COCONUT OIL FOR COOKING RECIPES

Steps:

• Grind up the cannabis. Preferably grind up the flower/bud as it’s the most potent and will get you a more accurate measurement, but you can include the whole plant. Make sure that it is large enough to not fall through the cloth/strainer. Anything fine enough will end up in the final product.
• Decarboxylate your cannabis by spreading the cannabis evenly on a baking tray and putting it in the oven for 45 minutes at 240 degrees Fahrenheit. (If you are using trichomes/kief scroll down to image at bottom)
• With the cheesecloth wrap the ground cannabis and tie it together.
• Add oil and cannabis into either a slow cooker, double-boiler, or saucepan. For a slow cooker cook on low for 4-6 hours, and stirring it occasionally. Using a double-boiler, cook on low for 6-8 hours ( 8 hours is recommended), and stirring occasionally. Finally using a saucepan, cook on low for 3 hours and stir it frequently, as the saucepan is susceptible to scorching..Tip* You can add a bit of water to the mixture to help prevent burning.Note: The temperature of the oil should not exceed 240 F no matter which method is used.
• Strain and capture the oil. If using a cheesecloth do not squeeze, this adds more unnecessary chlorophyll to the oil. Leftover plant materials can be discarded.
• Finished ! The oils shelf life is at least 2 months! And can be extended by keeping it refrigerated.

Steps:

• In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
• Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
• Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
• Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.