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Recipe, Preparation, Serving, Food Cooking Menu

 

Chicken Recipe, Preparation, Serving, Food Cooking Menus

With rising food costs, making a menu that doesn't break the budget can be a daunting task. However, if you take advantage of some of the reasonably priced staple food items, with a little imagination, you can serve a diversity of meals that will please both your family and pocketbook. Chicken is one such food that is healthful, nutritious and versatile. Here we'll look at the many ways chicken Recipe, Preparation, Serving, Food Cooking Menus can add value to your menu and save you time in the kitchen to boot.

There is hardly a cuisine in the world where chicken does not hold a prominent place in everyday cooking. Every cuisine is distinguished, in large part, by the seasonings native to the region. Seasoning is the heart of any dish. With the varied seasoning sets of cuisines available from around the world, you can make any Recipe, Preparation, Serving, Food Cooking Menu a brand new taste experience. This is particularly true of chicken Recipe, Preparation, Serving, Food Cooking Menus. With its mild flavor and firm texture, chicken is the chameleon of meal ideas.

Take a look at some examples. Chicken curry over rice, with the fragrant, spicy herbs of India may be contrasted with Cajun gumbo or chicken fried rice seasoned with Chinese five spice. The French chicken may be roasted with the savory flavors of thyme, marjoram and lavender. Chicken leftovers may be chopped, seasoned with spicy Mexican-Southwest flavors and popped into a taco or baked into an enchilada. Chicken noodle soup served with salad and rolls, makes a healthy lunch or light dinner. Lemon chicken is a Chinese delight. Save up wings from roasted chickens for a batch of buffalo wings. Jamaican cuisine yields dozens of chicken Recipe, Preparation, Serving, Food Cooking Menus with a variety of flavorful chutneys and salsas. Then you have the old standbys, chicken casseroles, Southern fried chicken and chicken sandwiches. On hot summer days, make a chef's salad with strips of chicken breast. There is a world of chicken Recipe, Preparation, Serving, Food Cooking Menus for the imaginative cook.

The slow cooker is a time-saving device that allows you to cook a quantity of chicken which can be skinned, chopped, portioned and frozen for future menus. If you wish, you can season each portion before freezing for do-ahead chicken Recipe, Preparation, Serving, Food Cooking Menus for additional time savings. When freezing cooked meat, immerse in chicken broth to maintain the freshly cooked texture.

You'll soon find it's easy to create your own chicken Recipe, Preparation, Serving, Food Cooking Menus. Check the frig for those leftover vegetables. A little chopped onion, celery, corn, peas or bell pepper can be mixed with a chicken sauce from your broth and served on top of noodles for a satisfying, tasty dish. Chicken Recipe, Preparation, Serving, Food Cooking Menus abound on the internet, so you needn't have a gourmet library to spark up your menus. Try something new, give your family a treat and save a bundle on food!

 

3 Easy to Cook Chicken Recipe, Preparation, Serving, Food Cooking Menus for a Lovely Treat

We all love spicy chicken. Here are 3 recommended, deelicious hot n' spicy chicken Recipe, Preparation, Serving, Food Cooking Menus to try out in your chicken today!

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We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy Recipe, Preparation, Serving, Food Cooking Menus for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.

Hot N' Spicy Chicken Recipe, Preparation, Serving, Food Cooking Menu #1. Spicy Chicken Wings

- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

#2. Hot Chicken Wings

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

#3. Hot-N-Spicy Chicken Wings

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

 

Chicken Stock

The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a Recipe, Preparation, Serving, Food Cooking Menu I use for chicken stock that's easy to make, and tastes delicious. I usually make extra, and freeze what I don't use.

Food Recipe, Preparation, Serving, Food Cooking Menus

The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a Recipe, Preparation, Serving, Food Cooking Menu I use for chicken stock that's easy to make, and tastes delicious. I usually make extra, and freeze what I don't use.

1 Whole Chicken, about 3 pounds

8 cups water

2 carrots, cut into 2 inch pieces

2 stalks of celery, cut into 2 inch pieces

1 medium onion, cut into large chunks

2 cloves of garlic, crushed

2-3 sprigs of parsley

1-2 sprigs of sage

2 sprigs of rosemary

2 sprigs of thyme (please, no Simon and Garfunkel jokes)

2 tsp. salt

Cut the chicken up into pieces.

Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.

Reduce the heat to medium low, and simmer for 3 hours.

Remove the chicken, and place in a bowl to cool.

Pour the stock through a colander lined with cheesecloth, and chill.

When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.

Skim the fat off of the stock, and refrigerate, freeze, or use immediately.

Yield: About 6 cups of stock, about 4 cups of chicken.

Don't feel constrained by the ingredients and amounts listed in this Recipe, Preparation, Serving, Food Cooking Menu. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Just let your imagination run wild.

You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.

Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!




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