Chicken is one of the most versatile meats you can cook with. It takes on other flavours really well, and is a great base for all sorts of different recipes from across the globe.
But don’t fall into the trap of cooking mainly with chicken breast. As well as succulent white meat, the dark meat and different joints have masses to offer. We’ve pulled together a guide to help you get the best from different cuts of chicken below.
Roasted, grilled, pan-fried or barbecued – chicken is not only delicious, it’s also packed with protein and is a great source of B vitamins, which boost our nervous and metabolic systems. It’s also a source of phosphorus, which helps to keep our bones and teeth healthy. Aim to buy RSPCA-assured meat as a minimum, then trade up to free-range or organic where you can.
Arguably the most popular part of a chicken, you can buy breast either whole or pre-sliced, and with the the skin either on or off. It’s the leanest cut of the bird and, without the skin, becomes leaner still. Chicken breast can be pan-fried, stuffed (this Kiev recipe is pure indulgent pleasure), baked, roasted or barbecued. Smaller pieces can be added to stews, stir-fries and pies – just beware of overcooking, as this can make it quite dry. Try this healthy chicken Caesar for a delicious lunch or go for traditional Italian flavours in this moreish roasted chicken breast with pancetta, leeks & thyme.
The cheapest cut of the bird, chicken wings, are absolutely fantastic to eat! They come on the bone and when roasted, grilled or barbecued, their skin becomes crispy and delicious. They’re higher in fat than breast meat, with a similar fat content to thighs and drumsticks. Bring out the richer, meaty flavours of the wings by coating in a sweet, sticky glaze. Marinate these little beauties overnight for the most flavoursome results the next day. The top, meatier half of a wing can be used separately and is called a ‘drumette’. It’s a great little cut to use in dishes such as this chicken paella.
Drumsticks are the chicken’s shins. Like wings, they come on the bone and are cheap and easy to cook. They’re also a big barbecue favourite – watch DJ BBQ show you how to cook drumsticks perfectly over those hot grills. We also love this really simple one-pot wonder, from our friends the Food Allergy Mums. It’s perfect for the little ones and doesn’t create too much washing up! If you fancy something a bit spicier, drumsticks work well in curries, too – Jamie’s pukka yellow curry is a great-value meal that tastes amazing and really looks the part in the middle of the kitchen table.
Arguably the tastiest part of the chicken, thighs are little parcels of tender, juicy meat from the top of the bird’s leg. You can buy them bone in, or bone out, and with the skin on or off. The meat is darker and firmer than the white breast meat and needs slightly longer to cook. The firmer texture means they hold together brilliantly on these cracking chicken tandoor-style kebabs. Or go for a no-fuss knockout dish with this easy tray-baked chicken with spiced Indian potatoes. The best way to cook skin-on thighs is to roast them, then finish off under a grill to crisp up the tops.
Instead of dividing the legs into drumsticks and thighs, try leaving them whole, then roasting them in the oven or grilling them on the barbecue. They look great served whole on a platter with hearty, punchy flavours like these barbecued Thai chicken legs. Cooked on the bone in a rich and fragrant stew, the chicken leg becomes a thing of real joy. Try this recipe for tender & crisp chicken legs with sweet tomatoes to get you started.
Whether you roast the bird whole, or break it down into the different cuts yourself, buying an entire chicken is often the most economical way to enjoy the meat. Poaching chicken is a wonderful way to retain all the flavours of the bird, or roast it simply with a lemon and some herbs in the cavity. See our handy guide to roasting meat for whole chicken cooking times.
If you break down the bird into the separate cuts, make sure you retain the carcass and use it for incredible homemade stock. This traditional Russian kurnik recipe turns every part of the bird, including stock from the bones, into a sumptuous pie. When it comes to barbecuing the bird, sit the chicken upright for a super-juicy beer butt chicken, or flatten it out as a spatchcock and cover in marinade in order to cook it more quickly on the grill. Here are a few more clever ideas for using the whole chicken, too.
For more chicken inspiration, take a look at our recipes for cooking chicken with kids or our collection of six healthy chicken recipes.
Air Fryer Fried Chicken Recipes – Restaurant Style
You may have heard of an air fryer and I am here to bring you instructions on how to use your air fryer to cook fried chicken. This post is all about air fryer fried chicken recipe but in case you aren't aware, let me explain.
