- 1 Whole Chicken
- 3/4 C Caveman Bob’s Smokey Apple Paleo BBQ Sauce
- 2 Tbs Black Pepper
- 1 Tbs Natural Sea Salt (or iodized)
- 1 C Fat (Butter, Tallow, Macadamia Oil, or Extra-virgin Olive Oil)
- 1/2 Onion, Diced
- 2 Cloves of Garlic, Chopped
- 1/2 Cherry Tomatoes
- 1/2 C Chicken Stock
- Kale (and any other vegetables you’d like)
- 1. Using the biggest hacksaw (or kitchen knife) you can procure, cut the chicken into about 8 chunks.
- 2. In a large bowl or pan, rub the pepper and salt around the chicken.
- 3. Slather 1/2 C of Paleo BBQ sauce over the whole thing.
- 4. Cover the pan and let it sit overnight. We’re going to let those flavors seep in.
- 5. The next day, toss the fat into a cast iron skillet and get it ready on medium-high heat.
- 6. While waiting for the fat to get hot enough, chop your onion, garlic, kale, and any other vegetables you’ll want to toss into the dish.
- 7. Pre-heat your oven to 375 degrees.
- 8. Put your chicken chunks in the pan and sear for about 3-4 minutes until the bottom is a crispy golden-brown.
- 9. Flip over your chicken, then add in the onion, garlic, tomatoes, and chicken stock.
- 10. Brush the crispy top of the chicken with an extra 1/4 C or so of Smokey Apple Paleo BBQ Sauce. There’s no reason to be stingy here.
- 11. Take the whole dish and toss it into the oven for about 40-45 minutes or until an internal temperature of 165 degrees is reached.
- 12. After pulling the dish out of the oven, put the chicken onto a separate plate to rest.
- 13. Toss your chopped kale (and, perhaps, other veggies such as zucchini, carrots, or celery) in to the pan and cook it down on the stove over medium heat for about 5 minutes.
- 14. Add the chicken back into the pot and serve it hot. Enjoy.