Chicken recipes are the American table's most versatile staple: high in protein, relatively low in fat, with a mild taste that picks up and intensifies a host of preparations, from the simplest butter and herb combos to those many condiment stir fry concoctions.
To answer the public's demand for reduced-fat ground meats, poultry producers now offer both ground chicken and ground turkey. Each type of ground poultry has a different fat content, and since fat provides moisture and flavor, expect different results when cooking with different varieties. For example, lean ground turkey breast works well when cooked in a liquid (think along the lines of turkey meatballs in tomato sauce), but it is less successful when made into turkey burgers, where its lack of fat may make the burgers dry.
Ground chicken: Made from white and dark chicken meat with skin, its fat content is about ten percent. It is an excellent all-purpose ground poultry, but any recipe prepared with this product will have a slightly softer texture than the same dish prepared with ground turkey.
Make chicken stock - turn a carcass or meat bones into stock.
Six quick and easy ways to prepare and cook chicken..
Different cuts of chicken - cutting a bird into eight pieces..
Learn how to carve a chicken in 5 simple steps..
Why pay extra for a cut-up chicken.. do the job yourself..
Debone a chicken thigh, drumstick and Chicken leg..
Prepare deep - fried breaded chicken in 6 easy steps..
Learn how to make chicken cutlets the easy and simple way..
Shopping for chicken - 4 rules when you're at the market..
5 Quick mixes - spices and herbs for Chicken..
10 things what to do with leftover Roast Chicken..
Learn all about cooking poultry temperature..
Chicken has long been a favorite all around the world and in this list of quick, easy and best chicken recipes with pictures you can find many simple chicken recipes like sweet And sour chicken wings, chicken fingers, golden chicken nuggets, chicken kabobs on the grill and many more...
Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown..
Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into..
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken..
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl..
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and..
Combine mayonnaise, onion, and mustard. Cut chicken into finger-sized pieces. Roll..
Boil chicken until done. Cook peas and carrots. Mix 1 can cream of chicken soup, broth..
Dip chicken pieces in beaten eggs, roll in bread crumbs and brown in oil and butter..
Dip chicken pieces in butter, then shake in paper bag containing remaining dry...
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow..
Grease bottom of 13 x 9 x 2 inch pan. Add rice to make bottom layer. Combine..
Place chicken on prepared grill and cook about 5 minutes per side. Chill in refrigerator..
Cut each chicken breast in half and slightly flatten with hand. Peel melons and slice..
Rub each chicken breast fillet with ¼ teaspoon liquid smoke. In small bowl, mix together..
In medium bowl, place chicken and pour vinegar over all. Cover and marinate in..
Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken..
Combine the first 8 ingredients in a slow cooker/crock pot or Dutch oven. Add chicken..
In a hot pan, saute the sliced chicken breast in a small spoon of butter or olive oil..
Place the chicken breast halves in a crock pot. Combine the Italian dressing mix..
Rinse chicken with cold water and pat dry with paper towels. In heavy..
Place chicken in crockpot. Mix all remaining ingredients and pour over..
Cook tortillas in hot oil until softened (5 seconds). Place some chicken, cheese..
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry..
Preheat oven to 375˚F. Place chicken breasts in a lightly greased 9x13 inch baking..
Rinse chicken with cold water and pat dry with paper towels. Cut into..
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar..
Preheat skillet (medium heat), uncovered. Add butter or margarine and..
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion..
Wings Split wings at joint and discard tips. Arrange on a rack in a roasting..
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki..
Pour over chicken. Bake at 350˚F for 1 ¼ hours . Basting every 15 minutes..
Coat each half breast with seasoned flour. Melt margarine in pan and saute each..
In a cup, combine wine, lemon juice and garlic. Pound each breast until ¼ inch..
Cut off the small piece of the chicken wing and the bony part so you have only the..
Place chicken between 2 pieces wax paper and gently pound to ¼ inch thickness..
Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking..
Heat oil in large nonstick skillet. Add onions green pepper and mushrooms..
In a bowl, mix together the cayenne pepper, olive oil, and a quarter of the..
First, make the salsa. Halve, pit, peel, and chop the avocado. Put in a bowl..
Preheat the oven to 400°F (200°C). To make the stuffing, mix together the..
To poach the chicken, bring the stock and soy sauce to a boil in a large pan..
Soak 12 wooden skewers in cold water for 1 hour. Cut chicken into bite-size..
Combine the apricots, honey, and brandy in a saucepan over medium low heat..
To save time, use half of a 10-ounce bag of shredded carrots. You can also create..
In cup, with fork, stir soy sauce, ginger, sugar, crushed red pepper, and garlic..
Fry chicken with oil in a pan on high heat. Cook for 6-10 minutes or until browned..
Preheat oven to 375°F. Place flour in oven-safe 12 inch skillet. (If skillet is not oven..
