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This video is going extremely viral with nearly 100,000 Likes because something very obviously has changed with Chick-fil-A chicken If you look closely at this chicken, it almost doesn’t look like chicken anymore. You’d probably think it was fish But this is what Chick-fil-A chicken looks like because their...

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Wall Street Apes

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109,918 просмотров • 1 день назад •via X (Twitter)

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One chicken sandwich at Chick-fil-A has 46 ingredients 1 of those ingredients is now “Chicken breast containing up to 16% solution of water Customers are noticing their sandwiches are sometimes squirting fluid, and not a small amount The 16% solution of water actually contains - Water: The primary ingredient, used to add moisture and improve texture. - Salt: Enhances flavor and acts as a preservative by helping the meat retain water. - Sodium Phosphates: For meat to retain moisture, improve tenderness, and extend shelf life - Natural Flavorings: These can include broth (chicken or vegetable), herbs, spices, or other flavor extracts - Sugar or Sweeteners: Occasionally included to balance flavors - Preservatives: Such as sodium lactate or sodium diacetate, to extend shelf life - Other Additives: Some solutions may include ingredients like carrageenan or modified food starch to improve texture So it’s honest a “water solution”…. It’s more of a chemical solution with sugar water This squirting can also offer from retained fryer oil (sounds super healthy)
1:10

One chicken sandwich at Chick-fil-A has 46 ingredients 1 of those ingredients is now “Chicken breast containing up to 16% solution of water Customers are noticing their sandwiches are sometimes squirting fluid, and not a small amount The 16% solution of water actually contains - Water: The primary ingredient, used to add moisture and improve texture. - Salt: Enhances flavor and acts as a preservative by helping the meat retain water. - Sodium Phosphates: For meat to retain moisture, improve tenderness, and extend shelf life - Natural Flavorings: These can include broth (chicken or vegetable), herbs, spices, or other flavor extracts - Sugar or Sweeteners: Occasionally included to balance flavors - Preservatives: Such as sodium lactate or sodium diacetate, to extend shelf life - Other Additives: Some solutions may include ingredients like carrageenan or modified food starch to improve texture So it’s honest a “water solution”…. It’s more of a chemical solution with sugar water This squirting can also offer from retained fryer oil (sounds super healthy)

Wall Street Apes

449,657 просмотров • 10 месяцев назад

More and more Americans are declaring they are no longer going to Chick-fil-A There are so many examples of the chicken texture now being rubberized and extremely stringy “This is why I never go anymore, because the chicken is like rubber. It's disgusting” It’s because of the type of chickens used and how quickly they grow. But there has definitely been a change because this very common robbery meat complaint used to not happen The chicken is also injected with a water solution mixed with a bunch of additives and preservatives. It can be as much as 16% of the chicken
2:14

More and more Americans are declaring they are no longer going to Chick-fil-A There are so many examples of the chicken texture now being rubberized and extremely stringy “This is why I never go anymore, because the chicken is like rubber. It's disgusting” It’s because of the type of chickens used and how quickly they grow. But there has definitely been a change because this very common robbery meat complaint used to not happen The chicken is also injected with a water solution mixed with a bunch of additives and preservatives. It can be as much as 16% of the chicken

Wall Street Apes

102,984 просмотров • 2 дней назад

A large percentage of supermarket chicken isn’t just chicken The chicken is injected with a plumping solution made of water, salts, phosphates and preservatives. This is done to increase the weight, increase shelf life and to increase profits ‌ There are some surveys and analysis that claims this is done with up to 90% of the chicken in America Back in 2011 the USDA said about 30% of poultry sold was injected with some kind of liquid enhancement, that percentage has drastically grown The amount added is typically up to 10-15% by weight
1:36

A large percentage of supermarket chicken isn’t just chicken The chicken is injected with a plumping solution made of water, salts, phosphates and preservatives. This is done to increase the weight, increase shelf life and to increase profits ‌ There are some surveys and analysis that claims this is done with up to 90% of the chicken in America Back in 2011 the USDA said about 30% of poultry sold was injected with some kind of liquid enhancement, that percentage has drastically grown The amount added is typically up to 10-15% by weight

Wall Street Apes

135,955 просмотров • 2 месяцев назад

Natural chicken looks much different than what we’re used to seeing in an American grocery store “This is chicken breast from a small family farm. Looks very different from the store, huh?” Pasture-raised chicken breasts are pinker than grocery store chicken due to higher levels of myoglobin in the muscle tissue They have a better diet and get much more exercise which makes it much more nutrient rich than store bought chicken
1:03

