From the Kitchen of: Kelcie
1 young organic free range Chicken
1 organic apple
1 organic lemon
1 onion (red, white, yellow, doesn't matter)
1/2 cup melted coconut oil
2 tbsp. celery powder (dehydrated celery ground up in a coffee bean grinder into a powder)
1 tbsp. oregano
1 tbsp. basil
1 tbsp. sea salt
Wash chicken in cold water.
Let it sit out for an hour or so until about room temp.
Gut chicken and set aside the neck and all the "junk".
Stuff with apple, lemon, and onion.
Mix coconut oil, celery powder, herbs and salt together in bowl.
Rub the oil mixture onto the bird until completely covered in coconut oil.
Pre heat oven to 450 and place chicken in a glass "brownie" dish (like the one you see in the picture) and cook for 15 minutes.
Take out, reduce heat to 300 and cover with foil.
Cook for about 3 more hours.
Take out and cool with foil still over it.
With all the "junk" and bones, place in a pot with water so its about 2 inches above the bones, 1 tbsp. apple cider vinegar, 1 tbsp. sea salt and tons of veggies (carrots and cerlery are great). Simmer four about 12 hours. Strain and you have chicken broth!
With the drippings of the chicken (you can the see what looks like chicken "juice" in the picture place in a jar and freeze and save for making gravy.
2 tbsp. balsamic vinegar
1 tbsp. coconut flour
1/4 cup water
Simmer chicken dripping (including ALL THE FAT) in a pan with vinegar.
in a cup mix water and coconut flour together and make a paste.
Slowly add paste to the gravy and stir until no clumps and is thick (you can add more coconut flour for more thickness).