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
Shredded Chicken
Makes 1 serving
3 tbsp duck fat
2 boneless chicken thighs
Salt, to taste
DIRECTIONS:
1. Heat the duck fat in a frying pan. Use two forks or your hands to shred the leftover chicken from the bones. This will make it easier for the fat to be absorbed into the meat.
2. Reheat the meat while stirring for a few minutes, season with salt, and serve.
Change Your Diet, Change Your Mind
Nutrition facts per one serving: 60g fat, 53g protein, 0g total carbs, 0g fiber, 760 calories, 72% fat, 28% protein, 0% carbs
2 medium salmon fillets, with skin (5 oz each)
2 Tbsp duck fat
1 tsp salt
DIRECTIONS:
1. Preheat oven to 375°F.
2. Put the salmon fillets onto a large rectangle of parchment paper. The salmon pieces should be long and skinny so you’re able to fold them over.
3. Mix the duck fat and salt—if the duck fat is too solid, gently melt it in a pan.
4. Spread the fat evenly onto the two fillets. Wrap them up in the parchment paper and secure loosely with string if needed.
5. Place the parcels in a roasting pan, sprinkle with some water (3–4 tablespoons), and bake for 10–15 minutes before serving.
Makes 1 serving
Change Your Diet, Change Your Mind
