I made this today after watching your video. I was so excited about it I made a special trip to the store to get the ingredients! I’ve never blended the cartilage up to make a sauce before and must admit I was a little hesitant to do so- but I shouldn’t have been worried- everything was amazing. All of my seven kids and I enjoyed it very much (I had a couple of complaints about the mushrooms, but that was expected). I love how nothing is wasted. 100% nutritious. I also really enjoyed seeing your boys munch on the chicken while you were making the video. Real food for hungry boys! Love your videos ❤.
I usually avoid making casseroles because most of the recipes I see are very cheese-centric and light on the vegetables. Not so in this case! I love that you made your sauce the way you did. More veggies! ♥️
Thank you. I found this recipe soon after you uploaded it and made it yesterday with just a slight variation but for the most part exactly as shown here. It was heavenly and delicious!
This looks AMAZING! I’ll definitely be trying this soon! I’m having baby number 4 on Tuesday so having the freezer meal option is perfect. Thank you for sharing!
I think this looks delicious!! I'm loving your channel and it has given Me a lot of confidence to experiment! I tried your russian custard last week, and was very nervous. It was great! Mine looked different thickness wise, very thin, but I only made a one-prson portion for just me, from 1 egg, so maybe that's why. And I'm so glad to get the idea of making sauce out of unusual chicken parts and precooked broth veggies. Genius! Previously I was giving. The knobs at the end of the bone to my cat. I'd like to try using them myself. My broth has onions, Leeks and shallots. I guess I'd make my sauce out of those, plus garlic. I can't do Brocolli or carrots. But I do do Cauliflower and brussel sprouts, peas. Wondering if I can sub Cauliflower florets for all the Brocolli. Do you think so? This looks wonderful, thank you for sharing ! I also did not know you can put broth in with butter and blend that. Very cool. Fat revolution! I am also wondering if you have previously done a video on raw cheese and rawmilk, and why you get it if you still end up cooking your whole dish (like this casserole, or the creme brulee I just watched). I'm all ears! I am not yet doing the raw milk, raw cheese stuff but my doctor did say cheddar is ok. Also, with beef bones, if they're crumbling because you cooked them so long, easily breaking apart, would you ever put that in a blender? Or is that unsafe?
I’m going to try this looks really good. Had a question could you do a steak tartare video lol Oh and i also have an idea .. a GAPS legal sushi video. Source some good quality wild caught salmon, and make cauliflower rice and use coco aminos instead of soy sauce .. and there’s a probiotic siracha gaps legal brand sauce. Add avocados and fish roe and cilantro and good quality seaweed on it like a California restaurant. I think that would be a super cool recipe I’m going to try and you should make a TH-cam video of it esp for GAPS people who really miss sushi. We could make it into rolls or even just do a. Sushi bowl. Part of the gaps diet is sourcing some raw foods and DR. Natasha even says raw meat is easier to digest so I think a gaps sushi is important but at the same time sushi in stores and even most restaurants has terrible seed oils in sauces .. and sometimes low quality farm fish.. and the starchy rice we can’t have. I think a GAPS legal sushi would be an awesome idea. The sriracha is wild brine probiotic fermented sriracha you can buy online checked it super clean ingredients has raw kimichi in it too
With my sushi (I can't do coconut Or soy) I drizzle or dip it in salad dressing! My previous favorite salad dressing which worked was 1 part olive oil, 1 part rice vinegar, honey, and then 1-2 TB sesame seed butter (tahini) or cashew butter, and a dash of Coriander powder or ginger. I made my sushi with rice, smoked honey salmon, radish, bok choy, green onion or Chives, Cilantro, seaweed. Nowadays I might try the kimchi idea too! I make nightshade-free kimchi (cabbage, radish, garlic, green onion, Turmeric, Coriander seeds, salt) But now I'm on gaps intro so no seeds, nuts and I stopped having rice too. So i gave up on sushi recently, for now, and have been opting for phõ and egg drop soup instead. But this sounds interesting! Good suggestion!
