How To Make The Best Chicken Using Measurements ...or Winging it!

Are you a precise measurer...Or, a 'wing it' kind a cook?

I rarely use measuring cups and spoons...its true.  So, I guess I'm a 'wing it' kind-a-cook!😉

My habit started when I was young.  I was at my Grandma's house.  She was out and we were waiting for her to return.  She always had packets for making pitchers of Kool Aid, so I decided to make some. 

I poured the packet out, then went to searching for a measuring cup.  I couldn't find a single one.  Finally, I opened the sugar bin and there, half buried, sat a crystal tea cup.  I remembered seeing Grandma use it so I thought for a minute, then decided, it surely must hold 1/4 cup!

I quickly dumped four tea cupful's into the pitcher, added water and stirred.  I tasted...it was PERFECT !  I had never tasted such syrupy sweetness. 

When Grandma returned, she let me know what the tea cup actually held.  With a wink and in her Alabama accent,  she said, "Oh, Sugar,  that holds about 1 Cup!"

I never forgot that. From that day on, I started cooking by 'feel'.   Yes, it's gotten me into trouble a time or two, but mostly - it works for me.  … And, I'll admit, now our daughters do it too.

The negative of this approach would probably be the disappointed look on your family's faces when they find out that you may never be able to recreate that exact flavor again after tasting something they love. 

Sooo, that's the reason I determined to start writing down recipes a few years ago.  - And yes!  Precisely measuring for those recipes.

Scroll down to the bottom for a 'printable' recipe! www.7u-ranch.com

The thing I love about this Creamy Coconut Pastured Chicken recipe, is that you can follow it to the 'T', or you can 'wing it' and it always turns out delicious! 

Plus, it combines two amazingly healthy fats in one dish:  Coconut oil in the coconut milk, and golden fat in the pastured chickens.  ~ Both excellent fats to feed your brain, utilize for energy and keep your system running like a well oiled machine!

I love nothing better than to feed my family meals that make them feel good ~ So, this Christmas, when family comes to visit, I plan on impressing my guests with this delicious, and simple recipe.

Bonus ~ if I use the crock-pot, I'll just get extra time to spend with those special people, I don't often get to see.

Some important tips:

• I usually make it in the crock-pot to save time, but if I want it to be a little more special, I roast it in the oven or the wood cook stove! 
• Always use a healthy, pasture-fed chicken, for best nutrients and flavor.  We have some here.
• You can even start with a frozen chicken and that makes it even more versatile.  Let's face it, most of us are extremely busy and sometimes so busy that we forget to pull the meat out of the freezer - so,  it's awfully nice to have a forgiving recipe.

One of the most easy to avoid, common mistakes I see with this recipe...

One of the most common mistakes I see, that people make when cooking a whole chicken or roast, is too much broth or water!  From time to time, I hear a frustrated soul lament over a rubbery chicken, or flavorless roast. 

When asked about the preparation process, they explain that after taking such pride in seasoning and prepping they filled the crock-pot or roasting pot with water or broth and proceeded to boil all the day long!  While this is a very enthusiastic approach, the unfortunate result is a boiled piece of rubbery flesh. 

For the most flavorful, tender, and succulent results:  use 1 cup of broth or water in your roasting pot or crock-pot.  This will also allow the seasoning to penetrate the skin and flavor it.
 

Creamy Coconut Pastured Chicken With Rice:

For a Printable Recipe, click here!