A Chicken on Every Stove Top
"I want there to be no peasant in my kingdom so poor that he cannot have a chicken in his pot every Sunday” – Henry IV
Have you noticed how cooked boneless chicken breasts squeak like a rubber chicken when sliced? I sure have and I can tell you they never used to do that. The first time I heard that squeak and noticed that my knife had some bit of difficulty making it through, I was appalled. The meat, in addition to being rather tasteless, was dreadfully overcooked. I paid more attention next time and hovered over the chicken as if it were a newborn baby. When it too squeaked, I asked a couple of friends who are terrific cooks if they had experienced the same thing. I was pleased to find out that the answer was yes it was common and very disconcerting. Someone has been messing with the chickens.
Today's chicken breasts often look as if they were on steroids and are remarkably uneven in shape. Labeling has changed too. Some of the more expensive chicken labels brag that they are Hormone Free! Others claim to be raised without antibiotics or proudly announce that their chickens are free-range. The image of so many cow pokes on little horses attempting to round up those free range chickens does make for a fun visual, but what does it mean? What do you look for in a chicken label?
I found the best breakdown on interpreting labeling on chicken at this website and suggest that you read it before you shop for chicken again. Of the main four claims to poultry fame only Organic ranked as the one that improved the odds that you were eating a decently raised quality chicken. Hormone free means nothing in the US because hormones are not supposed to be there in the first place. "Raised without antibiotics" is not something that the USDA bothers to verify, so be very dubious if you see that claim. I try to eat natural quality foods, so I either had to stop eating chicken - an excellent idea if I was leaning vegetarian - or I'd just have to pay more money for the organic and eat less chicken - in addition to re-learning how to cook the monstrous things. Yet another Internet search landed me at About.com and this great article on how to cook chicken breasts safely. There are a lot of ways to help your chicken stay juicy and tender. Here are a few of my favorites.
Three Hints for Tender Juicy Chicken:
- If the chicken breast is unevenly thick it will be dry at the ends by the time it is cooked in the middle. Fortunately, this is easy to fix – get yourself one of those nice wooden kitchen mallets and whack at the thing until it is about the same thickness from one end to the other before cooking. You can place the chicken between waxed paper sheets or put it in a zip lock bag to minimize the mess (make sure you wear your chef apron if you are particularly messy like me!). Yes, it’s more work, but after a hard day of work, whacking a chicken is oddly satisfying. Alternatively, slice it in half horizontally to create thinner cutlets.
- An elderly bird almost guarantees tough stringy meat, so buy young chickens. How do you know you have a young chicken? Know your source. Ask your butcher or farmer, read the label, and call that toll free number.
- Interestingly enough, while we all know to let a turkey rest after cooking, most people don’t stop to consider that even a little chicken breast should rest a few minutes after cooking and for exactly the same reason - it allows for the re-distribution of juices for tender tasty meat. Let your chicken breast sit five minutes before plating.
Many of us at Calorie Count have several standard chicken recipes. Here’s a few more for you to try!
Bonnie’s Da Lime in Da Coconut Chicken is one of the few delicious recipes at The CC Palate that features an accompanying song as a key ingredient!
Avocado Chicken and Rice is a delicious and filling Tex-Mex comfort food.
Aline’s Cajun Chicken Stew is so aromatic it will keep your teenagers at home for dinner, read about it at The Mindful Palate.
Hollies Chicken Tacos are fantastic, easy to make, and fun to eat, find this recipe at The CC Palate.
Bonnie’s Citrus Chicken has become a standard recipe in quite a few Calorie Count members and her cook from frozen method works exceptionally well.
Crazypotato98’s Spinach Chicken and Couscous uses a few convenience foods along with fresh veggies to make a flavorful satisfying meal your family will love.
For Vegetarians or anyone interested in trying something different
Check out Trancendenz's Vegan Fried "Chicken" recipe at The CC Palate!
Oh, it turns out that the humongous super breasted chickens are that way because of breeding, diet, and antibiotics. This meant that the choice for me is buy Organic chicken and eat it less often. Reaching your goal weight deliciously is easy with your friends at Calorie Count!
Your thoughts…
Do you have any tips to make sure chicken is juicy and tender? Did you stop buying chicken because of antibiotics and concern about how they are raised? Do you mind paying more to get chicken from a farmer that raises them humanly? Have you ever cooked a chicken breast from frozen, or do you always thaw first? Did your chicken ever squeak at you? What is your favorite quick chicken recipe for a work night? For those that do not eat chicken, do you have any recipes that will make even a chicken eater drool even though it doesn't use chicken at all? You can list the recipe in the comments if it is not too long, or send it to me here.
