Last night we had a potluck. And Italian themed potluck. Now that's not a minefield for a gluten free eater is it? I made my famous lemon chicken. It was inexpensive for a meat dish. And, after it was done, I just piled it in my crockpot and poured all the dripping over it. So, it stays warm. Here's the recipe - sub lemon for lime. Yummy Lemon/Lime Chicken. There was a bunch of the "juice" and a little chicken leftover. I kept it all. If you are buying pastured meat/poultry from a good source, never throw away the drippings.
For lunch today I was hoping I could talk the kids into going somewhere where I could get a big pile of fajitas with a mountain of guacamole. No deal. They wanted hot dogs. I am fine with them eating Applegate grassfed hot dogs. So, we came home. I took the leftover Lemon chicken and all the juice and made an amazing soup.
Mom's Quick Lemon Coconut Soup:
1 Tbsp Coconut oil
1/2 Yellow onion - chopped
1 medium Zucchini or yellow squash (or any vegetable that tastes good sauteed and goes with lemon chicken) - cut slightly larger than the onions
Pinch of Celtic sea salt
1 can of Coconut Milk
1.5 cups Leftover lemon chicken drippings (yes, the chicken schmaltz, the gelatinous goo, everything)
1 cup leftover chicken
1 Tsp of red curry paste
1.5 cups of Spinach
Heat coconut oil over medium heat. Cook chopped onion and squash until onions are translucent. Add a little Celtic sea salt. Add the chicken drippings. If straight from the frig and mixed in with the chicken, just scrape around the chicken. Pull the chicken off the bone and tear into pieces. Once it comes to a simmer, add chicken and coconut milk. Mix the red curry paste with a bit of the warm broth and add to your pan. Add spinach just before serving.
It took me about 10 minutes to make and was seriously amazing.
Fall is here. Enjoy, Mom