Natural chicken looks much different than what we’re used to seeing in an American grocery store “This is chicken breast from a small family farm. Looks very different from the store, huh?” Pasture-raised chicken breasts are pinker than grocery store chicken due to higher levels of myoglobin in the muscle tissue They have a better diet and get much more exercise which makes it much more nutrient rich than store bought chicken

Wall Street Apes

149,211 просмотров • 1 месяц назад

It turns out the Chick-fil-A grilled chicken sandwich is just as bad as the original chicken sandwich The grilled chicken sandwich contains 65 INGREDIENTS, including anti-foaming agents, dough conditioners and EDTA salts have been found to induce massive intestinal inflammation “This should contain no more than 10 ingredients, but then it'd be hard to addict you to coming here”
0:43

It turns out the Chick-fil-A grilled chicken sandwich is just as bad as the original chicken sandwich The grilled chicken sandwich contains 65 INGREDIENTS, including anti-foaming agents, dough conditioners and EDTA salts have been found to induce massive intestinal inflammation “This should contain no more than 10 ingredients, but then it'd be hard to addict you to coming here”

Wall Street Apes

169,677 просмотров • 1 год назад

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!
1:29

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!

Cooking with Chris

31,111 просмотров • 7 месяцев назад

Did you know that some meat is sold with added water? According to the USDA, about 15% of beef and 30% of chicken is "enhanced" by injecting it with a saltwater solution. The package will typically say something like "contains up to X% solution." That means part of what you're paying meat prices for is water.
0:41

Did you know that some meat is sold with added water? According to the USDA, about 15% of beef and 30% of chicken is "enhanced" by injecting it with a saltwater solution. The package will typically say something like "contains up to X% solution." That means part of what you're paying meat prices for is water.

Red Pill HQ

178,769 просмотров • 2 месяцев назад

Our food is a science experiment This chicken was baked, put into a ziplock and it has been in that bag for 6 MONTHS Look at it, it still looks near perfect Old chicken used to become - Discolored, turning grey and green - Very slimy - It should have usable mold, a lot of it - The texture should be almost liquified But this chicken is near perfect “It has not rotted, it has not molded” The ziplock bag could provide some shielding from air and spores but still after 6 months this chicken should be disgusting Our food is a science experiment Someone in Europe confirmed their chicken will mold in just 3 days (proof shown)
2:12

Our food is a science experiment This chicken was baked, put into a ziplock and it has been in that bag for 6 MONTHS Look at it, it still looks near perfect Old chicken used to become - Discolored, turning grey and green - Very slimy - It should have usable mold, a lot of it - The texture should be almost liquified But this chicken is near perfect “It has not rotted, it has not molded” The ziplock bag could provide some shielding from air and spores but still after 6 months this chicken should be disgusting Our food is a science experiment Someone in Europe confirmed their chicken will mold in just 3 days (proof shown)

Wall Street Apes

37,451 просмотров • 23 дней назад

This dish is called nurungji chicken, popular in Korea but I'm not sure if any restaurant sells it in the US. It's stuffed with sweet glutinous rice and chestnuts, dates, garlic (like samgyetang) and cooked over fire. I seasoned the chicken with salt, pepper, garlic powder and paprika and smoked it for a few hours until it hit 165F internal. The sweet rice was soaked overnight but did not cook all the way through because of the lack of water, so I added some water on the hot stone and cooked for a few mins until it was done. Really enjoyed this one as you can tell. The smoked chicken with sweet rice paired with corn cheese and ramen was 👌😩
1:21

This dish is called nurungji chicken, popular in Korea but I'm not sure if any restaurant sells it in the US. It's stuffed with sweet glutinous rice and chestnuts, dates, garlic (like samgyetang) and cooked over fire. I seasoned the chicken with salt, pepper, garlic powder and paprika and smoked it for a few hours until it hit 165F internal. The sweet rice was soaked overnight but did not cook all the way through because of the lack of water, so I added some water on the hot stone and cooked for a few mins until it was done. Really enjoyed this one as you can tell. The smoked chicken with sweet rice paired with corn cheese and ramen was 👌😩

POV Husband

122,255 просмотров • 6 месяцев назад

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.
1:11

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.

