I've posted before about the Fire Cider spice I make for marinades, salads, rice, soup and so much more. It's what is left over from the goodness that is known as Fire Cider, Master Tonic, Flu Shot. I have an easy meal to share that is simply delicious and packed with nutrients, vitamins and so much flavour. These are things that are never lacking in our kitchen.
When I was growing up, I would visit my grandparents on either side of the family and the first thing we would do is eat. In my maternal grandfather's house there was never a burner without a pot and one in the centre of the stove keeping warmed by the ones surrounding it. And of course there was always something in the oven. I would tell my grandfather that I loved him and his answer, with a smile would always be, 'Nevermind, just eat.' Oh how I loved that man. He did tell me that he loved me, but food was his best way to show it to his fullest. His love, every last drop of it went into his food. This might be a part of why it's so important to me to cook our meals from scratch without using anything chemically laden, as much as possible. This simple recipe proves absolutely that very little is needed to make a spectacular meal.
Marinades For Baked Chicken
This chicken is coated with the dried remnant fibres that were processed in the blender to create Fire Cider. Some celtic sea salt was added to the ground mix.
I let this sit overnight in a closed container and shake several times over the course of the marinade process.
Alternatively I have left my fibres wet and used them to marinade and this has proven to be just as delicious if not a bit more tasty than the dried spice because of the fermented sour goodness.
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No Fire Cider Ready? Quick & Easy Spice Mix
I like to make this into something I can keep in the cupboard in an old spice shaker or a small jam jar. I don't only use it for chicken. I use this like a seasoning salt for anything and everything from rice, to pastas and any meat dish. You won't be disappointed!
1/4 cup each: garlic powder, onion powder, paprika, dried oregano.
1 tablespoon each: pepper and himalayan salt, chili powder, dried parsley.
Mix it well and store it in an airtight container. No MSG, no icky preservatives, just tasty goodness!
If you see, I have the chicken on a rack over a cookie sheet. This ensures the tastiest, crispiest, and juiciest results. Preheat your oven to 375° and when ready put your chicken in for an hour.
Start making your salad if you haven't gotten it going already.
Our Family's Favorite
Upon feeling as if you are getting sick, start eating the cloves. Aim for eating about 4-6 on the first day of your illness, then as needed in the following days. I've found that it only takes about 2-3 days to fully knock a flu out of my system. If you catch you illness early enough or are just looking for a slight immunity boost, rather than eating the cloves, you can make a tea with fresh ginger, a teaspoon or 2 of raw apple cider vinegar, a sprinkle of cayenne and a spoonful of the garlic infused honey.
The Koreans, who know a thing or two about fermentation, distinguish between the 'tongue taste' of various foods and the 'hand taste'. Tongue taste is a simple matter of molecules making contact with tastebuds - the kind of cheap and easy flavours any scientist or food corporation can produce. 'Hand taste' is the far more complex experience of a food that bears the indelible mark - the care and sometimes even the love - of the person who made it.
Michael Pollan - foreword in The Art of Fermentation by Sandor Katz