The Endless Variety Of One Dish Chicken Recipes
How do you feed a family of four on a budget without compromising good nutrition. Everybody seems to be on a different diet. One has a problem with gluten, while another won't eat dairy and still another is gone back to the stone age and eating the paleolithic diet consisting of meat, fish, fruit and vegetables. One dish chicken recipes could be just what you need.
Chicken is readily available and easily affordable. Even some vegetarians are willing to stretch their principles for the occasional meal. There are few meats that are as versatile as poultry, too. You can buy it as a complete bird, cut into parts or fileted and either sliced into strips or cut into cubes.
When the butcher cuts it into parts for you, there are four types of piece: drumsticks (a children's favorite), wings, thighs and breasts. These may be sold with the skin or without the skin, with bones left in or with bones taken out. All are equally nutritious and equally versatile.
A word of caution. Do not rinse it in water before cooking. Food hygiene experts say this only increases the possibility of contaminating your kitchen with Campylobacter, a bacterium that causes severe food poisoning. It does this by being splashed around in the water used to clean it. You may think you are protecting your family, but the diseases Campylobacter can cause can be deadly to small children and older adults.
Roasting a whole bird is the most basic cooking method. You may stuff it or leave it unstuffed. Bear in mind that if you decide to stuff your chicken, duck, goose, or turkey, this adds extra minutes to the cooking time. To make a full meal in one pot, roast with vegetables, like potatoes, carrots, and other root vegetables.
Boneless fillets are extremely versatile. Breasts and thighs can be pounded flat, dipped in a milk and egg mixture (like you are making French toast) and then coated in seasoned flour, panko or other types of crumb and shallow-fried on the stove top. Cut the pieces up and stir fry them in a wok along with noodles and a selection of vegetables. Add a sauce if you are feeling adventurous.
Chicken stew or soup is an option with lots of variation. At its simplest, throw it in a kettle with whatever vegetables you have on hand, season it to taste and there you go. You decide how thick or thin you want it. Add dumplings, and you have a one-pot meal. In the spring, summer, and early autumn, it is made for the barbecue. Marinate it in a prepared sauce or make up your own mixture and then grill. Serve with pasta or rice.
Cooking with poultry is cheap, versatile and healthy. It has lots of protein, little fat and contains those omega-3 fatty acids that everybody is always raving about.
Chicken is readily available and easily affordable. Even some vegetarians are willing to stretch their principles for the occasional meal. There are few meats that are as versatile as poultry, too. You can buy it as a complete bird, cut into parts or fileted and either sliced into strips or cut into cubes.
When the butcher cuts it into parts for you, there are four types of piece: drumsticks (a children's favorite), wings, thighs and breasts. These may be sold with the skin or without the skin, with bones left in or with bones taken out. All are equally nutritious and equally versatile.
A word of caution. Do not rinse it in water before cooking. Food hygiene experts say this only increases the possibility of contaminating your kitchen with Campylobacter, a bacterium that causes severe food poisoning. It does this by being splashed around in the water used to clean it. You may think you are protecting your family, but the diseases Campylobacter can cause can be deadly to small children and older adults.
Roasting a whole bird is the most basic cooking method. You may stuff it or leave it unstuffed. Bear in mind that if you decide to stuff your chicken, duck, goose, or turkey, this adds extra minutes to the cooking time. To make a full meal in one pot, roast with vegetables, like potatoes, carrots, and other root vegetables.
Boneless fillets are extremely versatile. Breasts and thighs can be pounded flat, dipped in a milk and egg mixture (like you are making French toast) and then coated in seasoned flour, panko or other types of crumb and shallow-fried on the stove top. Cut the pieces up and stir fry them in a wok along with noodles and a selection of vegetables. Add a sauce if you are feeling adventurous.
Chicken stew or soup is an option with lots of variation. At its simplest, throw it in a kettle with whatever vegetables you have on hand, season it to taste and there you go. You decide how thick or thin you want it. Add dumplings, and you have a one-pot meal. In the spring, summer, and early autumn, it is made for the barbecue. Marinate it in a prepared sauce or make up your own mixture and then grill. Serve with pasta or rice.
Cooking with poultry is cheap, versatile and healthy. It has lots of protein, little fat and contains those omega-3 fatty acids that everybody is always raving about.
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