One GRITS Journey To Convert Beloved Southern Recipes to Paleo Approved, and Darn GOOD too!

This is my story of how I am striving to change my family's life, nutritionally, for the better. Here in the deep South Paleo is a foreign word. No one has heard of it, and gluten free is really almost as unheard of...
After reading Gary Taubes enlightning GOOD CALORIES, BAD CALORIES I was determine to change! Armed with my own two hands, the internet (thank God for, and all those wonderful blogs and podcasts available now, I am beginning my journey.
Please feel free to join me as I try to adapt all of our Southern Favorites into Paleo Appropriate Scrumptiousness!!! (and all Gluten Free) I will try to post all of the good ones, and may even blog about some failures along the way.

17 February 2012


(not as cloudy as the pic came out...)

Homemade STOCKS are truly wondrous healers.
I used to think making stock was daunting, that it took too much time, that I just wasn't into THAT much WORK.... lots of excuses...
Well its expensive to buy lots of stock, and it is not nearly as nutritious out of a box as it is freshly homemade... So I have been experimenting over a long while on how to make stock, THE EASY PEASY WAY!!!!

So here is what I do....
  • I roast a whole chicken, or a cut up whole chicken to serve for dinner one night, or to use the meat throughout the week... Whatever....
  • After I pull of the meat from the carcass I place it in my large crockpot and add a few carrots, a couple cut up onions, some crushed peppercorns, and sometimes some dried ginger or a bay leaf... I fill the crock pot up to the brimm with filtered water and turn that baby on low...
  • 12-24 hours later I turn it down to warm and let it keep going for another day or so...
  •  Last- Strain, Strain, and Strain again until you have a beautiful DARK BROWN glorious stock!!!!! ( I use a cheesecloth lined strainer)
and here is the best part:
  • I find that the second round of stock is even better than the first!!!!! 
Thats a lot of STOCK from one chicken carcass. I usually fill up bell jars and put them in the fridge to use through-out the week!!!
-just make sure you reheat on the stove, the microwave will kill all that good for your gut goodness!!-

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