Chicken Recipes

Here at my house, we love to entertain guests during big sporting events. We look forward to the Superbowl, NBA and NHL Playoffs and the World Series, just so we can throw a party! One of the foods we like to make are chicken wings, because they are inexpensive and easy to prepare.Each of these recipes can easily be doubled depending on the number of guests you will be feeding. You will want to plan on 5-6 chicken wings per guest. You can prepare them a day in advance and keep them refrigerated. Once you are ready to serve your party guests, just reheat them in a 350 degree oven for 10 minutes.Here are 3 of our favorite recipes.Zesty Wings 24 chicken wings 1/4 cup hot pepper sauce 1/2 cup butter, melted 3 Tbsp. vinegar 2 pkgs. Hidden Valley Ranch ™ mix Preheat oven to 350 degrees. Dip chicken in mixture of melted butter, pepper sauce and vinegar. Place in baking pan. Sprinkle with 1 package dry dressing mix. Bake 20 minutes. Turn wings and add 2nd package of dressing mix. Bake an additional 20-25 minutes or until brown. Sweet and Sour Chicken 24 chicken wings 1 jar of orange preserves 1 bottle of Russian salad dressing 1 pkg. dry onion soup Mix together orange preserves, salad dressing and onion soup mix. Pour over chicken wings and seal container for 2 hours to allow them to marinate in the refrigerator. Bake, covered, for 30 minutes, and uncovered for another 30 minutes.Yogurt Baked 6 oz. plain yogurt 1 tsp. salt 2 tsp. Worcestershire sauce 1/2 tsp paprika 1/4 tsp. Tabasco sauce 1/4 tsp. garlic powder 24-28 chicken wings1 cup dry bread crumbs Heat oven to 350 degrees. Use a baking pan and grease it lightly. Mix yogurt, salt, Worcestershire sauce, paprika, Tabasco sauce and garlic powder together. Dip chicken wings in mixture, roll in dry bread crumbs. Place chicken in the baking pan and bake uncovered for 60 minutes.

Chicken is a staple in most families.  It is versatile, inexpensive, healthy, and a favorite of many.  If you are looking for new ways to dress up the chicken in your family meals, here are some recipes for you.  These recipes are easy, inexpensive, and tasty.  Choose from Chickpea Chicken or Crunchy Salsa Chicken.  Both of these recipes are probably different than what you usually serve.  Be daring and try something new today.CHICKPEA CHICKEN4 not too thick boneless skinless chicken breasts1 can chickpeas, drained and rinsed1 cup low-fat chicken broth1/2 cup dried apricot halves, halved1/4 tsp cinnamon1/2 tsp salt1/4 tsp pepper2 tbsp fresh chopped parsleyPreheat oven to 425 degrees.  Combine chickpeas, broth, fruit and cinnamon in a 13×9-inch baking dish.  Arrange chicken on top of mixture and sprinkle with salt and pepper.  Spray with butter-flavored nonstick cooking spray.  Cover and bake 35-40 minutes or until chicken juices run clear.  Remove to serving platter and sprinkle with parsley.CRUNCHY SALSA CHICKEN1 cup toasted wheat germ1 tsp pumpkin pie spice1 tsp ground cumin3/4 tsp salt1/4 tsp cayenne pepper2 egg whites1 tbsp water4 skinless, boneless chicken breast halvesSALSA:3/4 cup peeled, diced orange3/4 cup mild salsa1 tbsp chopped cilantroPreheat oven to 400 degrees.Spray baking sheet with no-stick cooking spray.  In shallow dish, combine wheat germ, pie spice, cumin, salt and cayenne.  In second shallow dish, beat egg whites and water until frothy.  Dip chicken into egg white mixture and then into wheat germ mixture.  Dip and coat chicken again, coating thoroughly.  Arrange on baking sheet.  Lightly spray tops of chicken breasts with cooking spray.  Bake 18 to 20 minutes or until chicken is no longer pink in center.  Combine salsa ingredients in small bowl.  Serve chicken with salsa.Enjoy!

History & Definitions

The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. The following are definitions for these:

• Broiler-fryer a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.

• Rock Cornish Game Hen – a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.

• Roaster – an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.

• Capon – Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.

• Stewing/Baking Hen – a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it’s best used in moist cooking such as stewing.

• Cock or rooster – a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Chicken Inspection

All chickens found in retail stores are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The “Inspected for wholesomeness by the U.S. Department of Agriculture” seal insures the chicken is free from visible signs of disease.

