Chicken is an extremely versatile entree.
Chicken is never just chicken. Served whole or in cutlets, this savory poultry can be dressed up or down, made elegant or comforting, Asian, Cajun or altogether American. Barbecued for the Fourth of July, roasted for a Christmas feast or fried for a down-home Sunday dinner, chicken recipes remain as versatile as the people who enjoy it. Add this to my Recipe Box.
Roast Chicken
Roasting a chicken is a relatively fuss-free way to get great taste, versatility and little cleanup. Whether seasoning it with a variety of herbs, such as thyme, rosemary, coarse salt, black pepper and fresh garlic, or roasting it alongside honey-covered plums, lemon and fennel, mushrooms and onions or with potatoes, lemon and asparagus, roast chicken is a fix-it and forget-it kind of meal. Roast a whole chicken (about 3½ lb.) on either a rack set in a roasting pan or a rimmed baking sheet, adorn it with all the fixings, and give it 45 minutes on 425 degrees or until the meat thermometer reads 160 degrees. The result is easy comfort food that promises to be filling.
Soup
Chicken soup is a great comfort food. Though most think noodles when considering chicken soup, other variations exist. Try rice instead of noodles, and add parsnip, celery, onions, mushrooms, scallions, potatoes, carrots and/or garlic. Or perhaps a chicken chowder is in order, made delicious with potatoes, sweet corn, cheddar or Mozzarella and sweet onions. Other great additions to any chowder include tomato, bacon, milk, cream, parsnips and fresh-whipped butter. For those seeking a decidedly Eastern flavor, try Asian chicken soup, a recipe of chicken breasts in its own broth with ginger, soba noodles, scallions, red bell pepper and garlic. Or, try a Thai soup that uses lemongrass, fresh ginger, curry powder and cumin. The great thing about these dishes is that they're near error proof. Simply add your whole, cut-up chicken or favorite chicken parts with your other ingredients, add enough water to cover and leave to simmer for an hour to an hour and a half. If a recipe calls for delicate items, such as noodles, add them during the last 8 to 10 minutes of cooking.
Barbecue
Barbecue chicken can be prepared on the grill or in the oven, made savory sweet or spicy, depending on the whim of the chef. Chicken cutlets can be marinated in lemon and oregano or rosemary or olive oil, apple and ginger. Or a dry rub can be applied to chicken parts before tossing them on an outdoor grill. Though rubs are often sold at the grocery store, one can easily be conjured with a few handy spices. A great rub for chicken might include coarse salt, paprika, brown sugar, oregano, thyme and black pepper. Another might add cumin, chili powder and cayenne pepper for a little more kick. Finally, if a little barbecue sauce is all to be desired, chicken can be grilled or tossed in the oven. For grilling, simply fire up the grill to a medium-low heat, brush the grate with oil, and cook on each side for about 15 minutes. For the oven, bake foil-covered chicken at 350 degrees for an hour to an hour and a half, until its temperature reaches 160. Baste with barbecue sauce.
Fried
Many may think that there is little variety with fried chicken, but this is not the case. When frying chicken, a slight variation makes all the difference. A buttermilk batter offers a homestyle taste, while adding baking powder makes the crisp outer coating extra crunchy. Likewise, adding bacon fat to pure vegetable shortening creates a light, crisp and smoky taste that's big on flavor. Though most think to season fried chicken with salt and pepper or some variation of seasoning salt, adding Tabasco, hot sauce or Creole seasonings is just as good. It adds a robust flavor without verging on overbearing. To fry, heat vegetable shortening up to 350 degrees. Once hot, add chicken, leaving to brown for about 18 minutes. Be sure to turn after every seven or eight minutes to allow an evenness in color.
Tags: about minutes, barbecue sauce, black pepper, chicken parts, chicken soup