Gourmetrecipe collection cooking chicken


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Looking for easy and delectable chicken recipes? Check this out! These chicken recipes is brought to you by GOURMETRECIPE COLLECTION! Enjoy!


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Gourmetrecipe collection cooking chicken

  1. 1. Gourmetrecipe CollectionCooking Chicken
  2. 2. Cooking Chicken Chicken is an extremely multipurpose fowl food that can be combined into any meal course or food category: soup, appetizer, salad, entree, sandwich, pizza and pasta. The only thing perhaps it cannot be made into is dessert, though many cuisines associate with chicken and sweet sauces and even fruits. Pretty much all the cuisines of countries have countless forms of dishes made from chicken.When cooking chicken, extra care must be taken to avoid contamination as poultry products and eggscan contain bacteria, specifically salmonella, that can cause food poisoning if not cooked properly.Even the handling of raw chicken must be considered as tools like knives, storage ware, servingcontainers, and chopping boards can be spoiled with the bacteria when it comes into contact with thebird. To be sure, wash everything and thoroughly in hot water when cooking with chicken and otherfood items like salads. Some even use color coded chopping boards (red for chicken, blue for othermeats, green for vegetables, etc.) to eradicate such risks.Speaking of contamination and bacteria, it goes without saving that chicken must be cookedthoroughly to kill off any harmful agent and yield a wholesome dish. Particularly with preparing awhole bird like a roast or stuffed chicken, it is suggested to use a meat thermometer which indicatesthe doneness of the bird all through to the center. In the absence of a thermometer, there are someguidelines on how long a bird is cooked given the oven temperature and the weight of the bird.Another tip it to insert a knife to the thickest or deepest part of the bird and lightly touch it to the lips.If it is warm, the dish is done.
  3. 3. On the other hand, take care not to overcook chicken as it has the tendency to dry out. Whenusing dry heat like baking and roasting, you can grease the chicken with a marinade or olive oil tokeep the meat moist as it cooks.Do not let the small risk of food poisoning discourage you from preparing this great poultryproduct. Just follow good kitchen sanitation and cooking time and you’ll be fine. Chicken is high inprotein and naturally low in fat if the skin is removed prior to its serving. It is not advisable toremove skin especially in breast part before cooking as it tends to dry out the meat.Other health considerations is using free range and organic chickens which are raised withoutsynthetic feeds, growth hormones and/or are permitted to pasture in an open area rather thancramped in coops.Here are some suggested chicken recipes for youto you enjoy:
  4. 4. Chicken Cooked in AlePreparation Instructions:Melt 2 tablespoons of butter in a Dutch oven. Add thechicken and sauté until golden. Season with salt andpepper. Cover and cook over low heat for 30 minutes.Remove the chicken with tongs and cover with a tentof foil to keep warm. Add the shallots to the Dutchoven and sauté until golden. Place the chicken back inthe Dutch oven. Pour the gin over the chicken andcarefully flambé. Add 1 tablespoon butter, 2tablespoons cream, and the mushrooms. Add the aleand season with salt, pepper, and some cayenne Servings: 4pepper. Cover and simmer for 15 minutes. When Cooking Time: 1 hr. 10 min.chicken is cooked through, cut it into 4 pieces. Keep Difficulty Level: Averagewarm. Add the remaining cream to the Dutch oven. Ingredients:Boil until thickened. Season, if needed. Remove the 1 chicken (2 ½ to 3 lbs.), 4 tablespoonsDutch oven from the stove and add the remaining butter, Salt, Freshly ground pepper, 1butter, allowing it to melt naturally in the hot cream tablespoons chopped shallots, ½ cupsauce. Serve the chicken with the sauce poured over it gin, 1 cup heavy cream, ½ lb. freshand parsley sprinkled over the whole. mushrooms (diced), 2 cups ale, Cayenne pepper, 2 tablespoons chopped fresh parsley
