Elimination Recipe Box: Crock Pot Chicken

The recipe is based on the food sensitivity elimination diet we are doing, and has the bonus of producing a safe chicken stock for other recipes, such as soups and stews. 

4 chicken leg quarters
2 stalks celery
1 large carrot
1/4 large onion
2 cloves garlic
1/2 tsp dried rubbed sage
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 tablespoons olive oil (use butter if you are not sensitive to dairy or casein)

Chop veggies into chunks  Place chicken meaty-side down in a crock pot and layer veggies, herbs, and oil or butter over the top.

Run the crockpot on high for 4 hours or low for 6-8, until chicken is fork-tender.  Add two hours if starting with frozen chicken.  Add a few tablespoons of water if needed to maintain moisture;you should have at least a cup of liquid in the bottom of the pot when you are finished.  

Remove chicken and veggies to serving bowl. 
Pour remaining liquid through a fine sieve into a storage container (jar, tupperware, etc.). 
Rinse the crock pot with about 1/2 cup of water and pour through sieve into same container. 
Store drippings in fridge for up to three days or in freezer for several months.  To add more liquid to container, first remove the layer of fat that forms at the top of the cooled drippings. 

The leftover meat is delicious served cold and shredded on a green salad the next day as a packed lunch. 

Pecan Crusted Chicken Strips (gluten free)

Pecan Crusted Chicken Strips (Gluten-Free)
 
Ingredients:

2 large chicken breasts (less than 2lbs)
1 cup pecan meal (you can crush pecan halves in the blender or food processor if you don't have meal; process until coarse crumbs)
3 tablespoons cornstarch or potato starch
1 teaspoon paprika
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon finely chopped fresh parsley
pinch black pepper
1 egg
2 tablespoons water
3 tablespoons vegetable oil (+ as needed)

Instructions:

Pound chicken breasts until less than 1" thick and cut into strips. Pat dry with paper towels.
Heat vegetable oil in large skillet over medium heat

Whisk egg and water together in a bowl

Mix other ingredients thoroughly in a separate bowl to make pecan coating, making sure starch is evenly mixed in and there are no lumps

Dip each strip of chicken in the egg/water mixture, then immediately dredge in pecan coating. Place in heated skilled.

Cook for approximately 5 minutes, then flip and cook for an additional 6 minutes.

If making multiple batches, scrape debris out of skillet and refresh oil between batches.

Excellent for a salad topping or alone with dipping sauces.

Gluten Free Featured Product: Boars Head

GLUTEN FREE FEATURED PRODUCT

A regular postings of gluten-free products that I use myself and is available in my local grocery store.  You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews.

Boar's Head Meats and Cheeses

On their website, Boar's Head says "All of our meats, cheeses and condiments are gluten free."  In addition, just in case you have a question, they have a complete list of their gluten-free products.  Best yet, I've found them in almost any grocery store that has a "fancy cheese" cooler in the produce section.  I was disappointed by their gruyere, but their hard sausages are fantastic on a cracker and would be a great addition to a lunch or a wine and cheese party.  Best of all, since all their products are GF, you don't have to stop and look anything up.