8 Easy and Delicious Recipes for Chicken (2024)

FAQs

What are the 5 ways to cook chicken? ›

There are plenty of ways one can cook chicken from roasted, grilled, baked, fried, or poached. No matter how you choose to cook chicken, there are a variety of ways to highlight the rich flavors that come from poultry.

Boneless chicken breasts are a go-to because they cook quickly, faster than chicken thighs and bone-in chicken breasts. They're often found skinless, which makes them leaner than their bone-in counterpart, which usually comes with the skin on.

Grilled chicken is always a popular dish, especially during the summer months. You can grill an entire cut up chicken, which is great because the breasts cook a lot faster than the thighs or drumsticks. Skinless, boneless chicken breasts are especially popular for the grill.

Season chicken with salt (if not using a marinade or brine). If using marinade, remove and pat dry. Oil the grates where you will cook your chicken using a paper towel rubbed with olive oil. Place chicken on grill and cook, turning occasionally, until charred in spots 15-60 minutes depending on the size.

Bresse Chicken is a 400-year-old chicken breed many Chefs believe to be the world's most delicious thanks to its juicy, deeply flavoured, buttery meat.

Chickens. Many different breeds of chickens have been developed for different purposes. For simplicity, you can place them into three general categories: Laying, meat-producing and dual-purpose breeds.

The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken.

What is the fastest way to add flavor to chicken? ›

Use a brine

Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.

Brining is especially great for frying chicken. It gives you crispier skin while keeping the meat juicy on the inside. Make your brine by dissolving salt and sugar in water before adding the chicken. Make sure to use lukewarm water.

Never cook it cold. By allowing chicken breast to come to room temperature, you'll ensure it cooks more evenly once it hits the pan. Plus, by opting for skin-on chicken instead of boneless, skinless chicken breasts, you'll get a more flavorful dish with more texture and moisture.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

There are so many ways to prepare chicken. We can stir-fry, pan-fry, grill, barbeque, bake or roast chicken.

Step 5 Rating - Animal Centered, Bred for outdoors

• Chickens live their entire lives on the pastured farm. • Robust Breed capable of living outdoors year around. • Carefully hand-raised in small groups.