My favorite marinade for meat and poultry:
1/4 c. olive or coconut oil
1/4 c. balsamic or apple cider vinegar
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil leaves
1/2 tsp. salt
Bake the meat or poultry in the marinade. Delicious!
One of our customers, Donald Fowles, sent us a delicious chicken recipe last month and we’d like to pass it along to you. Here is what he says:
"Cut one large onion into chunks and put in bottom of crockpot. Mix ~2 tbsp. olive oil, 1-2 cloves garlic, 1/2 to 1 tsp. dry tarragon, and salt and pepper to taste in a small bowl. Wash whole chicken, drain, and put it in crockpot breast side down. Rub about 1/3 of olive oil mixture over bottom of chicken. Turn chicken over and rub remaining mixture on chicken. (Add no other moisture.) Cook 8 hrs on low.
“This recipe is so quick and easy, and it results in a moist and tasty chicken ready to eat when you get home from work. I strain the juices left in the crockpot and put them in the fridge. The next day I scrape off the fat at the top and use the gelled material as the base for chicken gravy, to which I add some of the leftover chicken meat and serve over hot rice. Incredible!"
Here’s one of our family’s favorite chicken recipes. It’s so delicious and sooo easy.
1 chicken, cut up
4 Tbsp. butter, melted (no substitutes except coconut oil)
Unrefined sea salt
Brush one side of each chicken piece with butter. Sprinkle with salt. Turn the chicken pieces over. Repeat the process of brushing with butter and sprinkling with salt. Bake skin side up at 350 degrees 1 1/4 to 1 1/2 hours or till the chicken pieces are tender. (Breast pieces will take less time.) To speed up the baking of the chicken, you can bake it as high as 425 degrees and it will still bake fine.