Okay, I'm a bodybuilder, so let's state the obvious: I eat a lot of chicken, like, a lot. While fancy chefs may know all the luxurious ways to cook chicken, I intend to offer a different perspective on our feathered meal staple.
Let me give you some ideas on how to fix the chick to check all the boxes: taste, quality, meal prep, nourishing the rest of the bellies in your house, freezer meals, crock pots, casseroles, grab and go... The whole she-bang. Is it 5-star Michelin cuisine? Not exactly, but it gets the job done and makes you look and feel like you yourself are worthy of 5 Michelin stars.
I know that not everyone reads a full blog post. So, I stuck a quick referral image right on top of this page as a free printable to keep in your recipe box or taped to the inside of a cabinet for easy referral until these protein hacks become muscle memory, because after all, it's the muscle AND the memory we're after.
First, let me mention that picking the right pack of chicken in your grocery store is an important step. Not all of our feathered friends are treated the same. I always have this vision of the little beaked faces behind the plastic-wrapped displays in the chilly grocery store. I see a hierarchy of social classes. From the elite wealthy spoiled organic free range entitled Snobby Chickens touted as superior because they have a special label of organic, non-pesticide hormone-injected rubbish on their pack. To those raised with places to roam in the kind-hearted, hard-working hands of farmers that look like your pappy. They roam under blue skies with space to stretch their wings unlike their jail bird cousins smooshed together in cages. The next class of birds weren't born under the best conditions and haven't grown up with the same privileged opportunities or loving homes as their higher up kin drinking the cleanest water and peeking at a variety of fresh veggies and plump worms. Their living conditions are government-subsidized and smooshed in apartments. It ain't a pretty situation, but their foster parent guardians can check the boxes that meet the government’s standards (which is a whole blog post in itself). Catch my drift on this analogy? It's important to splurge here when you can to eliminate bloat in your gut, hormonal imbalances, and any other markers that will eventually cause your blood work to go haywire, make you feel like poo, and leave you questioning what the issue could be because, even though you think you’re eating healthy lean meat, you still “are what you eat." All in all, what I’m saying is that not all poultry is created equal, and it’s important to know what you’re putting in your body. Most often, your best bet is to find yourself a local farmer who fills you in on what they are feeding their flocks and you’re aware of their living conditions. But I get it. We can't all afford that route for time and financial sake. So buy in the store appropriately.
Next, let's cover a few typical cooking methods that will begin your endeavor to take your poultry from the potential risky salmonella state to dancing on your taste buds. All of these things can be done without added oils and fats if you are tracking your macro nutrients.
crock pot
baking
boiling
air frying
poaching
grilling
smoking
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