Feeding the family has never been more challenging. Not only is it getting harder to stay within the budget, everyone seems to have different dietary needs. One has gone paleo, while another one has discovered a gluten sensitivity and Dad has decided to go on Atkins. You could buy individual pre-packaged meals, but this is expensive. Save money and keep everyone happy, apart from maybe the vegetarians and vegans, with one dish chicken recipes.
Chicken is cheap and popular. It is one meat that wannabe vegetarians confess to including in their diets. It is low in fat and there are an endless variety of dishes that can be prepared. There are numerous ways to purchase poultry. It is sold as whole birds, which can be taken home and either roasted whole or cut into pieces.
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.
Cooking an entire chicken in the oven is the most straightforward method of serving it. If you decide to stuff the body and/or neck cavity, be sure to adjust the cooking time accordingly. For an entire one-pot meal, simply add potatoes, carrots and/or other vegetables. You can roast the whole kit and caboodle in the oven on low heat or in a slow cooker.
Boneless thighs are amazingly versatile. You can slice them into strips and use in a stir fry, or simmered in a pot with potatoes and vegetables. If you feel like throwing calorie-consciousness to the wind, open them out flat, batter them with a mead-tenderizer, dip in a mixture of milk and eggs (like you are making french toast), coat with seasoned flour and fry them in a pan.
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 cheap and popular. It is one meat that wannabe vegetarians confess to including in their diets. It is low in fat and there are an endless variety of dishes that can be prepared. There are numerous ways to purchase poultry. It is sold as whole birds, which can be taken home and either roasted whole or cut into pieces.
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.
Cooking an entire chicken in the oven is the most straightforward method of serving it. If you decide to stuff the body and/or neck cavity, be sure to adjust the cooking time accordingly. For an entire one-pot meal, simply add potatoes, carrots and/or other vegetables. You can roast the whole kit and caboodle in the oven on low heat or in a slow cooker.
Boneless thighs are amazingly versatile. You can slice them into strips and use in a stir fry, or simmered in a pot with potatoes and vegetables. If you feel like throwing calorie-consciousness to the wind, open them out flat, batter them with a mead-tenderizer, dip in a mixture of milk and eggs (like you are making french toast), coat with seasoned flour and fry them in a pan.
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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