Whole30 Day 1: "Beer Can" Chicken

Back in the day we grilled beer can chicken all the time.  I had totally forgotten about this delicious dish until whole30recipes posted her version on Instagram.  She uses a rack but I never have.  I find the can and the chicken's legs make a nice tripod.

Ingredients:

• 1 3-4lb Whole Organic, Free Range Chicken, innards removed, rinsed, and patted dry
• EVOO
• equal parts smoked paprika, garlic powder, salt, pepper
• 1 can sparkling water

Directions:

1. Heat oven to 350˚F.
2. Rub EVOO and spices over entire chicken
3. Open can of sparkling water and place chicken over it.
4. Add veggies to the pan (optional)
5. Roast for 90 min. until thighs register 165˚F

 Super easy and super yummy!

Sunday Stew

Courtesy of Stiritup.me

You learn something new everyday.  For stew meat in particular Grassfed Cooking says, "Stew beef from the round, (especially the bottom or eye), will be ready to serve after about 1 ½ hours of simmering.  If it is cooked much longer, the meat will taste dry.  Conversely, stew from the shanks, brisket and chuck may take longer to become tender.  These are the ideal cuts for slow, all-day stews."

Thanks to stir it up for the inspiration on yet another stew recipe.

Sunday Stew

• 2 tbsp arrowroot powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 lb grass-fed sirloin stew meat (if using stew meat from shanks, brisket, or chuck, increase cooking time to 6-8 hours)
• 1-2 tbsp coconut oil
• 3 bay leaves
• 1 cup red wine
• 1 cup homemade bone broth or organic, gluten-free beef broth
• 1 onion, sliced thin
• 2 carrots, julienned
• 2 parsnips, julienned

1. In a gallon-sized plastic bag add arrowroot powder, paprika, salt, and pepper, mix well.  
2. Add the stew meat to the bag and seal it tight. Shake ingredients all together making sure all of the meat if well coated.
3. In your dutch oven or large heavy pot add the coconut oil and turn the heat up on high.
4. Add the meat to the oil and brown on all sides.
5. Add the bay leaves, wine, broth, onions, carrots and parsnips and bring to a boil.
6. Turn heat to low and allow to cook, covered, for 1 – 1 ½ hours.