Save money by carving up a whole chicken instead of buying those pricey parts. In this cooking video, you'll learn how easy it is and how much you'll save. No need to struggle with removing that skin either, because it’s full of nutrients you need and fat you’ve been afraid of.
As I wrote in my book The Mouth Trap: the butt stops here (low carb edition), “Science is proving that the medical community was wrong all these years in sending us all on a lower-your-fat-intake-program, and now were suffering the consequences with an epidemic of people with Alzheimer’s, dementia, multiple sclerosis and Parkinson’s disease. Our brains need fat.”
In this short video you’ll meet my two knife friends, Boning and French, as I divide and conquer my way around this beautiful bird. I show you how I might get sued (if I were a real doctor and the chicken was a person) by making multiple cuts searching for the elusive joint in the chicken’s leg. It’s not Dexter, but close and you won't want to miss this one......
If you've been reading a lot about the health benefits of a low-carb, high fat diet, my book will help you make the transition in a lighthearted way. It's a helpful, happy guide to changing what you eat and the way you eat.
