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Spice Baked Chicken with Black Olives, Orange and Thyme {AIP, GAPS, SCD, Paleo}

July 22, 2015 By healingfamilyeats 12 Comments

Spiced Baked Chicken with Black Olives, Orange and Thyme - portrait

Spice Baked Chicken with Black Olives, Orange and Thyme - l:scape

I mainly poach a pastured chicken. Low and slow in the oven, the result is a bird so tender it falls apart when lifted from the pan, leaving the most delicious, wholesome and nourishing broth behind. Every so often though, to the childrens' chants of "roast chicken, roast chicken", I'll raise the oven temperature and satisfy their eager demands. And I'm always glad when I do, because there's something immensely satisfying about roast chicken. Be it the crispened bronze skin, the evocative aroma of a carefree childhood or a flavour that's bordering on buttery. And this one is no different.

The basic method works wonders for a bird in it's entirety or one that's been cut either side of the backbone à la spatchcock, if that's your thing. Personally, I choose to cook four fine, plump legs because then everyone gets the same ... when you have a family of gluttons, there are times when these things matter!!

How would I eat this? Well, if it was cool outside and I felt the need for a metaphorical edible blanket around my shoulders, I would cook cauli mash. If the day was sufficiently balmy I would serve this beautiful salad, it's dressing being the perfect accompaniment to roasted oranges.

Find today's recipe here on Autoimmune-Paleo.

« Salad of Kohlrabi, Apples and Watercress with an Orange Blossom Dressing {AIP, GAPS, SCD, Paleo}
Watermelon, Raspberry and Lime Ice Pops {AIP, GAPS, SCD, Paleo} »

Comments

  1. Cindi says

    July 22, 2015 at 10:34 am

    This looks delicious, much like all your other recipes. ^_^ I’ll be giving it a go with lemons. Thank you for sharing it!

    Reply
    • healingfamilyeats says

      July 22, 2015 at 10:46 am

      Thanks Cindi, lemons work so well too. I hope you enjoy 🙂

      Reply
  2. Susan says

    July 28, 2015 at 2:18 pm

    Wow, this looks delicious. Love kalamatas and such a natural marriage with oranges.
    BUT...I'm intrigued by your mention of oven poached chicken. Can you describe in detail how you do that, and is the chicken whole, or cut up (I'd assume cut up). Thanks!

    Reply
    • healingfamilyeats says

      July 29, 2015 at 7:06 pm

      Hi Susan, yes. I use a whole (uncut) chicken and put it into a large dutch oven with the usual chopped stock veg (celery, onion, carrot and herb stalks, sometimes a bay leaf). Cover with filtered water and bring up to the simmer on the stove top. Then I put the lid on and into a preheated 290F oven around six hours. The chicken (depending on size) will be cooked after 1+1/2 hours but I keep it going to get the good broth. What you have is a very very cooked chicken which is lovely and tender because it's been poaching all this time. When you lift it up the legs and wings will fall straight off but the flesh will taste gorgeous. Skin not so. We eat it like that or I put it on a plate to go cold and then shred the meat for other meals. The concentrated broth left behind is absolutely delicious and you will find it gels to perfection after a night in the fridge. Let me know what you think?

      Reply
      • Susan says

        July 30, 2015 at 9:34 am

        Wow, thank you, I love this! I LOVE poached chicken and I NEVER make stock with whole chicken (just chicken backs, organs, carcass, feet, etc) because I've always thought it to be such a waste of a good chicken. What I love about your recipe is that the chicken is not wasted and that you're cooking it for eating and making broth at the same time. No waste of anything. I also like this idea better than roasting because the over doesn't get all messy. Re skin: I typically don't eat chicken skin because it's high omega 6. However I usually save cooked or raw skin for broth because it does offer good matrix material (then I skim my chicken stock of the fat after it's chilled). I have 2 pastured chickens coming this weekend from my local rancher and can't wait to try this!

        Reply
        • healingfamilyeats says

          July 30, 2015 at 10:30 am

          Hope you enjoy this new way. One more thing to remember, cut off the parson’s nose (the sticky out bit at the back of the chicken) as there is a gland that can make a chicken taste bitter. I'm pretty sure after all that poaching some bitterness will come through into the broth.

          Reply
          • Susan says

            July 30, 2015 at 11:10 am

            Thanks for that great tip! But I don't think that I know what that it like. I'm sad to say that I've never noticed that protrusion. I'll see if I can find photos of it anywhere on the web.

          • healingfamilyeats says

            July 30, 2015 at 11:24 am

            Google "parsons nose, chicken" for pics. It looks like a fat little tail at the back of the bird, on the bottom.

  3. Susan says

    July 30, 2015 at 11:24 am

    Ok, now I found it. I've always thought of it as the tail and used it as a trussing string anchor when roasting. Looks like some chefs even recommend removing it for roasting, but not sure I'd want to do that. But for poaching (and future broth making with backs and carcasses too) I'll definitely follow your advice!

    Reply
    • healingfamilyeats says

      July 30, 2015 at 11:29 am

      I always remove it. Definitely a good plan to.
      http://healingfamilyeats.com/lemon-and-mint-roasted-chicken-aip/

      Reply
  4. Carol says

    July 31, 2015 at 12:32 pm

    Made this the other night and it was delicious!!!

    Reply
    • healingfamilyeats says

      July 31, 2015 at 1:48 pm

      Yay, I'm so pleased. Thanks for the feedback 🙂

      Reply

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I’m Kate, mother of two, wife of one! I’m also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, AIP Certified Coach, qualified chef and author of The Autoimmune Protocol Reintroduction Cookbook. I'm also crazy about The (US) Office and living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.

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I'm Kate Jay, mother of two, wife of one! I'm also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I'm passionate about the health of myself, my family and YOU. It's great to have you here, make yourself a mug of bone broth and hang out for a while.

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