Bone-in chicken is economical and tends to be flavourful and juicy. Of course, you can use legs and thighs, also.
This all-purpose sauce can replace all your store-bought sauces. Brush it on food during grilling or serve on the side for dipping. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g bone-less or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).
A ham bone lends smoky flavour to the soup. The tangy garnish adds a little zip. Or just sprinkle the soup with croutons.
For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.
The classic combination of black pepper and coriander seeds is delicious on thick, juicy steaks, such as T-bones, sirloins or strip loins.
Be sure to use bone-in chicken thighs as they are more flavourful than breast meat and stay moist and tender during cooking.
This is a great alternative to a whole bird for an intimate holiday dinner. You will need about a 2-1/2 lb (1.125 kg) bone-in skin-on turkey breast to yield the right amount of meat. Ask your butcher or the meat department of the grocery store to bone it for you if you don't feel comfortable doing it yourself.
Brining marinates to the bone, ensuring a juicy turkey every time. We've created a lower-sodium brining option by replacing salted water with apple cider.
Serve with: Focaccia Calcium isn't found only in dairy products. Eating canned salmon with the bones mashed in is an excellent way to increase your calcium intake.