Chicken Grading

Inspection is mandatory but grading is voluntary. Chickens are graded according to USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom from defects. Grade A chickens have plump, meaty bodies and clean skin, free of bruises, broken bones, feathers, cuts and discoloration.

Fresh or Frozen

The term fresh on a poultry label refers to any raw poultry product that has never been below 26 °F. Raw poultry held at 0 °F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0-25 °F.

Dating of Chicken Products

Product dating is not required by Federal regulations, but many stores and processors voluntarily date packages of chicken or chicken products. If a calendar date is shown, immediately adjacent to the date there must be a phrase explaining the meaning of that date such as sell by or use before.

The use-by date is for quality assurance; after the date, peak quality begins to lessen but the product may still be used. It’s always best to buy a product before the date expires. If a use-by date expires while the chicken is frozen, the food can still be used.

Hormones & Antibiotics

No hormones are used in the raising of chickens.

Antibiotics may be given to prevent disease and increase feed efficiency. A “withdrawal” period is required from the time antibiotics are administered before the bird can be slaughtered. This ensures that no residues are present in the bird’s system. FSIS randomly samples poultry at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.

Additives

Additives are not allowed on fresh chicken. If chicken is processed, however, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label.

Foodborne Organisms Associated with Chicken

As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing doesn’t kill bacteria but they are destroyed by thorough cooking.

USDA’s Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products such as chicken franks or lunch meat that can be eaten without further cooking.

Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illnesses.

Bacteria must be consumed on food to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it.

Following are some bacteria associated with chicken:

• Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs.

• Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad.

• Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross- contamination and using proper cooking methods reduces infection by this bacterium.

• Listeria monocytogenes was recognized as causing human foodborne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe “keep refrigerated” and “use-by” dates on labels.

Rinsing or Soaking Chicken

It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.

Liquid in Package

Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant.

How to Handle Chicken Safely

• Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home.

At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely.

Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.

Proper wrapping prevents “freezer burn,” which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.

• Ready-Prepared Chicken: When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, use within 4 months.

Safe Defrosting

FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It’s best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

Stuffed Chicken

The Hotline does not recommend buying retail-stuffed fresh whole chicken because of the highly perishable nature of a previously stuffed item. Consumers should not pre-stuff whole chicken to cook at a later time. Chicken can be stuffed immediately before cooking. Some USDA-inspected frozen stuffed whole poultry MUST be cooked from the frozen state to ensure a safely cooked product. Follow preparation directions on the label.

Marinating

Chicken may be marinated in the refrigerator up to 2 days. Boil used marinade before brushing on cooked chicken. Discard any uncooked leftover marinade.

Safe Cooking

FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For approximate cooking times to use in meal planning, see the following chart compiled from various resources.

Approximate Chicken Cooking Times

Type of Chicken Weight Roasting

350 °F Simmering Grilling

Whole broiler fryer+ 3 to 4 lbs. 1 1/4 – 1 1/2 hrs. 60 to 75 min. 60 to 75 min*

Whole roasting hen+ 5 to 7 lbs. 2 to 2 1/4 hrs. 1 3/4 to 2 hrs. 18-25 min/lb*

Whole capon+ 4 to 8 lbs. 2 to 3 hrs Not suitable 15-20 min/lb*

Whole Cornish hens+ 18-24 oz. 50 to 60 min. 35 to 40 min. 45 to 55 min*

Breast halves, bone-in 6 to 8 oz. 30 to 40 min. 35 to 45 min. 10 – 15 min/side

Breast half, boneless 4 ounces 20 to 30 min. 25 to 30 min. 6 to 8 min/side

Legs or thighs 8 or 4 oz. 40 to 50 min. 40 to 50 min. 10 – 15 min/side

Drumsticks 4 ounces 35 to 45 min. 40 to 50 min. 8 to 12 min/side

Wings or wingettes 2 to 3 oz. 30 to 40 min. 35 to 45 min. 8 to 12 min/side

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.

* Indirect method using drip pan.

Microwave Directions:

• Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.

• When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.

• Place whole chicken in an oven cooking bag or in a covered pot.

• For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.

• Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.

• The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165 °F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

Partial Cooking

Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn’t have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.

Color of Skin

Chicken skin color varies from cream-colored to yellow. Skin color is a result of the type of feed eaten by the chicken, not a measure of nutritional value, flavor, tenderness or fat content. Color preferences vary in different sections of the country, so growers use the type of feed which produces the desired color.

