This paleo dish is a classic Greek-style recipe with flavours of lemon and garlic. Sprinkled with the herbs oregano and rosemary are optional, but oregano is a powerful anti-microbial, anti-viral, and anti-fungal. Serve with vegetables or a Paleo Greek salad.
juice of 1 lemon
1 chicken, cut into ten pieces or ten wings
4 cloves of garlic
lemon cut into four wedges
1 tsp oregano
2 sprigs of rosemary
handful of parsley, chopped
- Preheat oven to 200 degrees C.
- Place the chicken on a roasting tray and pour the lemon juice over the chicken. Then add the garlic cloves, lemon wedges, oregano and rosemary. Mix well together.
- Season with salt and pepper.
- Roast for 40 minutes until the chicken has turned golden brown and the juices run clear.
I’ve been doing some research on keeping chickens in our backyard. We are allowed six fowls according to the Brisbane City Council:
Household premises with a total area of more than 800 square metres can keep up to 20 fowl, including ducks, geese and peacocks without a permit.
If your residential premises has a total area less than 800 square metres you can keep up to six fowl.
Poultry sheds must be set back at least one metre from a dividing fence.
I’m pretty sure we will just keep chickens as Matt says ducks and geese are really messy. I was expecting to see something in the law about not allowing roosters.
I’m tossing up between Australorps which Jackie French raves about – they are good layers and make good eating. They are docile, great mothers and are good if you have children. Better yet, they are an Australian breed so they are adjusted to our climate. Silkies will leave your vegetable beds alone and make excellent pets for kids. They are placid and tolerate being handled. We eventually decided on three Australorps, so that we’ll have enough eggs for ourselves and some extra to sell or give away.
- chook house, which includes weatherproof shelter and a perch
- nest and laying box
- dummy egg
- organic feed, eg from Country Heritage Feeds
- shell grit and dirt
Jackie French suggests growing the following plants for chooks:
- Avocado trees
- Chilacayote melons
- Fruit trees
- Grains and maize
- Potatoes (cooked)
- Tree lucerne
- as well as sweet potato, pumpkin, arrowroot, chestnuts, honey locust, taro, yams, kumara, jerusalem artichoke, and chokos.
Others have suggested comfrey and herbs to repel lice and intestinal worms, including feverfew, tansy, rue and wormwood. It’s ideal to plant these around the chook house.
- Backyard Poultry Naturally – Alanna Moore
- Chook Book – Jackie French (excellent)
- Healthy Free Range hens – Neil Christensen
- How to Care for Your Poultry – New Zealand Lifestyle Block
- Keeping Chickens – An Australian Guide
The Battery Hen Adoption Project was started to give battery hens a second chance at life. We look for long term loving homes where the hens can live a happy life after being in a battery cage. They very quickly adjust to life outside a cage and start acting like ‘normal’ chickens within a day.
The hens will continue to lay for many years which in turn provides the adoptive family healthier free range eggs that have been produced without causing suffering to others. If you feed your hens kitchen scraps you are also reducing landfill. Matured chicken manure is a great fertilizer for the garden. Chickens make wonderful companion animals, as they are very social and intelligent creatures.
The hens are bought from a battery farm just prior to when they would have been slaughtered. The hens are around eighteen months old. We buy as many hens as we have homes for. We ask for a donation which goes towards the cost of purchasing the hens from the farm, transport cost, vet bills, feed and bedding as well as ongoing admin costs such as telephone and printing.
Homes for Hens is based in Brisbane, Queensland and can sometimes help with transport to other areas, including the country.
If you are interested in adopting a chicken, email firstname.lastname@example.org. You will be added to the list of adopters and be contacted in a few weeks before we confirm you are still able to take hens.
Here’s my basic healing stock recipe (aka bone broth). I’ve keep the list of ingredients simple so that if you are on an elimination diet you can add or subtract as needed. It’s best to prepare this recipe when you are going to be home all day. The longer you simmer the bones the more nutritious your end result will be.
Meat stock aids digestion and has been know for centuries as a healing folk remedy for the digestive tract. Also homemade meat stock is extremely nourishing; it is full of minerals, vitamins, amino-acids and various other nutrients in a very bio-available form.
– Dr Natasha Campbell-McBride
It is also best to use organic bones as they will have more nutrients. The best bones to use are soup, shank, ribs, marrow, oxtail or knuckle bones. If you are using organic carrots you can leave them unpeeled as most of the nutrients are in the skin, otherwise peel them.
If you are going to be making a few batches of stock in the coming weeks and want to save time later, you can cut up all of the vegetables (carrots, celery and parsley) and put them in zip lock bags to freeze for when you have some more bones ready.
Basic healing stock recipe
chicken carcass; or bones (with marrow preferred)
1 tbsp apple cider vinegar
2 celery stalks, including the leaves
Celtic sea salt
- Add the bones to the pot and cover with water. Add a tablespoon of apple cider vinegar to help get maximum nutrients out of the bones.
- Cut up the celery stalks, carrot and parsley finely and then add them to the pot. Add a teaspoon a sea salt.
