Seasoned

Probably the most requested recipe, Lemon Chicken Pastina. I also added my spice mix for Seasoned chicken, but maybe cut it in half or fourths unless you want a whole 32 oz container of spice.

Y'all can dress down or dress up the pastina anyway you'd like. Plenty of people make it different ways. You can do it without lemon or chicken. The recipe I have written out makes about 64 oz and I found that my very large soup pot can hold about seven times the recipe, which is about 3 and 1/2 cups of pastina and yields about 9 or 10 32 oz containers. I can also confirm that pastina freezes pretty well if you want to make a big batch and freeze half to have on hand**Also I never added extra salt, between the chicken stock and the parm you don't really need it. But as always taste as you go.

Sharing out a few recipes / techniques for y'all that were most ordered or specifically requested. First up, Seasoned chicken breasts.

The secret to juicy boneless chicken breasts and thighs is brining! If you do nothing else, 30 minutes in a saltwater brine will make such a difference in texture and taste. I do the brine overnight, but don't go more than 24 hours or chicken can get mushy. 

The ratio is 1/4 cup Kosher salt to one quart of water. Pro tip! The type of salt matters as there is variation in salinity between table, kosher, or finishing salts. I made the mistake once of assuming all kosher salts were the same. They are not and I recommend Diamond but use what you got.

If y'all really would like the exact blend of seasoning I used for the chicken breast, let me know! The big 'secret' ingredient is an Ethiopian spice blend called berbere.