hobbit-kitchen

[hobbit-kitchen]

my self-care app did a thing this morning.

Image Description: white text on a light blue background, with a row of stars across the bottom, prompting the user to rate how their day went.

Text reads: If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.

- Thorin Oakenshield

[hobbit-kitchen]

Pretty Low Spoons but Nutritious Instant Noodles

*special equipment: microwave-safe bowl and lid, a way to boil water

Ingredients:

1 package instant noodles of choice, with or without seasoning powder

2-3 oz frozen stir-fry vegetable mix, or to taste

Optional: 2-4 oz cooked chicken (frozen, canned, rotisserie) or other protein of choice, ex. beef/turkey burger patties, tofu crumbles, etc.

Boiling water

Method:

In a bowl, add the instant noodles, vegetables of choice, and meat of choice.

If desired, add included soup base powder to taste, or substitute a semi-homemade base using bullion powder of choice, soy/tamari sauce, vinegar, and sugar/honey/sweetener of choice, to taste

Once all ingredients and soup base are added to the bowl, pour boiling water over, until noodles are covered.

Place the filled bowl in a microwave. Heat for 2-4 minutes.

Remove rhe heated bowl carefully and cover it with a lid.

Allow to sit for 2-3 more minutes.

Stir well and eat.

A/N: I know that instant noodles get a bad reputation because of the amounts of sodium and other things. Add less of the soup base, or see if you can find lower sodium noodle brands. But, life is expensive and spoons are low, so adding in some frozen vegetables and/or protein is just fine to help you feed yourself a little better. For me, that is more acceptable than feeling badly about what's affordable/accessible to eat.

[hobbit-kitchen]

Lower Spoons DIY Instant Noodles

Equipment: some way to boil water, a lidded jar or water-tight container

Ingredients:

Very thin rice, par-cooked ramen, or shirataki (konjac) noodles, 1 serving

Approx. 3-4 Tablespoons frozen, dried, or pre-cut fresh vegetables of choice, ex. shredded cabbage, shelled edamame, shredded carrots, frozen or canned (drained) corn, broccoli, etc.

Optional: cooked, frozen or refrigerated meat or plant-based substitute of choice, approx. 2-3 oz

For Broth: [add all items to taste; substitute or omit per availability and/or dietary/allergy concerns]

Approximately:

1 heaped teaspoon ginger

1 heaped teaspoon garlic

1 Tablespoon soy sauce or tamari

2-3 teaspoons reduced sodium vegetable or meat-flavored stock/soup base

1-2 teaspoons vinegar, ex. Chinese-style black, rice, sugar cane, coconut, apple cider, or white distilled

Optional: 2 teaspoons mirin, shoju, shaoxing cooking wine

0.25 teaspoon sesame oil

Boiling hot water- enough to fully cover the noodles, usually approx. 0.25 to 0.5 Cup

Method:

In a heat-safe container with a water-tight lid, add the cooked meat or plant-based substitute, vegetables of choice, the noodles and the broth base.

To this, add enough boiling water to cover the noodles.

Tightly cover the container with a lid.

Gently shake the lidded container to mix in the broth base and agitate the noodles.

Then, allow the closed container to sit, closed, for approx. 2-6 minutes, according to the cooking directions of the noodles.

Once noodles are softened, gently shake the lidded container again.

Remove the lid, stir, and eat.

If desired, jars or bowls of noodles can be prepared in advance and stored in the refrigerator. MAKE SURE that containers are brought closer to room temperature BEFORE adding boiling water. Failure to do so risks crazing (cracking) or shattering of containers.

[hobbit-kitchen]

Hi Friends,

I'm so sorry we're all struggling with this as intensely as we ever have. I would love to tell us that it'll get better, but to offer such an empty platitude feels cruel. Just know, you are not alone. I believe you. Your pain is real. You are doing your best. And, if nobody told you: I, personally, am proud of you. <3

personal thoughts regarding disability and chronic pain below. you can feel how you feel, but if you can't be nice, I'll help you be quiet. Full stop. thank you. x

It's so lonely being a cripple sometimes. I have friends who understand and know how it is. But, we're still lonely.