POV Husband

256,506 просмотров • 1 год назад

Who remembers yellow chicken? “Real chicken is yellow, not white. Pasture-raised chicken usually has yellow fat and skin because of natural pigments found in grass, corn, and marigold. Industrial chicken, raised indoor on grain, looks much more pale in comparison” “This gets even worse once you consider that 97% of USDA chicken is washed in chlorine, washing away more of the natural color. The result is that white pale chicken can often signal less diversity in diet and lower micronutrient content” All of this is true Chicken skin and fat color comes largely from xanthophylls, carotenoids. in their diet. Pasture raised or free range birds eating grass, bugs, corn, marigolds, or other plants accumulate these pigments Chlorine rinses are common, It is used as an antimicrobial in some processing, it might “washes away some natural color” but the main reason for paler color is diet, not the wash Paler chicken will very likely have a much worse nutrients density because of dirt We need to go back to natural foods, not commercial farming that strips nutrients from foods
2:50

Who remembers yellow chicken? “Real chicken is yellow, not white. Pasture-raised chicken usually has yellow fat and skin because of natural pigments found in grass, corn, and marigold. Industrial chicken, raised indoor on grain, looks much more pale in comparison” “This gets even worse once you consider that 97% of USDA chicken is washed in chlorine, washing away more of the natural color. The result is that white pale chicken can often signal less diversity in diet and lower micronutrient content” All of this is true Chicken skin and fat color comes largely from xanthophylls, carotenoids. in their diet. Pasture raised or free range birds eating grass, bugs, corn, marigolds, or other plants accumulate these pigments Chlorine rinses are common, It is used as an antimicrobial in some processing, it might “washes away some natural color” but the main reason for paler color is diet, not the wash Paler chicken will very likely have a much worse nutrients density because of dirt We need to go back to natural foods, not commercial farming that strips nutrients from foods

Wall Street Apes

74,656 просмотров • 2 месяцев назад

Modern chicken you buy from the grocery store in America sometimes has a very off texture, it’s called “woody chicken” It can even effect fresh, organic, air-chilled chicken It happens because modern chickens are bred and raised for maximum speed and breast yield, the issue is so common it’s effecting up to 30–50%+ of chicken flocks Normal chicken breast is firm but pliable. Woody breast feel: - Hard or rigid to the touch (even raw) - Pale or discolored - Fibrous, chewy, stringy, or rubbery when cooked - Sometimes with a bulging ridge They say you can eat it without any health concerns hit most people think it tastes awful, like it’s fake
1:43

Modern chicken you buy from the grocery store in America sometimes has a very off texture, it’s called “woody chicken” It can even effect fresh, organic, air-chilled chicken It happens because modern chickens are bred and raised for maximum speed and breast yield, the issue is so common it’s effecting up to 30–50%+ of chicken flocks Normal chicken breast is firm but pliable. Woody breast feel: - Hard or rigid to the touch (even raw) - Pale or discolored - Fibrous, chewy, stringy, or rubbery when cooked - Sometimes with a bulging ridge They say you can eat it without any health concerns hit most people think it tastes awful, like it’s fake

Wall Street Apes

103,821 просмотров • 2 месяцев назад

This post has 375k Likes. Americans are learning our chicken is not only dunked in chlorine, but it’s legally allowed to absorb a certain percentage its weight in chemical water, “without having to be reported as water added” “Did you know that our chicken is dunked in chlorine? Did you know that unless your chicken is labeled as air chilled, that when it is killed, it is dumped in a water bath that has chemicals in it to keep the water sterile and it can absorb 12% of its weight without having to be reported as water added. So when you go and you thaw your chicken and all that water comes out, that's not just because it was in the freezer. That is because there's water added into the chicken with chlorine and other chemicals in it that absorbs into the meat of your chicken and then runs out when you thaw it, and that's why sometimes chicken feels stringy. So if you're trying to eat organic antibiotic free, you don't just need to look for an organic label. You need this. You need the air chilled. That is not chilled with any of those chemicals. (In video) I wouldn't have known any of this if I hadn't started buying my meat from a local processor. And the guy talked to me about it, and he educated me on how our meat is processed in this country. And the answer is with a lot of chemicals that they don't tell us about” FSIS regulations require labeling for any retained water above what naturally occurs in the meat. (Naturally occurring is now considered to be roughly 8% of the meats weight)
1:01

This post has 375k Likes. Americans are learning our chicken is not only dunked in chlorine, but it’s legally allowed to absorb a certain percentage its weight in chemical water, “without having to be reported as water added” “Did you know that our chicken is dunked in chlorine? Did you know that unless your chicken is labeled as air chilled, that when it is killed, it is dumped in a water bath that has chemicals in it to keep the water sterile and it can absorb 12% of its weight without having to be reported as water added. So when you go and you thaw your chicken and all that water comes out, that's not just because it was in the freezer. That is because there's water added into the chicken with chlorine and other chemicals in it that absorbs into the meat of your chicken and then runs out when you thaw it, and that's why sometimes chicken feels stringy. So if you're trying to eat organic antibiotic free, you don't just need to look for an organic label. You need this. You need the air chilled. That is not chilled with any of those chemicals. (In video) I wouldn't have known any of this if I hadn't started buying my meat from a local processor. And the guy talked to me about it, and he educated me on how our meat is processed in this country. And the answer is with a lot of chemicals that they don't tell us about” FSIS regulations require labeling for any retained water above what naturally occurs in the meat. (Naturally occurring is now considered to be roughly 8% of the meats weight)

