I had a Egg-Off this morning...
Duck or Chicken...
Who would you vote for?
Speaking of chickens, I felt this urge to make a whole chicken today. With not much time to brine the bird, I decided to pull out my injection brining tool to show you how to brine slowly cooked proteins in a hurry.
Brine Ingredients
- 1 (Chicken) Egg
- 1 TBS Thai Green Curry Paste
- 2/3 cups Coconut Vinegar
- 2 TBS Dijon Mustard (no Sugar)
- Salt
- Seasoning
- 1/3 cup olive oil
Instructions:
1. Place egg, curry, vinegar and mustard in a processor and combine.
2. Add olive oil and season to taste. It should be soupy. If it's too thick, add some water or stock.
3. Use 1/2 of mixture for brine. Use the other half to make a sauce by adding lemon juice, parley, garlic and ginger to the processor.
Saute Veggie Bed for Chicken
Ingredients
- 1 Yellow Onion
- 4 Cloves Garlic
- 2 Sweet Potatoes
- 4 Carrots
- 1 Jalapeno
- 2 TBS Fresh Ginger
- 2 TBS Turmeric
- 1 Bell Pepper
Instructions
1. Pre-heat oven to 450.
2. After injection brine, saute veggies on medium starting with onions, garlic and jalapeño.
3. Add ginger, turmeric and bell pepper.
4. Heat more coconut oil and add sweet potato and carrots.
5. Cook for 10-15 minutes and add the bird.
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7. Decrease to 275 degrees, cover with lid and bake for another 2-3 hours.
I didn't even need a knife to cut this chicken.
Today's Stats:
Water Consumption:
74 ounces, finally drinking more water.
My goal is 100 ounces tomorrow.
My goal is 100 ounces tomorrow.
Sleep:
7 hours (only woke up twice):)
Daily Meals:
5:30am - Coconut Milk Latte
9am - Duck & Chicken Eggs on top of a bed of veggies
1:30pm - Snack: Fresh veggies with my newly transformed herb brine sauce.
7pm - Dinner: 'My soon to be famous Injection Brined Bird', roasted veggies and collard greens with mushrooms.
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