Why cook a chicken in a cast iron pan?  Good Question!  Cast iron is a thick steel that retains heat.  It’s like cooking a thick steak in a

INTROduction: “Don’t throw out the carcass!” Famous words from my mother. There were no carcasses going into our garbage - guaranteed. These gems help turn a basic pot of water into the most rich flavourful stock, and a perfect base for your Homemade Turkey Soup! BACKground: I’ve been intolerant to nitrates and gluten for years. That being said I make my own stocks which allows me to control what goes in them. In fact I make most anything I eat from scratch including sau

Why make your own stock? Easy! You control what goes into this delicious golden liquid. There are only good quality ingredients in this recipe and low salt. I purchase the chickens from our local butcher. They are fresh, antibiotic free and free range. I use my homemade stock in many recipes including soups and stir-frys. Here are a few of my recipes: - Hot and Sour Soup - Japanese Mushroom Soup with Green Onions - Singapore Noodles As with most standard stocks, the bas

I’ve been working on several oven roasted chicken recipes lately, including boneless stuffed chicken, which by the way is juicy, tender and delicious. Stay tuned for a blog post soon! The goal of this recipe is to replicate or create a flavour close to the "grocery store" or "restaurant" pre-roasted chickens, which are delicious. However, these cooked chickens can include MSG, excessive salt content, nitrates, etc. (which my belly doesn't like!) We're fortunate to have a l