Wall Street Apes

779,155 просмотров • 1 год назад

🚨 THE “ORGANIC CHICKEN” SCANDAL EVERYONE MISSED - WHAT 5% RETAINED WATER REALLY MEANS A viral clip is exploding after a shopper exposed a detail hidden in plain sight on almost every pack of “organic chicken”: “I just learned that organic chicken has 5% retained water.” Then she drops the bomb: “Retained water basically means it was dumped in a chlorine-filled pool so it can be preserved.” Meaning? Consumers buying chicken pay EXTRA for the “clean” “healthy” “organic” option that has been soaked in a chlorine solution before it ever hits the shelf. Then she shows the alternative: “Air-chilled - that means it’s cooled with air only… not sitting in a chemical bath.” Most people had no idea their “organic” chicken could still be processed this way and that the label doesn’t clearly say it. Did you know you were buying chicken that may have been soaked in chlorine… or is this the first time you’ve ever heard about this?
0:33

🚨 THE “ORGANIC CHICKEN” SCANDAL EVERYONE MISSED - WHAT 5% RETAINED WATER REALLY MEANS A viral clip is exploding after a shopper exposed a detail hidden in plain sight on almost every pack of “organic chicken”: “I just learned that organic chicken has 5% retained water.” Then she drops the bomb: “Retained water basically means it was dumped in a chlorine-filled pool so it can be preserved.” Meaning? Consumers buying chicken pay EXTRA for the “clean” “healthy” “organic” option that has been soaked in a chlorine solution before it ever hits the shelf. Then she shows the alternative: “Air-chilled - that means it’s cooled with air only… not sitting in a chemical bath.” Most people had no idea their “organic” chicken could still be processed this way and that the label doesn’t clearly say it. Did you know you were buying chicken that may have been soaked in chlorine… or is this the first time you’ve ever heard about this?

HustleBitch

944,964 просмотров • 9 месяцев назад

🚨 CHICK-FIL-A CHANGED ITS CHICKEN - STOMACH PROBLEMS SPARK ONLINE FREAK-OUT A viral video has Chick-fil-A fans sounding the alarm after one customer says the food has been wrecking his stomach for months - every single time. This comes after Chick-fil-A changed its chicken standards, allowing the use of certain antibiotics in its poultry supply earlier this year. No big announcement. No warning to customers. Same menu - different chicken. Now people online are connecting the dots, saying the food feels heavier, harsher, and harder to digest than it used to be. Many are suspicious they're now serving us fake lab grown meat. Chick-fil-A hasn’t said the change affects digestion - but customers are asking the obvious question: Since the chicken changed… have you noticed Chick-fil-A hitting your stomach differently?
0:46

🚨 CHICK-FIL-A CHANGED ITS CHICKEN - STOMACH PROBLEMS SPARK ONLINE FREAK-OUT A viral video has Chick-fil-A fans sounding the alarm after one customer says the food has been wrecking his stomach for months - every single time. This comes after Chick-fil-A changed its chicken standards, allowing the use of certain antibiotics in its poultry supply earlier this year. No big announcement. No warning to customers. Same menu - different chicken. Now people online are connecting the dots, saying the food feels heavier, harsher, and harder to digest than it used to be. Many are suspicious they're now serving us fake lab grown meat. Chick-fil-A hasn’t said the change affects digestion - but customers are asking the obvious question: Since the chicken changed… have you noticed Chick-fil-A hitting your stomach differently?

HustleBitch

1,359,087 просмотров • 8 месяцев назад

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes
0:27

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes

Shredhappens

36,096 просмотров • 12 дней назад

This man’s wife has gone vegan for a few months now. She stays away from all forms of meat including dairy and fish. For dinner she ordered a chicken quesadilla with no chicken. The restaurant seemed to not see the part that said no chicken and put chicken on it. The husband informs her that she thinks there is chicken on it and she panics and runs to the restroom and tries to make herself throw up. Was this the restaurants fault for overlooking the special instruction or should she just have ordered a cheese quesadilla?
1:09

This man’s wife has gone vegan for a few months now. She stays away from all forms of meat including dairy and fish. For dinner she ordered a chicken quesadilla with no chicken. The restaurant seemed to not see the part that said no chicken and put chicken on it. The husband informs her that she thinks there is chicken on it and she panics and runs to the restroom and tries to make herself throw up. Was this the restaurants fault for overlooking the special instruction or should she just have ordered a cheese quesadilla?

