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Old 01-26-2007, 04:33 PM   #11
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Join Date: Jul 2006
Location: northern NJ
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You are not subjected to an endless parade of boneless, skinless chicken! Rather than buying those parts all the time, buy a couple of whole chickens, season them, and then slowly roast them. You get so much more flavour from slow roasting meat on the bones. You can discard the skin after you cook the chickens, but you will get the benefit of it acting as a natural seal for the juice.

If you do this, you can roast chicken one night, with a fresh green salad.

You can take the breast meat, cut into strips and eat with sauteed (just spray the pan with pam), thinly sliced peppers and onions as fajitas. One whole wheat flour tortilla with a bit of salsa would round that out for you.

You can take the wings and season them with a bit of hot pepper sauce, and serve them with carrot and celery sticks, and a bit of light ranch dressing for dipping.

Take another breast, add to a pan you've sauteed some thinly sliced carrots, thinly sliced celery, green onions, minced fresh ginger and a bit of soy sauce. Serve it over half a cup of brown rice.

Take a couple of legs, pull the meat off, add to a pan you've sauteed some chopped tomatoes, garlic and fresh basil. Serve over a bit of whole wheat linguini.

Yes, you need an thermometer. Please don't thaw any chicken in standing water on the counter. Pull it out a couple of days early and thaw it in the fridge.

By the way, you can make excellent soups from the carcass if you buy your chicken on the bones.
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