Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Friday, May 1, 2009
I have been looking for ways to use less expensive meat, and this week organic chicken drumsticks were on sale. My 7 year-old loved this as both a hot dinner, and later cold as a lunch. My 5-year-old wouldn't try it, but I have learned to keep offering and it amazes me what he will eat on this diet! The adults loved this too, and it would be fun to experiment by adding some chipotle seaasoning or other things to the sauce.
1 T butter or ghee
2 lbs chicken drumsticks (about 6 or 7)
1/4 c lemon juice
1/4 cup honey
3 cloves of garlic, crushed
1-2 inch piece of ginger, grated
salt to taste
Melt the butter or ghee in a heavy-bottomed pan with a lid, such as a dutch oven. Brown the meat. Ideally, the pan should be big enough to allow the drumsticks to lay on the bottom in one layer.
In a bowl, mix together the honey, lemon juice, garlic, ginger, and salt. It may help to mix these in a warm saucepan instead, in order to melt the honey into the other ingredients. Pour this mixture over the chicken, and turn the drumsticks so they are well-coated.
Cook on medium-low heat, covered, for about 25-30 minutes. This allows the chicken and sauce to form a sort-of quick meat stock. After this point, take the lid off, and turn up the heat. Cook another 5-10 minutes, or until the sauce has reduced to desired thickness.