1 large whole chicken
Celery
Onion
Carrots
Bay leafs
Peppercorns
Water
Vegetables of your choice: green beans, carrots, onions, celery, potatoes, corn (off the cob), spinach, zucchini, stewed tomatoes, etc.
Thyme
Salt and pepper
Chicken bouillon

Place the chicken in a large boiling pot with the celery, onions, carrots, bay leaf, peppercorns and cover with water. Cover pot with lid and boil on medium heat until chicken is done. Remove chicken to bowl to cool. Strain vegetables out, reserving stock. Add the new vegetables of your choice into broth, adding thyme, salt, pepper, and condensed chicken bouillon. When chicken is cool enough to handle, remove the meat from the bones and put all the meat in the pot and heat through. Serve.

yield: Makes 12 servings

Begin brining two days ahead.

Brine

4 quarts apple cider, divided
1 1/2 c kosher salt
1/4 c whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)

Sage Broth

4 cups low-salt chicken broth
1 onion, quartered
2 celery stalks, cut into 4 pieces
8 fresh sage leaves
3 Tablespoons cornstarch

Glaze

2 c apple cider
1/2 c (1 stick) unsalted GFCF “butter”

Preparation

For brine:

Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight. (tip- if you live in the north, you may be able to put the pot outside if your temp is between 32 and 40 degrees.  If you don’t have a large enough pot, you can use a cooler and put well-wrapped (so they don’t leak into the brine) bags of ice, or ice blocks in the cooler to keep it cold).

Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

For broth:

Simmer all ingredients in large saucepan 45 minutes. Strain sage broth into bowl.

For glaze:

Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in “butter”. Cool completely.

Set rack at lowest position in oven; preheat to 325°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing or an orange, cut in half. Place turkey in pan, tuck wings under, and tie legs together loosely.

Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

For gravy:

Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine 3 tablespoons cornstarch and 3 tablespoons water, whisk into broth and drippings, add slowly until desired thickness, cook about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

Mix curry, oil, garlic, salt, pepper, oil and cilantro together in a bowl.  Add chicken and coat evenly.  Cover and refrigerate 2-24 hours.  Cook on medium heat until almost done through, add coconut milk, cover and reduce heat to simmer for 15 minutes. 

Serve over steamed rice.  Serves 4.

To top

Marinade (Mojo):
4 orange, juiced
4 limes, juiced
1/2 cup olive oil
6 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
10 tablespoons roughly chopped fresh cilantro leaves
4 teaspoons ground cumin
4 teaspoons salt
1.5 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red and 1 green bell pepper, thinly sliced
6-8 large onion, thinly sliced
1 bottle of liquid smoke (Colgin or Wright’s are GF)
36 corn tortillas, warm
Guacamole, recipe follows
Pico de Gallo, recipe follows

In a food processor or small 2-cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a large cast iron pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice, liquid smoke and olive oil. Grill the mixture for 7 to 8 minutes until the vegetables are slightly blackened and limp. Thinly slice the steak against the grain on a diagonal.

While the peppers and onions are cooking, heat up the tortillas by wrapping them in a damp towel and then in a Ziploc bag and microwaving until steamed.

To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

Guacamole:
5 ripe Hass avocados
1 lime, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 Serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Pico de Gallo:
10 roma tomatoes, chopped
1/2 onions finely chopped
2 cloves minced garlic
1/2 bunch fresh cilantro, chopped
Salt and pepper to taste

Mix and leave at room temperature.

1 1/2 c GFCF flour mix
2 teaspoons salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/2 c MimicCreme (unsweetened)
1 (3-pound) chicken, cut into 8 serving pieces
2 c Canola, safflower or sunflower oil
3/4 c MimicCreme for gravy

Preheat oven to 375.

Put flour with salt, pepper, onion powder, garlic powder and paprika in a large (1-gallon) sealable plastic bag, then seal bag and shake to combine.

Turn chicken pieces in one half cup MimicCreme in a bowl, then add chicken to flour mixture and seal bag (discard creme). Shake to coat and let stand in bag while oil heats.

Heat oil in skillet over moderately high heat until it registers 360°F on thermometer. Add chicken, skin sides down, and cook, covered, until golden, about 5 minutes. Turn chicken over with tongs and cook, covered, 5 minutes more. Transfer to a baking pan with a rack to keep the grease off the chicken, bake in the oven at 375 degrees for 20 minutes while making the gravy.

Pour off and discard all but 1 tablespoon fat from skillet, keeping all of the bits and scraps from the chicken in the pan, then stir 1-2 tablespoons of the seasoned flour mix into remaining fat and cook over moderate heat, whisking, 2 minutes. Add 3/4 c MimicCreme and cook, scraping up brown bits, whisking until the consistency you want. Season with salt and pepper and spoon over chicken or mashed potatoes.

4 1-pound Cornish game hens
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup orange juice
3 tablespoons olive oil
2 teaspoons grated orange rind
1 teaspoon thyme

Heat oven to 350*F. Combine garlic powder and pepper. Pat hens dry. Season cavities with half of pepper mixture. Put squeezed out orange rinds in cavities. Fold wings back and tie legs together. Place hens, breast side up in a shallow baking dish. Combine juice, oil, rind and thyme, baste hens with mixture and sprinkle with remaining seasonings. Bake 45-75 minutes, basting frequently until 180*F.

1. Combine the honey, mustard, lemon juice, and thyme in a shallow glass or ceramic bowl. Season with salt and pepper, stirring well. Add the chicken, tossing to coat. Cover and refrigerate for at least 3 hours and as long as 6 hours.

2. Prepare a charcoal or gas grill. Lightly spray the grill rack with oil cooking spray. The coals should be moderately hot to hot.

3. Lift the chicken from the marinade. Thread the chicken, peppers, and mushrooms on skewers, beginning and ending with peppers. Drizzle a little of the remaining marinade over the skewers. Grill, covered, for 10 to 12 minutes, turning often, until the chicken is cooked through, the peppers are charred, and the mushrooms are tender. Serve immediately.

To top

2 cans water chestnuts chopped
grapes, halved - about a cup for 6 breasts (this is the first thing that will go "bad" if not eaten quickly)
diced celery
minced red onion
I like a bit of chive and cilantro too

In separate bowl mix appropriate amount of mayo for number of breasts (can always add more sauce)
rice vinegar  (about a 3:1 ratio...mayo being the 3)
curry powder to preference  (i like about a teaspoon)
candied ginger (crushed and minced) or fresh minced/crushed ginger and add a dollop of honey
1 tsp. (or less) of Tamari

Then I toast some nuts and toss them in. I like pine nuts and walnuts and pecans. Best after sitting in refrigerator overnight. May need more dressing the next day.