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 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.
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.
Cooking with cheap, versatile chicken is a great way to live healthily while saving money. It is high in protein, low in fat and contains plenty of omega-3 fatty acids that everybody is talking 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.
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.
Cooking with cheap, versatile chicken is a great way to live healthily while saving money. It is high in protein, low in fat and contains plenty of omega-3 fatty acids that everybody is talking about.
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