Brine
Ingredients:
- Use ½ oz kosher salt (or Himalayan salt) to 2 cups of water.
Directions:
- Boil water and salt to create a solution. Let the solution cool to room temperature or cooler before marinating meat.
- Submerge chicken breast or whole chicken. It might have to be weighted down. Brine meat for about one hour per pound.
- Rinse well so not salt is left behind.
- Brine Chicken breast for no longer than 30-45 minutes.
Roasted Chicken
Pre-heat oven to 450 degrees with roasting pan in the ovenPreparing the Chicken:
- Rub skin with butter, brush with rosemary (or desired herb), and a heavy coating of salt and pepper.
- Seal cavity with stabbed lemon and by tying the legs together.
Roasting:
- Place chicken in pre-heated pan and bake for 15-25 minutes until skin browns.
- Lower temperature to 375 degrees and roast until the internal temperature is 165 degrees or legs pull off with ease.
- Generally it takes about 20 minutes per pound but all stoves, grills are different. It is best to use a thermometer so you do not over or undercook the meat. To use the thermometer, insert into the thickest part of the thigh, not touching the bone.
Bone Broth
Ingredients:
- Leftover chicken (bones, skin,…)
- 2 T vinegar
- 4 Quarts of cold filtered water
- 1 Peeled onion,
- 2-3carrots,
- 1-2 leeks
- 2-3 celery stalks, various
- Herbs: rue, thyme, rosemary
Directions:
- Soak chicken bones and vegetables in 2 T Vinegar and 4 Quarts cold filtered water for 1 hour.
- Bring water to a boil and skim off any foam that comes the top.
- Reduce to a simmer for 6-36 hours. The longer it cooks the deeper the flavor.
- Let cool for an hour and then strain through a mesh strainer
- Store in the 1-2 cup serving sizes, label and freeze.
Chicken Ginger Dish
Cut Leftover chicken (dark and white meat)into small squaresIngredients:
- Cooked sprouted short grain brown rice
- 1/8 cup sesame oil
- 6 green onions, sliced to include green tops
- 3 T fresh ginger, grated
- 2 T soy sauce
- 3 T dry sherry
- 1 T sucanat sugar
Directions:
- Sauté green onions and ginger in sesame oil for 1 minute.
- Sprinkle onions and ginger over chicken and rice
- Add soy, sherry, and sugar to the same skillet and bring to boil for 2-3 minutes just as it starts to thicken.
- Pour over chicken and rice. Let marinate for an hour.
Chicken Salad
Ingredients:
- Leftover chicken
- 1/8 C of each: Finely diced dill pickle, onion, and celery
- 1/2 tsp mustard
- 2 T mayonnaise
- ½ tsp cumin
- 1/4 tsp Himalayan salt
- 1/4 tsp pepper
- 1 T Braggs Amino Acids
Directions:
- Put leftover chicken (dark and white meat) into a food processor and pulse until chicken is shredded.
- In a bowl add mayonnaise, mustard, cumin, salt, pepper, and Braggs Amino Acids and whisk until equally blended.
- Add chicken, pickle, onion, and celery.
- Stir until well mixed.
Rosemary Potatoes
Ingredients:
- 5-6 small purple potatoes*, steamed whole until tender when pricked with a fork
- 2 T finely minced rosemary leaves
- 1/4th C grass-fed butter melted
Directions:
- Remove rosemary leaves from the stem and dice fine. This can be a chewy herb so it is important to cut it as fine as possible.
- Melt butter on low heat and add the minced rosemary.
- Once potatoes are cooked, cut them into fourths and pour Rosemary butter over them.
Featured Foods:
Food:
Avocado Oil Mayonnaise by Primal Kitchen
Chlorine or Chloramine Free Water (effects nutrients)
Sustainably Grown Produce from the Farmers Market:
- Carrots
- Leeks
- Onion
- Celery
- Jalapeno Pepper
- Root vegetables in season
Stems/Leaves from vegetables prepped during the week
Herbs from the garden:
- Rosemary
- Oregano
- Thyme
- Basil
- Parsley
Chicken
In order of choice:Pasture Raised Chicken
Organic Chicken, fed a natural diet outside
Organic Chicken
Avoid Chicken: that has been given hormones or antibiotics, contained in confined spaces, kept indoors and fed an unnatural diet. It is best to feed animals their natural diet so they develop a full and balanced nutrient profile.
What they eat:
Chickens (omnivores): insects, grass, seeds and compostable food
Cows (herbivores): a variety of fresh grasses, alfalfa
Pigs (omnivores): leaves and grasses, roots, fruits, flowers, insects,
dead carcasses and strip bark from trees
Equipment:
Oven or grill proof leave in meat thermometer
Nitrile food grade disposable gloves
Mesh strainer, 18/10 stainless steel
Meat mallet by Norpro
Designated and labeled raw meat:
Cutting board
Scissors
Metal bakers rack, 18/10 stainless steel
Micro plane grater by Accutec
Proper cooking techniques have always been a good way to teach sustainability! This video has a good way of representing our meat industry and how we have the choice to buy food that is better for us and the environment. For example, I never knew that there was a difference between water chilled and air-chilled chicken. I will definitely be looking into that next time I buy meat. This makes me think of the purchasing power of individuals and how we can support markets that are more beneficial to our health. A really good tip that I plan on using next time is replacing materials that can leach chemicals with natural products. It was alarming to me that people use beer cans to cook their meat...wow!
