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Chicken Recipes Biography

Source(google.com.pk)
Chicken is the meat derived from chickens. It is the most common type of poultry on earth, and is prepared as food in a wide variety of ways, varying by region and culture throughout the world.

Chicken is a type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers. Broilers and fryers are chickens that weigh 3 to 4 pounds, are 7 to 12 weeks old and are best used for broiling or fry cooking. As the chicken becomes 10 to 12 weeks old, weighs 2 to 5 pounds and gains more fat, they are referred to as roasters since they are most suitable for roasting or cooking on rotisserie grills. Stewing chickens, which weigh up to 7 pounds and are over 10 months old, are typically best for stewing or processing into canned chicken products.

Typically, the muscle tissue (breast, legs, thigh, etc.), liver, heart, and gizzard are processed for food. Chicken feet are commonly eaten, especially in French and Chinese Cuisine. Chicken wings refers to a serving of the wing sections of a chicken.

One of my favorite easy weeknight dinners is chicken marsala. Made with sauteed mushrooms in a marsala wine sauce, this dinner has become a regular in our household for years. Typically I buy two chicken breasts and split them to make four pieces. This is a great method to stretch a few pieces of chicken out to feed more people. By pounding the chicken out, it also shortens the cooking time making this dinner a doable meal under 30 minutes from start to finish. If you love mushrooms and chicken and have never tried chicken marsala, you’re in for a real treat. Enjoy!

Chicken is poised to become the most consumed meat product in the world over the next five years, according to The Washington Posti jus. With its wonderful, lean taste, tender texture, and richness in protein, it’s no wonder this poultry is so popular. Chicken also makes a very versatile meal base, and baking it is one of the best ways for cooks of all skill levels to explore that culinary potential.

Baked chicken is a no-fail approach to family dinner, and don’t worry about getting tired of it: These seven delicious recipes offer diverse takes on the world’s favorite poultry product.

Influenced by the traditions of Louisiana’s first settlers, Creole cuisine has a wide variety of influences: French, Spanish, Portuguese, German, English, African, and Native American, reports The Daily Beast. With such a far-reaching spread of inspirations to draw from, it’s no surprise that this style of cooking offers endless possibilities for zest and creativity. Food Network‘s recipe incorporates thyme, rosemary, cayenne, and a host of vegetables into its sauce for a colorful and zesty dinner. Recipe takes 2 hours to complete and

yields 6 to 8 serving
: Preheat oven to 350 degrees Fahrenheit. Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl, combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil, and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.

Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover, and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.

Remove chicken from oven, transfer to a platter, and let rest. Spoon sauce over and sprinkle with minced parsley leaves.
Create a simplified variation of tender barbecue chicken in your oven with this recipe from Pioneer Woman. A ketchup-based barbecue sauce has been recommended for this dish, as it pairs well with the peach preserves and garlic. This recipe takes 40 minutes to complete and yields 4 servings.

Combine barbecue sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5 to 10 minutes, or until nice and hot. Set aside.
Preheat oven to 400 degrees Fahrenheit. Drizzle olive oil on two rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees Fahrenheit.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
Inspired by a staple Peruvian dish, Chicken a la Brasa, Once Upon a Chef‘s creation is marinated in an excitingly spiced sauce, offering adventurous eaters kicks of paprika, cumin, and oregano. The accompanying creamy green sauce lends your palette an ideal balance of flavors — just watch out for that jalapeño kick at the end (add them incrementally to reach your desired level of heat)! Recipe takes 2 hours to complete and yields 4 servings.

8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts
1 fresh lemon, halved
2 tablespoons onion powder
2 teaspoons dried thyme
1 teaspoon dried rosemary, ground to a powder
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons minced fresh flat-leaf parsley

1 tablespoon grapeseed oil
1 shallot clove, minced
1 clove garlic, lightly crushed with the side of a knife blade and minced
½ teaspoon finely minced fresh rosemary leaves
1 teaspoon fresh thyme leaves, minced
1 (29- to 32-ounce) can crushed tomatoes
Salt and freshly ground black pepper
1 cup halved grape tomatoes
1 red bell pepper, stem and seeds removed, and diced
1 yellow bell pepper, stem and seeds removed, and diced
1 small white onion, diced
½ teaspoon cayenne pepper
1 teaspoon Creole seasoning
4 tablespoons butter, cubed

Directions: For the chicken — Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up, with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through. Spoon about ⅔ of the marinade evenly underneath the skin and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.

Adjust the oven rack to the lower-middle position and preheat oven to 425 degrees Fahrenheit. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack with nonstick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees and continue to roast for about an hour and 10 minutes more, or until the juices run clear when you cut between the leg and thigh. Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.

For the green sauce – Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point, but don’t worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.