Hi Marissa! I've been watching a few of your videos today. Great talk with Lauren Meadowsweet about kids on gaps! I made this Broccoli chicken Cauliflower last night for me and my grandparents! It was a hit!! I can't have carrots or Broccoli, or mushrooms, but I adapted it into this instead! I thought I'd share. I was worried it might be lacking without those so they had them on the side, but it wasn't lacking at all. It was delicious! Do you measure approx 2 cups per casserole- cheese after shredding or before shredding? Here's my version! Broccoli-rice cheese casserole with creamy gravy Aka Cauliflower-peas Chicken casserole Makes 2 casserole dishes 1 Rotisserie Chicken - separate it into meat, bones, other (carrilage, skin, knee caps, breastbone cartilage, rubbery cartilage in between meat pieces, etc). Put the meat into the casserole dishes - shred some of it, whatever amount you want to break it up into. 2 bags Riced Cauliflower CAULIFLOWER florets & halved Brussel Sprouts & 3/4 bag of frozen peas- - (instead of Broccoli/mushrooms) 2 cups of Cheese for each casserole (is this the amount shredded or the amount before shredding?) Into the sauce: Chicken skin, fat and connective tissue including the caps of cartilage Cooked onions (instead of carrots) 1 cup meat stock + plus a little as needed for blending 1/2 cup butter Salt & pepper (it'd be helpful to know how much?) Pour the sauce onto both casseroles! Mix and combine everything BAKE 350 FOR 40 MIN. Also!! Just a note, the riced Cauliflower really did taste like rice!! The whole thing reminded me of a tuna casserole with noodles that my mom made when we were kids. This was Delicious and it was my first time hiding cartilage and skin in a sauce! Everyone loved it! Thanks for the wonderful recipe and all your hard work! Right now I'm having a version of egg drop soup for breakfast! Mine has garlic, ginger, & cabbage sautéed in beef fat, bone broth, egg, salt and pepper, ginger liquid, and peas. A ton of green onions, and A ton of salt .. several teaspoons because I don't do soy sauce or coconut. Sometimes I put Brussel Sprouts and Cauliflower in this. Today I cooked & chopped my frozen homemade pork sausage and put that in, which was wonderful!! I tried making west lake soup awhile back, which is a version of egg drop soup with beef, and didn't like it as much. But the sausage goes really nicely. Hope you try it sometime!
Hi there! Love how you made this!! Definitely going to try! Do you find that the sauce is sweet from the carrots? Or the saltiness from the cheese hides it? Great video! Thanks for sharing!
You said at the end of the video that you were leaving a link for the cheese. Btw, I ordered 2 jars of your cream recently bc you gave a discount code through Etsy
Thank you so much! Yes, it's in the description box and here: www.azurestandard.com/shop/product/food/cheese/cheddar/medium/white/graziers-cheddar-medium-raw-grass-fed-pastured-random-weight/18170?a_aid=bH7Rv4Dgy2
Hi Marissa, i want to make meatstock and chicken meatstock. But the gas prices are so high. Can i make these in a instantpot or slowcooker? If so how long for the meat and how long for the chicken in each pot? Maybe on low pressure? For histamine.
Yes you can! In a slow cooker I would let it come to a simmer, and then cook for 2-3 hours for chicken and 5-6 hours for beef, pork, lamb, game, etc. Dr. Natasha doesn't recommend pressure cooking so I'm not sure about the times for that.
im a busy working mum and i do mine in the instant pot. 1 hour for chicken stock and 1.30 for other meats. is the only way i can get the meat stock in. and i have two instant pots which i put on friday at 5 and they are ready to be sorted once my boy has gone to bed. its the only way i can make it work now. plus the prices of the bills are skyrocketing here
Get GAPS to Go, My 30 Day Meal Plan for the GAPS Diet with Video Guides for Following Intro -> bumblebee-apothecary.teachable.com/p/gaps-to-go
I made this today after watching your video. I was so excited about it I made a special trip to the store to get the ingredients! I’ve never blended the cartilage up to make a sauce before and must admit I was a little hesitant to do so- but I shouldn’t have been worried- everything was amazing. All of my seven kids and I enjoyed it very much (I had a couple of complaints about the mushrooms, but that was expected). I love how nothing is wasted. 100% nutritious. I also really enjoyed seeing your boys munch on the chicken while you were making the video. Real food for hungry boys! Love your videos ❤.
Little hands grabbing for chicken 🥰 so cute.
Sure is! :)
I usually avoid making casseroles because most of the recipes I see are very cheese-centric and light on the vegetables. Not so in this case!
I love that you made your sauce the way you did. More veggies!
♥️
Thank you. I found this recipe soon after you uploaded it and made it yesterday with just a slight variation but for the most part exactly as shown here. It was heavenly and delicious!
