What is celiac disease?

More than 20 million Canadians suffer from digestive disorders every year. Many of these Canadians (1 in 133) have a food intolerance or sensitivity to gluten – a family of proteins found in some grains including wheat, barley and rye. For these individuals, including those with celiac disease (CD), the dietary consumption of gluten can have adverse health effects.

The Canadian Celiac Association (CCA) defines celiac disease as “an autoimmune disease where the surface of the small intestine that absorbs nutrients from food is damaged by a substance called gluten.” The only medically accepted treatment for celiac disease is to maintain a gluten-free diet so that the body can absorb essential nutrients.

What is a gluten-free diet?

A gluten-free diet allows for fresh fruits, vegetables, meats and many dairy products, but excludes foods containing the gluten protein found in wheat (including durum wheat or just “durum,” spelt wheat, & kamut), barley, rye, bulgur, malts and in some food additives which are used for flavoring or thickening often labeled “dextrin.” Fortunately several grains and starches are considered safe in a gluten-free diet. The most commonly used are corn, potatoes, rice and tapioca.

There is a lot of confusing information about what (and what not) to eat when following a gluten-free diet. It is important to know that there are many options available, so that you do not avoid foods and lose out on important nutrients. For a list of foods that are safe, you may find this webpage from the CCA helpful:

http://www.celiac.ca/index.php/about-celiac-disease/

The key to living well with celiac disease is to read food labels carefully and become familiar with the products that are safe. Gluten is commonly used in the production of many processed foods including obvious products (breads, pastas, and most common breakfast cereals) and not so obvious products such as seasonings, sauces, soy sauce, marinades, salad dressings, soups, prepared meats, and flavoured coffees.

The next time you are at the grocer, why not take the time to read the label of a new product or an older product that you have not tried? You may find yourself expanding your meal options and adding new nutrients to your diet. Some products that are not marketed as gluten-free may be gluten-free naturally.

If you are like me, and enjoy preparing healthy meals at home, CFC has dozens of nutritious, gluten-free recipes that even your kids will like. Polenta Chicken Pizza Bites found on www.chicken.ca is an easy, flexible recipe that calls for cornmeal and corn flour instead of wheat. You can change the toppings to suit your preferences. This recipe also works well with leftover roast chicken.

Bon appetit!

Cooking for one doesn’t shouldn’t mean picking up a stack of TV dinners for the week. In fact, cooking for one is a great opportunity to experiment with the ingredients you LOVE and not worry about feeding any picky eaters. It’s also a lot better for your health!

Tips to cooking for one:

Food:

• Load up on meats, breads, frozen/fresh vegetables, pantry items like pastas and canned goods when they’re on sale.
• Wrap meats in individual portions using freezer bags or plastic containers and label them with the date you freeze them. Here’s a great chart that will help you figure out how long chicken cuts can be frozen.

http://chicken.ca/cooking-tips/food_safety_at_home/storage_and_thawing_guide/

• Frozen vegetable are a great alternative to fresh because you can use exactly the amount you need, without any waste. If you are using some fresh vegetables, chop, slice or dice what you need for a recipe ahead of time and store them in the fridge air tight containers until you are ready to use them.
• Leftover canned ingredients should always be stored in plastic or glass containers and keep well in the fridge.
• Freeze half a loaf of bread. You’ll probably only go through half a loaf of bread or less over the course of a week, so freeze what you don’t plan on using.
• Whole grain pasta stores well and you can prepare as much or as little as you want.
• Canned beans, tomato sauces and diced tomatoes are a pantry must have. I keep my pantry stocked with these items. Canned beans are high in fibre and can be used in salads, soups and chilis. Tomato sauce makes a really easy dinner of chicken parmesan and you can use the leftover sauce for pasta.

