Which Came First?

The classic chicken/egg question is meant to evoke the unknown and unknowable. We all know the dilemma: how could it be a chicken unless it hatched from an egg, and where did the egg come from if not a chicken? Don’t know about you, but the question makes me hungry. When I was a child, my family moved from Washington, DC to Houston, TX and back again within six months. At two years old and in my picky eating phase, what were the only foods I would touch? You guessed it: fried chicken and scrambled eggs.

Some things never change. These days my palette is slightly more sophisticated, and now I like my eggs fried, poached, scrambled, boiled, Benedict, or any other way you can make them. Once thought to be “junk” food because of the cholesterol they contain, eggs have finally been redeemed for the superfood they are (I knew it all along). Some stores even sell eggs with as much as 600mg of omega-3, the so-called good fat that is essential for the brain and heart, and may reduce inflammation throughout the body.

As for chicken, its versatility, protein, and abundance make it a favorite for my entire family. The simplest way to cook chicken is whole. I roast it for 1.5-2 hours with a sprinkling of salt, pepper, and garlic powder. Sometimes I add fresh rosemary and an onion in the cavity. I cook it on a rack with water or beer underneath to keep it moist. Cook at 325F until the internal temperature (that’s inside the meat, not the cavity) reaches 170F. Pull it out of the oven and let it sit for about 5 minutes to let the juices settle.

Now for carving. If you’ve never carved a chicken, the only way to learn is to do it. Here are a couple of websites that can help,

http://www.finecooking.com/articles/how-to-carve-roast-chicken.aspx

http://m.youtube.com/#/watch?v=msscPphcLyo&desktop_uri=%2Fwatch%3Fv%3DmsscPphcLyo

Or, shameless self-promotion alert, you can take my “Chicken Basics” class, date TBA.
____________________

Judith is our Active Mama’s Munchie Maven and Yoga Maven. That means she teaches Active Mama’s Cooking Basics Chef classes, and is also our instructor for Active Mama’s Mommy Yoga with Judith.

Judith is refreshingly laid back, exceptional at what she does, and is the able mother of 3 beautiful children.

Judith comes well-accredited. She earned her Masters of Public Health and her passion is helping people find ways to make their lives healthier.

If you have questions for Judith she can be messaged through http://www.meetup.com/Active-Mamas

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