Poultry Recipes
Crispy Garlic Parmesan Chicken Wings
A new spice idea for air-fried or oven-roasted chicken. It’s better tasting than any restaurant chicken that I have tried. This recipe is also versatile in that one can use drumsticks, thighs, or breasts.*
Ingredients:2.5 pounds wings halved at joint1 Tbsp. baking powder½ tsp salt¼ tsp black pepper¼ tsp paprika2 Tbsp. chopped parsley4 to 6 cloves of garlic5 Tbsp. unsalted butter4 to 6 Tbsp. grated Parmesan cheese
1. Position oven rack in the upper third of the oven. Preheat oven to 450 degrees.2. Line baking sheet with foil and place a wire rack on top of foil. Spray cooking oil on wie racks so the wings do not stick. Artichoke, Spinach, Stuffed Bacon-Wrapped Chicken
How else can we improve Omega-3 chicken with spinach? Let’s add bacon and artichokes! That turned this meal into a great crunch creamy dish.
2 large Omega-3 chicken breasts pounded out to 1/8 inch thick14 oz of artichoke hearts chopped up1 lb of bacon1 cup fresh chopped spinach½ cup shredded cheese: American, pepper jack, Swiss—your choice¼ Greek yogurt (no sugar)Salt and pepper1 clove garlic minced½ small onion diced (red or white)
1. Preheat oven to 350° degrees or preheat air fryer to 350° degrees2. 8" x 8" cooking casserole dish greased3. Pound chicken down to 1/8 of an inch tickness4. Stuffed Omega-3 Chicken Thighs
A great tasty meal of chicken and spinach. Easy to make and gets raving applause from my guests.
6 Omega-3 Chicken Bone-In Thighs or boneless by removing bone1 cup fresh spinach chopped½ cup cream cheese or greek yogurt no sugar¼ tsp salt¼ tsp garlic powder⅛ tsp black pepper
Cooking spray6 toothpicksParchment paper or foil
1. Preheat oven 400° degrees F2. Line casserole pan with parchment paper or foil and grease. Or just spray casserole pan.3. In bowl mix spinach, cream cheese or greek yogurt, ⅛ teaspoon salt, garlic powder and pepper.4. Open up chicken thighs, seasn both sides with rest of salt. Air Fryer Chicken Drumsticks
A crispy chicken done in a 20-minute cook time that my friends enjoyed.
8 Omega-3 Chicken Drumsticks skin on2 Tbsp. olive oil divided2 Tbsp. baking powder (optional for crispier chicken)2 tsp pepper1 Tbsp. garlic powder½ Tbsp. T-Coons The Stuff1 tsp kosher salt1 tsp paprika1 Tbsp. cayenne pepper if you want it spicy
1. Drumsticks rinse off and pat dry.2. One Tbsp. olive oil, coat drumsticks.3. Put all seasonings in bag and place chicken in bag and shake to cover chicken with seasoning mixture.4. Place chicken in air fryer at 400 degrees for 10 minutes, flip chicken and cook for 10 more miutes. Lemon Rosemary Chicken Thighs
This recipe takes chicken thighs from boring to better!
Ingredients:
1 package Slanker Select Omega-3 Chicken Thighs (4 thighs for two-three servings)
1 lemon
1 tsp. dried rosemary
1/2 tsp. sea salt
1/8 tsp. fresh ground pepper
1/4 c. coconut flour
2 Tbs. healthy cooking fat (suet, fat from other grass-fed meats, etc.)
1 Tbs. dried chives
Instructions:
Wash lemon and zest. After zesting, cut the lemon into four slices and set aside.
In small bowl, mix the lemon zest, rosemary, sea salt and pepper.
Carefully loosen and lift the skin from the thighs and insert a portion of the zst mix between the skin and the thigh, distributing it evenly. Chicken Curry
Ted really enjoyed this!
Ingredients:
2 skinless chicken breasts
Juice of one lime
1/2 tsp. freshly ground black pepper
1/2 tsp. turmeric
1-2 Tbs. Garlic Isle macadamia oil
1 Tbs. tamarind pulp
1/3 c. coconut milk
1 tsp. coriander
Ingredients for Sauce:
2-3 Tbs. Garlic Isle macadamia oil
1/2 tsp. mustard powder
1 Tbs. curry powder
1 onion, diced
1-2 cloves garlic, crushed
1 small can diced tomatoes
1-2 Tbs. Red Boat Fish Sauce
Instructions:
Combine lime juice, pepper, and turmeric. Coat chicken with mixture and allow to marinate for 1-4 hours.
At the appropriate time, hea the macadamia oil in a large skillet. Melissa's Moroccan Chicken and Apricot Meatballs
This recipe is from Melissa Joulwan's refreshing new cookbook, Well Fed 2: More Paleo Recipes for People Who Love to Eat. She has some excellent recipes in both the first and second books with ethnic spices and all kinds of innovative ideas for re-creating these masterpieces to suit personal tastes. We loved the chicken meatballs and plan to make them again using lamb instead of chicken, which she recommends as a substitute for chicken. We highly recommend these cookbooks!
Ingredients:
2 Tbs. warm water
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1 pound ground chicken (Slanker SelectOmega-3 Chicken is recommended)
2 cloves garlic, minced (about 2 tsp. Roasted Turkey
Ingredients:
12-pound Omega-3 Turkey
RealSalt Kosher sea salt
What is a plastic Hock Lock and is it safe?
Thaw the turkey ahead of time.
Pat dry before roasting. Stuff with an old traditional meat dressing if desired. Insert thermometer into the center of an inner thigh muscle, being careful not to touch the bone. Salt the outside of the bird, cover and place in roaster/oven at 325°F. Cook to an internal temperature of 165°F. To brown the bird, uncover for the last 30 minutes or so, probably close to when the the temperature reaches 155°F. The general rule of thumb is to cookabout 20 minutes per pound for an 8-pound turkey and about 15 minutes per pound for a 20-pound turkey, adjusting the time for variables such as size of bird, added stuffing, actual oven temperature, accuracy of meat thermometer, etc. Salt "Brine" Roasted Turkey
To bring out the best flavor of the turkey, use a dry salt brine instead of liquid brine. It's almost as effective a preventing moisture loss and much easier to prepare than a standard brine.
Ingredients:
12-pound Omega-3 Turkey
RealSalt Kosher sea salt
What is a plastic Hock Lock and is it safe?
Thaw the turkey in the refrigerator 1-2 days, depending on size. Salt the turkey with a fairly thick coat of salt. Alternately, you may carefully separate the skin from the breast and thighs and rub the salt directly on the meat under the skin. Loosely cover salted turkey ith plastic or cheesecloth and place in the refrigerator overnight. Meat Stuffing
"If you want to improve the nutritional aspects of your annual Holiday feast, then replace the breaded dressing with grass-fed meat dressing. Many years ago large birds (usually wild birds or pasture raised birds) were always stuffed with meat. So let's revive an old tradition and restore the positive nutritional aspects that were always in the Thanksgiving day feast of yore." (To learn why a grass-fed meat dressing is more nutritional, click on: The Atomic Bomb of the American Food System.)
Ingredients:
4 lbs. Grass-Fed Ground Beef or Bison or Beef Breakfast Sausage2 lbs. Omega-3 ork or Omega-3 Chicken Sausage or Ground Meat3 Omega-3 eggsOne whole onion, chopped2 c celery, chopped1/2 c shredded grass-fed aged cheddar cheese (or Parmasean)1 tsp. Cooking
"LOW and SLOW"
is the
Slanker Grass-Fed Meat motto!
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