165. Uncover chicken for five more minutes then remove from oven.

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Let the chicken rest for 20 minutes.

Carve chicken and serve! Make sure you enjoy the skin while it’s crispy and hot!

Notes:If your chicken came with giblets, you can add them to your next batch of stock or make liver pate.

I don’t normally recommend baking with honey but for this delicious recipe I make an exception.

Save the gelatin and juices of this chicken! Once cooled, they are like candy because of the sweet honey and cinnamon.

Whole Roasted Chicken with Salt Recipe

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GAPS Legal Roasted Chicken with Salt Ingredients

  • Chicken

  • Salt, about 2 tbsp

  • Parchment Paper

  • Aluminum Foil

Directions

[/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/09/IMG_0958-2.jpg" _builder_version="3.19.17"][/et_pb_image][et_pb_text _builder_version="3.14"]Preheat oven to 400 degrees. I like to start hot so that the skin cooks and then turn the oven down after it’s been cooking for 15 minutes so it holds the juices in.Pour your salt into a bowl so you don’t contaminate the rest of the saltRinse and pat dry chicken, inside and outside. Remove the giblets and set aside. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/09/IMG_0973-6.jpg" _builder_version="3.14"][/et_pb_image][et_pb_text _builder_version="3.14"]Rub salt all over the chicken, taking care to put salt inside the chicken cavity. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/09/IMG_1006-12.jpg" _builder_version="3.14"][/et_pb_image][et_pb_text _builder_version="3.14"]Rinse the giblets. Add the giblets to the inside of the cavity. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/09/IMG_1016-14.jpg" _builder_version="3.14"][/et_pb_image][et_pb_text _builder_version="3.14"]Cover with unbleached parchment paper and tinfoil. You don’t want aluminum foil to touch your food. You can also use a dutch oven pan and omit the parchment paper/aluminum foil covering.Put in the oven.After about 15 minutes, turn the oven down to 350. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/09/IMG_1292-17.jpg" _builder_version="3.14"][/et_pb_image][et_pb_text _builder_version="3.14"]After an hour, check the chicken temperature. Continue cooking chicken for an additional 45 minutes.Remove foil and parchment paper covering for about the last 5-10 minutes of cooking to brown up the skin. Chicken is done when it reaches 165 internal temperature on a meat thermometer. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/09/IMG_1410-18-1.jpg" _builder_version="3.14"][/et_pb_image][et_pb_text _builder_version="3.14"]Let the chicken rest for 20 minutes.Carve chicken. Because of it’s plain flavor, it can be served alongside any other vegetable side. Or, after eating the skin warm, you can also let the chicken cool and use it in other recipes  such as chicken salad or chicken soup. [/et_pb_text][et_pb_divider _builder_version="3.14"][/et_pb_divider][et_pb_text _builder_version="3.14"] 

GAPS Legal Roasted Chicken with Salt

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  • 1 Whole Chicken

  • 2 tbsp Real Salt

  • Parchment Paper

  • Aluminum Foil

  1. Preheat oven to 400 degrees. I like to start hot so that the skin cooks and then turn the oven down after it’s been cooking for 15 minutes so it holds the juices in.

  2. Pour your salt into a bowl so you don’t contaminate the rest of the salt.

  3. Rinse and pat dry chicken, inside and outside. Remove the giblets and set aside.

  4. Rub salt all over the chicken, taking care to put salt inside the chicken cavity.

  5. Rinse the giblets. Add the giblets to the inside of the cavity.

  6. Cover with unbleached parchment paper and tinfoil. You don’t want aluminum foil to touch your food. You can also use a dutch oven pan and omit the parchment paper/aluminum foil covering.Put in the oven.

  7. After about 15 minutes, turn the oven down to 350.

  8. After an hour, check the chicken temperature. Continue cooking chicken for an additional 45 minutes.

  9. Remove foil and parchment paper covering for about the last 5-10 minutes of cooking to brown up the skin. Chicken is done when it reaches 165 internal temperature on a meat thermometer.

  10. Let the chicken rest for 20 minutes.Carve and enjoy chicken!

Because of it’s plain flavor, it can be served alongside any other vegetable side. Or, after eating the skin warm, you can also let the chicken cool and use it in other recipes such as chicken salad or chicken soup.

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