SonnyBoy🇺🇸

1,907,552 просмотров • 4 месяцев назад

Crockpot Chicken Teriyaki & Noodles Ingredients For the Teriyaki Sauce ¾ cup soy sauce ¾ cup brown sugar 1 tablespoon minced garlic 1 teaspoon ground ginger 1 teaspoon sesame oil 1 tablespoon rice vinegar ¼ cup honey 2 tablespoons cornstarch For the Chicken 1½ pounds boneless, skinless chicken thighs or chicken breasts ½ onion, sliced 1 head broccoli, cut into florets 8 ounces Japanese-style ramen noodles, cooked according to package directions OR 4 cups cooked white rice Optional 2 tablespoons butter (for an extra silky sauce) Sesame seeds, for garnish Sliced green onions, for garnish Peanuts, for garnish Instructions Add the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined. Add the chicken and sliced onion to the crockpot, turning the chicken to coat it in the sauce. Cover and cook on LOW for 4 hours or until the chicken is tender and fully cooked. Shred your chicken directly in the crockpot with two forks. If using butter, stir it in at this time until melted. Add the broccoli florets to the crockpot during the last 20-30 minutes of cooking, or steam separately if you prefer a firmer texture. While the broccoli cooks, prepare the ramen noodles or rice according to package directions. Drain well. Serve the teriyaki chicken and broccoli over the cooked noodles or rice. Spoon extra sauce over top and garnish with sesame seeds and green onions if desired. 🎥 cookingwithcaitlynskitchen | IG
1:02

Crockpot Chicken Teriyaki & Noodles Ingredients For the Teriyaki Sauce ¾ cup soy sauce ¾ cup brown sugar 1 tablespoon minced garlic 1 teaspoon ground ginger 1 teaspoon sesame oil 1 tablespoon rice vinegar ¼ cup honey 2 tablespoons cornstarch For the Chicken 1½ pounds boneless, skinless chicken thighs or chicken breasts ½ onion, sliced 1 head broccoli, cut into florets 8 ounces Japanese-style ramen noodles, cooked according to package directions OR 4 cups cooked white rice Optional 2 tablespoons butter (for an extra silky sauce) Sesame seeds, for garnish Sliced green onions, for garnish Peanuts, for garnish Instructions Add the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined. Add the chicken and sliced onion to the crockpot, turning the chicken to coat it in the sauce. Cover and cook on LOW for 4 hours or until the chicken is tender and fully cooked. Shred your chicken directly in the crockpot with two forks. If using butter, stir it in at this time until melted. Add the broccoli florets to the crockpot during the last 20-30 minutes of cooking, or steam separately if you prefer a firmer texture. While the broccoli cooks, prepare the ramen noodles or rice according to package directions. Drain well. Serve the teriyaki chicken and broccoli over the cooked noodles or rice. Spoon extra sauce over top and garnish with sesame seeds and green onions if desired. 🎥 cookingwithcaitlynskitchen | IG

𝕏 Cuisines

181,025 просмотров • 21 дней назад

ABHIJEET DESTROYS THE CHICKEN SOUP PROPAGANDA 🔥 REPORTER: Social media is making videos about Sonam Wangchuk drinking from a steel bottle. ABHIJEET 🎯: A person has the right to drink water at least. REPORTER: Some are calling it orange juice, some chicken soup. ABHIJEET ⚡️: He shows the same water in a transparent glass and ends the propaganda live. SONAM 🔥: What kind of mindset falls this low? A person is risking his life for your children’s justice, and you make stories about water. I fast only on water, salt and minerals. Eleven kilos do not drop with chicken soup.
2:48

ABHIJEET DESTROYS THE CHICKEN SOUP PROPAGANDA 🔥 REPORTER: Social media is making videos about Sonam Wangchuk drinking from a steel bottle. ABHIJEET 🎯: A person has the right to drink water at least. REPORTER: Some are calling it orange juice, some chicken soup. ABHIJEET ⚡️: He shows the same water in a transparent glass and ends the propaganda live. SONAM 🔥: What kind of mindset falls this low? A person is risking his life for your children’s justice, and you make stories about water. I fast only on water, salt and minerals. Eleven kilos do not drop with chicken soup.

Mr Sharma

411,059 просмотров • 1 месяц назад