The air fryer actually uses air, and a very little bit of oil, to fry foods. There are numerous benefits:
- Because you are using a lot less oil the cooked food is much healthier. Philips states that it can cook with 70% less fat.
- You get all of the taste of fried food but in a much healthier way.
- The food is cooked from all sides so it cooks evenly and faster.
- With no oil in the cooking process, the clean-up is so much easier.
- The appliance is multi-purpose because it can be used to cook in multiple ways. It can also bake, grill or roast, depending on the temperature you choose.
- It comes in different sizes to fit your needs. Most models will be smaller than a traditional fryer.
How to Select Chicken
Picking Chicken Where to Buy Humane & Organic Chicken Online If you’re searching for a whole chicken, you’ll first want to ensure that its round breast is pliable to the touch. This indicates that the chicken is young and the meat will be more tender. When purchasing cuts of chicken, the press test also works the meat shouldn’t feel too hard, but it also shouldn’t remain sunken where you (gently) pressed it. It should spring back.
The color of its skin has no bearing on freshness or nutritional value. Instead, look at its flesh to ensure it is pink with limited amounts of white striping avoid any shades of gray. If you don’t plan to cook it right away, be sure to check the sell by or best by date on the package too.
If you’re concerned with the actual provenance of the chicken, things get more complicated see our guide to sourcing humanely raised chicken for more help on that front.
Perk up your poultry with our top chicken recipes. We've got you covered whether it's a traditional roast, a flavourful curry or a comforting pie you're after.
Chicken & chorizo jambalaya
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Old Delhi-style butter chicken
Head to your spice rack to make this butter chicken curry, a dish that symbolises Indian food for millions of people all over the world
Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken
Easy coronation chicken
Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast
Creamy chicken stew
Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal
Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Next level fried chicken
Choose boneless thighs to make the ultimate fried chicken. For the coating, we've come up with a method that results in the crispiest finish ever
Traffic light chicken shish kebabs
These barbecued kebabs are big on flavour, but the spice is toned down, so they're great for kids. Offer some chilli sauce on the side for those who like heat, and serve with flatbread
All Daniel Fast Recipes
Food groups allowed on the Daniel Fast are whole grains, beans, legumes, fruits, vegetables, nuts, seeds, and some oils. Restricted items are animal products (meat, fish, eggs, and dairy), sugar and artificial sweeteners, caffeine, yeast and leavening agents, deep-fried foods, and processed foods. For more specific details on the food guidelines, refer to my Daniel Fast Food List.
You don’t have to worry about coming up with recipes on your fast. I’ve already done the work for you! Take advantage of the resources in my book, The Ultimate Guide to the Daniel Fast – 100+ recipes, three weeks of meal plans, and grocery shopping lists.
My website also provides hundreds of Daniel Fast friendly dishes for you to enjoy. Browse through the nine categories of recipes below to find what you need. And don’t be afraid to step out of your comfort zone when it comes to your food choices on your Daniel Fast. Try something new!
Recipe of Ultimate creamy chicken livers Quick
Hey everyone, welcome to our recipe site, If you’re looking for recipes idea to cook today, look no further! We provide you only the perfect Ultimate creamy chicken livers recipe here. We also have wide variety of recipes to try.
Before you jump to Ultimate creamy chicken livers recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.
Until fairly recently any person who expressed concern about the destruction of the environment raised skeptical eyebrows. That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone’s active contribution. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Continue reading for some approaches to go green and save energy, mainly in the kitchen.
Although it may not taste as good, baking food in the microwave rather than in the oven will save you a packet of money. Maybe the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. Countertop appliances will certainly boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. Especially if you make sure the dishwasher is full before starting a cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.
As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. It is quite easy to live green, after all. It’s related to being sensible, most of the time.
We hope you got insight from reading it, now let’s go back to ultimate creamy chicken livers recipe. To cook ultimate creamy chicken livers you only need 9 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Ultimate creamy chicken livers:
- Take of cleaned chicken livers.
- You need of button mushrooms sliced.
- Prepare of onion thinly sliced.
- Use of vegetable oil.
- Provide of garlic minced.
- You need of parsley.
- You need of salt and pepper.
- Prepare of heavy cream.
