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.
Roasting a chicken in the oven takes the least preparation. Just pop it in a roasting pan, cover it with foil and leave it for 25 minutes per pound plus 25 minutes. If you cant to make a one-pot meal, add roughly cut vegetables to the bottom of the roasting pan. Potatoes roasted with a bird are heavenly, and you can use carrots, parsnips, and other root vegetables. Stuff it if you like, but remember that this prolongs the roasting time.
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 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.
Roasting a chicken in the oven takes the least preparation. Just pop it in a roasting pan, cover it with foil and leave it for 25 minutes per pound plus 25 minutes. If you cant to make a one-pot meal, add roughly cut vegetables to the bottom of the roasting pan. Potatoes roasted with a bird are heavenly, and you can use carrots, parsnips, and other root vegetables. Stuff it if you like, but remember that this prolongs the roasting time.
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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