chicken

Name: Upside Down Cast Iron Roasted Chicken
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4 people
Ingredients: 1 Whole Chicken (weight varies but I used a 6 pound chicken and it fit in my 9.5 inch wide cast iron skillet; 2 Tbsp Duck fat (chicken fat, bacon fat, or butter can be substituted); salt and pepper; half of one lemon; A few sprigs fresh thyme or rosemary; cast iron skillet or heavy duty oven-safe Ceramic Pan; 3-4 whole carrots (skinned and cut into large pieces)

Dinner

LOW CARB CHICKEN & CAULIFLOWER LETTUCE WRAPS

A couple of months ago I had the pleasure of guest posting on a wonderful blog called The Fit Blog. It’s run by a husband and wife team with an emphasis on fitness and healthy, diabetes-friendly recipes. I’ve created some super tasty recipes for them and am now sharing them with you! These low carb chicken and cauliflower lettuce wraps scream summer. The chicken and cauliflower stir fry is already packed with loads of flavor and lots of fresh ingredients, but I decided that wasn’t enough. So I topped the lettuce wraps with a runny FRIED EGG ya’ll!

I’m telling you, stir fried chicken and cauliflower is a beautiful thing. It might not sound like the most exciting combination of flavors, but once you add the soy sauce, fresh ginger and garlic, crunchy and sweet bell peppers, and sesame oil, you will know why I went bonkers over these healthy wraps. Don’t forget about that runny fried egg to add a luscious sauce over all that goodness!

Make this recipe for dinner, and pack the leftovers for lunch the next day. It tastes AMAZING cold, but just remember to separate the lettuce so it doesn’t get soggy.

If you are wanting to stay fit or get into shape, these lettuce wraps need to be on your menu ASAP. Resist the urge to order overly greasy and way too salty take-out and make these chicken and cauliflower lettuce wraps instead. Your body (and tastes buds!) will thank you.

For the fried eggs, I used these cute little egg rings to make them perfectly round. You can also fry hamburgers in these molds as well, and I even use them as handy dandy biscuit cutters for when I make my Rosemary Crispy Chicken Biscuit Sandwiches!

The lettuce wraps are so filling and satisfying, especially with the fried eggs on top, that two lettuce wraps per person is the perfect serving.

To get your hands on this unbelievably delicious recipe, head on over to this post on thefitblog.com!

Bone Broth Diet

HOW “THE BONE BROTH DIET” HELPS YOU SHED POUNDS & LOSE WRINKLES ACCORDING TO DR. KELLYANN PETRUCCI

I was recently given a copy of “Dr. Kellyann’s Bone Broth Diet” and asked to review her book. I was not paid for this post nor encouraged to give a good review. My opinion of this book is genuinely my own!

Before I started Bessie Bakes, I never thought I’d be one of those bloggers who would write about weight loss plans. In fact, I cringed at the thought of building a recipe site centered around low fat and low-calorie food.

I’ve never been a fan of most weight loss fads because they often fail to address some key issues with the American diet….mainly the fact that our food industries have built their business model around making food that is faster, cheaper, nutritionally deficient, and loaded with artificial colors, chemicals, gmo’s, additives, and fillers that humans have absolutely no business consuming, all in an attempt to make as much money as possible.

So why am I ranting about our food industry in regards to a “weight loss” plan? Well, I have found a plan that actually speaks to these issues, but also integrates an incredible tool that you might never have considered as a weight loss (and anti-aging!) weapon.

And that secret is…Bone Broth.

Kellyann Petrucci is a naturopathic physician who has written an intriguing book called Dr. Kellyann’s Bone Broth Diet. In this book she lays out her plan to help you lose up to 15 pounds and look younger in just 21 days.

This plan piqued my interest because she not only gives you a precise plan to help you shed pounds, but offers an incredible wellness plan that you incorporate into your routine for years to come, and that has the potential to create deep healing.

By consuming bone broth, Dr. Kellyann asserts that you can heal your joints, and your gut, while getting nutrients in your diet that are “Better than botox”. Collagen-rich bones from meat, poultry, or fish are simmered on the stove for hours (or in a crock pot) and the broth turns into “Liquid Gold”.

The best part of this book is her good common sense maintenance plan to help you stay in shape forever. She recommends an 80-20 plan for eating whole foods 80% of the time and indulging in some treats (if you wish) 20% of the week.

