Ingredients
Equipment
Method
- Heat the oven to 375°F. Put the dried shiitake mushrooms in the stainless saucepan with 1 1/2 cups water. Cover and simmer for 15 to 20 minutes, watching the final minutes so the water does not evaporate. Drain, rinse well, cool enough to handle, and slice.
- Melt 2 tablespoons duck fat in the Artichaut baking dish as the oven heats. Roll the chicken through the fat, season with mineral salt, turn again to coat, and arrange skin-side up in one layer.
- Bake the chicken for 45 minutes, until it is partially cooked and beginning to brown. Transfer the chicken to a plate with tongs, leaving the baking dish and every drop of cooking juice and melted fat.
- While the chicken bakes, melt the remaining 2 tablespoons duck fat in the Artichaut skillet. Add the rehydrated shiitake, fresh mushrooms, oyster mushrooms, ginger, garlic, and 1/2 teaspoon salt. Sauté for 5 minutes, then cover and cook over low heat for 5 minutes, until glossy and pliable.
- Pour the chicken juices and melted fat into a 2-cup liquid measure. Add enough chicken meat stock to total 1 2/3 cups. Put half the mushroom mixture in the blender with the measured liquid, coconut aminos, vinegar, and honey. Cool from hot to warm, then blend for about 30 seconds, until smooth. Stir the puree into the unblended mushrooms.
- Pour the mushroom gravy into the empty baking dish. Return the partially roasted chicken skin-side up, keeping the skin above the gravy as much as possible.
- Bake for 25 to 30 minutes more, until the gravy bubbles gently, the chicken skin is browned, the juices run clear when pierced to the bone, and an instant-read thermometer away from the bone reads 165°F. Let settle briefly and divide the green onions over the servings.
Notes
Full GAPS after mushrooms, coconut aminos, vinegar, honey, aromatics, and green onion are accepted; not for the Introduction Diet or No-Plant variation.
Use homemade raw-meaty chicken stock, not long-cooked bare-bone broth. Count the collected roasting juices toward the 1 2/3 cups total gravy liquid.
Nutiva Original Coconut Aminos contains organic coconut tree sap and sea salt.
Refrigerate covered leftovers for up to 5 days. Reheat covered at 300°F for about 25 minutes.
At 2x, use 4 pounds chicken, 8 cups fresh mushrooms, 2 cups oyster mushrooms, 1 1/2 cups dried shiitake, up to 3 1/3 cups meat stock, 1 cup green onions, 1/2 cup duck fat, 8 garlic cloves, 4 inches ginger, 1/4 cup coconut aminos, 2 teaspoons vinegar, 2 teaspoons honey, and 1 teaspoon salt. Combine doubled roasting juices with only enough stock to total 3 1/3 cups. Use two baking dishes and blend in batches.