- Simmer with lid on for at least 4 hours, but preferably 8 hours or more.
- Skim off any scum from the top using a spoon. Top up with water as required.
- When finished, allow the stock to cool and then pour stock through a strainer and transfer to storage. You can also use cheese cloth or chux wipes to strain the stock. Pick off any meat to eat later. Discard the bones.
- If you want to remove the fat when you are finished cool the stock down and then place in the refrigerator overnight. The fat will rise to the top and you will be able to remove the solidified layer with a spoon. When often strain the mixture a second time in the morning. If your stock has jellied it is rich in gelatin.
The stock will keep for at least a week in the fridge or can be frozen in zip-lock bags.
Other optional ingredients to add:
2 tbsps thyme
4 cloves of garlic (if not fructose intolerant)
1-2 onions or leeks (if not fructose intolerant)
cabbage (if not raffinose intolerant)
Chicken in garlic sauce (Spanish) recipe
4 organic chicken thighs
1 tsp sweet paprika (pimenton)
2 tbsp olive oil
5 garlic cloves, unpeeled
60ml dry sherry
100ml chicken stock
1 bay leaf
2 tbsp chopped flat-leaf parsley
- Trim any excess fat from the chicken and cut into large pieces. Combine the paprika with some salt and pepper in a bowl, add the chicken and toss to coat.
- Heat the oil in a large frying pan over high heat and cook the garlic cloves for 1-2 minutes, or until brown. Remove from the pan.
- Cook the chicken in batches for 5 minutes, or until brown all over. Return all the chicken to the pan, add the sherry, boil for 30 seconds, then add the stock and bay leaf. Reduce the heat and simmer, covered, over low heat for 10 minutes.
- Meanwhile, squeeze the garlic pulp into a mortar and pestle or small bowl. Add the parsley and salt and pound or mix with a fork to form a paste. Stir into the chicken, then cover and cook for 10 minutes, or until tender.
- Serve the chicken onto a plate, turn heat to high to thicken the sauce for 2 minutes. Pour the sauce onto the chicken.
Serve with baked potatoes.
Cooked for the French entry of the Euro Cup and Plate challenge.
Coq au vin
8 organic chicken drumsticks
1/2 bottle red wine
2 bay leaves
2 sprigs of thyme
250g bacon, diced
60g organic butter
1 large onion
1 tbsp oil
30g plain flour
1 litre chicken stock
125ml Rosso Vermouth
2 tsp tomato paste (puree)
1½ tbsp softened butter
1 tbsp plain flour
2 tbsp chopped parsley
- Divide chicken into pieces, if needed.
- Put the wine, bay leaves, thyme, salt and pepper in a bowl and add the chicken. Cover and leave to marinate, preferably overnight.
- Saute the bacon in a frying pan until golden. Lift out onto a plate. Melt a quarter of the butter in a pan, add the onion and saute until browned. Lift out and set aside.
- Drain the chicken, reserving the marinade,and pat the chicken dry. Season with salt and pepper. Add the remaining butter and the oil to the frying pan, and saute the chicken until golden. Stir in the flour.
- Transfer the chicken to a large saucepan or casserole dish and add the stock. Pour the Vermouth into the frying pan and boil, stirring, for 30 seconds to deglaze the pan. Pour over the chicken.
- Add the marinade, onion, bacon and tomato paste.
- Cook over moderate heat for 45 minutes, or until the chicken is cooked through.
Variation: Saute a handful of button mushrooms in butter and add to the mixture with the bacon.
1 kg potatoes
1 large onion
2 tbsp parsley, finely chopped
500ml chicken or vegetable stock
25g organic butter, cubed
- Preheat the oven to 180°C. Thinly slice the potatoes and onion (drag out the mandolin, if you have one).
- Build up alternate layers of potato and onion in a 20 x 10cm deep dish. Between each layer sprinkle with parsley, and season with salt and pepper. Finish with a layer of potatoes.
- Pour the hot stock over the top and dot with butter.
- Bake, covered with foil, on the middle shelf of the oven for 30 minutes. Check the potatoes and add more hot water or stock if needed to the potatoes remain submerged. Bake for another 30 minutes, or until the potatoes are tender and the top golden brown.
Cooked for the Greek entry in the Euro Cup and Plate challenge.
We usually cook this on the Weber over hot coals to bring out the flavours.
400g lean lamb, chunks
400g organic chicken breast, chunks
4 tbsp olive oil
juice of 1 lemon
2 tsp dried or fresh thyme
2 garlic cloves, crushed
- Dice the lamb and chicken into 2.5cm pieces
- Make the marinade: mix the olive oil, lemon juice, thyme, garlic and season with black pepper. Place the meat in a bowl, pour the marinade over and mix well so that all the pieces of the meat are coated. Leave in the refrigerator for at least 2 hours, or preferably overnight.
- Fire up the BBQ. Thread the meat on to 6 skewers. Grill the kebabs quickly until browned on all sides; the chicken will need longer than the lamb.
- Serve with warmed pita bread (put it on the grill briefly to absorb the burnt juices!) and a Greek salad.