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Poultry is an excellent source of protein and lower in fat than Beef. It is a highly versatile meat and as it is low in fat and high in protein, it is a popular choice in the diet of many. The storage time for poultry is short so some products are frozen. The perishable nature of poultry means that care needs to be taken in the handling and preparation.
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Breast Fillet |
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The breast is a very lean piece of meat, and extremely easy to cook. It is a very versatile product, being the meatiest part of the chicken, and it's definately suited to fast cooking methods. Easy to dice up for kebabs, or cut into stir fry strips, you can thin slice it for pan frying, the list is really endless. I tend to use breast fillet when I want the other flavours to be the hero of the dish, rather than the meat, an example is this basil pesto pasta dish that is quick and easy to make. |
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Thigh Fillet |
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I find the thigh the most versatile cut of the whole chicken. Bone in or boneless for me it has the best flavour and texture for a mixture of uses. If I am barbecuing for a crowd, I always have some chicken at hand for those who don't eat red meat, or feel like something light. I do something simple like season it with salt, pepper, dried pepper and chilli, it takes no time at all and it so quick to cook. If you want something different something I quite like is a Sicilian dish called Agrodolce, and very easy to do, but not something that you might think of to make yourself. |
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Marylands |
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The maryland combines the drumstick and thigh as one bone in cut. Like everuting chicken, it is very simple to do in many different cooking styles. I quite like the maryland oven baked, because it doesn't require too much preparation, but you still get a lovely finish to the product. A good basic recipe is oven baked marylands with lemon and garlic. |
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Drumsticks |
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The drumstick is a darker meat. I find the drumstick a bit bland, too many honey soy marinades on drumsticks when people are having parties! A friend served me up a wanderful drumstick dish recently, and after some searching I found it, so if your like me, and get sick of the drumstick, then try this tandoori drumstick with tumeric pilaf. That should shut us nay sayers up! |
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Wings |
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Well after giving the drumstick an absoulte bagging, I am the total opposite when it comes to chicken wings. These tasty little morsels are packed with flavour, and they are just so sweet and juicy. I love them fried, baked, barbecued, southern style, everything works for the wing. Ill recommend two different recipes worth trying, the first is an Asian style 5 spice chicken wing, a more contemporary dish for us Aussie's. The second is slightly more decadent and rich, and it is a buffalo wing with blue cheese dip. I often do this one when i am entertaining, especially if it has an American theme to the night. |
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Whole Chicken |
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Something everybody has seen or eaten, the whole chicken. In my household this has become my savious, so that everyone gets the piece of meat they enjoy. Although, I nearly flat out refuse to bake a traditional chicken roast. Here is a slightly different version of using a whole chicken, and it cooks much faser.
The 3 easy steps barbecue chicken! This is a great family meal solution that tends to be very cheap, however still exciting and bursting with juicy goodness. |
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