Chicken is a type of domesticated fowl. It is a subspecies of a red jungle fowl. Chicken is one of the common and widespread domestic animals which are kept as food source for humans. They can also be considered as pets. We humans consume both their meat and eggs. There are tons of recipes that anyone can think of when it comes to chicken is mentioned.
In the current market today, most chicken that are sold are raised in factory farms. According to World Watch Institute, “74% of the worlds poultry meat are produced through factory farms. The alternative of factory farmed chickens is free-ranged farming. Free-ranged farming produces more expensive chickens. This is because they are organic chickens. This means that the chickens are not fed by pellets of anything with chemicals. The chickens are fed usually by what they usually find. Examples are worms, grasshoppers, ants, and other kinds of insects. This kinds of chickens are also free to roam around and not be bound by cages.
I, as a student studying the art of culinary, also prefers to use chicken meat when making a dish. I see chicken or rather poultry as an easy meat to prepare. Compared to other meats like pork and beef, chicken has less parts making it easy to divide and cook. Chicken also has soft bones which will make it easier to cut through.
Using chicken to prepare a dish will most likely be the bang for the buck to consumers. This is because it causes less than other meats. Although it has little parts, it will not loose its game when it comes to diversity and variety of how it can be prepared. When thinking of chicken, most people would think of fried chicken or roasted chicken. But that is not the only way to cook chicken. Down below are the list of chicken recipes that is cooked in the way that stays out of the norm.
Before the recipes…. ITS TIME FORRRRRR #CHICKENFACT2018
1st Recipe: Chicken Marsala Over White Rice
1 cup uncooked white rice
2 cups water
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 pinch dried oregano to taste
1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
1 tablespoon olive oil
2 tablespoons butter, divided
1 clove garlic, minced
1 cup sliced fresh mushrooms
salt and ground black pepper to taste
1/2 cup Marsala wine
1/2 cup chicken stock
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
- In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
- Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
- Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.
2nd Recipe: Greek Chicken Soup With Lemon
2 quarts chicken stock or broth homemade or store-bought
1 cup cooked chicken optional, shredded
1 medium onion finely diced
½ cup long grain white rice
1 bay leaf
12 lemon zest strips about 2 lemons zested
2 large eggs
2 large egg yolks
¼ cup lemon juice from zester lemons
sprigs of dill for garnish
salt and pepper to taste
To a large pot, add 1 tbsp olive, onion and lemon strips.
Allow to sweat for 7 minutes over low-medium heat while covered. Make sure that no color develops.
Add chicken stock or broth to the pot long with the rice, bay leaf and bring to a boil over medium heat. Reduce heat to and simmer until rice is tender and stock is aromatic, about 20 minutes.
With slotted spoon, remove and discard bay leaf and lemon zest strips.
Increase heat to high and return stock to boil, then reduce heat to low.
Place stick blender into the pot and blend for a few seconds. If you do not have a stick blender, place about 2 cups of the soup into a blender and blend until smooth.
In a separate bowl, whisk eggs, yolks, and lemon juice lightly until combined.
Taste and season with extra salt, pepper and lemon juice if necessary.
While whisking constantly, slowly ladle about 2 cups of hot stock or broth into egg mixture; whisk until combined.
Add chicken. (optional)
Pour egg-stock mixture back into pot; cook over low heat, stirring constantly, until soup is slightly thickened, about 4 to 5 minutes.
After this, do not simmer or bring to a boil as this will cause the soup to get gummy.
Serve immediately with sprigs of dill, extra lemon zest and black pepper.
Pictures from google images