Glad to hear it! :)
This looks AMAZING! I’ll definitely be trying this soon! I’m having baby number 4 on Tuesday so having the freezer meal option is perfect. Thank you for sharing!
You're welcome, enjoy! :)
Looks amazing! Nice to have a healthy casserole option. Our family of 11 doesn't have any leftovers with 1 roasted chicken, though lol : D
Made it for dinner and it was so satisfying!
Thanks for sharing! :)
I think this looks delicious!! I'm loving your channel and it has given Me a lot of confidence to experiment! I tried your russian custard last week, and was very nervous. It was great! Mine looked different thickness wise, very thin, but I only made a one-prson portion for just me, from 1 egg, so maybe that's why.
And I'm so glad to get the idea of making sauce out of unusual chicken parts and precooked broth veggies. Genius!
Previously I was giving. The knobs at the end of the bone to my cat. I'd like to try using them myself.
My broth has onions, Leeks and shallots. I guess I'd make my sauce out of those, plus garlic.
I can't do Brocolli or carrots. But I do do Cauliflower and brussel sprouts, peas. Wondering if I can sub Cauliflower florets for all the Brocolli. Do you think so?
This looks wonderful, thank you for sharing !
I also did not know you can put broth in with butter and blend that. Very cool. Fat revolution!
I am also wondering if you have previously done a video on raw cheese and rawmilk, and why you get it if you still end up cooking your whole dish (like this casserole, or the creme brulee I just watched). I'm all ears! I am not yet doing the raw milk, raw cheese stuff but my doctor did say cheddar is ok.
Also, with beef bones, if they're crumbling because you cooked them so long, easily breaking apart, would you ever put that in a blender? Or is that unsafe?
This recipe looks amazing! I can’t wait to try it
Enjoy! :)
Wow what a good idea to blend up all the cartilage! Im definitely going to try this one out! 🤤
Thanks for sharing! :)
Wow this is amazing ! Will be trying tonight thank you !
Wonderful! You're welcome!
I’m going to try this looks really good.
Had a question could you do a steak tartare video lol
Oh and i also have an idea .. a GAPS legal sushi video. Source some good quality wild caught salmon, and make cauliflower rice and use coco aminos instead of soy sauce .. and there’s a probiotic siracha gaps legal brand sauce. Add avocados and fish roe and cilantro and good quality seaweed on it like a California restaurant. I think that would be a super cool recipe I’m going to try and you should make a TH-cam video of it esp for GAPS people who really miss sushi. We could make it into rolls or even just do a. Sushi bowl. Part of the gaps diet is sourcing some raw foods and DR. Natasha even says raw meat is easier to digest so I think a gaps sushi is important but at the same time sushi in stores and even most restaurants has terrible seed oils in sauces .. and sometimes low quality farm fish.. and the starchy rice we can’t have. I think a GAPS legal sushi would be an awesome idea.
The sriracha is wild brine probiotic fermented sriracha you can buy online checked it super clean ingredients has raw kimichi in it too
Great idea, thanks for sharing! That sounds so delicious!
With my sushi (I can't do coconut Or soy) I drizzle or dip it in salad dressing! My previous favorite salad dressing which worked was 1 part olive oil, 1 part rice vinegar, honey, and then 1-2 TB sesame seed butter (tahini) or cashew butter, and a dash of Coriander powder or ginger.
I made my sushi with rice, smoked honey salmon, radish, bok choy, green onion or Chives, Cilantro, seaweed. Nowadays I might try the kimchi idea too! I make nightshade-free kimchi (cabbage, radish, garlic, green onion, Turmeric, Coriander seeds, salt)
But now I'm on gaps intro so no seeds, nuts and I stopped having rice too.
So i gave up on sushi recently, for now, and have been opting for phõ and egg drop soup instead. But this sounds interesting! Good suggestion!
Hi Marissa! I've been watching a few of your videos today. Great talk with Lauren Meadowsweet about kids on gaps!
I made this Broccoli chicken Cauliflower last night for me and my grandparents! It was a hit!!
I can't have carrots or Broccoli, or mushrooms, but I adapted it into this instead! I thought I'd share. I was worried it might be lacking without those so they had them on the side, but it wasn't lacking at all. It was delicious! Do you measure approx 2 cups per casserole- cheese after shredding or before shredding?
Here's my version!
Broccoli-rice cheese casserole with creamy gravy
Aka Cauliflower-peas Chicken casserole
Makes 2 casserole dishes
1 Rotisserie Chicken - separate it into meat, bones, other (carrilage, skin, knee caps, breastbone cartilage, rubbery cartilage in between meat pieces, etc).