- Take of Fresh cilantro to garnish.
Instructions to make Ultimate creamy chicken livers:
- In a pan on medium high heat have in the oil and sauté the minced garlic.
- Add in the thinly sliced onions until they are translucent.
- Add in the mushroom and cook till slightly soft.
- Now it’s time to put in the cleaned chicken livers together with the seasonings and cook until the livers are cooked through.
- When everything is cooked pour in the heavy cream and cook till the dish comes together creating a creamy gravy.
- Serve with rice or here served with fresh naan to mop all that yumminess in the gravy.
Delicious and comforting, this simple weekday dinner is on the table in under · Spicy peri-peri chicken livers is the ultimate quick and easy meal or snack. If you like chicken liver, this salad is absolutely delicious. The key is to get really good chicken livers, then. Rich, creamy chicken and liver flavor puree in a likable tube that you can hand feed your cat for a fun and delicious cat treat. Serve to your cats on a cat dish, feed them directly or as a dry cat food topping.
If you find this Ultimate creamy chicken livers recipe useful please share it to your friends or family, thank you and good luck.
Parmesan Crusted Chicken
Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, parmesan crusted chicken. It is one of my favorites. This time, I&rsquom gonna make it a bit unique. This is gonna smell and look delicious.
Parmesan Crusted Chicken is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It&rsquos simple, it&rsquos fast, it tastes yummy. They&rsquore nice and they look fantastic. Parmesan Crusted Chicken is something which I&rsquove loved my whole life.
The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs. Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
To begin with this recipe, we have to prepare a few ingredients. You can cook parmesan crusted chicken using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Parmesan Crusted Chicken:
- Take 6 chicken breasts, pounded to 1 inch thickness
- Get 3 cup Italian bread crumbs
- Get 3 tbsp parmesan cheese
- Get 2 cup oil, for frying
- Make ready 2 egg, for breading
In a skillet, brown chicken in oil on both sides. Parmesan Crusted Chicken is a quick and easy recipe to make for dinner. Thin chicken cutlets are breaded in parmesan, egg, and panko bread crumbs, then pan fried until crispy! If you're someone who's often short on time but still wants something delicious and homemade for dinner, this is the perfect recipe for you.
Steps to make Parmesan Crusted Chicken:
- Pound the chicken to 1 inch thickness with a meat hammer. In a separate bowl, break the eggs and whisk together. In another bowl add the breadcrumbs and parmesan cheese.
- Heat the oil. Place each chicken breast in the egg and then dredge through the breadcrumb mixture. Add chicken to hot oil until cooked through and no longer pink in the center. Repeat with each chicken breast.
- Serve along side your choice of side!! Enjoy!!
Thin chicken cutlets are breaded in parmesan, egg, and panko bread crumbs, then pan fried until crispy! If you're someone who's often short on time but still wants something delicious and homemade for dinner, this is the perfect recipe for you. People like to use pork rinds instead of breadcrumbs for a keto version of Longhorn's Parmesan Crusted Chicken and I hear nothing but good things!. Add the chicken breasts and turn to coat completely set aside. Serve hot with shaved or grated Parmesan on top.
So that&rsquos going to wrap it up with this exceptional food parmesan crusted chicken recipe. Thanks so much for reading. I&rsquom confident that you can make this at home. There&rsquos gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
Looking for one of the best ways to use yesterday’s leftovers for tonight’s dinner? Try this simple, customizable veggie fried rice. We like to keep it classic with onions, carrots, bell peppers and peas, but you can throw almost any vegetable in this dish. Eat on its own with plenty of soy sauce or top it with shrimp, scallops, chicken or steak.
The Ultimate Guide To Instant Pot Chicken
1. Whole Chicken
Before Cooking: Remove any parts from the chicken cavity. Pat the interior and exterior of the bird dry with a paper towel, then season well with salt and pepper. Add fresh herbs and a few lemon slices to the cavity, if desired.
- Use the Sauté function to sear the chicken for 2-3 minutes, breast-side down.
- Flip the bird over, turn off the pot, and add 1 cup of chicken stock.
- Lock the lid in place, then pressure cook on High for 6 minutes per pound.
Pressure Release: Use Natural Release, then let the chicken rest for 10 minutes before slicing or cutting.