Comments
Besides hormones a common industry practice is an additive called "roxarsone" which is a form of arsenic. Mother Jones magazine recently published an article on this.
http://motherjones.com/tom-philpott/2011/06/arsenic-chicken- fda-roxarsone-pfizer
Consumerr reports also did an interesting article on chicken in 2010
http://www.consumerreports.org/cro/magazine-archive/2010/jan uary/food/chicken-safety/overview/chicken-safety-ov.htm
While chicken might seem to be an affordable source of protein I prefer seitan which is homemade, low calorie and high in protein.
http://www.veganappetite.com/2008/08/seitan-piccata-and-chic ken-seitan.html
1/4 cup of vital wheat gluten has 140 calories and 20 grams of protein no cholesterol or fat.
http://caloriecount.about.com/calories-arrowhead-mills-vital -wheat-gluten-i82880
But my families favorite recipe is chickpea cutlets. They are affordable and versatile and can be frozen easily.
http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/
I've changed my diet concerning chicken due to the reasons in this article. I used to eat chicken 3-4 times a week. I now eat it maybe once a week. Due to the ethically heinous practices and questionable breeding conventions of the big food corps I go local and I go organic now.
Put it in a crock pot for the day. It falls off the bone and is S-O-O-O juicy!
You can also put it in the pot frozen if early enough in the day.
Instead of water, add your favorite spaghetti or other sauce to cook it.
"Do you have any tips to make sure chicken is juicy and tender? Did you stop buying chicken because of antibiotics and concern about how they are raised? Do you mind paying more to get chicken from a farmer that raises them humanly? Have you ever cooked a chicken breast from frozen, or do you always thaw first? Did your chicken ever squeak at you? What is your favorite quick chicken recipe for a work night?"
I found that I cannot eat plain baked chicken. I don't know what it is, but everytime I did, it would make me sick. I could eat breaded, fried chicken just fine though, but I rarely bought chicken because it's 1) expensive to buy organic and 2) fried chicken takes more work than some other meats. I NEVER bought frozen chicken though. Not worth it. What I would do with chicken to leave off the heavy breading was I got a frying pan that you can also put in the oven. Put a little olive oil in the pan, season the chicken with grill seasoning or whatever you like (I prefer a lot of garlic) and put them in whole wheat flour (they won't pick up as much since you don't dip in egg or batter before hand), fry both sides for 3 or 4 minutes each, sprinkle with lemon and then put it in the oven at like 375 or 400 (I can't remember the chicken cook temp right now) for like 15 minutes. I check to make sure they are cooked and if not, then they go back in for 5 minutes at a time. You can do fish this way too, but without the flour and cooking times may be different.
Ninav, a lot of people cannot have vital wheat gluten. I can, but my homemade seitan was a disaster (I followed the Vegonomican version). I don't currently eat chicken, but in moderation chicken is not going to kill someone much like a flexitarian diet.
Only buy organic animal products. It's not just the chicken you should be concerned about, but also the eggs, the beef, milk etc.
Another good recipe, though not healthy, is sour cream chicken. Same steps as above except instead of lemon add sour cream.
I should not have read this so early. I love chicken and now I am going to think about how I should cook it tonight instead of working. Chicken is so versatile that I could eat it every night and not get tired of it.
I'm pretty lucky where I live because I can go to a farm, pick one out, and they do all the hard work for me. It's a little pricey, but you can't beat freshness!!
I cook 8 to 10 breasts at a time in a rectangular baking pan in the oven. I orient the breasts such that the thick side is along the edges and the thin parts are pointing in. I place the largest breasts on the ends of the baking pan. 15 minutes on each side (seasoned with salt, pepper, garlic powder and oregano). If the thickest part of the breast reaches 148 F, they're done (they actually will continue to rise in temp as I leave them out to cool and drain before packing in the fridge). I have been doing this for over a year now and the breasts come out juicy. Also, don't reheat on full power in your microwave. Use 50% power and more time. Best arrangement is to cut the breasts into pieces and place in a circular pattern on the plate.
I've discovered if I use the crock pot it comes out perfect - if you cook it for too long though it may fall apart on you. I also cook them in a fry pan on the stove at a lower temp with some water/chicken broth in it. Make sure to put a cover on it. That should give you a chicken breast that is juicy but doesn't fall apart.
