Saturday, March 20, 2010

Ever wonder whats in a McDonalds Chicken Nugget?

Before you send your child to McDonalds for some chicken nuggets, read the list of ingredients listed below. You will also find a homemade recipe for chicken nuggets which your children will thank you for! Your child´s health is worth the extra time and preperation that goes into making homemade nuggets opposed to having them eat the junk that in fast food nuggets.

 McDonalds Chicken nuggets

"Chicken, water, salt, modified corn starch, sodium phosphates, chicken broth powder (chicken broth, salt, and natural flavoring (chicken source)), seasoning (vegetable oil, extracts of rosemary, mono, di- and triglycerides, lecithin). Battered and breaded with water, enriched bleached wheat flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, modified corn starch, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dried whey, corn starch. Batter set in vegetable shortening. Cooked in partially hydrogenated vegetable oils, (may contain partially hydrogenated soybean oil and/or partially hydrogenated corn oil and/or partially hydrogenated canola oil and/or cottonseed oil and/or sunflower oil and/or corn oil). TBHQ and citric acid added to help preserve freshness. Dimethylpolysiloxane added as an anti-foaming agent."

"The most frightening of all is the tertiary butylhydroquinone, an antioxidant derived from petroleum that is either sprayed on the nugget or the inside of the box it comes in to help preserve freshness! TBHQ (tertiary butylhydroquinone) is a form of butane (lighter fluid). The FDA allows processors to use it sparingly on food.

Here’s an easy, healthy recipe for homemade chicken nuggets that children will love.

What Makes These Homemade Chicken Nuggets So Healthy?

  • Pastured or free-range, organic chicken
  • Marinated in organic whole milk yogurt
  • Sea salt instead of refined table salt
  • Organic sprouted whole wheat flour instead of bleached white flour
  • Fried in healthy beef tallow, lard or coconut oil
  • Served with nutritious raw honey
  • No petrochemicals, MSG, cancer-causing preservatives, or lighter fluid
You’ll be surprised at how easy this recipe is to make. You can also make a big batch of thse chicken nuggets and freeze them in freezer bags or butcher paper. To reheat, simply put them on a cookie sheet and bake in the oven at 400 degrees for 20 minutes.
Serve your homemade chicken nuggets with whatever you like — homemade mac & cheese, mashed potatoes (with cream and butter), or homemade sourdough biscuits. They would also go great on a fresh green salad.
And don’t forget the honey for dipping. Your kids will love it!

Healthy Homemade Chicken Nuggets with Honey Dipping Sauce

Cast iron skillet or large stainless steel saucepan
Small finger bowls or ramekins
3 pounds pastured (or free-range organic, if you can’t get pastured) chicken meat, cut into nugget-size pieces
2 cups organic whole milk yogurt or buttermilk (enough to cover the chicken)
1 yellow or white onion, chopped
2-3 garlic cloves, smashed
1/2 teaspoon paprika
1-2 pinches cayenne pepper
1 1/2 – 2 cups sprouted flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 cups beef tallow, lard or expeller pressed coconut oil — expeller pressed is flavorless so you don’t taste any coconut flavor
Raw honey
1. In a bowl, Pyrex baking dish or plastic freezer bag, marinate the chicken in yogurt or buttermilk with the onion, garlic, paprika and cayenne pepper for a minimum of 4 hours and up to 2 days.
2. Place chicken in a colander and drain off the excess buttermilk or yogurt.
3. Add the sprouted flour, sea salt, ground pepper, and chicken pieces to a large plastic freezer bag, zip to seal, and shake until the chicken is completely coated. You can also dredge the chicken in the flour mixture in a large bowl if you prefer.
4. Set a cast iron skillet or large stainless steel saucepan on medium heat and add the 2 cups of expeller pressed coconut oil.
5. The oil is hot enough when it starts to bubble — but not so hot that it’s smoking. Add the chicken pieces to the pan and fry for 3-5 minutes on each side, until dark golden brown.
6. Using tongs, remove chicken nuggets from the skillet and place on a cooling rack on top of a cookie sheet, or on a plate or cookie sheet lined with a paper towel. Add sea salt to taste.
7. Serve with small bowls (I use small ramekins) of raw honey for dipping."


She woke up FAT said...

OH dear god! I can't believe I ever let my kids eat those. They haven't had any in a while and were complaining the other day, I almost gave it.

Life's Balance Beam said...

As Salamualaikum,

firstly i did NOT know u had so many blogs! and i am in loveeeee with this one lol mashaallah, you must be like super mom man! Alhumdulilah, i think i will try this out! Jazakaallahu khair!