Put the meat into the casserole dishes - shred some of it, whatever amount you want to break it up into.
2 bags Riced Cauliflower CAULIFLOWER florets & halved Brussel Sprouts & 3/4 bag of frozen peas- - (instead of Broccoli/mushrooms)
2 cups of Cheese for each casserole
(is this the amount shredded or the amount before shredding?)
Into the sauce:
Chicken skin, fat and connective tissue including the caps of cartilage
Cooked onions (instead of carrots)
1 cup meat stock + plus a little as needed for blending
1/2 cup butter
Salt & pepper (it'd be helpful to know how much?)
Pour the sauce onto both casseroles!
Mix and combine everything
BAKE 350 FOR 40 MIN.
Also!! Just a note, the riced Cauliflower really did taste like rice!! The whole thing reminded me of a tuna casserole with noodles that my mom made when we were kids. This was Delicious and it was my first time hiding cartilage and skin in a sauce! Everyone loved it!
Thanks for the wonderful recipe and all your hard work!
Right now I'm having a version of egg drop soup for breakfast! Mine has garlic, ginger, & cabbage sautéed in beef fat, bone broth, egg, salt and pepper, ginger liquid, and peas. A ton of green onions, and A ton of salt .. several teaspoons because I don't do soy sauce or coconut. Sometimes I put Brussel Sprouts and Cauliflower in this. Today I cooked & chopped my frozen homemade pork sausage and put that in, which was wonderful!! I tried making west lake soup awhile back, which is a version of egg drop soup with beef, and didn't like it as much. But the sausage goes really nicely. Hope you try it sometime!
Looks delicious
It sure was! :)
i gotta try this. do you use exclusively use chicken stock for this recipe?
CAN U ALSO BLEND CHICKEN NECK INTO SAUCE???? I don’t see why not right???
Such a great idea! I’ll definitely make this!
It's delicious!
If I substituted the butter for tallow and didn’t use the cheese, could I make this for stage 1? Thank you so much 🥰
Ty
Looks great!
Hi there! Love how you made this!! Definitely going to try! Do you find that the sauce is sweet from the carrots? Or the saltiness from the cheese hides it?
Great video! Thanks for sharing!
Thanks! I didn't notice any flavor come through from the carrots :)
What temperature did you cook this on?
Marisa, can you store eggs on the counter? I thought they needed refrigeration.
Yes! I store mine on the counter! :)
always enjoy your vids Marisa 👍
Looks yummy
It sure is! :)
Looks amazing and So delicious! Is the Azure link for the raw cheese? Thanks.
You said at the end of the video that you were leaving a link for the cheese. Btw, I ordered 2 jars of your cream recently bc you gave a discount code through Etsy
Thank you so much! Yes, it's in the description box and here: www.azurestandard.com/shop/product/food/cheese/cheddar/medium/white/graziers-cheddar-medium-raw-grass-fed-pastured-random-weight/18170?a_aid=bH7Rv4Dgy2
@@bumblebeeapothecary thanks for clarifying and thanks for the generous coupon 💕
Hi Marissa, i want to make meatstock and chicken meatstock. But the gas prices are so high. Can i make these in a instantpot or slowcooker? If so how long for the meat and how long for the chicken in each pot? Maybe on low pressure? For histamine.
Yes you can! In a slow cooker I would let it come to a simmer, and then cook for 2-3 hours for chicken and 5-6 hours for beef, pork, lamb, game, etc. Dr. Natasha doesn't recommend pressure cooking so I'm not sure about the times for that.
im a busy working mum and i do mine in the instant pot. 1 hour for chicken stock and 1.30 for other meats. is the only way i can get the meat stock in. and i have two instant pots which i put on friday at 5 and they are ready to be sorted once my boy has gone to bed. its the only way i can make it work now. plus the prices of the bills are skyrocketing here
Do you meal plan for the week? What is your process?
Here you go! th-cam.com/video/VfHJZzsbtzE/w-d-xo.html
@@bumblebeeapothecary thanks!!
My 10 year old says, “this looks like the best recipe ever!!!”
Aww, good! :)
It may be a good idea to let it defrost so the extra water can be strained.. This dish looks so wet...
What happened to the no rice!!
She used “cauliflower rice”, which is just cauliflower that has been chopped super small into little pieces that resemble grains of rice :)