Prepare outdoor grill for covered direct grilling over medium heat. From limes..
Prepare outdoor grill for covered direct grilling over medium heat. Sprinkle chicken..
Preheat oven to 180˚C, fan forced. Place chicken breasts between..
Cut off roots and trim leaf ends of leeks; cut each leek lengthwise in half and separate..
Make marinate by combining all ingredients into a small bowl, mixing well. Place diced..
Prepare the chicken: Preheat the oven to 350. Season the chicken cavity with plenty..
Preheat the oven to 400°F (200°C). Season the chicken well with salt and pepper..
Preheat the oven to 400°F (200°C). Combine the yogurt, cilantro, and 1 tablespoon..
Heat the oil in a large cast-iron pan over medium heat. Add the chicken pieces, and cook..
Pulse the chicken in a food processor until finely chopped. Set aside. Heat the oil in..
Preheat the oven to 300°F (150°C). Heat 1 tablespoon of the oil in a large..
First, make the satay sauce. Pour the coconut milk into a heavy saucepan and bring to..
Lay the chicken drumsticks in a bamboo or other steamer basket or use a colander..
The three moist cooking methods - boiling, poaching, and steaming - are, admittedly, not the main ones used for cooking poultry, but they are nonetheless irreplaceable. Boiling is generally used only for the preparation of stocks and broths,where a strong concentration is required. When tender, young poultry meat is to be eaten, the gentler cooking methods of poaching and steaming are more appropriate.
In poaching, the meat cooks slowly in liquid at the hottest possible temperature below boiling point, generally between 167°F and 194°F. It is important to start with cold liquid and to bring it just to the boiling point so that the scum rises to the surface and can be skimmed off. The amount and quality of the liquid also affect the taste of the meat, as during cooking a continual exchange takes place between them. When poaching poultry in water, the pot should be large enough for the bird to be completely covered by the liquid, but no larger, in order to keep the amount of liquid to a minimum. When the meat is poached in a stock, the volume of liquid can be higher, and therefore the pot can be larger if necessary.
In steaming, the meat is cooked in a perforated container over boiling water in a covered pot. This is a particularly gentle method. Steaming causes the least loss of nutrients and preserves the maximum characteristic taste.
The quality of a chicken can be defined in various ways. For the consumer, in addition to value for money, nutritional value, taste, texture, appearance, and aroma are also decisive. These criteria can be affected by a large number of factors during production and processing.
Breeding determines the body structure, including the tissue structure and the body proportions. Older and heavier animals have a higher carcass dressing percentage, a better ratio of meat to bone, a higher proportion of edible parts. Moreover, the ratio of essential to non-essential amino acids and that of unsaturated to saturated fatty acids is more favorable. The taste also improves, although only up to about the twelfth week of life.
Remove any bits and fat left inside the carcass. Rinse in cold running water and then pat dry, inside and out, with a lint-free towel (paper towel, especially cheap ones, can leave paper fibres on the meat). If stuffing the cavity, remember not to pack it in too tight because the mixture expands as it cooks.
When roasting whole birds, the breast will cook faster than the legs. If you want to avoid this, try packing a stuffing between the breast skin and breast or cutting 2 to 3 lines into the leg muscles to allow heat to penetrate. And a stuffed bird will take a little longer than one without stuffing because it takes longer for the heat to penetrate to the centre. Allow 2 minutes resting time per kilogram before you carve the beast, and remove the wishbone for easy carving. Hang the wishbone out to dry for the kids to fight over; the smart child will have figured out that whoever keeps their little finger above their opponent's will always win.
Stewing and braising are both slow, moist-heat methods of cooking that are usually employed for relatively tough cuts of meat, including drumsticks, and for older poultry, for which they are ideal. They also provide a welcome alternative to the more common frying, roasting, and broiling used for the more tender cuts of poultry. In stewing, the poultry is not browned first, but is cooked slowly in a little liquid at a moderate temperature, so that the meat is scarcely colored. The meat then continues to stew in the liquid and the steam that is given off during cooking.
Braising is quite different. It always starts with vigorously browning the meat in a little fat, creating a roasted quality. Then the liquid is added and the heat reduced, so the browned crust softens in the moist heat, and the flavors of the meat and liquid are developed and exchanged. Braising uses less liquid than stewing and a slightly longer simmering time. It is parti-cularly good for enhancing the flavors and increasing the tenderness of drumsticks and meat of older animals. In both methods, the taste of the poultry can be be varied by adding vegetables, spices, herbs, and wine.
The amount of fat in poultry meat is affected not only by the feed the birds consume, but also by their age and sex, and the way they are reared. Little movement leads to excessive fat, while a lot of movement promotes the development of the musculature used for walking and clear differentiation in the color and texture of the breast and leg muscles