WWW. Deboned Sweet Potato and Bacon Chicken.

So, back to mostly Paleo/Primal foods, even if there is cake here and there.


A deboned, sweet potato and bacon-steak stuffed chicken with oven-roasted veggies and a soup-come-sauce.

Listed as steps rather than recipes so you can follow it through steadily and minimize prep time for a marvelous meal.

Step 1: Deboning the chicken.


-1 whole chicken


-paring knife

-heavy knife

-poultry shears or strong kitchen scissors


1: Turn the chicken onto its back and cut off the tail and neck with the shears.

2: Using the paring knife, make a slit down the spine, to the bone.

3: Use your fingers to pry the flesh from the bone and lift. Insert the paring-knife and slowly carve around the chest, lifting and slicing.

4: When you get to the wings and thighs, dislocate the bones and, using the heavier knife, cut them away from the collarbone and hips.

5: When you reach the chest, gently pull the breastbone out of the flesh and away from the skin. Avoid using the knife so you can’t accidentally pierce the skin. Lift the main bones out of the bird and place to one side.

6: Now you decided how much bone to remove. I decided to debone the thighs, but leave the legs and wings bone-in.

7: To debone thighs, roll back the skin and make a cut down the bone to the knee. Use your big knife to break the knee and then carve around the thigh bone with the paring knife.

8: To debone legs, roll the skin up the leg and cut up to the knee, carve around the bone and be sure to remove all cartilage and the splinter bone.

9: Deboning wings is easier after cooking.

Step 2: Prepping the veg.



-1 small sweet potato

-1 small aubergine

-1 small parsnip

-200g swede

-olive oil

-chicken trimmings, raw


-chopping board and knife


1: Wash the vegetables.

2: Cut into 1×1″ cubes.

3: Drizzle the aubergine, parsnip and swede with oil. Place in a pan with the chicken trimmings on top.

Step 3: Stuffing the chicken and roasting.

Would you guess there are no bones in the torso or thighs?

Would you guess there are no bones in the torso or thighs?


-1 deboned chicken

-300g bacon steaks or gammon

-your sweet potato





-baking tray

-baking twine


1: Fill the body cavity and empty bone areas with sweet potato and/or celery sticks.

1: Place the bacon or gammon where the backbone would have been.

3: Flip the bird over into a tray and tie it tightly shut.

4: Roast with the mixed veg at 160C for 1.5h.

Step 4: Making the sauce.


-1 cup parboiled rice

-1 cup broccoli and peas

-the grease from the roast chicken

-the meat from the chicken trimmings


-small pot



1: Blend everything together.

2: Blend in warm water until thick but pourable. Add salt and pepper.

Jon's serving. With the totally non-Paleo beans.

Jon’s serving. With the totally non-Paleo beans.

Stew of the Week and a Painting.

First of all, here’s on of my latest paintings.

"Interrupted at His Toilette."

“Interrupted at His Toilette.”

I’m quite pleased with the colours and textures there.

Next, the stew of the week. Lamb, potato and fresh herbs aplenty.


-8 lamb chops

-400g potato

-600g sweet potato

-600g cabbage

-2 large onions

-5-10 leaves sage

-20-50 leaves mint


-chopping board and knife

-large pot


1: Roughly chop the potatoes, cabbage and onions.

2: Place all the ingredients in a large pot. Cover with water.

3: Boil until the meat and potatoes are tender.

WWW. Baked Curry Chicken, Hazelnut Banana Bread.

Stew of the week will be up on Saturday and my record and analysis of two weeks worth of housewife work will be ready by Monday. For now, yesterday’s lunch.

Baked Chicken Curry.



(serves 4)

-4 chicken quarters

-2 onions

-1 large or 3 small sweet potatoes

-4 cloves garlic

-400ml/about 2 cups curry sauce (we had some that needed using up, but you can easily mix one with 3tbsp curry powder, 50ml oil, 350ml water and a dash of lemon and vinegar)

-a dash of extra chilli


-chopping board and knife

-deep baking tray


1: Lay the chicken out in the tray.

2: Chop the onions into eighths. Finely slice the garlic. Spread them around the chicken.

3: Roughly chop the sweet potato, place over the onion pieces.

4: Pour the curry sauce over the top, drizzle the chilli.

5: Bake at 160C/320F for 35min.

6: Turn up to 200C/390F and bake for a further 10min to brown.


Hazelnut Banana Bread.


-3 large bananas

-200-300g/7-10.5oz fresh, shelled hazelnuts


-200g/7oz butter

-350g/12.3oz self-raising flour or plain flour with raising agents

-1tsp cloves

-2tsp ginger

-water as needed


-mixing bowl, fork and spoon

-greased or nonstick baking tray


1: Mash the bananas and butter together. Mix in the cloves and ginger.

2: Stir in the flour. Add water until the mix is smooth and homogenous.

3: Stir in the hazelnuts.

4: Pour into the tray. Bake at 160C/320F until light and fluffy.

Also: new tablecloth.

Also: new tablecloth.