Something medical professionals have failed, entirely, to understand is: we are not afraid of the pain. we are terrified of being abandoned, left behind, discarded because of the pain.

we are social animals. but, pain severs everything. and if a doctor lost their marriage/relationship, lost friends and family relationships, lost their work, lost their self-care skills--they would be anxious. probably hopeless. possibly suicidal. and, their feelings would be valid. we lose so much when our pain and disabilities develop new/worse symptoms. but, medical professionals today survey the ruins of our lives, aspirations, dreams and say: "you just have to be positive. you have to focus on what you can do/be/control. then, you'll be better."

when that fails to work, because it is a collection of ableist platitudes, we're "depressed," "catastrophizing," "anxious," "med/attention-seeking."

impolitely: if you had to learn to live how we live? you'd see how reasonable our concerns and "fixations" actually are.

disabled, chronically ill, and chronically-pained people are not crazy. we are fighting. and we are so tired of the fight.

[hobbit-kitchen]

personal thoughts regarding disability and chronic pain below. you can feel how you feel, but if you can't be nice, I'll help you be quiet. Full stop. thank you. x

It's so lonely being a cripple sometimes. I have friends who understand and know how it is. But, we're still lonely.

Something medical professionals have failed, entirely, to understand is: we are not afraid of the pain. we are terrified of being abandoned, left behind, discarded because of the pain.

we are social animals. but, pain severs everything. and if a doctor lost their marriage/relationship, lost friends and family relationships, lost their work, lost their self-care skills--they would be anxious. probably hopeless. possibly suicidal. and, their feelings would be valid. we lose so much when our pain and disabilities develop new/worse symptoms. but, medical professionals today survey the ruins of our lives, aspirations, dreams and say: "you just have to be positive. you have to focus on what you can do/be/control. then, you'll be better."

when that fails to work, because it is a collection of ableist platitudes, we're "depressed," "catastrophizing," "anxious," "med/attention-seeking."

impolitely: if you had to learn to live how we live? you'd see how reasonable our concerns and "fixations" actually are.

disabled, chronically ill, and chronically-pained people are not crazy. we are fighting. and we are so tired of the fight.

[hobbit-kitchen]

Make Ahead Warm Sandwiches

based on this recipe from Anna/ Cooking the Books on YouTube.

Special Items:

Foil or waxed paper wrappers, large food storage bag, toaster oven or other reheating device

Ingredients:

Sandwich buns of choice (approx. 6 or more)

Deli meat or meat substitute of choice, any flavor, at least 12 oz, gently blotted with paper towel or a clean kitchen towel to remove excess moisture

Cheese slices/vegan cheese substitute of choice, any flavor, approx. 6 pieces

Optional toppings: mayonnaise, mustard, hot sauce, etc., 1-2 teaspoons per sandwich, or to taste

Assembly:

On a piece of waxed paper or foil, place the bottom of the sandwich bun. Spread with topping(s) as desired.

Then, add blotted meat/meat substitute of choice, 1-3 slices, or to taste.

On top of that, add 1 slice of cheese/vegan cheese, or to taste.

Spread the inside of the top bun with topping(s) of choice. Then, place it on top to close the sandwich.

Cover the sandwich well with foil or waxed paper. Store in a resealable bag in the refrigerator or freezer until needed.

To Reheat:

Leave frozen or refrigerator-cold sandwich out while preheating the oven/toaster oven.

Preheat oven/toaster oven to 350 degrees F.

Once preheated, add the wrapped sandwich to the oven and close it.

Bake at 350 for approx. 15-20 minutes, until meat is warmed through, cheese is melted, and bread is slightly toasted.

Serve warm.

Makes approx. 4-10 sandwiches, depending on the amount of ingredients.

Multiple sandwiches may be reheated using the same method by placing wrapped sandwiches on a baking tray.

[hobbit-kitchen]

Dip for Frozen Waffles (Pancakes, Fruit, etc.)

modified from this original recipe by Kylie Sakaida, an RD on YouTube

Requires:

1 storage device with lid

1 mixing utensil

1 Tablespoon measuring spoon

Recipe:

2 pots yogurt, any variety (ex. regular dairy, or non-dairy almond, coconut, soy milk), between 4-6 oz each, total of 8-12 oz

2-4 Tablespoons nut butter of choice, or to taste

Optional: maple syrup, honey, or sweetener of choice, to taste

Optional: ground cinnamon, vanilla flavoring, cocoa powder, to taste

Method:

In the storage device, add the yogurt.

