runninglawyer88 Posted February 12, 2014 Share Posted February 12, 2014 I am a reformed vegetarian and will now eat chicken and turkey--please help me with ideas! I have the practical paleo cookbook, well fed, primal blueprint cookbook, and a few others but I'm wanting tried and true recipes from all of you! Thanks in advance! Link to comment Share on other sites More sharing options...
AllyB Posted February 12, 2014 Share Posted February 12, 2014 There is a great mexican chowder recipe in Against All Grains. I make it each week and eat it for lunch every day. It's thick, hearty and spicy! Makes my nose run! Love it. Link to comment Share on other sites More sharing options...
AllyB Posted February 12, 2014 Share Posted February 12, 2014 You should learn how to spatchcock and roast a chicken. We do this and then eat off it several days. Then when it's just bones left, we make broth out of that. It's a good way to stretch your dollars and makes good leftovers. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted February 12, 2014 Moderators Share Posted February 12, 2014 I have a chicken and a turkey section on my recipe blog: http://www.wholelifeeating.com/recipe-index/ In each section, the recipes appear in chronological order, so the older ones are at the top and the newer ones at the bottom. Since this blog is going on four years old, I've learned a lot since the beginning. Link to comment Share on other sites More sharing options...
runninglawyer88 Posted February 12, 2014 Author Share Posted February 12, 2014 Thanks Tom. Ally- What is spatchcock? I've never heard that word. I know how to roast a chicken but i was thinking more recipe like instead of just ending with MEAT as a final product. I don't really like the idea of eating chicken off of a bone--sorry, after being vegetarian for 10 years it's still not something I'm comfortable with (I've only started eating meat ~2 weeks ago. Link to comment Share on other sites More sharing options...
jent103 Posted February 12, 2014 Share Posted February 12, 2014 Spatchcocking is an awesome way to cook a whole chicken. Basically you cut the backbone out so that you can lay it flat; it cooks faster than roasting a whole bird and gets crispy skin. Most of the time when I cook a whole chicken, I pull the meat off the bones and then do something else with it - put it in a soup, for example, or use it in a hash. I don't love sitting there cutting meat off the bones at dinner either! And I've never been a vegetarian, but I've also never been in love with big hunks of meat. I eat more shredded or ground portions - makes it easier for me. If you have a slow cooker, I just made this recipe from Nom Nom Paleo for the first time last week and have been loving it. I've been eating it with her garlic mashed cauliflower and zucchini noodles with garlic and olive oil, but it would be great with just about anything. The photo shows meat still on the leg, but I just pulled off all the meat at once. http://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy Link to comment Share on other sites More sharing options...
runninglawyer88 Posted February 12, 2014 Author Share Posted February 12, 2014 Thanks! Link to comment Share on other sites More sharing options...
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