Nourished Beginnings Baby Food by Renee Kohley

Author:Renee Kohley
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2016-09-05T04:00:00+00:00

spatchcock herbed chicken

Now this is fast food, real-food style! While I absolutely love my slow-roasted chicken, sometimes time just doesn’t allow for it. And in the blazing hot middle of summer, having the oven or slow cooker running all day isn’t exactly the smartest cooking method.

Grab up some of your favorite fresh herbs and get ready for that buttery, crispy chicken in about an hour!

yield: 2 adult and 3 small-child servings for 2 meals (or 1 meal with leftover chicken for use in other meals)

3-4 tbsp (45-60 g) butter for the bottom of the pan and surface of the chicken

1 onion, sliced into rounds

1 whole pastured chicken, split down the backbone spatchcock-style

2 cloves of garlic, minced

1 tsp sea salt

¼ tsp ground pepper

3-4 sprigs fresh thyme, finely chopped

3-4 sprigs fresh oregano, finely chopped

Preheat the oven to 425°F (220°C).

Butter the bottom of a large baking sheet or jellyroll pan, lay slices of onion on top, and the spatchcocked chicken on top of the onion rounds. Butter the surface of the chicken, rub in the minced garlic, and sprinkle with sea salt, pepper and fresh herbs.

Cook at 425°F (220°C) for 1 hour until the chicken is fully cooked and juices run clear. This quick spatchcock method locks in moisture fast and the meat is really tender.

You can pulse the chicken with bone broth or water for baby to eat. When baby starts enjoying finger foods at the table, you can shred or cut the pieces of meat very finely for him or her to enjoy. I had one baby who, by the age of 1 year, just flat out refused to be fed by me, so figuring out how to help her eat meat without my help was important! She managed finely shredded chicken very well.

notes: You can change the fresh herbs to use whatever is in season! I love using fresh dill weed in the summer. I like to serve this chicken with fresh salads, homemade dressings and quick roasted potatoes. You can serve baby a side of simple steamed veggies or soup.

The leftover meat is great to use in soups, stews, stir-fry dishes, salads or sandwiches. I can very easily use a whole chicken within a week for my family of five, but if you think you won’t use it all within a few days, you can shred and freeze the meat so it keeps longer and then pull it out of the freezer as you need it.

Be sure to save the carcass for making bone broth (see here). I usually put the bones right into my slow cooker as I am taking the chicken apart after dinner. You can freeze the bones if you don’t wish to start your bone broth right away.

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