Chicken recipes, How to roast chicken, How to fry chicken

Chicken recipes are some of our most delicious and economical meals. You can prepare it in such a variety of ways that it doesn’t get boring. When I was young, my dad would spend many Saturdays cleaning the poultry for Sunday dinner. My large family would gather around to eat. Mom’s chicken recipes back then consisted of skillet fried chicken, pot pie, casseroles, or roasted with stuffing. Sometimes Mom would fix her chicken-rice-recipes.

Poultry is plentiful today fresh and frozen and in forms to meet anyone’s needs. There is also a wide selection of parts for those recipes. Larger birds are available for out traditionally celebrated holidays. Most all countries serve chicken in some form in their cuisine.

When choosing poultry for your recipes, you will find much helpful information on the label or wrapper. Processors as well as supermarkets label products to indicate quality. There are many choices in selecting a chicken. Roasters are 3 ½ to 5 pounds. They are tender and delicious when stuffed and baked. Stewing birds are 2 ½ to 5 pounds. They are fatty and less tender, and need to be cooked in large amount of liquid. Fryers are young and tender, ready – to – cook and weigh 1 ½ to 3 ½ pounds. I buy fryers most of the time because they can be fried, baked, roasted, boiled, or anyway you want to cook them. It is more convenient to have them on hand.

You should consider your recipes when preparing the bird for storing. Chickens that you plan to use within a day or two can be kept safely in your refrigerator. Other than those they need to be stored in the freezer. Chickens can be kept frozen for 12 month, and cut up ones for six months.

It is very important how you handle uncooked poultry when preparing your recipes. It can carry harmful bacteria. Wash your hands before and after handling it. Wash raw chicken in cold water and pat it dry before cooking it. Clean all utensils and cutting surfaces that it has touched with hot soapy water and rinse them thoroughly. It is best to use a cutting board that has a hard surface, otherwise give special attention to the crevices. Replace all towels with fresh clean ones. Always use different platters for the uncooked and cooked chicken.

Our chicken recipes cover dishes from most countries. (Check out our recipes) It is a poultry that is used in appetizers, soups, salads, casseroles, and stews and alone. Many times turkey can be substituted without much notice in taste. Because they are so much larger, it is sometimes good to be able to use the extra meat instead of chicken.

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