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.
Poultry parts consist of wings, drumsticks, thighs, and breasts. They may be sold with or without the skin, or with or without bones. The bones give you something to boil for soup and stock, but they also make the meat difficult to handle. Boneless meat is slightly more expensive, but a lot easier to deal with.
A word of caution - no how much you may want to, do not wash the meat before preparing it. Food hygiene experts warn that the harmful bacteria that lurks on the meat's surface will actually contaminate your kitchen by being splashed around in water droplets. Campylobacter is a major cause of food poisoning. It can cause minor discomfort on the one hand, but it can also cause serious illness or, in the elderly and in children, it can also be fatal. This is a very tough message to get across, but at least it does help if you understand the reasoning behind it.
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 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 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.
Poultry parts consist of wings, drumsticks, thighs, and breasts. They may be sold with or without the skin, or with or without bones. The bones give you something to boil for soup and stock, but they also make the meat difficult to handle. Boneless meat is slightly more expensive, but a lot easier to deal with.
A word of caution - no how much you may want to, do not wash the meat before preparing it. Food hygiene experts warn that the harmful bacteria that lurks on the meat's surface will actually contaminate your kitchen by being splashed around in water droplets. Campylobacter is a major cause of food poisoning. It can cause minor discomfort on the one hand, but it can also cause serious illness or, in the elderly and in children, it can also be fatal. This is a very tough message to get across, but at least it does help if you understand the reasoning behind it.
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 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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