Original Post by: trancendenzEr, I mean eating like a flexitarian diet is not going to kill anyone.
The "not going to kill anyone" part is exactly why I eat vegan.
I recently had chicken at a place called "Canes" chicken fingers that was the best, tender and juicy chicken I ever ate. I asked them how they made it and they said....it is never frozen, marinated 24 hours and hand breaded. I didn't ask them what the marinate was, but I have read about "brine marinate" so I am trying it. I will be cooking the chicken today and will let you know how it turns out. The reviews for the brineing said the chicken was really tender and juicy. I hope they are right because I like chicken but have trouble swallow it if it is not tender and juicy.
I usually buy one organic chicken on Sunday, roast it, or flatten it and bbq, that night, and have leftovers of all kinds for the rest of the week, not to mention the bones and skin in the freezer for that next cold day when I can make soup. By far chicken is the one thing to splurge on for organic, it tastes completely different from, uh, normal chicken. PC Free From brand is great, so are any of the other brands I have tried. Lately though I have noticed the store running out of whole organic chickens...I think other shoppers are catching on eh
Original Post by: squareonpurposeChickens are big and tasteless because the birds are raised much larger than they used to be. Most companies used to raise a 4 lb. bird, now many raise an 8 lb. bird. Antibiotic Free, means there is none in the feed the birds receive, but it does not mean that the birds have not had antibiotics. When there is no antibiotics in the feed, the birds generally have poorer heath, and they many times must be treated through the water.
Ask yourself what your overall level of health would be if you never had any antibiotics to address some of the challenges you face.
In countries where antibiotics have been banned in the feed, the total level of antibiotics used actually has gone up due to dealing with the poorer health.
Commercially raised chicken is safe and a very cheap source of high quality protein.
Holy hell!... ok our chickens here in South Africa are usually sold at around 2-4 pounds, with most of them being around 3-4 pounds in size. I generally try and stick to free-range chicken because I find the taste to be better.
I have two tips (in addition to what is listed in the article)....
No. 1 ~ When you cut your chicken breasts into strips always cut against the grain. The best way to see which direction the grain of the chicken is, is to turn it around and view the inside, it does not run across the length of the breast, but rather at an angle, always cut your strips in an opposite angle to the grain of the meat. Think about it.... if you look at the way a steak is cut, its always against the grain, now imagine it was cut WITH the grain how tough it would be.
No. 2 ~ Cooking continues even after you have taken the chicken off the heat... this is very important. Don't cook the chicken to death. If you are cooking a chicken breast, cook it on high sear for approx 2 mins on either side (if its a 120g-150g breast). Now take it from the heat and cover in aluminium foil and let it rest for at least 5 mins. Whilst it is resting, it is also steaming and the cooking process is completed this way. I can guarantee you will get lovely juicy soft chicken breast fillets or strips. If you have cut the chicken into strips, remember it is going to need a lot less time, so take that into account. If you are at all unsure whether the chicken is cooked after this, just gently cut into the thickest part of the chicken breast, but I doubt it will be necessary.
Lastly chicken can also benefit from tenderising. I often leave my chicken breasts in natural yoghurt for around 30 mins. Add whatever spices you would like to infuse your breast with into the yoghurt and let it sit in the lovely thick marinade for a while before cooking.
A great marinade that I make from yoghurt has the following ingredients:
(suitable for around 400-600g of meat)
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon cumin powder (make sure its fresh)
1 teaspoon coriander powder
1 tablespoon mild curry powder
1 tablespoon mustard seeds
1 x 175ml carton of natural or bulgarian yoghurt
1 tablespoon tomato paste
salt and pepper to taste
Marinade the chicken breasts or strips for about 30 mins before cooking over high heat in either a wok or a skillet for between 1-2 mins per side.
Add about 1 tablespoon of water, stir and remove from heat (leaving the lid on) ... this will finish the cooking process.
I usually serve it with basmati rice or wholewheat wraps.
Enjoy!
Original Post by: kimballs2Original Post by: trancendenzEr, I mean eating like a flexitarian diet is not going to kill anyone.
The "not going to kill anyone" part is exactly why I eat vegan.
I don't follow you?
My own observation about chicken squeaking during cutting is that the sound is due to the presence under slight pressure of injected salt solutions (sodium chloride and phosphate, e.g.). Has anyone seen other comments about injected salts as a cause of squeaking during cutting of meats?
I like my chicken ALIVE and WELL! Any chicken recipe can be made BETTER and HEALTHIER by substituting tofu or seitan or other non-animal meat substitute for the dead corpse of a beautiful bird..