Cooking:

• Think batch cooking - by preparing a large meal in advance, you can freeze the rest or refrigerate some and have meals that you can enjoy later in the week for lunch or dinner. For big batch meals, I suggest using a recipe that freezes well like one of these from www.chicken.ca

Angel Hair Pasta with Chicken and Vegetables

Easy Chicken Stuffed Peppers

Home-Made Low Sodium Chicken Stock

Stacked Tortilla Bake with Chicken Chili

Creamy Cabbage, Chicken and Egg Noodle Casserole

• Invest in a slow cooker, especially if you have a busy schedule or plan on doing some big batch cooking. By preparing a chili or one of your favourite slow cooker recipes on a lazy weekend, you’ll be set for the week.
• An indoor grill is also a great way to enjoy a single serving of chicken, quesadillas or a grilled Panini style sandwich.
• If you’re trying a recipe for the first time, cut the ingredients by half or less than half. Most recipes serve between 6-8 people so wait to see if you actually like it.
• Think about the types of food you prepare and how you can use leftovers. Chicken chili is great served on its own but it’s also great served in a soft tortilla shell, sprinkled with lettuce and cheese, or use it to make a small batch of nachos with some of your favourite toppings.
• By cooking a whole chicken or a few chicken breasts, you’ll have dinner and leftovers to make a sandwich or salad the next day.

See, cooking for one is easy and you’ll save yourself some money!

It’s that time of year where the weather is warming up and people start thinking about home renovations.

A few years ago, I went through a kitchen renovation that took almost 4 weeks to complete. Although I was very pleased with the end result, living without a kitchen for 4 weeks was pretty tough. For one, my oven stood next to the television in my living room, my fridge in the dining room and pots, pans and dishes were stored in plastic bins which were scattered throughout. My microwave sat on my dining room table and was plugged into the wall.

So for the first few days I was a little discouraged and ordered take-out for lunches and dinners until I realized how much money I was spending. One thing people don’t factor in with the cost of renovations is the cost of how often they’ll be eating out or ordering in because living without a kitchen makes it hard to prepare a decent healthy meal, or so I thought. After those few days of take-out I thought to myself, “there’s got to be a better way”.

Here are some tips on eating healthy while having your kitchen restored.

Cooking equipment:

1. Use your BBQ – if the weather permits, a BBQ can be your best friend during a kitchen renovation.
2. If you have an indoor grill, find a spot where it can be plugged in and use it on those days where it’s just too hot to be outside.
3. A microwave ALWAYS comes in handy.
4. You can keep a few small plates out that can easily be washed in a bathroom sink but ideally, I recommend paper plates. You can buy a large amount of recyclable paper plates at your local grocery store or dollar store for little cost. Same goes for utensils.
5. Get your toaster oven out.
6. Your slow-cooker can also be handy but you’ll need to find a spot to wash it. I suggest the laundry basin if you have one.
7. Your electric kettle.

Food:

1. Your refrigerator will be plugged-in so you can make full use of it. Keep plenty of foods that can be easily prepared on your BBQ or indoor grill, like chicken breasts or chicken sausages.
2. Before the renovations start, I suggest preparing foods that can be frozen that way all you have to do is reheat them in a toaster oven or microwave.
3. Buy a rotisserie chicken and prepared salad at your grocery store. A whole pre-cooked chicken can last you a few days. If you have a large family, buy a few. You’ll save money in the long run. Rip bits off the breast meat or dark meat and place between two slices of your favourite whole grain bread; add mayonnaise or hummus and a handful of prepared salad. Or serve the chicken on top of the salad greens with your favourite bottled salad dressing.
4. Frozen vegetables (get the one’s that can be steamed in the bag) are easily prepared in the microwave.
5. Sweet potatoes or potatoes can be washed clean, wrapped in foil and cooked on the BBQ. You can also prepare them in the microwave, minus the tin foil.
6. Grated cheese is always handy to have around. Try placing a few corn chips topped with salsa and grated cheese in your toaster over for a quick snack.
7. Keep plenty of fresh fruit around. Fruit is great for breakfast or for a snack.
8. Buy a box of instant oatmeal and use your electric kettle to boil the water.

Try some of our easy to prepare recipes at www.chicken.ca

Chicken and Vegetable Pockets

These Chicken and Vegetable Pockets are easy to prepare using only 6 ingredients. Keep them in your fridge or freeze them and cook them in your toaster oven when you need a quick meal.

Thai Style Sweet Chili Chicken

This slow cooker recipe uses only 7 ingredients with no chopping required.

Chicken Chili

Chili freezes well and can be thawed in the microwave.  It’s also perfect served on its own, with corn chips, or wrapped in a flour tortilla sprinkled with grated cheddar cheese.

I hope this has taken some of the stress out of planning your kitchen renovation.