To the yogurt, add nut butter of choice.

Mix well to combine yogurt and nut butter. Check for flavoring.

If desired, add sweetener of choice, as well as additional flavorings in small amounts, tasting between additions.

Give a final mix. Cover with a lid and store in the refrigerator when not in use.

I road-tested a gluten and dairy-free version of this dip on my parents for my best friend, who has severe dairy and gluten allergies. That recipe is below.

10.6 oz vanilla almond milk yogurt

2 heapred Tablespoons peanut butter

1.5 Tablespoons maple syrup.

Blend all ingredients well. Spread on a cooked waffle or other item(s) of choice.

My parents liked the dairy-free, gluten-free version I made. It's genuinely easy-ish to do and will last a while in the fridge.

[hobbit-kitchen]

One Pot Thing

Can be made in a rice cooker, on a single burner, or on a stovetop.

Ingredients:

4-5 small/medium tomatoes, chopped OR approx. amount of diced, crushed (with the liquid, or tomato sauce

3-4 fresh or dried and soaked, mild peppers, cleaned, seeded, and chopped, ex. Anaheim, Cubanelle, Wax OR approx. 8 oz canned, diced mild chilies of choice, ex. mild Hatch

Approx. 4 oz carrot coins

Approx. 4 celery ribs, rinsed, trimmed, and minced

1 onion/shallot, any variety, chopped fine, to taste

Approx. 6 garlic cloves, peeled and minced/grated OR equivalent amount of jarred prepared garlic OR generous amount of garlic powder, or to taste

Approx. 6 cups broth of choice OR equivalent amount of water with bullion powder or broth concentrate + extra for soupier consistency

Approx. 4 oz small dry pasta of choice or equivalent amount of rice/wild rice, couscous, or other grain of choice, ex. millet, barley..., adjusting liquid accordingly per package instructions

0.5 C extra virgin olive oil or cooking fat of choice

Black pepper, Italian seasoning blend of choice (dried or fresh: rosemary, parsley, basil, oregano, thyme, sage...) to taste

Optional: shredded cooked chicken, beef, or plant-based substitute

Use added salt very lightly, ONLY after tasting your broth!

Method:

In a medium size pot or rice cooker insert, add the oil/fat of choice. Warm it over medium heat, then add the vegetables, holding back fresh or jarred garlic.

Stir so that the vegetables are coated in the fat. Then, allow to cook, stirring occasionally, until vegetables are tender but still crisp (can't mash easily on the pot with a spoon). At this point, add fresh/jarred garlic and dried (or fresh) herbs. Stir through.

If desired, add cooked meat or meat substitute at this point.

Add the broth of choice. Then, Raise heat to high.

Once broth is boiling, add the pasta/grain/rice of choice. Allow it to return to boiling.

Reduce heat to a strong simmer (lots of smaller bubbles, sounds very "busy"). Cook according to package directions. Stir regularly to prevent clumping or sticking.

After cooking time for starch has finished, taste to check for doneness and seasoning. Adjust as needed.

Serves 6 as a main (with or without bread, salad, etc.). Up to 10 as a side.

[hobbit-kitchen]

Whatever Dumplings & Vegetable(s) in the Microwave or Rice Cooker + Optional Semi-Homemade Sauce

a low-spoons meal of shortcuts

*does require specialized tools, but they can be found online, at a market, or even at a well-stocked dollar store

Ingredients:

1 serving frozen dumplings, any brand, any filling

1 serving frozen edamame (shelled, if available), or other steamable vegetable(s) of choice

Up to 0.25 Cup water

Special Equipment:

• microwave steamer with lid

• microwave-safe steamer basket insert + 1 microwave-safe bowl

• 1 steamer insert safe for rice cooker (adjustable-size metal, food-safe silicone, or plastic models available online, at Aldi, at chain stores like Wawa and Walmart)

Semi-Homemade Sauce Recipe:

Soy sauce or Tamari, to taste (approx. 2 Tablespoons)

Chinese-style black vinegar OR rice vinegar, sugar cane vinegar, coconut vinegar, or white distilled vinegar, to taste (approx. 2 tsp.)

