No one likes a dry, overcooked Thanksgiving turkey.
After hours and hours of prep time and cooking, a subpar turkey dinner can be a real bummer for everyone at the table, especially the cook.
So this year, my friend Chef Lance and I have set out on a mission to rid the world of dry bird disasters.
We’re calling it Operation Juicy Bird.
Our objective: To show YOU how to make the juiciest, most flavorful turkey to ever grace your Thanksgiving table.
One that will draw raves from your friends and family.
To carry out our mission, the chef and I filmed a step-by-step video for you below.
And that’s not it…
We also had Carrie the Graphic Designer put together an instructional Underground Holiday Recipe Guide with ingredients and instructions for your Juicy Bird as well as delicious side dishes, including yams, Paleo Bread stuffing, and Brussels sprouts with bacon.
Back in October, my main man and favorite real food chef Lance Roll was my guest on UW Radio. We spoke about all things bone broth — the benefits, the science, and the preparation.
Since that show, Chef Lance has been swamped with emails from listeners asking if he ships his broth to locations outside of San Diego. Unfortunately, due to logistical issues — such as the broth thawing while en route — shipping was not an option at the time.
But I’ve got good news for you. The chef got it all figured out and is now shipping directly to your doorstep!
Last month Lance stopped by my place, where we filmed the video below showing you exactly what to do with your broth when it arrives. He also shows you a few ways to add a little extra flavor and nutrition to what he calls “the magical elixir”.
Over the years, I have gotten my fair share of email from readers, viewers, and listeners wondering what they can do if high-quality (grass-fed, free-range, wild) protein sources aren’t quite in the budget.
Well, here’s a pretty cool option — you can drink more bone broth!
It’s cheap. It heals the gut, thus improving nutrient absorption. And apparently, when consumed in sufficient quantities, it reduces our protein needs. In other words, we can get away with consuming less protein.
Sarah Pope covered this topic pretty thoroughly in her Real Food Summit presentation, which I have posted for FREE viewing as part of yesterday’s blog.
Check out the video clip below in which Chef Lance Roll and I discuss this fascinating benefit of that magical elixir we call bone broth.
Never in my life did I imagine I’d be so head over heels about a soup made from bones.
I guess you can say I have quite the man crush on the rich, brown liquid that fills my coffee cup each morning.
It makes me feel warm inside, and puts a little pep in my step.
And oh my, is it tasty!
But my fondness for bone broth goes well beyond its taste and warmth. There’s a reason why it’s called the magic elixir — and it’s a darn shame that more people aren’t drinking it.
There was a time, not long ago, when bone broth was a part of just about every meal we consumed in this country, as it provided the base for soups, gravies, and stews. Unfortunately, with the disappearance of the local butcher as well as the invention of brain-cell-killing MSG — which gave processed foods an artificial meaty flavor — preparing broth became a lost art.
These days, very few of us even know what it is, or why we should be consuming it.
So today I thought I’d share with you my own personal Top 5 Reasons Why Bone Broth is The Bomb. Here we go!
I liked it so much that the Shanahans came all the way to San Diego to hang out and show me how to make Brown Beef Stock.
The stock is loaded with glycosaminoglycans, which are phenomenal for healing and building up collagen. If you have aches and pains, you gotta prepare this recipe!
I had Luke send over a list of the ingredients, as well as the instructions. Check them out below and watch the step-by-step video we put together.
Let us know how yours turns out!
* grass fed soup bones and a joint bone (knee or other joint) w/ some meat on them (2-3 lbs) * 2 12 oz. cans of tomato puree * 1 small can tomato puree * celery, 6 stalks * onions, 2-3 * carrots, 5 medium-large * fresh parsley * bay leaves * fresh thyme * black peppercorns * 2 or 3 cloves * red wine, nothing labeled “cooking wine,” inexpensive but drinkable * sea salt * olive oil * flour, 1 tbsp * cold, filtered water, about 3 gal