The Bear’s Zero Carb Chicken Recipe

The Bear's Chicken Thigh Recipe

This recipe has been around the interwebs for a long time and I just made it for the first time today. It is hands down the best (and easiest) chicken recipes I've made, so I had to share.

“The Bear” (Owsley Stanley) is actually one of the founders of the Zero Carb way of eating. He ate basically zero carb and mostly from the animal kingdom for 50 years before his untimely death in 2011 after a car accident. You can read a tribute to him here.

This chicken is very filling and flavorful and makes it own wonderful “gravy” too! The Bear preferred a dry chimichurri spice mix for this recipe, which I didn't have on hand but am definitely planning on obtaining for next time!

chicken thighs

The Bear's Zero Carb Chicken Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Good enough for guests - and also quick to get into the oven! Don't throw away the "gravy" - serve it as a sauce for the chicken, yum.
Ingredients
  • 8 chicken thighs (bone in with skin) --OR-- 1 whole 4-5 pound chicken
  • ½ cup softened (not melted) butter
  • ½ cup softened cream cheese
  • 1 - 2 Tablespoons of dried seasoning mix of your choice (I used 1 T of Northwoods Penzey's blend and 1 T of a no salt herb blend) - I also love this blend from Spiceologist
  • salt & pepper to taste
  • extra seasoning blend for sprinkling
Instructions
  1. Preheat your oven to 450 degrees
  2. Mix the butter, cream cheese, and 2 T of seasoning until it forms a paste-like texture and is well mixed.
  3. Taste your seasoning mixture - make sure it's a little salty but not so much that you couldn't eat it - and add more salt & pepper if necessary. You want this to be strong in taste since it will be seasoning the entire chicken.
  4. Using your fingers or a knife, cut into each thigh to make a pocket for the seasoning mixture. Don't worry if the pocket has holes on the other side. Put 1-2 T of butter/cheese mix in each thigh. Do the same thing with the whole chicken if using - starting at the cavity, open the skin so that you can put the filling in over the breasts and legs.
  5. If you have leftover filling, smear some on the top of each thigh or over the whole chicken.
  6. Bake chicken thighs for 20 minutes (broil for last 5 minutes to get crispy skin if needed). Bake a whole chicken for 60-70 minutes or until piercing the leg joint gives off clear juice (not bloody).
 

 
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