Posts Tagged ‘chicken’

Ever since I brined my first pork chop, I’ve been a brine believer. I don’t know why I never thought to bring meat before, but for some reason I always thought brining was for turkeys on Thanksgiving. And even then, I figured people were just trying to be all, “Look at me, brining a turkey!” I didn’t realize what a difference it makes.

On my journey to eat healthier, not only am I trying to find good sources of meat, but I’m trying to learn to eat AND ENJOY all parts of the animal. As a child, I wasn’t much of a fan of meat (or vegetables, or really anything but cheese and pop). While trying to lose the weight I gained in college, I learned to like vegetables. It was a slow, focused, meticulous process of eating a tiny bit of a vegetable with something I DID like. Or covering it in a sauce, or baking into a casserole or hiding in soup. I know, an adult eating like a child. But it worked. And I’m convinced you can learn to like anything – either by adapting to the taste, or finding better ways to cook stuff.

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I have a confession: I eat chicken skin (it’s like bacon from chickens). And I love dark meat! 

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Fair warning: This is a long post. But I’ve helped several friends journey into the abyss that is broth, and sooner or later, these are the questions they ask. I don’t like to simply say, “This is what you do, because I said so.” And like all recipes, everything can be customized to YOUR preferences. So this is a guideline. A starting point. I think everyone should make their own broth. Both for the nutrition benefits and the cost savings. Well, and the delicious flavor. I can’t imagine using store-bought broth in anything ever again!

What’s the difference between broth and stock? Broth has meat, stock doesn’t. I’ve made it both ways, and prefer the flavor meat gives, so I generally make broth. But feel free to make this recipe your own! I’m a huge believer in the nutrient benefits a person gets from cooking bones. When I make broth, I generally use mostly bones with just a little bit of meat thrown in. Maybe I’ll leave some meat on my chicken bones. Or maybe I’ll throw in a beef short rib. Or maybe I’ll use a soup bone. Sometimes I’ll even throw in some organ meats (kidney is my choice) for additional nutrient benefits.

My point is, when I make broth, I’m using 95% bones, 5% meat. And I use vegetables and spices for flavoring.

The goal is to have a broth that’s nutrient dense, after pulling all the fantastic stuff from the bones. So what do these bones have to offer?

  • Gelatin and collagen – Gelatin helps soothe and heal your gut. If you have any stomach issues, the gelatin in broth will help. Gelatin and collagen also help with hair growth, skin elasticity and strong nails.
  • Glucosamine – Helps with joint pain and inflammation.
  • Calcium, magnesium and phosphorus – Helps with bone formation and repair.
  • Glycine and proline – Amino acids that are anti-inflammatory. And in today’s world, we need as much anti-inflammatory as possible.
  • And it’s said to help with the immune system before and during sickness. When I’m sick, there’s nothing that tastes better than some broth. Similar to chicken soup when you’re sick, but so convenient to thaw some frozen broth and drink it, especially when it’s cool outside.

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Over the past few years, you’ve probably noticed my restaurant reviews go down and entries on the blog kind of slow as well. Well, friends, I guess it’s time to announce, the blog is changing. Not completely, I’ll still review restaurants when I hit up new ones, especially those I really enjoy. I have had some issues with new food intolerances coming up, and it’s making it really hard to eat out. It doesn’t mean I don’t still love delicious food. But, it means I’m trying to make nutrition more the center of my diet – using nutrition to heal and prevent. And a big part of that is finding local, well-raised, nutritious foods. And that means I’m adding a new section of things I’ll be reviewing: local farms, ranches, etc.

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“She could be a farmer in those clothes!”

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Poblano. How do I love thee? Let me count the ways. I love thee to the cheese and tortillas and salsa. Oh the hot salsa. Will you marry me hot salsa? I’ll never want another as long as you are with me always. I freaking love, love, love Poblano.

Everything about this picture is right. Fresh tortilla, melty cheese, fresh veggies. All dipped in the most delicious salsa ever made. If only I knew how to make it….

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Alright, so I’ve eaten at Chick-fil-A probably four or five times. All except one time has been while I was a college student. And all meals have been at WSU… Each time I’ve been disappointed. But, yesterday after I forgot my sandwich I caved and ate there. There were lots of other choices in the student center, but none of them were open. Ugh.

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