I’m on a healing journey. It’s something I plan to share more about soon, and for now you can know that it has been a long time coming. I have been sick almost my entire life, and very sick for several years. As a kid I missed school like crazy. I have stayed home from work, weddings, baby showers and birthday parties. I’ve postponed and even cancelled vacations. I have abandoned friends mid-mall to sprint to a bathroom and drive myself home after. I can't even begin to count the number of times I've had to leave early, offering no explanation. For a huge part of my life, I wasn’t really living it. I sought medical help and wanted nothing more than to feel better and enjoy life again. After countless doctors, medicines, and surgeries, I thought things were getting better. Then, last year, I found myself back at square one, dealing with more illness again.
My doctors had the best of intentions. I had a great medical team helping me, and they wanted nothing more than for me to be better. But because my illness doesn’t have a known medical cure, the best they could offer was pain medicine, and when things get really bad, another surgery. Neither of those options address the root of the problem and neither of them sound like a good way for me to live.
I started reading research papers and medical journals, books and blogs, and everything else I could get my hands on. I became convinced that what we eat can be good medicine, and a good diet might offer my body some real help. About nine months ago I changed my diet radically and chose a whole foods, traditional way of eating that focused on good meat, fat, veggies, and some fruit. Gone is all the modern, processed pseudo-food. Here to stay is the stuff our great-great-grandparents ate.
The results, so far, are pretty staggering. There’s still a long way to go, but I’m living life now more than ever. There are more good days than bad, and I'm looking forward to each new day!
A big part of my healing journey is chicken. No, really. Roasted chicken with veggies is a staple in our house. The vegetables and herbs that I roast it with change with the seasons, but it’s almost always tasty, always nutritious, and the pan juices are liquid gold.
Herb Roast Chicken with Apples, Mushrooms, and Onions
1 3-4 lb. whole, pastured Chicken (preferably organic, soy, corn, hormone, antibiotic free) 4-5 Granny Smith Apples, chopped 1 lb. Mushrooms (I prefer Cremini, but used White mushrooms today) 1 lg or 2 med Yellow Onions 2 tsp Rosemary 1 tsp Sage 2 pinches Oregano 1 pinch Thyme 1 Tbsp Celtic Sea Salt Pepper, to taste 2-4 cloves of Garlic, minced 2 Tbsp Butter, Ghee, or Lard, softened
Preheat oven to 450 F. Rinse chicken with cool water, pat dry and set aside. Coursely chop apples, mushrooms and onions and add them to a good, heavy roasting pot. In a separate bowl, combine butter, herbs, salt and pepper, and garlic. Mash herb butter with a fork until well combined. Add half of butter mixture to veggies in pot and toss to combine until the apples and veggies are coated. Rub chicken all over outside and inside with the rest of the herb butter.
Place chicken, breast side down, on top of apple mixture in pot. Place pot in oven and cook for approx 30 min, or until browned. Using tongs, flip chicken over so breast side is facing up. Continue cooking 20-30 min, or until this side is browned. Turn heat down to 325 F and continue cooking until chicken registers 165 F with meat thermometer, approx 40 min. Allow meat to rest a few minutes, then carve the bird and serve her over the apple, onion, mushroom mix and pan juices.