The Delmarva Peninsula, encompassing parts of Delaware, Maryland, and Virginia, boasts a rich culinary heritage. While traditional Delmarva cuisine often features seafood, we're going to explore a carnivore-friendly twist on a classic: Delmarva-style BBQ chicken. This recipe focuses on bold, smoky flavors perfect for those following a carnivore diet, eliminating any non-meat ingredients.
This recipe isn't about strict adherence to a specific, historically documented Delmarva BBQ recipe (as those often include things like applesauce or other non-carnivore ingredients). Instead, it captures the spirit of the region's BBQ style—smoky, savory, and slightly sweet—while remaining entirely meat-based.
What Makes This Recipe Carnivore-Friendly?
This recipe adheres to the core principles of the carnivore diet by excluding plant-based ingredients like sugar, spices derived from plants (many common BBQ rubs include these), and other non-meat items. We focus on natural ingredients and simple techniques to create a delicious and satisfying BBQ chicken experience.
Ingredients:
- 4 lbs whole chicken: A good quality, free-range chicken will give the best flavor.
- 1/2 cup rendered beef tallow: Provides richness and aids browning. (Alternative: Chicken fat)
- 1/4 cup bone broth: Adds depth of flavor and moisture.
- 2 tbsp smoked paprika: Provides a smoky flavor without relying on vegetable-based ingredients like liquid smoke.
- 1 tbsp sea salt: Enhances the natural flavors of the chicken.
- 1 tbsp black pepper: Adds a touch of spice.
- 1 tbsp garlic powder: Adds depth of flavour (Ensure this is made from pure garlic, not mixed with other ingredients).
- 1 tbsp onion powder: Adds depth of flavour (Again, ensure it's pure onion powder).
Instructions:
- Prepare the Chicken: Preheat your oven to 350°F (175°C). Pat the chicken dry with paper towels. This helps achieve crispy skin.
- Make the Rub: In a small bowl, combine the rendered beef tallow, bone broth, smoked paprika, salt, pepper, garlic powder, and onion powder. Mix well until a paste forms.
- Apply the Rub: Generously rub the mixture all over the chicken, ensuring the skin is thoroughly coated. Get into those crevices!
- Roast the Chicken: Place the chicken in a roasting pan and roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest: Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Serving Suggestions:
Serve your Delmarva-style BBQ chicken on its own for a truly carnivore experience. You can also add a side of bone broth for extra flavor and nutrients.
Frequently Asked Questions (FAQs):
Can I use other fats besides beef tallow?
Yes, you can substitute with chicken fat or even clarified butter, though beef tallow provides the most traditional flavour profile for this style of cooking.
What if I don't have bone broth?
While bone broth adds depth of flavour, you can omit it or use water in a pinch. The results may be slightly less rich.
Can I grill this chicken instead of roasting it?
Yes! Grilling would add a different dimension of flavour. Just ensure the chicken is properly cooked through.
How long can I store leftover chicken?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
This Delmarva BBQ Chicken recipe offers a delicious and satisfying carnivore-friendly meal. Enjoy the smoky, savory flavors, and the convenience of a simple yet flavorful preparation. Remember to adjust seasonings to your personal preference. Happy cooking!
