Looking for easy and delectable chicken recipes? Check this out! These chicken recipes is brought to you by GOURMETRECIPE COLLECTION! Enjoy! http://www.gourmetrecipe.com http://www.gourmetrecipe.com/recipes/chicken-cooked-in-ale http://www.gourmetrecipe.com/recipes/grilled-mustard-chicken-breats http://www.gourmetrecipe.com/recipes/grilled-whole-chicken http://www.gourmetrecipe.com/recipes/stir-fried-broccoli-chicken-with-cashews http://www.gourmetrecipe.com/recipes/crock-pot-chicken

1. Gourmetrecipe
Collection
Cooking Chicken

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 eggs
can 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, serving
containers, and chopping boards can be spoiled with the bacteria when it comes into contact with the
bird. To be sure, wash everything and thoroughly in hot water when cooking with chicken and other
food items like salads. Some even use color coded chopping boards (red for chicken, blue for other
meats, green for vegetables, etc.) to eradicate such risks.
Speaking of contamination and bacteria, it goes without saving that chicken must be cooked
thoroughly to kill off any harmful agent and yield a wholesome dish. Particularly with preparing a
whole bird like a roast or stuffed chicken, it is suggested to use a meat thermometer which indicates
the doneness of the bird all through to the center. In the absence of a thermometer, there are some
guidelines 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. On the other hand, take care not to overcook chicken as it has the tendency to dry out. When
using dry heat like baking and roasting, you can grease the chicken with a marinade or olive oil to
keep the meat moist as it cooks.
Do not let the small risk of food poisoning discourage you from preparing this great poultry
product. Just follow good kitchen sanitation and cooking time and you’ll be fine. Chicken is high in
protein and naturally low in fat if the skin is removed prior to its serving. It is not advisable to
remove 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 without
synthetic feeds, growth hormones and/or are permitted to pasture in an open area rather than
cramped in coops.
Here are some suggested chicken recipes for you
to you enjoy:

4. Chicken Cooked in Ale
Preparation Instructions:
Melt 2 tablespoons of butter in a Dutch oven. Add the
chicken and sauté until golden. Season with salt and
pepper. Cover and cook over low heat for 30 minutes.
Remove the chicken with tongs and cover with a tent
of foil to keep warm. Add the shallots to the Dutch
oven and sauté until golden. Place the chicken back in
the Dutch oven. Pour the gin over the chicken and
carefully flambé. Add 1 tablespoon butter, 2
tablespoons cream, and the mushrooms. Add the ale
and season with salt, pepper, and some cayenne Servings: 4
pepper. 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: Average
warm. 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 tablespoons
Dutch oven from the stove and add the remaining
butter, Salt, Freshly ground pepper, 1
butter, allowing it to melt naturally in the hot cream
tablespoons chopped shallots, ½ cup
sauce. Serve the chicken with the sauce poured over it
gin, 1 cup heavy cream, ½ lb. fresh
and parsley sprinkled over the whole.
mushrooms (diced), 2 cups ale, Cayenne
pepper, 2 tablespoons chopped fresh
parsley

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 or
Servings: 4-6 twice to coat. Cover bowl and chill for 2-4 hours to
Preparation 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. Cook
Difficulty Level: Average until meat is no longer pink inside, about 3-4
minutes on each side.

6. Grilled Whole Chicken
Preparation Instructions: Servings: 5 to 12
Prepare 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: Easy
small 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 garlic
to make a paste. Rub the paste on the meat of the cloves, Freshly ground pepper, Salt
bird, under the skin. Rub any remaining paste on the
skin of the bird. When the coals of the grill are
coated in gray ash, divide the coals in half and place
each half to one side of the fire grate. Place the pan
with the chicken on the center of the grill. Cover,
leaving the top and bottom vents open. Cook the
bird until an insta-read thermometer reads 185
degrees F., about 1 to 1 ½ hours. Remove the chicken
and before carving, place it on a platter for 10
minutes, tenting it with foil.

7. Stir-Fried Broccoli Chicken with
Cashews 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. 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 on
Servings: 6 top. Add the salt, pepper, basil, and
Cooking Time: 10 hours wine or stock. Cover and cook on low
Difficulty Level: Easy for 10 hours.

9. LINK LISTS:
http://www.gourmetrecipe.com/recipes/chicken-cooked-in-ale
http://www.gourmetrecipe.com/recipes/grilled-mustard-chicken-breats
http://www.gourmetrecipe.com/recipes/grilled-whole-chicken
http://www.gourmetrecipe.com/recipes/stir-fried-broccoli-chicken-with-cashews
http://www.gourmetrecipe.com/recipes/crock-pot-chicken