Summer is just around the corner and that means BBQ time! Nothing says BBQ season to me like grilling up a batch of flavourful kabobs. Bite-sized pieces of marinated meat threaded onto skewers and grilled to perfection – Mmmmmm, I can hardly wait!

Not only are kabobs the perfect meal to serve up from the grill but they are inexpensive and easy to prepare. Choose seasonal vegetables or stick to the basics like onions, mushrooms and peppers. If you’re feeling adventurous, try using pineapple! It’s perfect when paired with meats like chicken or pork.

Here are some tips for preparing kabobs.

• Meats, fruits and vegetables should be cut into 1” thick cubes. This will allow the ingredients to cook more evenly.
• If you are using ground meat, don't use too much meat or it will fall off the skewers during grilling. By refrigerating the skewers 2 hours before grilling, you’ll not only allow any seasoning to come through but it will help the meat hold together.
• If you are using metal skewers, take caution as they get very, very hot. Use your BBQ tongs to rotate the skewers or invest in a metal kebab basket like this one. 
• If you are using wooden skewers, make sure you soak them at least 30 minutes before cooking time. This will prevent them from scorching.
• For ultimate flavour, try marinating your meat for a minimum of 30 minutes (but preferably overnight). Although you can use any of the leftover sauce to baste the meat, I suggest doubling the marinade recipe and having one batch for basting and one that has not been in touch with raw meat for dipping.

We have six chicken kabob recipes to get you grilling:

Gin and Tonic Kabobs with Mint Tabouleh

If you’re looking to impress your guests at your next BBQ gathering, then these gin and tonic marinated chicken kabobs will have you looking like a star.

Chicken Yakitori with Warm Carrot Salad

Canadian summers are short so why not leave the take-out for those cold winter months and grill up your favourite Asian dish in the great outdoors?

Grilled Chicken Tofu Kabobs with Brown Rice

Grilled tofu? You heard right! These kebabs are not only high in protein but high in fibre. If your best friend is vegetarian, omit the chicken. If tofu isn’t your thing, then double up on the chicken.

Tropical Chicken Kabobs

If your kids are picky eaters, grill up a batch of these sweet kabobs. The caramelized pineapple works perfectly with the colorful sweet potatoes.

Egyptian Kabobs with Mint Potato Salad

Enjoy your favourite curry dish on a stick. How cool is that?

Chicken Kefta Kabob with Salad Greens & Lemon Walnut Yogurt

For something a little different, why not try ground chicken kabobs? These are loaded with flavour and will not disappoint.

Do you have a favourite chicken kabob recipe you’d like to share with us? We’d love to hear it so share it in our comments!

When you're shaking off the winter blahs with a good spring cleaning, take the time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator. A clean and dry kitchen helps Fight BAC! and protect you and your family from foodborne illness.

How safe is your kitchen?

Did you know that many cases of foodborne illness results from poor food handling at home? Your kitchen could be a high risk environment. Bacteria can thrive in food that is improperly stored or handled. Reduce the risks by following these tips from Canada's food safety experts. Play it "food safe" in your kitchen!

Get off to a CLEAN start!

• Hand washing is one of the best ways to prevent the spread of foodborne illness. Do you wash your hands for at least 20 seconds with soap and warm water before and after handling food? Wash again when you switch from one food to another.
• Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can prevent foodborne illness.
• It's important to thoroughly clean everything that comes in contact with your hands or your food! Don't forget about kitchen cloths . . . faucet handles . . . sink drains . . . garbage disposals . . . can opener blades . . . refrigerator handles . . . small appliances . . . utensils, and so on.
• To tackle bacteria, mold and mildew, clean interior refrigerator surfaces with hot water and soap. Rinse with a damp cloth; dry with a clean cloth.

Avoid using sponges because they are harder to keep bacteria-free.

Here’s how to make your own bleach sanitizer

• Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
• After cleaning, spray sanitizer on the surface/utensil and let stand briefly.
• Rinse with lots of clean water, and air dry (or use clean towels).

For more information on handling food safely visit chicken.ca or the Canadian Partnership for Consumer Food Safety Education or the government of Canada’s food safety website.

If you read our blog then you already know that during the week of January 23, 2012, I was off-site with the team at In Motion filming our new series of 15 how-to videos.

You’ll be happy to know that they are done but we won’t be releasing the videos all at once. Some of these are seasonal so keep your eyes peeled throughout the year as new ones are released.

