Honey Mustard Chicken

Directions

1. Preheat your oven to 350°F (180°C, or gas mark 4).
2. Trim excess fat from the chicken thighs, rinse them in cold water and pat dry with paper towels and set aside.
3. Combine the grainy mustard, Dijon mustard, honey, salt, and ginger in a bowl and whisk to blend. Add the chicken thighs and toss to coat.
4. Place the chicken and sauce in a roasting dish and bake for 30 to 40 minutes, or until the the juices run clear when you slice into the chicken.
5. Spoon sauce over the chicken and serve warm.

Credit:  Comfy Belly

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/