Guys. I made a cooking video.
So in this video I make chicken. It’s almost 13 minutes long. It’s awkward. My head is cut-off half the time because I don’t know how to film myself/was using my computer. I’m terrible at editing (so many jump cuts). And, yeah. Okay those are all of my excuses.
Anyways, after a bit of a chicken hiatus I have been back eating it a lot lately obvs. It’s easy, delicious and versatile. So I made a video of me making chicken my new favorite way. Exciting I know.
Not sure what to name it or how to make it look appetizing. So I’m calling it pulled, shredded, easy and delicious. You’ll just have to trust me on this one. No you don’t need a crock-pot (but if you have one, check out Morganne’s recipe here).
It’s ridiculously easy to prepare and a great, make-ahead versatile protein option. Throw it on a salad, mash it with some avocado, make it into jerky (check out Gina’s recipe here), put it in an omelette… you get the idea.
So without further adieu, here’s how I do it. I have no idea if this will be helpful or if anyone will actually sit through this video. Whatevs. I am no master chef. Also please note that I say “I couldn’t find grass fed chicken” – well that’s because chickens don’t eat grass soooo it doesn’t exist. I am looking for “better” chicken but doing what I can at the moment. I also say some really corny lines and laugh at myself.
Oh! If you don’t want to watch the video (that’s cool) I wrote out the recipe below. You’re welcome :)
- 2 boneless, skinless chicken breasts – organic, pastured
- scant tbsp. of coconut oil
- salt and pepper
- 3/4 cup of water
1. Heat a non-stick skillet over medium high heat.
2. Meanwhile, season chicken with salt and pepper to your liking.
3. Once the pan is hot, add coconut oil until melted.
4. Add the chicken breasts to the pan and cook until the underside begins to brown – about 5 minutes.
5. Once brown, turn to the other side, lower heat to medium and add about 3/4 of a cup of water to the pan.
6. Cover and cook for 15 to 20 minutes – checking every 5 minutes or so to make sure there is still water in the pan (if the water begins to evaporate, add more).
7. Once the chicken is cooked all the way through (white and not fleshy) remove from heat.
8. Allow the chicken to cool for a few minutes before using a fork to scrape/pull/shred the chicken into smaller strands/pieces.
9. Store in the fridge in an air tight container for 5 days.
10. Serving ideas: top on salads, mash with avocado, use in omelettes, eat as a snack, eat pre/post workout with nuts.
PS. Thank you for your kind thoughts and wishes for Daddy. I visited him last night and he is doing well and staying strong!
Questions of the day…
What other videos (if any) do you want to see or do you just think I’m crazy?
How do you like to eat chicken?
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