This is perfect for me because I will NOT give up sugar or grains forever. I want the freedom to eat pizza and ice cream on occasion, but I know the bone broth along with a whole foods eating plan will help curb my cravings and keep me healthy for years to come. YES!

Dr. Kellyann writes that bone broth is “packed with the building blocks of collagen” and is anti-inflammatory. These statements struck me because I have been a licensed massage therapist for 14 years and have helped many people with joint pain, injuries, and inflammation. When it comes down to it, inflammation is the reason most of us are not as well as we should be.

In most cases, it’s an underlying symptom of many diseases. I also know that excess weight, even 5-10 pounds, can wreak havoc on our joints. So the idea of getting more collagen in our diet and combining it with a strategic whole foods eating plan that can blast pounds off your waistline just makes good common sense from a health and wellness perspective.

Luckily, Dr. Kellyann makes it easy for you to follow this plan by giving you loads of flavorful recipes and a detailed meal plan so you are set up for success. She also includes 4 base recipes for her nutritious bone broth, along with even more variations for maximum flavor.

UPDATE FOR 2018: MY BONE BROTH DIET RESULTS AFTER 30 DAYS

After the birth of my second child, I had about 40 pounds to lose that just wasn’t budging. So I took the plunge and started the protocol for The Bone Broth Diet.

You can read all about my experience and see before and after photos here!

DOES DRINKING BONE BROTH ALONE STILL WORK?

A resounding YES!

Shortly after giving birth to my son my knee popped out of its socket. After it healed, it never really felt the same and always felt a little unstable since. For the last two years, I have felt regular chronic pain in my knee. Obviously being a massage therapist for the last 15 years has had an impact on my joints as well. After about 45 days or so of drinking the broth daily (in 2016), I woke up one day and realized, “Hey, I haven’t had that knee pain in a while, and my joints are feeling better in general.” I have also noticed I’m waking up feeling more refreshed too!

BUY ORGANIC BONE BROTH

The main reason I fell off the wagon (in early 2016) from drinking bone broth regularly is because it’s a bit of a pain to make. To release the collagen and amino acids from the bones, your broth needs to simmer for at least 8-10 hours, and even better, 24 hours over slow heat. Not to mention the fact that it’s hard to find the right bones, even from butchers. Every once in a while is doable, but being able to drink it several times a week means you have to work pretty hard for it.

The solution:

Buy organic bone broth. But not just any bone broth. The bone broth in the cartons at the store doesn’t contain enough collagen in it. Instead, check the freezer section of your health food grocery store. Once I was able to buy collagen-rich broth, I drank it every day. Still can’t find it?

Well, I bought some organic chicken and beef bone broth from Kettle & Fire to try it out, and I loved it! So I reached out to them to see if I could get my readers a discount for their collagen-rich organic broth, and they so generously agreed!

(Chicken bone broth photo from Kettle & Fire)

REASONS I LOVE THIS PRODUCT:

Both their chicken and beef bone broth is made from organically-raised chickens and cows. They use only grass-fed organic bones from American farms and source organic vegetables.
Kettle & Fire uses eco-friendly packaging and doesn’t ship with styrofoam.
They package their broth in cartons, which is much cheaper to ship. The broth is packaged in an aseptic environment in a vacuum, which means no germs or contaminants can get in.
Their beef bone broth has a super clean flavor and can easily be enjoyed by itself, but it also wonderful when used as a soup base.
If you order 6 or more cartons, you get FREE shipping, yeah!

Click the photo below to order Kettle & Fire. Use the coupon code BESSIEBAKES15 for 15% off your first purchase.

Or click the button below ⇓

Buy Kettle & Fire Now (15% off)

It’s an affiliate link, but I only recommend it because I’m going to continue purchasing it myself. Check out how lovely the beef bone broth is below…I slurped this bowl up!

JOIN THE EXCLUSIVE BONE BROTH DIET COMMUNITY

Are you ready to transform your health with bone broth?

Subscribe & Receive

Transformational guidance, action steps, and support for incorporating bone broth into your life
My honest reviews of bone broth products on the market
Delicious bone broth recipes to fuel and energize you
How to reset your weight after a 2-5 pound gain without depriving yourself

You can also subscribe to my blog (there is a box at the end of the post) for ways you can healthfully reintroduce REAL bread into your diet that is actually transformative for your health. Psst…it’s not the bread you’ve been eating your whole life.