Eating meat-"free range" or not, leads to obesity, heart diseases, cancers, diabetes, and, eventually, death.
Animals (including chickens) being raised for food is the single greatest cause of GLOBAL WARMING/green house gas emissions.
The lives of unspeakable torture and sad murders of beautiful and feeling birds is something that no one who considers themselves ethical or with a heart should want to be a part of.
YES, changing the way you have grown up eating is HARD, but the rewards, both personal and for the planet, are well worth it. Live a healthy, long life-go veg!
I usually buy whatever is on sale from the store butcher and it is good. I was taught how to cut/filet the thick breasts so they cook evenly. I marinate chicken in beer and orange juice. Or soy sauce and beer. Beer does not come thru in taste but makes it really juicy. the OJ does come thru if you marinate for over 30 minutes in a ziploc bag. A few times I baked it in the oven with beer, wine and garlic. The wine and garlic flavored it nicely!
FYI: I bake it in the oven or grill it. I lightly grease the oven pan with vegetable oil or olive oil. about 20 minutes at 350.
Good morning fellow CCer's! It's been interesting reading. I'm in Canada. I went vegie for 8 months last year.....till BBQ season hit.....ha ha. I joke.
And when I made the shift back to meat, having read some about our food supply while vegie (Skinny ****....Food Inc.....)....I made the shift by deciding only to consume organic, free range, hormone/antibiotic free meat. I called these critters "Happy Chickens".
WOW. What a taste--fresh and delish, even the fat which I have not eaten for decades tastes like my childhood mama meals.
In the last year, I ate "unhappy chicken" only once. OMGosh!! There is such a massive difference in the 'product' that I never buy anything else now. Regardless of the price, which is small considering what one gets....and I think like gasoline. I'm going to use it, so I'm NOT going to quibble about pennies. Good grief.
Now all I need is a Chef in my life to take care of the rest.......:)
Modern factory farmed chicken is not less flavorful than the chicken of yesteryear necessarily because they are grown larger. A large birds can be flavorful as well, it's just that there's a tradeoff involved.
Modern breeding, feed and practices have "advanced" to the point that birds can go from little chicks to big offensive lineman sized birds in under 8-10 weeks. Most pullets, in fact, are harvested at about 6-7 weeks. This has an advantage, in that the bird doesn't get old and stringy, but with the drawback that the freakishly fast growth doesn't give the meat much time to gain any flavor.
If you take a standard grow house bird but do not feed it the super-charged high-protein, high-fat diet of its millions of brothers (male chickens are the majority of what are grown for meat, females are sent to lay eggs) it will not grow nearly as fast, but would conceivably in 20 -25 weeks reach the same size he would have otherwise.
It's just that it is much more profitable to grow them the fast way.
Original Post by: meredithwI like my chicken ALIVE and WELL! Any chicken recipe can be made BETTER and HEALTHIER by substituting tofu or seitan or other non-animal meat substitute for the dead corpse of a beautiful bird..
Eating meat-"free range" or not, leads to obesity, heart diseases, cancers, diabetes, and, eventually, death.
Animals (including chickens) being raised for food is the single greatest cause of GLOBAL WARMING/green house gas emissions.
The lives of unspeakable torture and sad murders of beautiful and feeling birds is something that no one who considers themselves ethical or with a heart should want to be a part of.
YES, changing the way you have grown up eating is HARD, but the rewards, both personal and for the planet, are well worth it. Live a healthy, long life-go veg!
That was a big jump you made to that conclusion there.
Just because someone eats meat doesnt automatically mean they will have problems with obesity, heart disease, etc. The key is making smart decisions and in moderation. If someone chooses to eat meat, chicken (along with other poultry and seafood) is a smart decision.
This is one of the many reasons I became Vegan. I wont tell you the horror stories I've heard from my family members that worked on a production farm. I visited it more than once. It was a wake up call.
Thanks to everyone that is involved in the discussion so far! This is an issue that will bring out very strong opinions and I appreciate the terrific level of discussion - and the recipes I've received so far!
BTW - I would also like to receive any Vegetarian or Vegan ideas that can be used in recipes instead of chicken. In fact, I'm going to edit the question part to add this request!
2 ways I love to prepare chicken breast: using a skillet rated for 350F, in skillet on top of stove heat 1 tbsp olive oil, dredge 2 to 4 chicken breasts in seasoned flour, brown top of breasts for 2-3 minutes, turn, cook for 2 more minutes. Place in preheated oven for 10 - 15 minutes. Cover loosely and let rest for 3-5...Yum!
