Chicken. Free-Photos / Pixabay.com / 2016 / CC0 1.0
Chicken might be the one universal meat that is commonly consumed in all cuisines, with no religious or other prohibitions on it. It is also one of the most environmentally-efficient meats produced.
See also: Chicken (main entry), Poultry (main entry)
Chicken Recipes
This is a surprisingly easy dish considering the amazing flavours in it. The dish also provides a wonderful sauce, so make a vegetable side — such as broccoli, cauliflower, mashed potato, etc — to pour the sauce onto: you won’t want to waste a drop of this sauce.
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Serve accompanied with guacamole on a bed of shredded lettuce and top the guacamole with a good dob of sour cream. Thin slices of radish and olives also dress it up.
This is a version of Saltimbocca that is largely authentic, with some of the futzing reduced to make it possible to contemplate making this on a weeknight. If you want to be more authentic, you can use prosciutto instead of ham and 5 to 6 fresh sage leaves
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Don’t be daunted by the lack of measurements. If you want the same chicken soup every time, buy a tin.
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This recipe apparently has its origins in 18th century Edinburgh, Scotland — where the unlucky rooster that lost a cock fight would be tossed into a pot and fed up to the spectators
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In the 1950s, this was served with a cold salad of rice and peas. Now, this is very popular as a sandwich filler.
This mustard-based paste makes a great coating for roast chicken.
This technique for roasting a chicken involves amazingly little work for a very out of the ordinary roast chicken experience. It makes you feel as though you have dined out at a fancy restaurant.
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This was served with a pasta salad and lime wedges at the Queen’s Golden Jubilee party in 2002.
This one recipe gets both your chicken and your potatoes dealt with. Just zap a veggie in the microwave, and dinner is done.
This will taste like roast chicken, even though you don’t have to turn your oven on — so it’s a great dish for the summer when you don’t want to heat up your place.
Serve with brown basmati rice (or just plain rice), and a nice colourful veg such as peas.
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Chicken breasts are the default piece of chicken to serve these days. But let’s face it: they are often dry, boring and cheerless, served only because they are perceived as healthy.
Swiss chard doesn’t make everyone’s standard vegetable list these days; but this recipe will make it a winner in your household.
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A really great twist on roast chicken, instead of the same old, same old. And it actually uses enough of a fresh herb that it’s worth buying from the store, for once.
