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101 Things to do With Chicken

Donna Kelly and Stephanie Ashcraft

101 Things to do With Chicken

Digital Edition v1.0

Text 2007 Donna Kelly and Stephanie Ashcraft

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith, Publisher

PO Box 667

Layton, UT 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

Library of Congress Catalog-in-Publishing Data

ISBN-13:978-1-4236-0871-4

1. Cookery (chicken) I Ashcraft, Stephanie. II. Title. III. Title: One hundred and one things to do with chicken.

TX750.5.C45K43 2007

641.6'65dc22

2006020325

This book is dedicated to the Kelly kidsKatie, Amy, Matt and Jakewho have helped me to discover and rediscover the simple joys of everyday life, cooking included!D.K.

To my sister, who gives me endless support and encouragement. To my Avra Valley family, who bless me and my family on a daily basisthank you! And to my spouse and children, who bring me my greatest joy!S.A.

HELPFUL HINTS

1. Always make sure that chicken is thoroughly cooked. For chicken breasts, juices should run clear and the center should not be pink. Chicken thighs should reach 175 degrees when done. Never eat partially cooked chicken as salmonella may be present.

2. Wash your hands thoroughly with soap after handling raw chicken.

3. Always store chicken in the refrigerator or freezer until ready to use.

4. When purchasing chicken, check the sell by or use by dates. Make raw chicken is without blemish. For convenience, keep a bag of chicken breasts handy for last-minute meals.

5. When recipes in this book call for boneless, skinless chicken breasts, this refers to either the chicken breast fillets that are frozen in bulk, or that can be purchased at your local grocery stores meat counter.

6. Place raw chicken in an airtight container when storing in the refrigerator to prevent juices from contaminating other foods. Raw chicken must be used within 1 or 2 days if stored in the refrigerator.

7. Frozen chicken should be defrosted before cooking. Defrost a whole frozen chicken for 36 hours in the refrigerator before using. Do not thaw chicken in a warm room where bacteria can breed. For chicken breasts or pieces, thaw 12 to 20 hours in the refrigerator before using.

8. Prepare raw chicken on a non-porous plastic cutting board that can be easily bleached or cleaned, and wash used cutting board at a high temperature.

9. To prevent cross-contamination, never use the same knife or measuring tool that was used to cut or touch raw chicken while preparing other ingredients.

10. Bring chicken to room temperature before cooking to ensure it will remain moist and will be cook evenly.

11. Leaving the skin on and the bone in the chicken while cooking will add flavor and moistness to the chicken. Whenever possible, do not pierce chicken pieces with a fork or knife while cookingthis allows the juices to run out and makes the chicken dry. Turn chicken pieces with a spoon or tongs while sauteing or frying.

12. Chicken is a very versatile and economical meat that can be cooked by many methods: broiling, grilling, roasting, sauteing, poaching, baking or slow cooking. White meat is leaner and more fragile than dark meat, so be careful not to overcook white meat when using dry methods, or it will become tough and rubbery.

13. Soaking chicken in brine will add flavor and moisture to baked or roasted chicken. Add 1/4 cup salt to 1 quart of water and place chicken and brine in a ziplock bag. For a carmelized flavor that develops while cooking, also add 1/4 cup sugar to the brine. Soak the chicken in the brine for at least 1 hour per pound, or overnight. Drain thoroughly before cooking.

14. For crispy skin when roasting or frying chicken, leave chicken uncovered in refrigerator for a few hours before cooking so the air will circulate and dry out the skin.

15. When roasting chicken or cooking by moist methods, allow chicken to stand at room temperature for about 10 minutes before slicing or serving so the moisture will be reabsorbed into the meat.

16. For planning recipes, remember that 1 pound of boneless, skinless chicken will yield about 3 cups of cubed or sliced chicken.

APPETIZERS

BBQ CHICKEN KABOBS

2	boneless, skinless chicken breasts
1	red onion, cut into 12 wedges
1 large	green bell pepper, seeded and cut into 12 pieces
1 large	red bell pepper, seeded and cut into 12 pieces
1 package (8 ounces)	fresh whole white mushrooms
1 cup	barbecue sauce

Table 1

Preheat grill to high heat.

Cut each chicken breast into 6 pieces. Soften onion wedges in microwave for 1 minute on high. Thread green bell pepper, onion wedge, chicken piece, red bell pepper, and mushroom onto a skewer. Repeat with another set of vegetables and chicken on the same skewer. Repeat the process to fill 5 more skewers. Lightly brush some oil over the grill grate. Place skewers on hot grill and then brush barbecue sauce over kabobs. Grill, turning and brushing with additional sauce frequently, for 1216 minutes, or until chicken is done and vegetables are tender. Makes 6 servings.

BLUE CHEESE CHICKEN DIP

2	boneless, skinless chicken breasts, cooked and shredded
1 1/2 cups	hot chicken wing sauce
1 package (8 ounces)	cream cheese, softened
1 bottle (16 ounces)	chunky blue cheese dressing

Table 2

Preheat oven to 350 degrees.

In a pan, combine shredded chicken and wing sauce. Bring to a boil and reduce heat. Simmer over low heat for 8 minutes. Spread cream cheese over bottom of a greased 8x8-inch pan. Pour chicken mixture over cream cheese and then drizzle blue cheese dressing over top. Bake 1518 minutes, or until bubbly. Serve with an assortment of tortilla chips, crackers and pita triangles. Makes 1012 servings.

FLAMING SOUTHWEST DIP

2	boneless, skinless chicken breasts
2 teaspoons	taco seasoning
1 package (8 ounces)	cream cheese, softened
1/2 cup	mayonnaise
1/2 cup	sour cream
12 ounces	Velveeta cheese, cubed
1 can (4 ounces)	diced green chiles, with liquid
1 to 2	jalapeno peppers, seeded and chopped

Table 3

Preheat oven to 350 degrees.

Place chicken on baking sheet. Lightly sprinkle taco seasoning over chicken and then bake 20 minutes, or until done in the center. Allow chicken to cool and then shred using two forks. Combine shredded chicken, cream cheese, mayonnaise, sour cream, Velveeta, chiles, and jalapenos in a greased 2-quart casserole dish. Bake, uncovered, for 25 minutes and then stir. Bake 10 minutes more, or until golden brown around edges. Serve with an assortment of crackers and tortilla chips. Makes 1012 servings.

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