ReplyDeleteKnowing how our food is raised has been a growing change in society. I did not realize that chickens are either water-chilled or air-chilled. Especially that water-chilled chickens actually lose their flavor because of the water they absorb. Because I stopped eating red meat and eat a lot of chicken, this is very important to me. It was very interesting to know the different ways to brine and prepare chicken. I have had beer-can chicken before and it is very good! My dad used to make it every so often and the meat is so tender and falls off the bone. I haven’t made a whole chicken using the method in the video but I would love to try it. I tend to have dry chicken sometimes and brining would help keep the chicken tender. People today have so many choices in grocery stores that we don't always know where it came from or how it was produced. We need to recognize the purchasing power that we have and how it can impact our food industry.
ReplyDeleteI really enjoyed watching this video. I did not know that you shouldn´t use certain oils for cooking. I thought that extra virgin olive oil was the best and that I should use it for everything. Unfortunately, I am allergic to avocados so I´ll have to find a high heat substitute other than ghee. Do you have a recommendation? I don´t usually eat healthy but these recipes look great and I would love to try them at home. I´m trying to change my eating habits and these videos are very helpful. My co-worker has recently started a vegan lifestyle and this would be a great recipe to give to him.
ReplyDeleteFood safety is such an important topic that I think is over looked way too often. My mom is the health and safety director for a beverage company, and under that category falls food safety. So, I have always been taught the importance of washing your hands and any equipment used, and also being aware of cross contamination, but I constantly see people cooking chicken and then moving right onto something else after handling raw meat without washing their hands. Not only is it gross, because you're leaving residue on everything you touch, but this can also lead to sickness such as salmonella.
ReplyDeleteI think teaching others, especially young adults and children, how to cook is so important, because it’s something that has been lost in our society. Our society’s lack of knowledge of where our food comes from or how it’s cook is a big problem. Also, the lost art of cooking at home is also a leading factor for obesity and poor diets. Not only is learning how to cook a meal important, but also knowing how to use all parts of your chicken for broth, so you lower the amount of food waste.
- Carly Lynggard
I am beginning to cook more often, and poultry is usually my main protein for my dishes. While I have gained more information and ideas for new recipes, the most important newfound information is how the ingredients are sourced. I did not know that there were different ways to process a chicken. Having an air chilled chicken is much more sustainable than its counterpart. When I buy chicken, I buy which ever one is on the shelf and after the video I will be looking into which chickens are air chilled. I am also intrigued since the air chilled retains more flavor which of course is a big deal. I was not aware of “Lazy Acres Market” and the amount of fresh and organic food that they have! Next grocery trip will be to that market since they support sustainability and offer organic options.
ReplyDeleteThe sustainability efforts from cooking can go a long way as well. Such as using any vegetables that are not going to be eaten to create a broth. That is something that I woold have never thought about. Creating the broth with the chicken bones is extremely clever since it maximizes the use of the chicken as well as getting the nutrients.
I found this episode about poultry real informative. Using quality products can help a dish have the most amazing flavors, in this case air sealed chicken and organic chicken. Also, the cooking method and process taken to prepare the dish are important. I was surprised on the number of meals that a whole chicken can contain. As a kitchen lover I tend to watch and focus on new methods of making food stand and make others satisfy about my food. For the brining part of the video, I would just add more spices rather than just water, some bay leaves, pepper corn, some brown sugar, these spices can develop a much great aroma for any kind of meat. In the part of the chicken stock, I would’ve used the chicken geysers as well as chopped the vegetables for a much concentrate flavor. Overall, the video has great information about the way the chickens are raised and how are they feed. I think that is important that we all have in mind where the meat that we consume, not just poultry, comes from and if is not full of chemicals that might harm our health. I want to look up the meat place, Lazy Acres Market just to see the type of sustainable products they carry in the store. I’ll be watching more of the episodes they are really interesting.
ReplyDeleteThe truth is most of the local grocery stores nearby where I live either don’t have the variety of chicken or don’t carry grass-fed chicken, so it is good to know that Lazy Acres has a good selection of not only chicken but also the amount of fresh and organic meats and vegetables. I learned from my class that the selection of the chicken source is very important too. Most of corns and soys that are from the GMO source that have been used to feed industrial chickens. Therefore, knowing how the Lazy Acres's chickens are raised is so benefit for us. Today, I also learned that chickens are either water-chilled (not a good choice since we are paying more money for moisture and water, but getting less flavor) or air-chilled, and how to cook some dishes of chicken, which is also the main ingredient on my diet. Besides that, food safety and following sanitation rules are very important when prepping and cooking a chicken, which I have learned before in class but good to review and re-learn sometimes. I read a lot of comments about how they add their own "secret ingredients" for the brine chicken, I want to try out their recipes to see if it's better? In conclusion, thank you for creating such a benefit episode. The social media needs more content like this!
ReplyDeleteLinh Nguyen - HM 370
Libbys introduction to proper grade poultry and food safety bestows so much knowledge. These are the type of standards I strive to follow in my own practices. She gives good examples of trustworthy grocery stores that provide proper living conditions for chickens such as being pasture raised and chicken that is non GMO. The steps shown in the video are equitable processes on how to handle poultry. Its important to always have all the utensils and kitchenware visible and cleansed and sanitized before the start of any cooking. This can help reduce cross contamination in the kitchen and creates a better flow in the cooking process. These procedures can also be another contender as to how we can cook poultry the right way. The demonstration shows how thermometers allow proper cooking degrees. This allows for a suitable tender pieces of chicken.
ReplyDelete-Isabel Gomez