Chicken Thighs

 

Chicken Thighs 

Makes 1 serving

4 boneless chicken thighs (about 3oz each)

1 Tbsp duck fat

½ cup low-histamine chicken broth

Salt, to taste

DIRECTIONS:

1. Preheat oven to 350°F.

2. You’ll need a pot with a lid that you can transfer from the stove top to the oven. Brown the chicken thighs, skin side down, in the duck fat over medium-high heat.

3. Add the broth and bring to a simmer before transferring to the oven, lid on, for 40 minutes

Instant Pot Bone Broth

 

• Bones from (1) 3-4 lb. free range organic chicken
• 
  
• 3 medium carrots, scrubbed and cut in half
• 3 celery ribs (or ends and leaves to equal 1 cup)
• 1 large onion, quartered with skin and root end intact
• 6 garlic cloves, lightly smashed
• 1 Tbsp apple cider vinegar
• 1 bay leaf
• A handful of fresh herbs (sage, rosemary, thyme, and/or parsley)
• Filtered water
• Himalayan salt to taste

1. Place bones, vegetables, vinegar, and herbs the Instant Pot.
2. Add enough water to just cover the bones and vegetables in the pot, about 3/4 full.
3. Select ‘Manual’ or High-Pressure setting and adjust the cooking time to 120 minutes.
4. Optional: to ensure a gelatinous bone broth, run the cycle a second time for 120 minutes on low-pressure.
5. When cooking is done, allow pressure to release naturally (10-20 minutes).
6. Allow broth to cool before straining the broth through a mesh lined strainer into jars for storage.
7. Add Himalayan salt to taste.

https://therealfooddietitians.com/how-to-make-instant-pot-bone-broth/

Skillet Sauteed Chicken

4 oz pastured chicken breast

Freshly squeezed lemon juice

1 oz pecorino romano cheese, grated

Paprika

Garlic powder

2 oz chicken broth


Cut a chicken breast lengthwise and squeeze lemon juice on it.

Dip both sides in cheese.

Place in a skillet with seasonings and cook for 7 minutes on each side on medium heat.

Add chicken broth to keep it from sticking, if needed.


Crystal Billings