Here are two new how-to videos we are releasing this month.

How-to make chicken in parchment

This is a great dish you can make to impress your guests. You’ll often see this classic cooking technique used for proteins like chicken and fish. Cooking food in parchment adds loads of flavour with minimum fat so if you’re watching your weight, you’ll really want to check-out this great how-to video!

How-to make Thai chicken burgers

Forget take-out! These burgers will satisfy both your fast food burger and Thai cravings all at once. They’re also lower in calories and fat than your usual take-out foods, which means you can even enjoy them during swimsuit season!

Still to come:

1. How-To Make Chicken Pad Thai
2. How-To Make Stuffed Peppers
3. How-To Make Chicken Pot Pie
4. How-To Make Chicken Meatloaf
5. How-To Make Fried Chicken
6. How-To Make Chicken Paella
7. How-To Make Butter Chicken
8. How-To Make Sloppy Joes
9. How-To Make Quick Chicken Paprikash
10. How-To Chicken Curry
11. How-To Make Jambalaya
12. How-To Make Greek Salad with Chicken
13. How-To Make Chicken Nori Rolls

Have you tried making a recipe that you learned from one of our how-to videos? If so, which one and how did it turn out? We’d love to hear from you!

Are you ready for a Mayan adventure? I hope so because for our last culinary destination, we are heading to Mexico!

The first thing that comes to mind when I think of Mexican food is hot and spicy. One of my favourite Mexican foods is salsa because of its versatility. Its mild or spicy tones are used to enhance the flavours of Mexican foods such as tacos and fish, just to name a few. Not only is salsa very low in calories but it is considered to be fat-free which is why it has become a main staple for dieters around the world who often use it as an alternative to high-fat, high-calorie salad dressings.

Traditional salsas are tomato based and use a combination of cilantro, garlic, onions, lime juice and chili peppers which are then pureed into a heavenly mixture. Pico de Gallo, another form of salsa, uses the same ingredients but instead of being pureed, the vegetable are cut into small pieces which gives this salsa more rustic texture. I prefer mine pureed but it’s really all a matter of preference.

Here are a few chicken recipes that get their flavours from SALSA!

Friday Night Nacho Bake

This healthier take on nachos is simple to prepare and uses only 5 ingredients. This is the perfect dinner to enjoy on a Friday night or if you are on a tight budget.

Lime Salsa Chicken

This simple marinade recipe shows the versatility of salsa which is mixed with lime juice and yogurt. It’ll soon become a family favourite.

Ground Chicken and Salsa Sloppy Joes

Are your kids picky eaters? These healthy Sloppy Joes recipe is not only quick to prepare with just 7 ingredients but the whole family will enjoy them.

For more recipes using salsa, visit www.chicken.ca

Do you have a favourite chicken recipe using salsa? We’d love to hear about it in the comments.

Spring is in the air; actually, summer is in the air. The weather has been unseasonably warm but don’t be fooled, there are still some cold, dreary rainy days ahead of us. So now is the time to squeeze in some of your favourite winter dishes until the warm weather finally decides to stay.

The best way to enjoy a great winter meal is by using your slow cooker. It’s a real time saver so you’ll have plenty of time to get some spring cleaning done without worrying about getting dinner on the table.

Here are some great slow cooker recipes from www.chicken.ca

Classic Chicken with 40 Cloves of Garlic

No, it’s not a typo. There are actually 40 cloves of garlic in this classic chicken recipe. Garlic is an inexpensive way to pack a ton of flavour in any dish. In this recipe the garlic is paired with Dijon mustard, white wine and tarragon which are the perfect flavourings for chicken.

Chicken Marrakech

This chicken recipe is loaded with fragrant Moroccan flavours. The salty olives work well with the sweet flavours of honey and orange juice. This recipe is a must try!

Chicken Creole with Rice

This traditional Creole recipe is made healthier by using long grain brown rice and lean chicken breast. If you like your food spicy, go ahead and add a little more hot sauce.

Do you have a favourite go-to slow cooker chicken recipe you’d like to share with us? Leave us a comment and let us know!

On Wednesday, I posted a blog about traditional Irish foods to enjoy this St. Patrick’s Day. But what about throwing a themed party? The Irish love a good party and it doesn’t have to be fussy or complicated. In fact, the merrier, the better! The main thing is to have plenty of food and drinks (including non-alcoholic).

