StarInfiniteFood

1: Season 4 chicken thighs with salt and pepper. Heat 1 tablespoon olive oil over medium-high and place chicken skin side down. Sear for 4 minutes then flip and cook for 2 more minutes.

2: Place chicken on a rack over a baking sheet, drizzle with 1 tablespoon honey and 2 minced cloves of garlic. Bake on 350°F for 30-40 minutes until done.

3: For the stuffing, cut 1/2 loaf of paleo bread into cubes, drizzle with olive oil, and toss with 3/4 teaspoon dried thyme, 3/4 teaspoon dried sage, 1.5 teaspoons dried rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Spread on baking sheet and bake on 325°F for about 45-55 minutes until slightly crisp.

4: Heat 3 tablespoons ghee over medium-high, add 1/2 chopped onion, 1 cup chopped mushrooms, and 1/2 cup chopped celery. Sauté for about 5-7 minutes until soft.

5: Turn off the heat, add 1/4 cup chopped apple and 1 cup cauliflower rice and toss to combine. Allow to cool for 10 minutes.

6: Whisk together 1 egg yolk with 1 cup chicken stock, then add the bread to the veggies and toss. Fold in the broth mixture.

7: Pour the mixture into a casserole pan and bake for 45 minutes on 350°F.

8: For the carrots, toss 1 pound of carrots with 1.5 tablespoons melted ghee, 1/2 teaspoon salt, 1 tablespoon balsamic, pepper to taste, and 1 tablespoon of coconut sugar. Spread on a baking sheet and bake for 35 minutes on 400°F until tender.