I have been picking up some chicken the last few weeks from one of my favorite pasture-raised farms, L & A. I normally go straight for the thighs. However, produce season is in full gear, so by the time I got around to doing my Saturday market shopping, they were fresh out of thighs. Andrea suggested drumsticks. Which is actually funny because I had a feeling before I went shopping around, that maybe today I would switch it up and go for drumsticks. Clearly I was meant to go with initial intuition, because that is exactly what I got.
It is funny because I can come up with recipes for days, but I personally like to eat really easy. Cook some meat or eggs, add some fat, load up on some veggies cooked on the stove top (which my friends are not a fan of the cuneiform smelling veggies). Typically I just take my chicken, crisp it up with a little coconut oil and season with salt. As easy as that. Today however, I noticed my slack in posts lately, so I decided to spice it up a tad bit, although I still think coconut oil and sea salt is the best (why change it if it’s busted? who says simple can’t be absolutely delicious?). This was some flavorful tasting legs, though. I always seem to adding rosemary to my chicken for some reason.
Honey and Rosemary Pasture-Raised Chicken Thighs
- Pasture-raised chicken drumsticks
- Raw local honey
- Sea Salt
- Bacon fat, lard, ghee, coconut oil, tallow
- Minced Garlic
- Chives (I wish I had added chives, so I’m doing it here)
Let’s Make it Happen: Rub your fat (i.e. the bacon fat) under the skin of the leg. Drizzle honey over the top. Sprinkle with garlic, rosemary, sea salt, and chives. Make sure to season on all sides for a real flavor load. Bake at 350 for 30 minutes, or until the meat is no longer pink. Enjoy!