Here are some tips on hosting a successful Irish party.

Go green!

Go nuts with green decorations and add golden touches with chocolate covered gold coins for the full Irish effect.

Music is a must!

You can find some older traditional songs on youtube.com or you can stick with trendier Irish music by The Pogues, U2, Sinead O’Connor or the Cranberries to name a few.

Food

I suggest doing a potluck for two reasons. 1) It’s really fun to see how creative people get when they have to come up with a “themed” food or recipe and 2) It’s a great opportunity for people to exchange recipes.

Keep a fairly good stash of extra food tucked away in case you start running low. If people are having a few drinks, they’ll need to be properly fed! Some good options are a few whole grain baguettes, grapes and cheeses. Keep these aside and bring them out at the end of the night to have with coffee or tea.

If you plan to have traditional Irish fare served at your party, then see Wednesday’s blog post for ideas. You can also use more familiar recipes and “theme” them by changing their names. Here are a few examples of some great potluck recipes that I’ve “themed”.

Chicken Meatball Appetizers (Golden Nuggets)

Slow Cooker Chicken Vegetable Lasagna (Pot of Gold)

Hot Spinach and Chicken Dip (Shamrock Dip)

Boneless Buffalo Hot Wings (Leprechaun Legs)

You get the idea..... Happy St. Patrick’s Day everyone!

Canada’s own Monda Rosenberg retired as Food Editor of CHATELAINE, Canada’s largest circulation magazine, in 2009. She was responsible for the magazine’s entire award-winning Food section, including writing and recipe development of over 2,000 recipes a year and overseeing food photography. Before joining CHATELAINE, Monda Rosenberg was Food Editor of the Toronto Star for five years.

Monda has received an impressive number of food writing, styling and publishing awards including the Nabisco Food Writer’s Magazine Food Editor of the Year Award, the New York Art Directors Award for Food Styling and the General Foods Nutrition Writing Award. She has been president of the Ontario Home Economics Association and president of the Toronto Home Economics Association for a double term.

A frequent guest on national television and radio shows, Monda is the author of The New Chatelaine Cookbook, two Vitality Cookbooks, the Quickies series of 7 cookbooks and Chatelaine’s Wonder Foods.

1. Where did you learn how to cook?

I learned standing beside my grandmother and what a women she was! Her passion was food. As soon as she finished breakfast she was planning dinner. Coming from a big farming family in Tincap Ontario (close to  Brockville), her life centered around the kitchen making everything from what they grew, raised or preserved. They even made their own pillows from the goose feathers and flour sacks. 

Nan moved to Brockville with her fireman husband and during the war, their door was always open, Many have told me without her they would have gone hungry. After granddad  passed away, fortunately she moved in with us. I was about 2 years old and she was the center of my universe.

Little did I know that the rest of the world did not get up on Saturday morning and make yeast doughnuts and then cake doughnuts, and then pies and cakes for Sunday – because, of course, you could not bake on Sundays. You went to church and then for a Sunday drive.

I was always glued to her apron. She would give me dough scraps to play with which were quickly turned into a big grey blob. She would let me stir the cake batter and I would splatter it all over the floor. The dog loved it.

We had a root cellar and another basement room where her hundreds of preserves were lined up in neat rows. I remember helping to make tomato chili sauce before I learned how to ride a bike. And all of this was much more exciting than playing hop scotch.

She made the world’s lightest dumplings. Her chicken and dumplings were renowned on Pearl Street and somehow the guys in the firehall knew when they were ready and would just happen to pop over with their bowls in hand.

While I know I’ll never come close to recreating the memorable  textures of her dumplings or lard pastry, I am eternally grateful for the rewarding love of cooking she passed on to me. I never ever  tire of trying a new recipe, or new idea or technique. I just hope she is looking down and knows she is still giving me joy.

2. When developing recipes, do you stick with the latest trends or do you find inspiration from foods you’ve tried?

Wow, that is a big question. I get ideas constantly – from something I hear on the radio, see on television, in newspapers, magazines, buy on the street in Shanghai  and on and on. But my vocation has always been to help people gain pure pleasure from their time in the kitchen so the first criteria is – will it be appealing to the average Canadian and will it work in their lifestyle?