DR. KELLYANN’S BONE BROTH COOKBOOK

In December 2016 I purchased her new book Dr. Kellyann’s Bone Broth Cookbook with over 125 recipes to enjoy while you are on the Bone Broth Diet AND for the rest of your life to help keep the weight off.

Obviously that “rest of your life” part is the biggest challenge, so if you just start reintroducing foods back into your diet without a plan, you are going to gain it all back. That’s why this cookbook is so great because it is a perfect accompaniment to The Bone Broth Diet book. In the Bone Broth Cookbook, she includes a 3-week meal plan with lots of tips for keeping the weight off.

I would HIGHLY recommend her new cookbook if you are serious about making lifelong changes after you finish the plan. After all, what’s the point of doing a program if you can’t keep the weight off?

P.S. I was not given a copy of the new book, nor was I asked to give a review.

FOOD JOURNAL TO ENSURE YOUR SUCCESS & KEEP THE WEIGHT OFF!

While on the bone broth diet, I created a food journal to help me keep track of my weight, what I was eating and drinking every day, plus how I was feeling.

This helped me to listen to my body and see what was and wasn’t working for me on my weight loss journey.

Now I can share this Food Journal with you!

By purchasing this ebook, you buy it once and can print off additional copies of the food diary portion for as many months as you want.

I simply ask that you not give this ebook to anyone else, rather send this a link here so they can purchase a copy for themselves.

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I hope you come along with me and on this journey. Let’s do this together! Have you started drinking bone broth yet? Comment below and tell me any changes you have experienced!

This post contains affiliate links for amazon.com, which means I receive a small commission at no cost to you if you purchase the products through the links. Help support Bessie Bakes!

Bon Appetit Ya’ll,

Leslie O.

Chicken

UPSIDE DOWN ROASTED CHICKEN RECIPE

I have stumbled upon a chicken secret that I have found to be quite magnificent. Did you know that cooking a roast chicken upside-down creates the most succulent breast meat ever?

Better yet, this recipe cooks a whole roast in a fraction of the time too!

$How to roast chicken in a fraction of the time!$

One night while my husband and little one were fast asleep, I lay awake in the living room enjoying some mommy time. I was flipping through the channel guide and happened to notice an episode of “I’ll have what Phil’s having” on PBS. I was stopped in my tracks because he was eating his way through Paris with the ever-popular and amazing food blogger and cookbook author David Lebovitz. David took him to the most incredible pastry shop in all of Paris.

I began to drool incessantly, but it got even better…

On one of his last stops, he dined at Chez L’Ami Louis, which is known for having the best roasted chicken in all of Paris. Roasted chicken is a sacred national dish in France, so I KNEW this had to be good!

RESOURCES FOR THE BEST ROASTED CHICKEN EVER

Le Creuset ceramic pan
Or a cast iron skillet
And duck fat, chicken fat, or butter is all you need to make the only roasted chicken (or turkey!) recipe you’ll ever need.

(These are affiliate links ↑)

But the technique itself is just as important.

The secret to the best roasted chicken was simple.

Start with a REALLY hot oven, and bake the chicken UPSIDE DOWN in a cast iron skillet or ceramic pan (like a Le Creuset) basted with duck fat. Cooking the chicken upside down protects the breast from drying out because the fattier dark meat is basting the breast the entire time and it’s not exposed to direct oven heat. The recipe also called for goose fat, but that’s harder to come by so I just used duck fat. Chicken fat, bacon fat, or butter would also be a great substitute because the cooking technique itself is what really matters.

Won’t the breast meat dry out at such a high temperature?

When you scour Google for the best temperatures to roast a chicken, you’ll often find people suggesting to roast it at 450 degrees for only 10-15 to start browning the skin, then drop the temperature to 350-375 degrees for the rest of the cooking time.

This is great advice if you’re roasting your chicken breast-side-up. But because the chicken breast meat is cocooned under the dark meat upside down, you can really push the oven temperature to a higher setting.

If this weren’t true, why would one of the most famous roast chicken restaurants in all of Paris (where roast chicken is a national treasure) bother cooking all of their roast chickens at this temperature?!

Alrighty, let’s get to the roasting technique. Below is what the chicken looks like breast-side-down.

Next is a photo of what it looks like out of the oven, breast-side-down again. You can see that you get plenty of crispy skin on the bottom!

Then I turned it over and popped it under the broiler for 3-5 minutes to get some caramelization on the breast meat. Don’t walk away at this point because you could easily burn the skin!

