Friday, March 20, 2009

Utilize Chicken's Versatility

By KC Kudra

The chicken has been domesticated since at least 1400 BC, providing eggs and meat to the Chinese. The Polynesians introduced the bird to Chile in the 1300s, spreading the chicken to a completely new continent. Since then, the chicken has gone on to world domination as a food source. Easy to raise, they give us nutritious protein, and they are very versatile.

Almost every cuisine in the world uses chicken in some way. Italy, England, China, France, and South America... the list is endless. Mild flavored and low in cholesterol, chicken is less expensive than other meats and can be used in numerous ways to create delicious, healthy meals.

What is Available?

At the grocery store, you will find whole chickens, fryers that are conveniently cut into pieces and packages of one part, like all thighs, all wings, or all breasts. Small tubs of gizzards or livers are also available if you prefer. You can buy chicken with or without the bones. With all these options at the store, it is easy to plan many meals around chicken.

Whole chickens are less expensive than a package of all breasts. The less processing the meat packers do, the more savings you get. If you do not feel comfortable or do not have time to cut up a chicken yourself, you can always opt for one that has been cut up or deboned for you.

Lots of Variety

Roast a whole chicken and make it into soup the day after. If you have chicken pieces, make fried chicken, fricassee, a hearty stew or throw it in the oven. Boneless chicken can be eaten in large pieces or cut up small for pot pie, pasta, stir-fry, or sauts. Chicken baked recipes are easy options... just coat your chicken in breadcrumbs, crushed cereal or crackers and pop it in.

Chicken can be used in Italian dishes like chicken cacciatore, French dishes like coq au vin, or Indian dishes like a curry. Asian dishes like lemon chicken, drunken chicken, and others add a taste of the exotic to your everyday fare. Make chicken tacos or add it to a quesadilla. In addition, of course, each cuisine also has chicken soup varieties to try as well.

Another great thing about chicken that makes it so versatile is that you can choose either dark or white meat. They each have a different texture, and work well in so many different meals. Dark meat can take more cooking without drying than white meat can. It also soaks up sauces well. White meat is firmer and works well in chicken salad, on the grill or in sandwiches.

In conclusion, let us give thanks to the humble chicken. It is low in fat and cholesterol. It is easily digested. It fits into just about any dish in any cuisine with delicious results. Chicken offers more versatility than almost any other food. Chicken soup has even been shown in scientific studies to help us when we are sick. We owe a lot to the chicken, which has filled a necessary place in the food chain.

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