Every last penny....

I am definitely not 100% raw or anywhere near it. However, I am finding ways to slowly incorporate more "whole" foods into our meals. If you're like me, and the majority of Americans (with families), our budget doesn't affort 100% local, organic produce AND free range, antibiotic/steroid-free meat.

Recently, I heard that if you can't afford both, try focusing on the meat since they have significantly more additives than most vegetables (thanks, Shayna!). So, if you're looking to maximize every last penny of the meat you buy, here's some ideas regarding chicken:

1. Buy the chicken with the bones. Skin it.
2. Cut off the breasts, the thighs and wings, get everything that you can (minus all the fattiness).
3. Bag the breast together, the thighs together, etc, and freeze them until I need'em.
4. Then heat a pot on the stove that will fit all the bones, quickly brown the sides, fill with water to cover most of it, bring to a boil, then turn down the heat and simmer for about 30 minutes.
5. You can shred the remainder of the meat off the bone (after letting it cool). Throw it on a salad or back into the broth.
6. I pour the broth into jars, refrigerate for a few hours, then scrape off any hardened fat on the surface. 7. Then freeze what I am not using immediately.

Next time, I'll share some of the recipes I use the broth for.

P.s. I just made some fresh almond milk and am now making almond cheese. Should be interesting!