Optional: Gochujang (Korean pepper paste), Sriracha, or Sambal Olek, to taste (approx. 0.5 Tbs)

Sliced, crushed, or pre-minced jarred garlic AND ginger, to taste (approx. 1 heaped Tbs)- substitute dietary-safe options if you need to eat low FODMAP or exclude aromatics for religious/spiritual practice

1 tsp. red pepper flakes, or to taste

2-3 tsps. Mirin, Sake, Soju, Shaoxing wine- replace with water or broth if you do not keep/use alcohol products

1 Tbs. water

Method:

Mix all ingredients in a small bowl, taste and adjust seasoning as you prefer, then set aside.

Method for the Meal:

Steam dumplings and (frozen) vegetable(s) of choice in a microwave or rice cooker, using package directions as a guide. Dumplings and vegetables should be warmed through and softened when done.

Remove steamed dumplings and vegetable(s) to a plate or bowl.

Drizzle some of the sauce over the warm dish.

Serve with extra sauce on the side for dipping.

Recipe, prepared as written, in a rice cooker, using Bibigo chicken and vegetable mini wontons and shelled edamame (soybeans)

[hobbit-kitchen]

Absolutely Painful Meat & Pasta in Sauce

*this is a huge spoons recipe. I would only make it again in a crockpot after cutting the recipe in half.

Ingredients:

2 lbs beef chuck roast, cut into large pieces

2 lbs boneless pork ribs, cut the same as above

1 large onion, any variety, cut into large slices

To taste, blend black pepper, kosher salt, dried rosemary, thyme, oregano, and parsley; optional: crushed red pepper flakes

12 cloves garlic, minced or sliced

18 oz Passata (jarred fresh tomato sauce)

28 oz can Crushed Tomatoes

0.5 Cup olive oil or oil of choice

0.5-1 C flour, to coat the meat

Salt, black pepper, and garlic powder to season the meat

Method:

Coat the cut-up beef and pork pieces in salt, black pepper, and garlic powder. Roll the seasoned meat in flour.

In a very large pain, heat the olive oil. Once warm, brown the meat in batches. Remove to a clean plate. If needed, add additional oil.

Fry the onion and the garlic over medium heat. Once softened and fragrant, add the tomato products. Add salt, black pepper, and herbs of choice, plus red pepper flakes, if desired. Cook it over the heat for approx. 10 minutes. Taste and adjust.

Then, add the browned meat. Bring it to a simmer, cover it, and cook over slow heat for 1-2 hours. Once the meat is very tender, remove it from the sauce to a serving plate.

Cook your pasta of choice in the last 10 minutes. Remove from the water 2-3 minutes before "al dente," and finish it in the tomato sauce with a few Tablespoons of pasta water.

It tastes very nice, but it takes h o u r s. Took me most of a week to recover my spoons.

[hobbit-kitchen]

Ribs & Sauerkraut with Potatoes (slow-cooker)

2 large onions, peeled, rinsed, and chopped

32 oz jar sauerkraut (rinse and drain if too salty/sour)

0.75 cup low sodium or unsalted broth/stock + (optional) 4 oz shaoxing wine or mirin or white wine

1 Tbs olive oil or cooking fat of choice

Garlic powder, black pepper, and salt, to taste

Approx. 2 lbs small yellow or red potatoes, washed and drained

Method

Warm a pan over medium heat. Once warmed, sear the ribs 2-4 at a time.

In a 10-cup (or more) slow-cooker, layer olive oil, potatoes, chopped onion, ribs, and sauerkraut.

Season to taste with black pepper, garlic powder, and a small amount of salt.

Continue layering potatoes, ribs, sauerkraut, and seasonings.

Once the layers are complete, add the stock/broth and (optional) wine.

Cover tightly and cook on low heat for 2-3 hours.

Remove rib meat from the bone.

Serve meat with stewed vegetables and 2-3 potatoes per person, plus broth, if desired. Add butter or margerine to the hot potatoes, if desired.

Makes 12-14 servings.

[hobbit-kitchen]

Everything Is Horrible Soup

A/N: the soup is pretty good. I just feel horrible.

Note: made in a rice cooker to reduce needed spoons

Ingredients:

0.5 Tbs cooking fat of choice

8 oz kimchi

2 Tbs gochujang

1 shallot, diced

6 small dried mushrooms, cleaned and rehydrated in very hot water for approx. 15 minutes, then sliced. Reserve the soaking liquid!

