Sunday, January 3, 2010

Chicken Nuggets-GAPS style

Tomorrow, when I pick the boys up from school I hope to go shoe shopping. Simple errands are not simple anymore because I can't pack up a simple snack or stop to get something while we're out. Since my children are bottomless pits, I always have to think ahead about what we'll have to eat. I am always looking for food options that we can eat on the go. Today I tried making chicken nuggets for our outing tomorrow. I was inspired by my friend Almut's blog post on recycled chicken nuggets which look awesome. They have a lot of stuff we can't have right now but for anyone else they would be worth checking out.

Ours turned out okay. They taste great but don't hold together very well.

by Liz at Pecan Bread

1 cup of finely ground cooked pastured chicken (better boiled than baked)
½ cup of pureed cooked green beans (or another veggie/s)
2-3 ground or cut raw garlic cloves (we can't do this b/c Gray is allergic to Garlic)
unrefined coconut oil, lard, tallow, or ghee
spices (optional)
pastured chicken liver (optional)

1. Combine the chicken, green beans, liver, and garlic in a bowl.
You can also just grind the chicken, green beans, liver, and the garlic together in the food processor.
Add spices or seasoning if you like. It should come out moist and pasty like tuna salad.
2. Roll into little meatballs and flatten like patties.
3. Add sufficient fat/oil in a pan or they'll stick. (I used lard for frying as I have read that heating olive oil changes its nutritional value and turns it into a trans fat. I am also trying to get more saturated fats into the kids diets since we do not eat dairy)
4. Fry the little patties on both sides until brown.

They should look like tiny breaded burgers.
Sprinkle with salt.

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