National Chicken Month

chicken-salad

Up until I was 15, I was a vegetarian. I’m 21 now, and even though it’s only been 6 years of eating meat, I don’t feel the slightest bit guilty about turning over to the dark side. Since September is National Chicken Month, I wanted to share some tips and recipes that I think all cooks (beginners and experts) will find helpful about delicious chicken.

Really Easy Chicken Recipes
Easy Teriyaki Chicken
Easy Crockpot Pepper Chicken
Italian Chicken

Chicken Casserole Recipes
Country Chicken Casserole
Chicken Spaghetti Casserole
Chicken Artichoke Casserole

Chicken Salad Recipes
Fruited Chicken Salad
Chinese Chicken Salad
Best Chicken Salad Ever

Chicken Soup Recipes
Chicken Dumpling Soup
Chicken Tortellini Soup
Chicken Chili Soup

Tips for Thawing Chicken
- Always freeze uncooked chicken if it is not to be used within 2 days.
- Chicken should not be thawed on the countertop.
- It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
- For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary according to your microwave.
- Chicken may also be safely thawed in cold water. Place chicken in its original wrap or watertight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.

Cubing Chicken – For cubing chicken: Refrigerate after cooking. Wait until and gets cold and then it will be so much easier to cut!

Fore more tips, click here!

If you’re looking for more chicken recipes, click here!

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