Recipe Section

Apple Cider Baked Chicken

Apple Cider Baked Chicken
Prep Time: 4 hours
Cook Time: 1 hour 15 minutes
Total Time: 5 Hours 15 minutes


  • 1 Large onion, peeled and cut into eighths
  • 1 Large lemon, sliced into thin rounds
  • 2 Cups apple cider, homemade or store bought
  • 2 Tablespoons olive oil
  • 4 Sprigs of fresh thyme, plus more for garnish
  • 2 Tablespoons apple cider vinegar
  • 2 Teaspoons of Dijon mustard
  • 3 Garlic cloves, minced
  • 2 Bay leaves
  • ½ Teaspoon of salt
  • ½ Teaspoon freshly ground black pepper
  • 6-8 Chicken legs or thighs
  • 2 Large apples, each sliced into eighths
  • 1 Pound parsnips or turnips



  1. Place a gallon size heavy-duty zip top bag into a large bowl. Place the onion, lemon, apple cider, olive oil, thyme, apple cider vinegar, Dijon mustard, garlic, bay leaves, salt and pepper into the zip-top bag, combining well.
  2. Add the chicken to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.
  3. Preheat oven to 350 degrees
  4. Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade including onions and lemons over and around the pieces.  Tuck the apples and parsnips/turnips around the chicken.
  5. Cook for 1 hour 15 minutes, stirring once halfway through to re-coat everything with the marinade.
  6. Arrange chicken and parsnips/turnips on a planner and sprinkle with fresh thyme leaves.
  7. Serve and enjoy!


**This updated recipe was adapted from Ali Ebright’s recipe and can be found on her blog Gimme Some Oven.

Photo Credit: Ali Ebright.  Photo uses potatoes instead of parsnips/turnips.


Celeriac and Fennel Soup

Celeriac and Fennel Soup
Prep Time: 15 minute
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 8 cups


  • 1 ½ Cups of fennel, cored and diced (1 large fennel bulb)
  • 1 Cup white onion, diced
  • 1 Tablespoon coconut oil
  • 4-5 Cups celeriac, peeled and diced (2 Grapefruit-sized celeriac)
  • 8 Cups reduced salt chicken or vegetable stock
  • ¼ Teaspoon white pepper
  • Salt to taste
  • ½ Cup packed Italian Parsley (stems are OK)
  • ½ Clove garlic
  • ¼ Teaspoon kosher salt
  • 2 Teaspoon lemon juice



  1. In a large, heavy bottom pot, sauté diced onion in 1 Tablespoon coconut oil, over medium-high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and sauté until fennel begins to caramelize, stirring occasionally for about 12 minutes. Add celeriac, pepper and 8 cups of chicken or vegetable stock. Turn heat to high, bring to a simmer, lower heat, cover and continue simmering until celeriac is very tender, about 15-20 minutes.
  2. Using a blender, blend until smooth – in batches, only filling the blender ½ full. Start at the lowest speed and slowly increase.
  3. Return to the pot. Add salt and ½ cup parsley to taste.
  4. Serve and enjoy!


**This updated recipe was adapted from Sylvia Fountaine’s recipe and can be found on her blog, Feasting at Home.