Sometimes it can be a challenge to prepare meals that family members are willing to eat and you are happy to pay for, especially when they all have such varied tastes. One's gone paleo, while another one won't touch red meat with a ten-foot pole. You can't get takeout every day of the week, so one dish chicken recipes are a fabulous way to stick to a budget and make sure everyone eats healthily.
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 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 thighs are awesome. You can open them up, beat them with a tenderizing hammer, dip them in a mixture of eggs and milk, coat with flour or panko and fry them up. Omit the coating for the low-carb, gluten-sensitive people. You can also cut them up and serve in a stir fry in a giant wok. Add chopped vegetables and toss with cooked noodles and the sauce of your choice.
Chicken soup or stew is another one-pot meal that is easy to rustle up. Make up a basic soup of whatever you have lying around and add the meat that has been browned in oil. Marinate it for a half hour or up to overnight and cook it on the barbecue. When the barbecue is rained out, you can always serve with pasta or rice and sling a pre-made sauce over it.
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 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 thighs are awesome. You can open them up, beat them with a tenderizing hammer, dip them in a mixture of eggs and milk, coat with flour or panko and fry them up. Omit the coating for the low-carb, gluten-sensitive people. You can also cut them up and serve in a stir fry in a giant wok. Add chopped vegetables and toss with cooked noodles and the sauce of your choice.
Chicken soup or stew is another one-pot meal that is easy to rustle up. Make up a basic soup of whatever you have lying around and add the meat that has been browned in oil. Marinate it for a half hour or up to overnight and cook it on the barbecue. When the barbecue is rained out, you can always serve with pasta or rice and sling a pre-made sauce over it.
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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