So simple, so cheap, and so versatile! I just get the generic stuff (Watch your sales it has a decent shelf life!) and have been doing so much with it. Everything from cooking in it, replacing fating liquids with it and even using a full can to pound in a door hing pin.
Okay so maybe that last one isn't as helpful but it was at the time.
Yesterday I made the most juicy and tender chicken. It marinated all day in a wonderful mixture of soy sauce (Low sodium!), chicken broth, and lemon juice with some minced garlic and a hunk of ginger. (Sorry I will be sure to measure it out next time and post the recipe) I then sliced it really thin, think sushi thin, and put it in a pan and covered it with chicken broth and let it boil.
In less than five minutes I had juicy, fully cooked, flavorful chicken. Best part of all, only fat is what the chicken naturally has.
Another wonderful thing I have tried. Who doesn't love mashed potatoes? Now, who can eat them with all that fattening butter and milk (or cream)? Well I'm not one for using that watered down skim milk. So I had to find another option. Chicken broth? Why not?!
I made the potatoes like normal just in salted boiled water. Once they were done I added 1 tablespoon of that delicious low fat fake butter. (My honest personal favorite is I can't believe it's not butter) and just enough chicken broth to make it creamy. Generally speaking I couldn't taste that much of a difference. Like no it wasn't the exact same as what my mother made, but they were a lot closer than you would think.
You could also always add some garlic or onion or even some turkey bacon to those potatoes for some extra flavor. You'll never miss those full fat potatoes again!
Until next time
~Skadia, the chicken broth obsessed panther
No comments:
Post a Comment