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, in fact, all poultry, is reasonably affordable and readily available. Some of your pseudo-vegetarians can sometimes be persuaded to consume it on special occasions. It is super-healthy and super-versatile. You can buy it whole, in parts or ready-diced or sliced into strips.
Poultry is also sold cut into Parts: breasts, thighs, drumsticks, and wings. Pieces may be sold with or without skin. Finally, you can purchase poultry that has already been chopped, diced, or ground. Whatever form you choose to purchase, all suit being slung into a single pot.
When dealing with fresh poultry, avoid the temptation to wash it before cooking. This is because bacteria in the meat can splash around the kitchen during the rinsing process, increasing the risk of food poisoning. The most common bug is Campylobacter, which can cause serious illness or even death, particularly in young children and the elderly. You may think you are protecting them by washing the meat, but you are really exposing them to more harm than by just preparing it as is.
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.
Chicken is one of the tastiest, cheapest and healthiest meats available. It's got lots of protein and little fat. What fat there is has a high ratio of omega-3 fatty acids. It comes in a variety of different forms and is one of the most versatile meats on the planet.
Chicken, in fact, all poultry, is reasonably affordable and readily available. Some of your pseudo-vegetarians can sometimes be persuaded to consume it on special occasions. It is super-healthy and super-versatile. You can buy it whole, in parts or ready-diced or sliced into strips.
Poultry is also sold cut into Parts: breasts, thighs, drumsticks, and wings. Pieces may be sold with or without skin. Finally, you can purchase poultry that has already been chopped, diced, or ground. Whatever form you choose to purchase, all suit being slung into a single pot.
When dealing with fresh poultry, avoid the temptation to wash it before cooking. This is because bacteria in the meat can splash around the kitchen during the rinsing process, increasing the risk of food poisoning. The most common bug is Campylobacter, which can cause serious illness or even death, particularly in young children and the elderly. You may think you are protecting them by washing the meat, but you are really exposing them to more harm than by just preparing it as is.
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.
Chicken is one of the tastiest, cheapest and healthiest meats available. It's got lots of protein and little fat. What fat there is has a high ratio of omega-3 fatty acids. It comes in a variety of different forms and is one of the most versatile meats on the planet.
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