2. Boneless, Skinless Chicken Breast
Before Cooking: Pat the chicken breasts dry with a paper towel, then season well on both sides with your preferred seasonings.
- Use the Sauté function to sear the breasts for 3 minutes on each side.
- Turn off the pot and set the seared breasts aside.
- Place the metal trivet in the bottom of the pot, pour in 1 cup of water, and set the seared breasts on the trivet.
- Lock the lid in place, then pressure cook on High for 5 minutes.
Pressure Release: Use Natural Release for 5 minutes, then Quick Release to depressurize.
3. Bone-In, Skin-On Chicken Breast
Follow the same process for cooking boneless, skinless chicken breast, but increase the cook time to 8 minutes.
4. Frozen Chicken Breast
- Pour 4 cups of cold water into the pot and add 1 tablespoon of salt and 2 bay leaves.
- Add up to 3 frozen chicken breasts to the pot.
- Lock the lid in place, then pressure cook on High for 6 minutes.
Pressure Release: Use Natural Release.
For more useful tips about cooking frozen chicken in your Instant Pot, read my post on the topic here.
5. Boneless Chicken Thighs
Follow the same process for cooking boneless, skinless chicken breast, but with the following adjustments:
6. Bone-In Chicken Thighs
Follow the same process for cooking boneless, skinless chicken breast, but with the following adjustments:
7. Bonus: “Dump Chicken”
Before Cooking: Choose a cooking liquid to flavor your chicken, like barbecue sauce, salsa, honey mustard, Italian dressing, teriyaki sauce, etc.
- Add boneless, skinless chicken breasts to the pot with 1 cup of your chosen cooking liquid.
- Lock the lid in place, and pressure cook on High for 10 minutes.
Pressure Release: Use Natural Release for 5 minutes, then Quick Release to depressurize. Shred chicken before serving.
If cooking from frozen, increase cook time to 12 minutes and use Natural Release for 10 minutes.
Craving More Instant Pot Tips?
For more practical information and useful tips for cooking up delicious Instant Pot creations, be sure to check out my eBook Everything Instant Pot! You can buy it in my shop, or download it for free if you’re an OGT Plus member!
Share your favorite chicken recipe with us in the comments below!
I believe we should all love the place we call home and the life we live there. Since 2011, I've been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!
Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!
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Instant Pot Chicken Breast - The Ultimate Guide
- 6 Chicken Breasts frozen (Please see the notes for cooking times of fresh and bone in chicken breasts)
- 1 cup Water
- 3 Cloves garlic, minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- Please see post for All Purpose, Mexican, Indian, and Italian seasoning options
- I recommend 1 cup of water or chicken broth, but please follow the instructions for your model of Instant Pot.
- Please see the blog post for more details on the cook time for fresh chicken breasts and bone in chicken breasts
- Try the seasoning blends above the recipe card for Indian, All purpose, Mexican, and Italian.
- This Instapot shredded chicken would be a good addition to soups, stews, casseroles, tacos, salad. The possibilities are endless!
- The chicken will release a lot of water while they are cooking. You can shred them in the liquid and then serve the chicken with tongs. You could also remove them from the liquid and shred them, adding a little liquid to keep them moist.
- You can also cook these chicken breasts on the rack that came with the pot to keep them up out of the liquid.
- The prep time I listed includes the time it takes for the pot to come to pressure and the 10 minutes for the natural release.
WANT MORE LOW CARB & KETO RESOURCES?
BBQ 101: How to Grill for Total Beginners
Even if we can’t end up throwing our usual Labor Day BBQ bash this year, we’re absolutely getting out in the yard (or on the patio) and grilling as much as we can before the weather turns. If you’re raring to go too but are new to the whole grilling thing, don’t worry—I’ll help you out with BBQ tips for this coming summer and beyond.
Before I proceed, I want to provide a bit of a disclaimer. Grilling, like all cooking, can be dangerous if you’re not comfortable with what you’re doing. When in doubt, consult your grill’s manual and always heed any safety warnings. While I can provide general advice based on my own grilling experience, I cannot speak to your particular equipment. Please be careful, and exercise caution when using a grill.