Minced garlic, to taste (5 cloves minimum in my home)

8 oz fresh mushrooms, sliced (I paid spoonie tax and got pre-sliced)

8 oz firm tofu, removed from the water and pressed between a plate and a heavier bowl, then sliced into bite-size cubes

Approx. 1.5 Cups water

Season to taste with (ex.) Chinese black vinegar, soy sauce, or salt

Optional Additions:

6-10 frozen or fresh dumplings of choice, added in the last 12-15 minutes of cooking

Sliced green onions and/or cilantro

white pepper, gochugaru, or sichuan pepper, to taste

Method:

In a rice cooker, add cooking fat of choice, the shallot and the garlic. Close the lid and allow it to heat for approx. 3 minutes.

Add the sliced fresh and dried mushrooms. Stir the mushrooms and the aromatics.

Then, add the kimchi and gochujang. Stir again, replace the lid and allow to cook for approx. 5 minutes.

Next, add the soaking liquid from the dried mushrooms, plus additional water to cover the vegetables.

Add the cubed tofu. Check for seasoning and add soy sauce or salt to taste by the teaspoon.

If desired, add the frozen dumplings at this point. Cover again and cook for another 12-15 minutes.

Serve hot.

Serves 2-4 as a main.

[hobbit-kitchen]

Egg Roll Bowls

Ingredients:

1 bunch green onions, diced; separate white and pale green parts; reserve the dark green parts for topping

6+ cloves garlic, peeled and diced

3 shallots, diced

4-5 Tbs fresh ginger, cleaned and minced

2 lbs coleslaw mix (red and green cabbage, shredded carrots)

1.5 lbs ground meat or crumbled tofu of choice

2-3 Tbs vegetable oil of choice

For Sauce:

0.25 C Shaoxing wine + 3 Tbs mirin

0.25 C Chinese-style black vinegar

0.25 C Soy sauce

0.5 C water

2-3 Tbs honey or 1 Tbs sugar (optional)

Black peppper, to taste

Method:

In a large skillet or wide pot, add oil of choice. Heat over medium until warm.

Add the whites and light green parts of the green onions, the shallots, the garlic, and the ginger.

Stir well. Once fragrant, add the coleslaw mix. Stir often and allow the vegetables to soften slightly.

Remove the softened vegetables. Add the meat or tofu of choice. Brown it evenly.

Add the mirin. Cook for approx. 2-3 minutes to allow the alcohol to cook down.

Add the shaoxing wine, soy sauce, black vinegar, and honey or sugar.

Stir it through. Allow it to simmer for 3-5 minutes.

Remove the meat/tofu and sauce to the same bowl with the vegetables. Stir it together.

Divide into servings, drizzing over sauce to taste.

If desired, serve with microwaved or steamed rice.

Optionally, top with green onions, wonton strips and/or fried onion pieces.

Makes approx. 10-12 servings as a main dish.

[hobbit-kitchen]

Protein Pancake Traybake

1.5 Cups complete pancake mix (I used Bob's Red Mill Complete Buttermilk Pancake & Waffle Mix)

4 oz. yogurt of choice (I used a whipped strawberry cheesecake yogurt from the store)

Approx. 0.5 C water or milk of choice

6 oz frozen mixed berries or fruit of choice, or to taste

Approx. 5-8 oz LIGHT cream cheese (optional)

Approx. 0.25 Cup raw honey or sweetener of choice, or to taste

Margerine, Butter, or Spray of choice, to generously grease the baking tray

PREHEAT OVEN TO 375 F

Generously grease an 8×8 or 9×9 baking tray with tall sides

In a separate large bowl, add pancake mix, yogurt, water, and frozen berries or fruit of choice.

Mix gently, until no dry spots of mix remain. Batter should be lumpy, not completely smoothe.

Pour mix into greased tray, then set aside.

In another small bowl mix light cream cheese and honey or sweetener of choice using a spoon, fork, or other tool, if desired.

Drop the cream cheese mixture in small clumps across the top of the mixed berries and pancake batter.

Bake (fan assisted) approx 15-18 minutes, until batter browned on top, the center is set, and a tester comes out with no wet batter.

Serve warm or room temperature.

Makes approx. 10 servings as a main. Approx. 12+ with a side(s) such as sausage, egg, and/or fresh fruit.

