According to Statisa, almost 60% of chicken sales in the US are breasts. Seriously!? So many people are missing out on the incredible flavor and health and savings offered from the rest of the bird.
Plus, right now, we have an overstock of chicken leg and thigh. So, it’s on sale for 15% off! It won’t last long, so stock your freezer while you can.
Once you get that yummy, nutritious chicken at home, here are some easy recipes to make some delicious dinners for your family:
Baked Honey Chicken
My mom invented this recipe when I was a kid… by mistake! She left the chicken in the oven for much longer than intended. Oops! The result? Serious deliciousness. It’s super fast and easy to prepare with only 3 ingredients! Get the recipe here…
Simple Grilled Chicken
Although grilled chicken is simple, it can take a few pointers to not end up with dry, charred, inedible chicken. I compiled all the tips in one spot to make your grilled chicken experience outstanding. Get the recipe here…
Sesame Chicken Leg & Thigh
This one is for your skillet, and it’s basically impossible to overcook. These Asian-inspired flavors will add some excitement to your dinner table. Sweet, sour, and a little spicy. Pairs well with fermented veggies for gut health. Get the recipe here…
Is your mouth watering yet? Here’s some more detail on why bone-in chicken is a culinary and nutritional king:
Bone in chicken is more flavorful when compared to boneless cuts.
Chicken bones are filled with bone marrow. When you cook chicken with the bone in, all the flavor from the marrow spreads into the meat, leaving you with a deeper, meatier, more chicken-y flavor.
Bone in chicken also contains more fat, since there are lots of little pieces of fat attached to the bone. When the bone is removed, so is that fat and the extra flavor and juiciness gained from the fat.
And then there’s the skin, another reservoir of fatty flavor. I mean, is there anything better than perfectly browned, crispy, glistening skin atop your chicken?
Bone in chicken has more nutritional value, especially when the birds are pastured and fed a corn-free and soy-free feed.
Pastured poultry has been found to be more nutrient dense compared to non-pastured chicken, specifically in terms of higher levels of iron, omega 3 fatty acids (with a lower Omega 6:3 ratio), and vitamins A and E.
Bones are rich in vital micronutrients such as calcium, phosphorus, sodium, and magnesium. Bones also have a high concentration of collagen, gelatin and glycine, which are important for gut health. When you cook bone-in chicken, the resulting meat has more to offer your body.
Cuts of chicken with the bone in are less expensive than boneless cuts.
Why? That’s because it takes so much less time to butcher. Store bought boneless thighs, for example, can really only be done with expensive high-tech machines that only super big processors can afford.
With some serious knife skills, you could debone 1lb of chicken thighs in about 10 minutes. But, why would you do that when it’s more nutritious and delicious with the bone in?
So, what do you think? Do you eat boneless or bone-in chicken? What are your favorite ways to eat chicken?
I’d love to hear from you. Comment below (no account required - just start typing to post as a guest) or contact us.
It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey?
Why not add weird stuff to our holiday dinner?
Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water.
I sure hope you like your turkey with a side of salt!
Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right?
Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk.
Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer!
As for what the conventional turkeys are fed:
Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible.
Seed oils, sugar and more, OH MY!
Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on...
And the star of the show...
Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want.
It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore.
So what's in a Miller's turkey that makes them so darn special?
✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed
Shop our Pastured Turkey (P.S. whole turkeys are coming soon!)
The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.
We get this question from customers on the regular --> "My kefir exploded. Is that normal? Does that mean it's bad?"
The answer? Bubbly volcanic kefir is 100% ok. Kefir is known as the "champagne of dairy" for a reason!
In case you haven't tried it, milk kefir is a fermented drink made with milk. It's similar in taste to yogurt (a little stronger in my opinion) but has more probiotics.
As I've heard it said, yogurt is good for cleansing the gut. Kefir, on the other hand, adds to the gut. People working to heal or enhance the function of their digestive system often turn to kefir as part of this process.
Even though kefir has been around for thousands of years, it seems that there's still some mystery around it. I mean, it's just not as popular as yogurt, particularly in the US.
Bubbles in kefir are a natural part of the fermentation process.
To make kefir, you need to add culture to milk. Different from yogurt culture, which is strains of probiotic bacteria only, kefir is a symbiotic culture of probiotic bacteria AND yeast.
Once the culture is added, you let it ferment at room temp. The culture eats up the milk sugar (AKA lactose), creates bubbles (AKA CO2), and grows more of the culture.
When you get bubbly kefir, that's a sure sign that it's fermented. It's also a sure sign that it's probiotic. After all, the more CO2, the more eating and duplicating the bacteria and yeast did.
After we make it, kefir will continue to ferment. It will happen more rapidly at room temp and more slowly in the fridge. But, it's still happening. More and more bubbles are created over time. And, if that container is air tight, lots of pressure builds up within the container.
If you don't open the kefir and it's super fermented, there is the potential for lots of bubbles upon opening. Here's a short video of a kefir explosion:
And, here's a little story about the worst kefir explosion I've heard of. Years ago, we used to sell blueberry kefir. With that added sugary fruit in the end, the culture would really take off. A customer sent us a picture of blueberry kefir on her kitchen ceiling!! It really exploded. I wish I could have been there to help her clean it up!
Open slowly or burp kefir to stop it from exploding.
Not a fan of your kefir exploding? Thankfully, there's an easy solution. Open slowly. Simply crack the lid a little, and let the gas escape before opening all the way. You could even burp your kefir every day or two in the fridge to prevent it from getting too bubbly.
