Using the same technique and thought process as when cooking chicken breast, I bought a bone-in, skin on turkey breast in order to seal in flavor and moisture. Heat up your grill and throw in a scattering of wood chips that you've soaked for at least an hour to impart a nice, woodsy flavor. Peel […]
Read More ›Hi Nell, I was hoping you might have some thoughts on the current issue I'm having…orange palms! I have cut way back on my carrot habit, but for a few weeks I was eating at least a few big carrots a day. On top of that, I eat yams at least a few times a […]
Read More ›Using a kitchen knife, cut down either side of the backbone of a free-range chicken and discard the spine (or use it in your next homemade stock!). Open up ('butterfly') the bird and place it open side down on your work surface. Place the bird, Then, grab your meat tenderizer tool to pound the breast […]
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