Hi All,
I am excited to share with you a delicious, easy, and mighty flavorful go-to meal of mine. A lot of simple things have been going on at this household of ours... Super delicious simple things, nutrient-dense simple things, all of which I love to put under the category of God's gifts to His dear children.
Our kitchen has been housing timeless pieces of cast-iron cookware, tubs of duck fat, and farm-fresh meat. Each day my legs walk to the kitchen, I anticipate what me and my Jesus will whip up for my family. Will it be duck fat Mash, pancakes that need to be soaked tonight so they'll be ready for us by sunrise, or meat with slabs of fat that need to go in the slow cooker to be rich, warming, nourishing stock for supper and for us eaters, throughout the day.
One of the things I love about the recipe I'm sharing with you all is it's simplicity (man, I've said simple a lot). It's made from whole, delectable ingredients meant to nourish you, fill you, grow you, and sustain you. It's just beautiful.
I hope (and know) this recipe will be a mighty big (yes, there is a such thing as mighty big) blessing to your family. Enjoy.
RECIPE FOR ROASTED MUSTARD CHICKEN WITH A HELPING OF DUCK FAT MASH
(anything with good fats... you can't go wrong.)
ingredients
Farm-fresh chicken
Mustard
Raw, local honey
Celtic grey salt
Chicken broth
Vinegar
Butter/Duck fat
Yellow, golden potatoes
Duck fat
Celtic grey salt
Homemade sour cream
For Our Chicken (preheat oven to 370 degrees)
-You want to start out with a good quality chicken. Not the fake stuff. You want the bones, you want the fat.
Soak your chicken in vinegar for around 20 minutes. Makes it tender and gets rid of any germs. Rinse when soaking period is complete and place in a greased Dutch oven. Use a high-heat oil to coat your pot. Sprinkle with the perfect amount of Celtic grey salt.
Your Mustard Sauce
I love mustard in dishes and sides. It's great on salmon, sweet potatoes, vegetables. Simply one of my favorite ingredients for adding umph. Mix about 2 1/2 to 3 tablespoons of mustard with leftover room temperature chicken stock, and local raw honey. You want a thin sauce, but not very watery.
Top chicken with sauce and place a couple pieces of very good quality butter or duck fat, around 2 pieces per chicken drumstick. Duck fat is very rich, so my pieces of butter are usually bigger than my duck fat pieces.
Pour a mixture of broth and water around your drumsticks so they can steam and cook. Place lid on top of dutch oven and place into a 370 degree oven. It's best your drumsticks are thawed before starting this recipe, preparation is key for being faithful in your healthy lifestyle. It's worth it. Make sure to check crack the lid once in awhile to ensure too much heat isn't built up or you will hear a rumble and tumble.
The Duck Fat Mash
Peel and chop your golden yellow potatoes. I cut mines in fours. Place in the pot you're going to boil in and fill with cold water and a splash of hot. Toss them and rub them with your fingers to get off excess starch, I do this for around 4 minutes. Let sit for 12 minutes. You can do this step towards the end of your chicken soaking so you can get dinner done in a good amount of time.
Drain water and rinse them. Fill pot up with water to cover them, place lid halfway on top, and let cook until fork tender. I let them go a minute or two longer than fork tender for perfect consistency mash. Once done, pour out excess water and place potatoes in a mixing bowl. Let them cool down slightly and add a good amount of duck fat and salt, mash with a fork. The mash can have some rough edges, it's not meant to be perfect. Smooth and bits of rustic throughout is what we're after.
When chicken is almost done, let cook without the lid for a few minutes.
We had a delicious green juice before eating filled with kale, escarole lettuce, pineapple, and cucumber, so our green serving was met. Feel free to do the same or serve with salad tossed in a simple lemony, honey, herby vinaigrette.
Top your mash with falling off the bone chicken and that gravy from the dutch oven. A little fresh sour cream wouldn't hurt either (room temp!).
I knew you couldn't wait until you got to the table, trust me, it did it to me, too.
See you all in the next one,
Hannah
Also, please check out my YouTube Channel, Hannah's Home created., and join me in becoming excellent women of God!
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