Again, here are links for the duck fat I used, and an awesome cast iron skillet. If you need some more amazing cast iron skillet recipes, my Poblano and Cheddar Cornbread is pretty stellar!

Bon Appetit Ya’ll,

Leslie O.

Try this simple a quick way to roast your chicken!

5 from 1 vote

Upside Down Cast Iron Roasted Chicken

This roasted chicken recipe is adapted from a legendary bistro in Paris known for having the best roast chicken in all of France!

Course Dinner, Main Course

Cuisine French Inspired

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Servings 4 people

Author Bessie Bakes

Ingredients

1 Whole Chicken (weight varies but I used a 6 pound chicken and it fit in my 9.5 inch wide cast iron skillet
2 Tbsp Duck fat chicken fat, bacon fat, or butter can be substituted
salt and pepper
half of one lemon
A few sprigs fresh thyme or rosemary
cast iron skillet or heavy duty oven-safe Ceramic Pan

Optional addition to the pan

3-4 whole carrots skinned and cut into large pieces

Instructions

Preheat the oven to 450 degrees and place a rack in the middle position. Put the cast iron skillet on the rack to preheat as well. This will help to get a nice crust to form on the breast.
Rinse the chicken and check the cavity for the neck and gizzards. You may keep them in the cavity (be sure to remove any packaging) for added flavor to the bird or you can freeze them and use to make gravy.
Dry the chicken with paper towels really well.
Place a half of one lemon and a few thyme rosemary sprigs in the cavity and season the entire bird with salt and pepper and sprinkle with fresh thyme. Rub the bird with duck fat, chicken fat, bacon fat, or butter.
Place the bird upside down (breast-side-down) in the hot cast iron skillet or heavy duty oven-safe ceramic pan. If there is any room in the pan, you can roast whole carrots or quartered onions too!
Bake breast side down until the thermometer reaches 150 degrees F. It's best to remove the skillet and turn the bird over to insert the thermometer in the breast to check the temperature.
When the bird reaches 150 degrees F, turn the chicken over and turn on the broiler breast-side-up. Let broil 3-5 minutes to help the skin on the breast to crisp. As an option, right before flipping the bird to breast-side-up, you can remove the chicken and the carrots from the skillet and pour the juices in a saucepan so that the bottom of the bird stays crispy. You can simmer the juices for a couple of minutes to ensure they are cooked through. Serve on the side of the chicken.
Once the chicken is under the broiler DON'T WALK AWAY, it can easily burn. It should take 3-5 minutes.
Remove the chicken from the skillet and let it rest for at least 10 minutes before carving.

Dinner

EASY CHIPOTLE ORANGE CHICKEN TACOS

Can you believe it? Christmas is over! I’m doing the I’m-so-glad-it’s-over-dance because, to be honest, Christmas stresses me out. The traffic, the crowds of people everywhere you go, and the insane amount of money that we all end up spending makes me sweat a little. However, for the first time in years, I really relaxed my way through the season and didn’t get too worked up about anything. Perhaps it’s because my son is 16 months now (I can’t even believe it) and he really makes Christmas so much more of a joyful experience. We also managed to host an EPIC Christmas Eve dinner party with family that included a full on French-inspired menu with Julia Child’s cassoulet recipe (a rustic stew/casserole of navy beans and slow-cooked pork and lamb) that took hours and hours of simmering and braising, but was so totally worth it!! I also managed to make the most incredible upside down cast iron roasted chicken that was incredibly easy and amazingly delicious (I will never roast a chicken any other way). Considering that I’ve hosted and attended plenty of parties (and I’ve still got a few more), I have been needing some simple and light dinners to enjoy in between those heavy-hitting and waist-expanding food extravaganzas. Chipotle Orange Chicken Tacos are super easy to make, require only a few inexpensive ingredients and are utterly delicious!!

If you have been reading along in the past few months (I heart you!) you would know that I would put chipotles on my rubber shoe and eat it. Case in point: Chipotle Chicken Nachos and Chipotle Sweet Potatoes. Chipotles in adobo are available in every grocery store, usually in the “ethnic” or latin food aisle. Chipotles are smoky and spicy and they keep really well in the fridge even after opening the can because they are preserved in an adobo sauce. Smoky chipotles balanced with the natural sweetness of orange juice make this a mouth-watering taco dish! All you need for this recipe are chipotles, chicken thighs (my favorite cut of poultry because they stay so tender), and orange juice, along with a few toppings for your tacos. Voila, dinner is ready in under 30 minutes!!

