Pulled chicken (GAPS)

Melting, succulent chicken pieces for easy Friday

This recipe is ridiculously easy, almost effortless, and the results are speak for themselves. It is a feast with little time spent on actual cooking.

You will need (feeds 3 to 4):
4 chicken thighs
2 tbsp duck fat
1 large cauliflower
1 young leek
1 spring onion
few sprigs of fresh thyme
2 tbsp ghee
4 large kale leaves
juice of 1 lime
2 tbsp olive oil
coarse Himalayan rock salt
freshly ground black pepper

1. When you are making your chicken bone broth add the chicken thighs as well (with skin and bones) to the slow cooker. After 8 hours of slow cooking take out the thighs. Leave the skin on but gently twist out the bones and put them back into the bone broth.
2. Arrange the chicken thighs in a baking dish (at this point the thighs are soft enough to shred but for added flavour we are going to roast them). Brush liberally with duck fat, and season with salt and black pepper. Place the dish into the preheated oven and roast at 150 C fan oven (or 170 C conventional) for about an hour, turning the thighs halfway and adding some duck fat if needed.
3. Break up the cauliflower into small florets and steam for about 10 to 12 mins. When sufficiently soft transfer it to a mixing bowl. Add the ghee, some salt and black pepper and mash it or simply immerse a hand bender. Season with the thinly sliced leek and spring onion, and add some fresh thyme leaves.
4. Pull the kale leaves off the stem, and cut the leaves into smaller pieces, then steam for about 10 to 12 mins. Transfer the kale to a mixing bowl, season with the lime juice and the olive oil.
5. Transfer the chicken thighs into a bowl and shred the meat with two forks. Serve hot, share and enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.