While I may get revved up  about slow roasting a pork belly, braising ribs 12 hours, poaching lobster in butter or making a rolled salmon soufflé - these are not the kind of recipes I primarily provide for my readers.

For anyone to enjoy my work beyond reading the copy and liking the look of my pictures, they have to cook the recipe and love it. That means taking the time and money to buy the groceries and then to cook them. 

So the first step in creating a recipe is that it has to have a reason for being. Just publishing another macaroni and cheese  recipe is silly. You have to create a recipe that has something special to draw the reader in or there is no justification for doing it.  That unique bait could be that it has just 50 calories a serving (just kidding) or can be made in 5 minutes, calls for ingredients most Canadians have in their kitchens or perhaps it contains your favourite blue cheese and on and on.

So every recipe has to instantly let the readers know what that appeal is through its title, it’s sell line and it’s photograph. They have to be drawn in.

Titles are important. Call a recipe a Chicken Stir fry and it is not going to jump off the page at you. Call it Cashew Chili Stir fry  and the promise of something hot, crunchy and healthy may be enough to bring some readers in to read the sell lines – that’s the description that goes under the title.

Every recipe has to have a reason for being. The sell line lists the recipes virtues. It may tell you that the recipe is a fast knockoff of one of your favourite dishes. That it only takes 5 ingredients or mere minutes to start cooking so you can then go off and have a glass of wine while it simmers. It may be a complete meal so you don’t have to prepare a ton of other dishes. While the dish looks impressive enough that you would be proud to serve it to company, you learn in the sell line that it only takes a half hour or you can make it ahead or that the ingredients, despite the drop dead looks, are inexpensive.

Photos are critical to the recipe. When most people are deciding if they will buy a magazine, the first thing they do is leaf through the magazine. If there is a yummy looking dish, they may take the time to glance at the story and that can seal the sale.

This web site certainly understands the power of an appealing photo. Unlike some websites, when you google a recipe you are craving on this Chicken Farmer’s site - say chicken pot pie, for example - the picture of the recipe instantly pops up. (Many websites do not have pictures.) Then you instantly know what it is going to look like.

Another smart thing they do on this web site is to not feature chef’s recipes because most chefs present food in a way that can turn off the average cook – stacking food in little towers, piling a cool salad overtop a braised piece of hot chicken, topping the food with hard to find sprouts, etc. That is not the way you do food at home. When you entertain you want your offerings to have a “wow” factor but you do not have a brigade of sous chefs to help cut and stack food and a team is essential to get these mini art creations out to your guests while the food is still hot.

So another challenge in creating a recipe is that it has to look good without requiring a lot of effort. Take chicken livers, for example. We all know, they are not the world’s prettiest food but you can make them look good with a generous sprinkling of any kind of fresh herb, sliced green onion or colorful veggies. 

3. What is the biggest challenge when it comes to creating a new recipe?

There are many many challenges. But the bottom line is that you want to create a recipe that will taste so good that one will want to make it again and again. Ideally it should be easy to make, not take very much time and be super healthy - low in fat, yaddy yaddy. Then if it is a weekday recipe it should call for ingredients you usually have in the house or if it is an entertaining recipe it should be ingredients you don’t have to travel across town to buy.

4. What do you enjoy the most about creating recipes?

The total intrigue of what will it taste like. As you are planning any recipe, you constantly imagine what the taste will be.  You taste it in your mind. The final result, however,  doesn’t always match what your mind told you it would taste like. This is one of the reasons I do recipes multi times before they meet all my criteria for publishing. I still get excited about doing a recipe, especially if I have never done a similar recipe before.

5. What are some of the best chicken recipes you ever have created?

The first recipe that jumps to mind is chicken breasts stuffed with goat’s cheese, sun dried tomatoes and fresh basil. So easy and so good. Then there is piri- piri chicken ( I love fiery), modern chicken pot pie, lime leaf chicken from my fav Thai restaurant that I have been able to duplicate and any curry dish that includes coconut milk. Need I add more?

6. Which do you prefer, white meat or dark meat and why?

Oh boy.  Growing up I only ate white meat – even with the world’s best roast chicken that my grandmother used to make. Now I covet chicken thighs for their super bonus taste. But ask me what I want from a roast chicken and the answer will be white.