Sentences with phrase «breast skin to skin»

Even if you aren't feeding at the breast skin to skin contact with baby releases hormones that can help with supply as well.

Not exact matches

Women with excess skin or drooping breasts may require a breast lift to be performed in addition to an augmentation.

Breast reduction is a procedure that removes excess breast fat, glandular tissue, and skin to achieve a smaller breast size, according to theBreast reduction is a procedure that removes excess breast fat, glandular tissue, and skin to achieve a smaller breast size, according to thebreast fat, glandular tissue, and skin to achieve a smaller breast size, according to thebreast size, according to the ASPS.

A breast lift, or mastopexy, «lifts» the breasts by removing excess skin and tightening the surrounding tissue to reshape and support the breasts, according to ASPS.

«We worked with their R&D team to create a lightweight memory foam that molds to the shape of a woman's breast and feels like a second skin,» says Cohen, explaining how the collaboration has led to one of the company's several proprietary design elements.

One video shows a «deboning stakeholder» from Cargill, their chicken supplier, separating a bird into pieces to demonstrate which components are used in McDonald's» products (breast meat, tenders, thighs and a bit of skin as a binder) and those that aren't (wings, legs and everything else).

It was perfect to get a sliver of skin with each slice of turkey breast for that added flavor.

Starting with the breast side, gently lift the chicken skin being careful not to break it, next put about 1 tbsp of mustard mixture under the skin on each side, massaging it around to cover as much as possible.

Place the turkey breast on a flat surface and gently lift the skin to expose the breast.

breast side down for the first half so it roasts in the fabulous juices for 45 minutes, then for the second half the bird gets flipped and it cooks breast side up allowing the skin to get crispy and golden.

My differences from the original are that they used a whole turkey, I used the breast, they melted and then re-chilled the butter mix and spread it under the skin and I left it melted and used it as a baste to make it easier, plus different cooking temps and minor diffs in seasoning.

For chicken breasts, place chicken skin side down and broil 10 minutes, then take out chicken, use a fork to turn skin side up, transfer to a new sheet of foil and return to the oven for about 20 minutes.

If you choose to use breasts, make sure they are as close to the size of the thighs as you can get and again, they should be bone in, skin on.

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes.

I've always liked bone - in / skin - on chicken breasts because they stay more moist, but they can be more cumbersome to eat.

Use your fingers to sort of go in and loosen the skin from the turkey breast then scoop up the flavor paste and evenly get it in there so all the breast meat is covered.

Use your fingers to rub the herb oil all over the turkey breast (underneath the skin).

4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly sliced 2 large carrots, sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms, sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1 cup dry white wine 2 to 3 cups chicken stock

Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter

2 onions, chopped 2 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry powder, or more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut in chunks Salt and pepper to taste Cooked rice

ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)

Rub the spice mix onto the skin - on chicken breasts and allow to marinate in the refrigerate for 30 minutes.

This has become my go to dinner party dish recently - I always make it with bone in kosher chicken breasts with skin - searing the skin first makes gives the sauce a nice velvety texture.

Run your hands gently between skin and meat of the turkey breast and legs to separate skin from meat.

Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour.

I just strip the spicy spicy delicious skin from the breasts at the table and serve the unseasoned meat to my kids (2 and 5).

With the breast side up, slather the compound butter on the bird, making sure to get some underneath the skin.

Remove Duck breast from bag, score the skin in diamond pattern and quickly sear the skin side down first then sear lightly on the other side (remember the internal temp is rare to med rare already so do not over cook).

To serve, cut each chicken breast into 1 / 2 inch slices, discarding skin and bones.

Using your fingers, and being careful not to tear the skin, loosen the skin from the breast of the turkey to create a pocket.

Use your fingers to loosen the skin over the breast and carefully rubs some of the salt under the skin.

With turkey skin side down, use a knife to score down the long oblong bone in center of breast.

I froze some of it and I'm planning to stuff a skin on / bone in chicken breast with it soon.

1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)

Plus without the bones blocking direct heat and the skin keeping the meat moist while it cooks, the breast tends to dry out.

ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to taste)

ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water

Use your hand to gently loosen the skin from the chicken breasts.

When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite - size pieces; discard skin and bones.

Then, preheat a grill to medium high and place a boneless turkey breast, skin side down, on greased grill grates.

Carefully slide your fingers underneath the skin on each breast, thigh, and at the neck to loosen the skin.

1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut into 4 wedges 4 slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice

I think chicken breasts lack flavor due to the skin being off.

Cook 2 duck breasts, skin side down, until fat is rendered and surface is deeply browned and crisp, 10 - 15 minutes; transfer to a plate.

Fry chicken, turning with tongs every 1 — 2 minutes and adjusting heat to maintain a steady temperature of 300 ° — 325 °, until skin is deep golden brown and an instant - read thermometer inserted into thickest part of chicken registers 165 °, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin draped between leg and breast, making about a 3» - long incision.

Contrary to butcher stereotypes, Griffiths loves chicken breasts, but he always, always leaves the skin on.

Griffiths's favorite method for cooking chicken breasts is to sear the skin side until crisp, then flip and braise in stock on the stovetop or in the oven.

When the temperature stabilizes, add 1 1/2 cups of drained wood chips to the coals and place the pheasant on the cooking grate, skin side up, and lay the bacon strips atop the breasts.