[hobbit-kitchen]

Low-Spoons Avocado & Smoked Salmon Toast

Ingredients:

2 pieces toast, any desired type

2 Tablespoons prepared guacamole or mashed avocado

Approx. 4-5 slices smoked salmon, halved

Approx. 6 sundried tomatoes or 3 slices fresh tomatoes

2 Tablespoons parmesan cheese or cheese substitute of choice

Red pepper flakes and/or black pepper, to taste

Optional Additions: finely sliced onions/chives/shallot, 2 Tbs. cream cheese or substiute of choice, capers

Assembly:

Toast bread to desired level.

Immediately spread on guacamole or mashed avocado

Arrange divided slices of salmon on each slice of toast

Add the tomato slices between each slice

Add the red pepper flakes and/or black pepper

Sprinkle over the parmesan or cheese substitute of choice

Serves 1 (one)

[hobbit-kitchen]

Beans & Greens

Ingredients:

1 bunch OR 1 bag fresh greens of choice, approx. 12 oz (ex. collard, turnip, mustard, escarole...kale, if you must), cleaned and chopped or torn

1 small onion, finely diced

5 cloves garlic, peeled and minced or crushed

3-4 Roma tomatoes, rinsed and chopped (reserve juice and seeds for broth)

8 oz (1 cup by volume) dry beans picked, rinsed, and soaked, overnight in cool water OR 1-2 hours in boiling water

1.5 Tablespoons dried Italian seasoning (rosemary, thyme, oregano, marjoram, etc.)

2 links smoked sausage of choice, sliced into bite-size pieces

(Optional) 3-4 pieces bacon of choice (ex. turkey, beef, pork), cut into small pieces

Cracked black pepper and red pepper flakes, to taste

3 Tablespoons water plus 3 Cups boiling water

Method:

In a large, cold pot, add the sausage and (optional) bacon, and the 3 Tablespoons of water.

Turn on the heat on to Medium and allow the meat to cook, stirring frequently. When the water has evaporated, add the onion, tomatoes with their juice, and the garlic.

Cook the vegetables and the meat together for about 5 minutes, stirring often. Then, add the Italian seasoning and black pepper to taste.

Add the beans after draining off soaking water. Stir everything well, then add 1-2 Cups of boiling water until the beans are covered. Reserve additional boiling water.

Adjust heat to Medium High and bring the beans to a boil. Once boiling, reduce heat to Medium Low and cover with a lid.

Allow the beans to cook on Medium Low for approx. 1-2 hours, stirring occasionally to prevent sticking.

Add additional hot water as needed to keep the beans covered.

When the beans are soft, taste for seasoning and adjust if needed.

Add the greens and stir them in carefully.

Cover the pot again and allow the greens to cook for approx. 10-20 minutes, until they are wilted and softened to preference.

Taste and adjust seasoning a final time. Serve hot. Feeds 3-4 with leftovers.

recipe shown with collard greens, navy beans, beef sausage, and bacon. served with garlic knots.

[hobbit-kitchen]

Somewhat Simple Baked Chicken

Marinade:

1 Tablespoon dried mixed herbs (rosemary, thyme, parsley, savory)

1 Tablespoon garlic powder

1 teaspoon each salt and black pepper, or to taste

1 teaspoon olive brine (optional)

Juice from 0.5 a cleaned, fresh lemon, plus the cut-up fruit

2 teaspoons red pepper flakes

2 Tablespoons olive oil or other cooking fat of choice

To Cook:

In a large bowl, mix the marinade. Add the cut up lemon.

With a knife or fork, put holes in the chicken pieces of cook's choice. Immediately add the chicken to the marinade.

Using clean (gloved, optional) hands, gently toss the chicken to coat on all sides with the marinade.

Cover the bowl with a lid, foil, or cling film and place it back in the refrigerator to marinate for 45 minutes, up to 4 hours.

Preheat oven to 395 F (convection)

When ready to cook, prepare a shallow baking pan or tray with non-stick spray or a small amount of cooking oil.

Place the marinated chicken pieces and the lemon onto the prepared surface, leaving space between pieces. Use a spatula to add any marinade in the bowl to the chicken pieces.

Bake for 20-60 minutes, depending on thickness and bone-in or boneless choice. Safe temperature is 165 F internal.

Recipe pictured using bone-in, skin-on chicken thighs (because they were on sale).