Dark Bones

Darkening around bones occurs primarily in young broiler-fryers. Since their bones have not calcified completely, pigment from the bone marrow can seep through the porous bones. Freezing can also contribute to this seepage. When the chicken is cooked, the pigment turns dark. It’s perfectly safe to eat chicken meat that turns dark during cooking.

Pink Meat

The color of cooked chicken is not a sign of its safety. Only by using a food thermometer can one accurately determine that chicken has reached a safe minimum internal temperature of 165 °F throughout. The pink color in safely cooked chicken may be due to the hemoglobin in tissues which can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.

Color of Giblets

Giblet color can vary, especially in the liver, from mahogany to yellow. The type of feed, the chicken’s metabolism and its breed can account for the variation in color. If the liver is green, do not eat it. This is due to bile retention. However, the chicken meat should be safe to eat.

Fatty Deposits

Chickens may seem to have more fatty deposits or contain a larger “fat pad” than in the past. This is because broiler fryer chickens have been bred to grow very rapidly to supply the demand for more chicken. Feed that is not converted into muscle tissue (meat) is metabolized into fat. However, the fat is not “marbled” into the meat as is beef or other red meat, and can be easily removed. Geneticists are researching ways to eliminate the excess fat.

Trisodium Phosphate

Food-grade trisodium phosphate (TSP) has been approved by FSIS for use in poultry slaughter as an antimicrobial agent. When immersed in and/or sprayed in a dilute solution on chickens, it can significantly reduce bacteria levels. TSP is “generally recognized as safe” (GRAS) by the FDA, and has been safely used for years, particularly in processed cheese.

Irradiation of Poultry

In 1992, the USDA approved a rule to permit irradiation of raw, fresh or frozen packaged poultry to control certain common bacteria on raw poultry that can cause illness when poultry is undercooked or otherwise mishandled. Irradiation at 1.5 to 3.0 kilo Gray, the smallest, most practical “dose,” would eliminate more than 99 percent of Salmonellae organisms on the treated poultry.

Packages of irradiated chicken are easily recognizable at the store because they must carry the international radura symbol along with the statement, “treated with irradiation” or “treated by irradiation.”

Storage Times

Since product dates aren’t a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

• Purchase the product before the date expires.

• Follow handling recommendations on product.

• Keep chicken in its package until using.

• Freeze chicken in its original packaging, overwrap or re-wrap it according to directions in the above section, “How to Handle Chicken Safely”.

As a busy mother and wife, I don’t always have time to slave over a hot oven, especially in the summertime. If you are looking for 2 tasty stove-top chicken recipes to make for your family dinners, I would like for you to try out these recipes.You can serve either one of these recipes over some hot cooked pasta or over cooked white rice. You can make the recipe the day before and refrigerate it for the next day. Just reheat in your microwave for 5-8 minutes on high power. I would not pre-cook the rice or pasta as they often become mushy. Creamy Chicken And Rice2 tablespoons all-purpose flour1/4 teaspoon sage1/4 teaspoon thyme6 boneless, skinless chicken breasts2 tablespoons butter1 can cream of chicken condensed soup1/2 cup watercooked white riceIn a medium sized bowl, combine the flour, sage and thyme. Dip your moistened chicken breasts into the flour mixture to lightly coat them, set aside. In a large skillet on medium-high heat, melt the butter. Place breasts in the melted butter and cook for 12-14 minutes or until browned on both sides and no longer pink. Remove from skillet and place on a plate. Add cream of chicken soup and water to skillet. Reduce heat and add the chicken pieces back to the skillet. Cover and simmer for 5-7 minutes. Serve chicken over cooked rice or pasta.Heinz-Style Chicken4 slices of bacon1 onion, finely chopped1 large can tomatoes, chopped1 tablespoon granulated sugar4-6 boneless, skinless chicken breasts1/2 teaspoon table salt1/2 teaspoon black pepper1/2 cup Heinz 57 sauceCut bacon slices into quarters and saute in a large frying pan until partially cooked. Stir in the finely chopped onion and continue frying until onions are tender. Spoon out the bacon and onions and set aside in a small bowl. Drain bacon drippings from the frying pan, reserving 2 1/2 tablespoons. Brown the chicken breasts in the reserved bacon drippings along with the salt and pepper for 5 minutes. In a medium sized bowl, combine the cooked bacon pieces, onions, tomatoes, Heinz 57 sauce and granulated sugar. Pour this mixture into the frying pan to cover and coat the chicken pieces. Cover and simmer over medium heat for 35-45 minutes or until chicken is completely cooked and no longer pink. Serve over cooked rice or cooked pasta.