We’re not much into Turkey in my family. I understand the historical significance of turkey at the Thanksgiving table, but personally I find it pretty much “bleh”. That said, many people are left wanting without poultry at the Thanksgiving feast so we usually bake up a big fat ham and roast a large chicken for those die hard traditionalists. This is one of those chickens.

My old self, the one who had a bit more time, a bit more sleep, perhaps a bit more motivation, was big into vegetable chopping. I made meals where I’d easily spend an hour just chopping all the veggies often with no meat in sight. In truth, I found raw meat repulsive to all of my senses. Fast forward to when I grew the F up and started cutting the backbones out of chickens and making bone broths from gnarly knuckles, shins and feet. Oh how things have changed!!

While I still love my Brined Thyme Roast Chicken recipe, it requires more planning ahead to brine that bird than I can often muster these days. I spend so much time grabbing a toddler as she ceaselessly tests the laws of gravity! This spatchcock chicken is quick to prepare and leaves you with very little raw chicken-y mess, if ya know what I mean. Time to put on your big kid pants and cut out that backbone!

Crispy, golden, savory miso skin with no fuss and few dishes. What’s not to love?

Spatchcock butterfly miso butter roasted chicken

HOW TO SPATCHCOCK (butterfly) A CHICKEN:

1- Place whole chicken breast side down. Using strong kitchen shears, cut alongside one side of the backbone. Rotate the bird to cut along the other side of the backbone. I freeze the backbone to use in bone broth later.

2- Spread the chicken rib cage open breast down and cut a deep notch in the sternum cartilage to allow it to open easily. Now flip the bird breast side up and it should lie flat and look like a… you guessed it, butterfly. Easy Peasy!

*Tip: I usually spatchcock the chicken in the same pan I am roasting it in, one less raw chicken-y thing to clean. Winner, winner chicken dinner!

  • 1 whole chicken patted dry, approx. 5-5 1/2 lbs
  • 3 Tablespoons butter, softened
  • 3 Tablespoons white miso
  • 1 teaspoon smashed garlic (~ 3 cloves)
  • 1 Tablespoon dried thyme
  • 1 pint brussel sprouts
  • drizzle olive oil
  • salt and pepper

~ Preheat oven to 400 degrees.

~ Smash together butter, miso and garlic. I salt the chicken in addition to the saltiness of the miso, but it may be a good idea to taste your mixture as miso can vary greatly and you may not want additional salt. Butter the pan you’ll be using with this mixture, then place chicken breast side up in pan and rub half of the butter mixture under the skin and the other half on top of the skin.

~ In a bowl, toss brussel sprouts with a drizzle of olive oil and scatter around the bird.

~ Sprinkle the chicken and brussel sprouts with thyme, salt and pepper.

~ Roast uncovered at 400 degrees for 1 hour 10 minutes or so for a chicken this size. Cook time will vary greatly depending on the size of your bird, so roast until a meat thermometer reads 165 degrees in the thickest part of the thigh or breast. Remove from oven and let rest for 10 minutes before carving.

~ Plate the veggies from the pan then bring the remaining juices to a simmer, scraping any little bits of deliciousness off the pan to deglaze it and removing any chunks of skin etc. Simmer for a couple of minutes and pour juices over carved meat.

ENJOY!!!

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I won’t go on and on about gut health yet again or ramble about the benefit of collagen and gelatin on the guts or skin and hair. There are many, many other blogs that can provide that info. Suffice it to say that collagen, in this case in the form of gelatin, is an incredible source of healing protein for your connective tissues, guts, skin, hair, bones, joints and even your hormones! Give it a try but, as with all things, start slow. Introducing gelatin into your diet can really get the wheels moving in your colon if you eat too much too fast! You get the picture;)

These pasture raised beef gelatin gummies have endless flavor possibilities. Once you get teh hang of the basics you can really let your imagination run wild! We really love the additional of homemade coconut milk to gummies. It add a wonderful silky body and rich flavor to any flavor combo! You can use any juice or milk (nut or animal) you like:)

These are some of my favorite recipes as a jumping off point! Have fun with it! I even give my kiddo her probiotic and elderberry syrup in gummy form. She looooves it!

Copyright Crystal Cartier all rights reserved 2016

Horchata Gummies

1 cup coconut milk, divided (I use homemade)
3 Tablespoon gelatin (I use this brand)
2 Tablespoons honey
1 teaspoon ground vanilla
1/2 teaspoon cinnamon
silicone molds

**other flavor ideas
 Orange Creamsicle:  1/2 cup OJ + 1/2 cup coconut milk
 Coffee: steep coconut milk in coarse ground coffee. Strain.
Cocoa: + 1 Tablespoon cocoa powder
Berry: 1/2 cup pureed berries + 1/2 cup coconut milk
Elderberry: 1/2 cup elderberry syrup + 1/2 cup coconut milk
Probiotic: + 3 1/2 Tablespoons probiotic powder added AFTER whisking in hot liquid. A serving is 10 gummies

~ Gently heat 1/2 cup of coconut milk on the stove until it’s hot but not bubbling. Put remaining 1/2 cup room temp coconut milk in a spout bowl. Gradually whisk gelatin completely into unheated milk to temper the gelatin. Whisk hot milk it into gelatin mixture then whisk in honey, vanilla and cinnamon.

~ Quickly pour into silicone molds set on a baking sheet. Refrigerate to set. Pop out of molds and store in airtight container in fridge.

* This same recipe holds for any liquid you use. Temper gelatin in half of the liquid at room temp then blend gelatin with the remaining half of hot liquid. Easy Peasy!

ENJOY!!!

Copyright Crystal Cartier all rights reserved 2016

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