  5. 5. Grilled Mustard Chicken Breasts Ingredients: 1/4 cup Dijon mustard, 1/4 cup coarsely ground mustard, 1/4 cup German mustard, 1 1/2 tbsp. fresh lemon juice, 1/4 tsp. freshly grated lemon zest, 1/4 cup white vinegar, 1/3 cup apple juice, 1 shallot, peeled and sliced, 1 small clove garlic (minced), 1/4 tsp. coarse ground black pepper, 4 boneless, skinless chicken breasts (approx. 1 lb. total) Preparation Instructions: Mix all the ingredients together, except the meat, in a shallow bowl. Add chicken and turn once orServings: 4-6 twice to coat. Cover bowl and chill for 2-4 hours toPreparation Time: 5 minutes, plus 2-4 marinate, turning occasionally. When ready to grill,hours to marinate remove chicken from bowl. Discard marinade.Cooking Time: 6-8 minutes Place chicken on lightly oiled, preheated grill. CookDifficulty Level: Average until meat is no longer pink inside, about 3-4 minutes on each side.
  6. 6. Grilled Whole ChickenPreparation Instructions: Servings: 5 to 12Prepare and preheat the grill. Wash the chicken and Cooking Time: 1 1/2 hrs.pat dry. Place in a disposable aluminum pan. In a Difficulty Level: Easysmall bowl, pour a few tablespoons of olive oil.Mince the garlic cloves and add to the oil, along with Ingredients:salt and pepper to taste. Add more oil, if necessary, 1 whole chicken, Olive oil, 5 to 10 garlicto make a paste. Rub the paste on the meat of the cloves, Freshly ground pepper, Saltbird, under the skin. Rub any remaining paste on theskin of the bird. When the coals of the grill arecoated in gray ash, divide the coals in half and placeeach half to one side of the fire grate. Place the panwith the chicken on the center of the grill. Cover,leaving the top and bottom vents open. Cook thebird until an insta-read thermometer reads 185degrees F., about 1 to 1 ½ hours. Remove the chickenand before carving, place it on a platter for 10minutes, tenting it with foil.
  7. 7. Stir-Fried Broccoli Chicken withCashews Ingredients: 1 tsp. sugar, 2 tbsp. low-sodium soy sauce, 3 med. cloves garlic, minced, 2 boneless, skinless Servings: 4 chicken breasts (cut into chunks), 3/4 cup low- Preparation Time: 5-10 minutes sodium chicken broth, 4 tsp. cornstarch, 2 tbsp. Cooking Time: About 10 minutes + 1 tbsp. peanut oil, 1 red bell pepper, cut into Difficulty Level: Average strips, 4 cup broccoli pieces, 1 med. onion, chopped, 1 cup cashew halves Preparation Instructions: In a mixing bowl, combine sugar, soy sauce and garlic. Add chicken chunks. Stir to coat thoroughly. Set aside. In another bowl, combine chicken broth with cornstarch, whisking until there are no lumps. Set aside. Heat 2 tbsp. peanut oil in a wok over medium-high heat. Add chicken chunks; stir-fry 4-5 minutes. Add remaining oil, pepper and broccoli. Stir-fry for about 3 more minutes. Add onion; stir-fry an additional 2-3 more minutes, or until chicken is fully cooked and vegetables are crisp-tender. Stir in cornstarch mixture, stirring constantly until mixture thickens, 1-2 minutes. Remove from heat. Add cashews and serve with rice or lo mien noodles.
  8. 8. Crock Pot Chicken Ingredients: 2 potatoes (sliced), 2 carrots (sliced), 2 onions (sliced), 2 celery stalks (sliced into 1 in. pieces), 1 (3 lb.) chicken, 2 teaspoons salt, ½ teaspoon pepper (freshly ground), 1 teaspoon dried basil, ½ cup white wine or chicken stock Preparation Instructions: Pour the vegetables into the bottom of the slow cooker. Place the chicken onServings: 6 top. Add the salt, pepper, basil, andCooking Time: 10 hours wine or stock. Cover and cook on lowDifficulty Level: Easy for 10 hours.
  9. 9. LINK LISTS:http://www.gourmetrecipe.com/recipes/chicken-cooked-in-alehttp://www.gourmetrecipe.com/recipes/grilled-mustard-chicken-breatshttp://www.gourmetrecipe.com/recipes/grilled-whole-chickenhttp://www.gourmetrecipe.com/recipes/stir-fried-broccoli-chicken-with-cashewshttp://www.gourmetrecipe.com/recipes/crock-pot-chicken