Identify Your Grill Type
BBQ Battle Gas vs Charcoal: Which Is Best? Hopefully I didn’t scare you off! I just want to make sure everyone is safe. If you’re still with me, the first thing to figure out is what type of grill you have access to. Typically, you’re dealing with gas, propane, electric, or charcoal. Curious about which one you have? The simplest one to identify is the electric grill. Why? Because they have cords that need to be plugged into outlets. If you have a grill that has a cord, you have an electric grill. Confident you don’t have an electric grill? Try looking beneath your grilling unit. If you see a tank, you likely have a propane grill. Don’t see a cord or a tank? Check the grill face. Do you see knobs and buttons? Then you probably have a gas grill. Different from the propane grill, these tap into your house’s natural gas supply, so you don’t have to worry about running out of cooking fuel like you do with propane. Lastly, if your grill is super basic—no knobs, no buttons—and looks like a hollowed-out drum, you likely have a charcoal grill.
In the market for a new grill? Check out CNET’s Best Grills for 2020.
Properly Prep Your Grill: Clean and Season
Once you figure out what kind of grill you have, you can start to prep it. The first step to any great grilling experience is to ensure your grill is clean. For steel or cast iron (non-coated) grates, use a stiff bristled steel brush to get any gunk, grime, or rust off. For porcelain-coated (or other non-stick coated) cast iron, use a nylon bristled brush to avoid scratching. Your grill may actually have a special tool that fits the contours of the grates. If it does, use that. Next, make sure the bottom of the grill is clear of any debris. Sometimes, things can get stuck and block the heat source. This is particularly common with charcoal grills as ash and coals from the last grill session could be left inside. Check out CNET’s guide on How to Clean Your Grill for more pointers.
GrillArt Grill Brush and Scraper, $19.50 from Amazon
Get that grill squeaky-clean.
Next, it’s time to season your grill grates (Note: Pre-seasoned, or porcelain/coated grates don’t need seasoning). This step helps create a non-stick cooking surface. Apply a thin, even layer of canola oil to the grates before turning on the heat. In my experience, the best way is to use something like Pam and spray it on, then wipe away any excess with a paper towel. Remember: A thin, even layer is what you’re going for. Too much oil will burn and create a buildup you don’t want!
Turn Up the Heat!
Now that your grill is clean and seasoned, you’ll have to ensure the fuel source is good to go. For gas grills, you need to make sure the valve on your gas line that allows gas to flow to your grill is open. Similarly, for propane grills, the top of the propane tank (underneath the grill) has a valve that needs to be opened (turned counterclockwise) to allow the propane to flow to the grill. For electric grills, just find an outlet, and plug it in. Finally, for charcoal grills, you need to add charcoal to the bottom of the grill (under the grate).
At this point, it’s time to preheat the grill. Just think about it like preheating an oven. Now, there are a lot of different grills out there, so your best bet is to find your grill’s manual and follow the instructions for starting it. A lot of manuals can even be found online nowadays. That being said, here are the basics.
How to Start an Electric Grill
Electric grills will typically have a knob to turn the grill on, and adjust the heat setting. If you have an electric grill, turn that knob to high, close the lid, and wait for your grill to reach your preferred cooking temperature. Unfortunately, it could take a while. Just be patient.
How to Start a Propane or Gas Grill
Propane and gas grills are similar, but a little more tricky. They have knobs too, but they also have ignitor buttons. The knobs let gas flow freely from the tank to the burners, and the ignitor button creates a spark that lights the flame you’ll use to cook with. For propane and gas grills, you’ll likely need to turn at least one of the knobs (each knob corresponds to a burner) to high. Once on high, you’ll press and hold the ignitor button. You should hear a clicking followed by a whoosh (the gas igniting). Once you hear that whoosh, or see a flame, you can release the ignitor button. Keep the temperature on high, and fire up any other burners you plan to use. Additionally, close the lid and leave the grill for 10-15 minutes, or until your desired temperature is achieved.
How to Start a Charcoal Grill
Charcoal is going to be the most different. If you’re using coals deemed “match light” (check the bag), you should be able to simply light them with a match. Otherwise, you’ll need to add some lighter fluid to your coals before you introduce a flame. It’s important to heed any warnings on the charcoal and the lighter fluid when lighting your charcoal grill. Don’t use too much lighter fluid, and light your coals immediately after applying the fluid to them. Once the coals have a light gray ash to them, they’re ready to be spread around, and you’re ready to cook.