First, brown your chicken thighs in a large dutch oven or deep skillet on both sides. Depending on how many you make and how big your pan is, you may need to brown them in two batches. Next, deglaze the pan with orange juice and add a chipotle (or two if you like it spicy) and a little of the adobo sauce and simmer slightly covered until the chicken is cooked through, about 10-15 minutes.

While your chicken is cooking, grate the cheese, cut some limes for extra flavor, tear some cilantro leaves, and heat your tortillas. BOOM, dinner is done!!!

Make sure to spoon a little extra sauce over the tacos before diving in! A little sour cream wouldn’t hurt either.

Bon Appetit Ya’ll,

Leslie O.

4.78 from 9 votes

Easy Chipotle Orange Chicken Tacos

Spicy and smoky chipotles balanced with the natural sweetness of orange juice make juicy and mouth-watering tacos!

Course Tacos

Cuisine Mexican

Prep Time 2 minutes

Cook Time 15 minutes

Total Time 17 minutes

Servings 4 -6

Ingredients

For the Chicken

6-8 chicken thighs
1-2 tsp . olive oil
1 cup orange juice
1 Tbsp chipotle plus 2 . adobo sauce (or two chipotles if you like it spicy)
salt to taste

For the tacos

corn or flour tortillas
shredded monterey jack cheese
lime wedges
cilantro
sour cream

Instructions

Heat a dutch oven or large deep skillet over medium high heat.
Add the olive oil and chicken thighs and brown on each side. You may need to brown the chicken in two batches, depending on the size of your pan.
Deglaze the pan with the orange juice and scrape the brown bits on the bottom of the pan. Add the chipotle and adobo sauce and bring to a simmer. Lower the heat and partially cover and cook the chicken until it's cooked through, about 10-15 minutes.
While the chicken is cooking, grate the cheese, slice the limes, and tear cilantro leaves.
If using flour tortillas, heat them on each side in a small skillet with a little bit of oil. You can also heat them in the microwave, but they won't crisp up that way.
Remove the chicken from the pan and set aside. If the sauce is still runny, simmer it for 1-2 minutes until it's thickened. Otherwise, pour the sauce right over the chicken. Let cool for a few minutes, then shred the chicken and layer your tacos with the toppings. Serve with extra sauce from the chicken and top with sour cream.

Baking

ROSEMARY CHICKEN FAT BISCUITS w/ CRISPY CHICKEN THIGHS

A good biscuit is to the South what pizza is to New York. Like pizza, the ingredients are straightforward but can be one of the trickier foods to master. Women of my grandmother’s generation who knew how to bake these golden pillows could prepare biscuits with their eyes closed. My mom’s great aunt used to make biscuits up to three times a day because of her family’s frequent requests. I don’t know what her secret was, but every good biscuit maker had their fat of choice, usually lard. She used to get her lard from the local pig farmer and use it for frying and baking. Chicken was always on her menu too because she could do so much with one whole bird. In those days you never wasted anything, especially when it came to food. Just one whole chicken rendered plenty of meat, stock for soup, and fat for baking and frying. When cooking for her family, my grandmother often used chicken fat because it was more lean than lard. This gave me a great idea for biscuits! I’m using half butter and half chicken fat for this recipe. While we’re at it, let’s braise some crispy chicken thighs for the ultimate chicken biscuit sandwich!

Making biscuits from scratch is much easier than one might think. I know it’s tempting to buy them out of an exploding can, but with just a few simple steps, one can enjoy buttery, melt-in-your-mouth biscuits made with nothing but your bare hands!

First we need to make rendered chicken fat. This can be done in advance and frozen. If you get in a habit of saving and freezing chicken skins from the underside of a whole chicken or from chicken thighs you will always have them on hand. There are two methods I like to use to render chicken fat.

Method 1: Thaw the skins if previously frozen. Fry the skins over medium heat in a dry pan until the skins are nice and golden brown. Remove the skins and reserve the fat in the pan. Cool the fat in a bowl and freeze to firm it up. The fat can stay in the freezer for future use.

Take the skins and sprinkle them with a of bit of salt and smoked paprika. Now hide them, and save them all for yourself!

