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Garlic Ginger Chicken

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The Paleo Diet continues…This weekend I whipped up a delicious garlic ginger roast chicken, served with buttered golden beets and some coconut creamed cauliflower.  Click on the photo for the step by step process.


I started out with a nice plump 8 pound Purdue roaster.

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I used a very simple brine, 1/2 cup of sea salt and 1/4 cup of honey in 6 cups of water.

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Mixed it up well with a whisk

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The bird went into a 2 gallon Ziploc bag,

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Poured in the brine and squeezed out all the air before zipping it up

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Surrounded with ice to bring the temperature down quickly then into the refrigerator overnight.

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The next morning I took it out, rinsed it off and patted it dry.

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For the marinade, I used 2 garlic cloves (minced), about a 1″ piece of fresh ginger (also minced), The juice of half a lemon, 1/4 cup of extra virgin olive oil, 1/2 tablespoon each of rosemary and thyme and 1/2 teaspoon each of sea salt and  black pepper, all mixed up in a food processor.

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I made sure the marinade got well under the skin, front

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and back.

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Ready for the smoker

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Got the Stumps Baby running at 275 degrees with some Royal Oak lump charcoal and a few chunks of cherry wood.

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Into the smoker, with the probe of my new Thermoworks Chef Alarm in the thigh and the probe from my BBQ guru in the breast.  I was shooting for 180 in the thigh and 160 in the breast.

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At 178 in the thigh and 161 in the breast I took it out to rest.

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This was one of the tastiest and moistest birds I’ve ever had.  I served it with golden beets that I roasted for an hour at 375 then sliced and covered with ghee (clarified butter) and black pepper in a casserole dish and put back in the oven for about 15 minutes.  The cauliflower I boiled until soft then creamed with coconut butter, ghee, salt and pepper.  I’m really enjoying this Paleo Diet!

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