Cooking With Dill – How To Chop Dill To Get The Best Parts In Your Dish

In yesterday’s dish there was an option to make a sour cream sauce to go along with the porkloin. When I was making it last night I realized that there might be more to chopping dill than it sounds. And I was right.

 

Hi, I’m Jay James Stone, and in today’s video I’m gonna show you how to chop fresh dill. It’s not too hard, it’s not maybe too easy either. But anyway, I’m gonna show you how to do it so you can do it perfectly every single time.

Okay So when you’re chopping dill, the important part that you’re after is these little fine little leaves here. You want to avoid this rougher part like, and so if there’s any roughness along the stem you want, you don’t want to include that at all.

You just wanna get those leaves off of there. So I find it easy. It’s just to pick them off with your hand. That’s the easiest way. They come off fairly easily. Smells so good. Just pinch ’em right off there. Like this part right here. You wouldn’t want to include that. That’s a little too rough. You just want the little fine leaves. Just pinch those off.

And then we’re just gonna, I’m just gonna chop it up fresh. Di always does. Smells so good though. Anyway, so that’s it. That’s all you have to do to chop up some fresh di and that’s it. That’s how you chop fresh dill. If you like this video, gimme a thumbs up. Hey, you know what Drop a comment if there’s something that you wanna see, and if it’s your first time watching subscribe, I’ll see you guys next time.

If you’re looking for an example of how to use your new dill chopping skills – here’s one that also uses lemons.

Lemon and dill Chicken is a simple healthy chicken saute ready in only 30 minutes.
Start with four boneless skinless chicken breasts. Remove the tender on the underside of each and save them for another time. Then make sure each breast is about four ounces that cooks up into three ounce portions. About the size of a deck of cards seasoned with salt and pepper and heat.

One and a half teaspoons of olive oil in a heavy skillet over medium high heat. Sear the chicken until it’s well browned on both sides. Then set it aside tinted with foil to keep warm.

Now make a quick flavorful pan sauce in one and a half teaspoons olive oil. Cook one fourth cup finely chopped onion and three minced garlic cloves for a minute. Whisk one cup reduced sodium chicken broth, two teaspoons flour, one tablespoon chopped fresh dill and one tablespoon lemon juice. And add to the pan and cook. Continuing to whisk until it starts to thicken. Add the chicken and any juices back to the pan. Simmer on low heat until the chicken is cooked through. Then transfer to a plate and spoon the sauce over the chicken. Sprinkle with one more tablespoon, chopped fresh dill for a delicious meal. Serve the chicken with roasted asparagus. Find this recipe and more healthy recipes on eating well.com.


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