As long-time readers know, I am constantly tweaking my diet. I have made some major adjustments in the past month and I am feeling SO much better. I’m doing green juice, green smoothies, and salads filled with kimchi and seaweed during the day. At night I have a second big salad with something cooked. For the cooked meals I’m staying mostly grain-free and egg-free and am alternating vegetarian-asian-inspired meals with nights featuring animal protein.
I’ve been traveling a wide range with animal foods over the past few years. I’ve tried the vegan thing and I’ve tried the paleo thing. Aspects from both seem to work for me but going 100% either way just doesn’t work. I definitely need some animal protein, unfortunately. I’ve tried to reduce it as much as I can. Some cooked food also seems to reduce my sugar and fat cravings so no more 100% raw either.
The recipe I’m sharing today is for some Extra Yummy chicken patties. These are delicious served on some lettuce leaves, with slices of tomatoes, homemade mayonnaise, and siracha. They are also delicious served for a weekend brunch with homemade gluten-free waffles.
In this recipe I use a whole chicken which I break down, debone, and grind. I save the bones and trimmings for chicken stock. I’m not going to walk you through this part but I’ll point you here to learn to break down a whole chicken and here for the basics of deboning. I have been doing this because whole chickens are cheaper than chicken pieces and as a result I can get a higher quality chicken. I also get a second meal out of the broth for soup. These patties taste good in soup, too. Perhaps I’ll share that recipe next.
Extra Yummy Chicken Patties
4-5 lb. whole chicken (organic/pastured if possible), broken down, deboned and cut into chunks
2 thick slices of bacon
1 teaspoon garlic powder
1/4 cup potato starch
10 twigs of thyme
6 branches of fresh sage (about 12-15 leaves)
1/2 tablespoon unrefined salt
1/8 teaspoon black pepper
oil or fat for pan frying
Depending on the size of your food processor you may need to combine ingredients in a large bowl. I have a fairly small food processor so I combine all of the ingredients except for the oil in a large bowl. I tear up the sage and only add the thyme leaves, discarding the branches.
Once everything is well combined I add it in batches to my food processor. I process until all of the ingredients until they are ground quite fine, almost more of a paste. After I finish grinding everything I mix it again in a bowl to make sure the flavorings are well distributed and to remove anything that did not get adequately broken down in the food processor.
Heat a heavy bottom frying pan over medium heat. Once hot add enough oil or fat to cover the bottom of the pan evenly. Using wet hands, form the chicken mixture into patties and place in the hot pan. Cook for about 5 minutes or until you can see the edges are cooked. Flip and press with the back of a spatula. Cook for another 5 minutes. I always press the center of the patties with my fingers to make sure they are firm. They should be golden brown.
These save well for a few days. They are excellent sliced and added to miso soup, eaten as a sandwich, or in place of sausage with breakfast.
Remember to check out the rest of my gluten-free recipes in my Recipe Archive!