3 pounds chicken parts, bone in, skin on
2 cups goat milk kefir
11⁄2 cups coconut flour
1 cup dried gluten-free bread crumbs (or make your own)
1⁄4 cup melted coconut oil (or more if necessary)
2 teaspoons ground turmeric
2 teaspoons dried parsley
2 teaspoons Celtic sea salt
1 teaspoon mild paprika
Preheat the oven to 375 degrees. Apply a little melted coconut oil to a parchment paper–lined baking sheet or a grilling tray.
In a large bowl, combine the goat kefir and chicken parts and marinate in the refrigerator about 30 minutes, turning the chicken over several times, and making sure all the chicken parts are coated with the marinade. In a separate bowl mix together the flour, turmeric, parsley, paprika, and salt. Put the dried bread crumbs in another bowl. Working with 1 chicken piece at a time, coat the chicken with the flour mixture, then roll the chicken parts in the bread crumbs. Place the chicken on a platter, and let rest for 8 to 10 minutes.
Place the chicken on the lined baking sheet and drizzle the coconut oil over all the coated chicken pieces. Bake for 40 to 45 minutes until the chicken is cooked through and golden brown. To check for doneness, stick a fork in the chicken. The juices should run clear.
1 (2-pound) whole chicken
2 unpeeled Granny Smith apples, seeded and cut into quarters (dogs should not consume apple seeds)
1 teaspoon ground cinnamon
1⁄2 teaspoon mild paprika
1⁄2 cup chicken broth (no onions)
Dash of Celtic sea salt
Preheat the oven to 350 degrees.
Put the apples and chicken in a 2-quart ceramic casserole dish. Add the chicken broth, then sprinkle the seasoning over the chicken and apples.
Bake for 45 minutes to 1 hour. The chicken meat should be coming off the bone. Serve with baked apples.
For dogs: Pull chicken meat off the bone and serve with the baked apples.