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3 easy outstanding chicken leg and thigh recipes for the whole family

written by

Aaron Miller

posted on

July 8, 2022

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.

Then, let’s add that Miller’s chicken is corn-free and soy-free. This is great for people looking to avoid or prevent common allergies or intolerances. You can learn more about our corn-free and soy-free chicken, the struggles to raise them, and the reasons why it’s important here.

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.

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How did pork get a bad rep anyway? Why is Miller's pork exceptional?

Did you know that, globally, pork is the #1 meat? According to the UN, 10% more pork is eaten compared to poultry worldwide. And, 50% more pork is eaten compared to beef worldwide. Wow! But, for some reason, this isn't the case in the US. According to the USDA, pork ranks #3 when it comes to meat. Americans eat 30% less pork compared to poultry and 15% less compared to beef. Why is this? Well, pork has gotten a pretty bad rep in the US. Of course there are some religions that prohibit pork, but that's not the leading factor.  Some reasons why pork has a bad rep. 1- Too much saturated fat.  The low fat craze started in the 1970s and fizzled out in the 1990s. It came from the belief that (1) fat makes us fat; and (2) that too much saturated fat = high cholesterol = bad things like heart disease and cholesterol. These myths have been debunked. Read more in fats and health blog post. The bottom line is that not all fats are created equal. Natural animal fats from happy, healthy animals are good. It's those highly processed hydrogenated saturated fats that are bad. In other words, eat all the pork fat! 2- Worry about disease.  People still seem to think they can get sick from pork. There's fear of parasites (like the roundworm Trichinella spiralis that can cause trichinosis) or bacteria or other things.  The reality is that getting sick from pork is really rare nowadays. If you cook pork properly, you don't need to worry about disease. Muscle meat (like chops or tenderloin) should be cooked to 145F. Ground meat and organs should be cooked to 160F.  3- Worry of bad ingredients.  This only relates to processed pork like hot dogs and bacon and ham. There's truth to this one. Nitrates and nitrites, commonly used in curing conventional pork, have been shown to cause cancer and other health issues. And stabilizers, artificial colors, preservatives, and other additives have been linked to negative health outcomes, too. But, this isn't the case for all pork. How meat it's processed matters a lot. At Miller's, we don't put any of that yucky junk in our meat, even the salami and bacon and sausages (more on that below). 4- Worry that eating pork will have a negative affect on your blood.  The Weston A. Price Foundation did a bunch of research on this. It's true that plain pork can cause blood clotting and inflammation. However, properly preparing pork (by marinating it in vinegar or naturally curing it) or by eating pork with fermented veggies like sauerkraut removes these negative effects. Read more about pork and your blood in this blog post. 5- The belief that pigs are "dirty".  I think this one mainly comes from the fact that pigs roll around in mud. They do this to protect their nearly hairless bodies. It's like natural sunscreen. It doesn't mean the meat is dirty at all. It may also come from the fact that pigs are often treated as garbage disposals. They will literally eat anything. And that includes kitchen scraps, meat processing scraps, curdled milk, and more. But again, not all pork is created equal. When you source from trusted farms, you can actually know that the pigs are eating clean food and are rolling around in chemical-free mud.  6- Strange rumors that pigs are deformed. This one came from Nailea on the farm. At some point, she watched a video about how some pigs are born without buttholes or have odd deformities or become cancerous. Yet, despite their weirdness, they're still raised for meat. I don't know how true this is for conventional pigs. But, it's certainly not true for our pigs. They are intact and happy and healthy. And our processor would never give us meat that's weird or cancerous. Why you should eat pork. I'm here to inform you that, when produced naturally and properly, pork is pretty awesome.  It's high in protein, zinc, iron, and B vitamins (particularly the "anti-stress" vitamin B1 - read more about thiamine and pork in this blog post). It's packed with quality, healthy saturated fats. And it's the most affordable meat and can be produced year round.  This is why people around the world love pork. I think you should love pork, too! Miller's pork is not just any old pork.  Here are 6 quick reasons it stands above the rest: 1- Woodland raised.  Our pigs get plenty of exercise and forage for countless nuts and grubs and roots. This diverse diet gives our pork some extra flavor. And you can be assured that the environment is free of chemicals and is a happy place for our pigs to live. 2- Corn & soy free.  This means low PUFA and no chance of GMOs. We haven't tested our pork like we did for our chicken and eggs. But, if we did, I assume we'd get similar results with our pork having balanced omegas and packed with vitamins and minerals. 3- Heritage breeds.  Our pigs are Berkshire, Duroc, Red Waddle, and Black crosses. These heritage breeds are known for their intensity of flavor, juiciness, marbling, and tenderness. It's nothing like the bland, dry pork you often get at the grocery store. 4- No junk like nitrates or additives.  We reduce toxins and anything unnatural as much as possible. Our bacon is cured simply with Celtic sea salt (in a store it would have "uncured" on the label). Our sausages have clean ingredients, no weird thickeners or preservatives. Our salami is cured naturally with celery juice powder. 5- Washed in organic apple cider vinegar.  No harsh chemicals like bleach or citric and lactic acids touch our pork. We are so fortunate to have a naturally minded processor! 6- No drugs.  We don't vaccinate. We don't give antibiotics or hormones or anything like that. Through a natural diet and lifestyle, our pigs stay naturally healthy. Do you eat pork? Why or why not? What do you look for when shopping for pork? I'd love to hear from you. Comment below - no account required (start typing for the guest option to appear). ðŸ˜Š ----- SOURCES: UN Report: Livestock commoditiesUSDA: Chicken leads U.S. per person availability of meat over last decade False Facts About Pork Everyone Actually BelievesIs Pork Bad for You? Here's What a Dietitian Has to Say