Method #2: You can also simmer a whole chicken or any cuts of meat with the skin intact. Once the chicken is fully cooked, reserve the meat and strain the liquid in a container to remove the sediment. Let cool so the fat can rise to the surface. Remove the fat and place it in the freezer to firm up. Once solid and cold, it is ready to be used for biscuits. You save your homemade stock by freezing it or placing it in the fridge for up to three days. To maximize your time, use the stock and shred the chicken in a soup as soon as it’s done. You’ll have a hearty meal ready to go with the addition of vegetables or grains of your choice.

Method #3: You can braise some crispy chicken thighs, reserve the fat from the pan and pop it in the freezer while the thighs are cooling. It takes about thirty minutes. To speed up the process, pour out 4 Tbsp. of fat from the pan before you finish baking the thighs in the oven.

Make sure to debone those thighs before biting into the biscuit sandwiches!

Your hands are your best tool when cutting the fat into the dough. This ensures that you don’t over mix and end up with a brick instead of a biscuit. For this recipe I’m using fresh rosemary and parmesan to perk up the flavors. First, cut your butter up into small chunks and put back in the fridge to stay cold. Combine the dry ingredients together and add the chopped rosemary and cheese. Cut in the cold chicken fat and butter with your fingers until they are distributed into tiny chunks throughout the dough.

Flour your counter liberally and remove the dough from the bowl. Pat with your hands into a small rectangle. Fold the dough on itself, pat down again into a small rectangle and repeat two more times. You might need to add a bit of flour each time underneath the dough to prevent sticking. Use a bench scraper or a metal spatula to lift the dough from your work surface. This method is for laminating the dough to create layers of flaky crust.

Gently form the dough into a 1/2-inch thick circle and dip your biscuit cutter in lots of flour for every cut. The scraps can be pressed together to form one last deformed-but-still-delicious biscuit. Place on a parchment paper-lined sheet pan and brush with more buttermilk all the way around the tops and sides of the biscuits. Bake at 450 degrees for 12-15 minutes until lightly golden brown on top. Keep an eye on them after ten minutes to make sure they are not over baked.

This recipe makes seven monster biscuits or nine medium biscuits (one or two of the biscuits might be from the cut scraps, but still delicious). Mmmmmm…..

Work it biscuit, work it!

Bon Appetit Ya’ll,

Leslie O.

chicken fat biscuits with chicken thighs

Rosemary Chicken Fat Biscuits with Crispy Chicken Thighs

Make the ultimate biscuit sandwich with chicken fat biscuits and braised chicken thighs!

Course Breakfast/Brunch

Cuisine Southern

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 8

Ingredients

4 Tbsp . Butter 56 grams
4 Tbsp . Chicken Fat 50 grams
2 cups and 1/2 All Purpose Flour 375 grams
1 cup Buttermilk 240 grams
1 Tbsp . Baking Powder 12 grams
1/4 tsp . Baking Soda 1.5 grams
1/3 cup Shredded Parmesan 25 grams
1/4 cup Sour Cream 60 grams
1 tsp . Salt 6 grams
1 tsp and 1/2 . Chopped Fresh Rosemary 2 grams
8 chicken thighs

Instructions

Preheat the oven to 375 degrees.
Season the chicken thighs with salt and pepper and place in 2 large skillets over medium heat. Do NOT add any oil to pan! The fat from the thighs will render in the pan. Saute skin-side down for about 10-15 minutes or until the skin is golden brown. Flip and cook for about another 10 minutes or until it's golden brown.
Place skillets in the oven and cook the thighs for about 10 more minutes or until the thighs are cooked through. If you don't have oven-safe skillets, transfer to a sheetpan.
Strain and reserve the chicken fat and place in the freezer to use for the biscuits or for future use.
When the chicken thighs are cooked turn up the oven to 450 degrees.
While the chicken is cooling, cut butter into small pieces and place back in the fridge to keep cold. Keep the chicken fat in the freezer until ready to use.
Mix dry ingredients together in a large bowl.
Cut the cold chicken fat and butter into the dough with your fingers until butter is in tiny chunks.
Mix in the buttermilk and sour cream with a fork until just combined.
Flour the counter liberally and place the dough right on top. Gently pat the dough into a small rectangle 1-inch thick.
Using a bench scraper or spatula, fold the dough onto itself three times. Flour underneath the dough in between each fold if needed.
Gently pat the dough into a circle a half-inch thick and cut with a well-floured biscuit cutter.
Place the biscuits onto a parchment-lined baking sheet and brush with buttermilk on the tops and sides.
Bake for 12-15 minutes or until lightly golden brown on top. Keep checking after 10 minutes to prevent over baking.
Serve immediately