The only way to stop kefir from fermenting and creating more bubbles is to freeze it. However, I don't recommend that.
First off, kefir tends to get clumpy when thawed.
Second, there's some probiotic loss when freezing. The longer it's frozen, the more probiotic loss. If you need to freeze kefir for later, I don't recommend freezing it for more than 3 months.
You know kefir really went bad by the smell and look.
When you make kefir with raw milk, it's slowly turning into kefir cheese. So when I say it goes "bad", it's really just knowing when it's too sour or pungent to palate. It's not necessarily a safety issue. Here are two things to look for:
Putrid Smell: OK, kefir smells funky, even good kefir. But, especially if you've been drinking kefir for a while, you should be able to tell when it smells putrid. Like, you absolutely aren't able to consume it.Massive Separation: A little separation in kefir is normal. You will see the whey (a yellowish liquid) separate from the thicker white part. But, if it's all separated, and the white creamy part has turned into a mass of clumps, it's probably not the best to consume anymore. *Side note: I think this is why most kefir comes in a container that's NOT clear.
When you make kefir with pasteurized milk, it's a different story. Since there isn't a natural community of microorganisms that are regulating themselves, it has the potential to go bad in a dangerous way. In addition to the signs listed above, here's one more thing to look for:
Visible Mold: Especially green, orange, red, or black mold, which is a clear indication that the kefir is bad and should be tossed.
All in all, this is really about trusting your gut and being connected to your food.
How bubbly has your kefir been? Have you ever had it explode? Do you drink kefir for its yumminess or probiotic benefits?
I'd love to hear from you. Comment below to share your thoughts with our community (no account required). Or, contact us to keep it private 😊
Have you ever noticed that the flavor and consistency of our raw milk varies from week to week and especially season to season? This is 100% normal!
You see, when you raise animals naturally on pasture (and especially when they're 100% grass fed like our cows and buffalos), the milk changes.
This is starkly different from pasteurized milk you'd find in stores, which is usually from grain fed cows in feedlots. With that level of unnatural control, the milk can be consistent (or maybe I should call it boring).
Here are the top 3 reasons grass fed raw milk varies:
1- Butterfat changes with the seasons. It's highest in the colder months.
From the anecdotal experience of myself and our farmers, butterfat is highest in the spring. That's when milk is the creamiest, the most yellow, and the most flavorful (after all, fat holds the color and the flavor). That's when you get a hefty creamline in your jug of milk after sitting in the fridge for a few days. But then...
I found an interesting study on this. It's from 1931, before dairy farming got seriously messed up. It tracked hundreds of cows over many years. The researchers found that butterfat and outdoor temperature have an inverse relationship. And they found that it didn't really matter when the cows give birth and the age of the cow. Fascinating!
In short, the higher the temp outside, the less butterfat. The lower the temp outside, the more butterfat. Check it out:
Another interesting note on the graph is they found that Jersey cows produce milk with the highest butterfat. We noticed this, too, and it's why Aaron's herds are 80% Jersey and 20% Jersey crosses. That's why our milk is so darn creamy!
It does make me wonder why, anecdotally, we feel butterfat is highest in spring. Maybe it's because our cows produce the most milk in the spring and least in the winter...? We feel like we're swimming in butterfat in the spring. We make sooo much butter at that time of year.
2- Flavor changes with the feed. When the forage, the weather, and the seasons change, so does the flavor.
When cows are outside on pasture, eating a diversity of plants, the flavor of the milk they produce is more robust. Mostly this is a good thing. In my opinion, our pastured milk is more flavorful and tastes better than conventional grain-fed feedlot milk. But, sometimes this can kick us in the butt. For example, when a cow finds a little patch of onion grass, that can create an odd flavor in the milk.
The weather affects what the cows are grazing on, too. For example, when we're in a drought, the grass doesn't grow as voraciously. It's has less moisture and protein and isn't as fully developed. That can change the flavor of the milk.
And finally, there are, of course, the seasons. When the cows are eating fresh pasture in the warmer months, the milk will have a different flavor than when they're eating dry pasture (AKA hay) in the colder months.
It's hard to predict what the final flavor will be. But, I sure do love tasting the differences in milk throughout the year!
3- How long it lasts changes with cleanliness. Clean milk lasts longer!
Milk safety is a top priority here at Miller's. Our strict milk safety standards go beyond what's required for a raw milk permit in Pennsylvania. We test every batch on site for general bacteria counts. Not many raw milk farmers do that, but we sure hope more hop on board!
Since we test every batch, we're able to keep a close eye on how well the team is cleaning. Even a small thing like a cat licking equipment in the barn, a tiny hairline crack somewhere, or water not being hot enough can make a big difference.
Because of our constant monitoring, we're pretty confident in saying that our milk is the cleanest around. There's no manure in our milk!
And because of this, our milk lasts longer than most. It's raw milk and will sour (no way to prevent that). But, it should last at least 2 weeks after you receive it before it becomes too sour to palate.
Do you value milk consistency over naturalness? Have you noticed changes in our raw milk over time? What about milk makes it "the best" for you?
I'd love to hear from you. Comment below to share your thoughts with our community (no account requred). Or, contact us to keep it private 😊
PS: Did you know that we make our fresh raw cow dairy in house? That's right. Our team does it in our creamery! Our goat and buffalo farmers make their own fresh raw dairy in house, too.
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Sources
THE INFLUENCE OF ENVIRONMENTAL TEMPERA- TURE ON THE PERCENTAGE OF BUTTER FAT IN COW'S MILK*