Poach chicken breasts in water seasoned with chopped onion, a garlic clove or 2, salt, pepper, and cumin.....don't let it boil, just simmer and in 15 minutes you have delicious juicy chicken...great for tacos, enchiladas, on top of salad, it is very versatile!
Original Post by: meredithwI like my chicken ALIVE and WELL! Any chicken recipe can be made BETTER and HEALTHIER by substituting tofu or seitan or other non-animal meat substitute for the dead corpse of a beautiful bird..
Eating meat-"free range" or not, leads to obesity, heart diseases, cancers, diabetes, and, eventually, death.
Animals (including chickens) being raised for food is the single greatest cause of GLOBAL WARMING/green house gas emissions.
The lives of unspeakable torture and sad murders of beautiful and feeling birds is something that no one who considers themselves ethical or with a heart should want to be a part of.
YES, changing the way you have grown up eating is HARD, but the rewards, both personal and for the planet, are well worth it. Live a healthy, long life-go veg!
Off-topic, but single greast cause of green house gas emissions?? Care to show some evidence. I have an undergraduate degree in Earth Systems Science (focus climate physics) and I'm pretty sure it isn't. Read the IPCC report, please. They have tables for relative forcing, I believe. And if you are going to make that argument, you'll find that agriculture is right up there with livestock in terms of impact.
I've never had my chicken squeak. You must be overcooking it. The secret is to undercook it a bit and let it sit. Here's a good recipe that explains it perfectly (and it also gives you something to do with all the zucchini that's pouring out of the gardens this time of year!)
Heat some oil in a pan on med to med-high (depends on your stove), put your chicken breasts in. Sprinkle with garlic salt and pepper. Cook until the bottom side is a kind of dark golden color - just before burned. Flip and do the same to the other side. Put the breasts together on a plate and let them sit for about 10 minutes. They'll get juicier sitting there.
On a sidenote, I love all the vegan/vegetarian commentary that comes out with topics like this. I understand the value of that diet (and in fact I used to eat that way for 10 years), but posting about the evils of meat in the comments section after a post about chicken or seafood is missing the point. Most of the people reading the blog post are doing so because they eat chicken or seafood and are looking for more information about it. They are not looking for a lecture about why they shouldn't eat it.
On the other hand, I will add to the conversation about avoiding factory farm goods, even dairy. If you ever visit one of these farms you'll quickly realize that you don't want to be eating food that comes from them. Small farm produced stuff costs more, but it's worth it. And you can afford it! Go meatless a few days a week. Americans eat way more protein than they need. I'm much happier buying organic chicken once a week rather than Perdue chicken 3 days a week. It's quality, not quantity.
It's the same reason I'll splurge on a piece of excellent quality dark chocolate instead of a bag of Hershey's kisses. Yeah, the kisses cost about the same, but there's so much less flavor there. This quality vs quantity thing really helps when you're watching your calories too. If you're going to splurge (be it calories or money), make it worth it.
Original Post by: jleitMy own observation about chicken squeaking during cutting is that the sound is due to the presence under slight pressure of injected salt solutions (sodium chloride and phosphate, e.g.). Has anyone seen other comments about injected salts as a cause of squeaking during cutting of meats?
This is the exact same thing I thought when I started reading the orginal article and was surprised that it wasn't mentioned. I have switched to a brand that does not inject a salt solution and the taste and texture are so much better.
Although there probably isn't much difference, I have started not eating chicken dishes at restaurants, and only make them at home. We maybe cook chicken once a week here, and focus on seafood.
Pick your vice - mercury in seafood, pesticides in vegetables, antibiotics in chicken and meats...
Something for everyone! lol
I too have noticed the noisy chicken and find myself wondering if the "meat glue" creates such an effect as chicken never used to make this noise. I've also noticed that a lot of chicken today has salt in it and, if I want salt, I'd like to add it myself. We usually only salt at the table because of high blood pressure. The meat processors often inject the meat with salt water to plump up the weight and advertised it as seasoned when, in reality, you're paying more for the added weight of the salt water. All the things a person must be mindful of is almost enough to make a person paranoid!
The only chicken I buy now is unseasoned air chilled chicken, without Transglutaminase; but even finding that can be a challenge.
you know, I did have a bit about injected stuff when I first wrote this article, but when the article turned into a book that was edited out. Interestingly many manufacturers deny injecting their meat - they just "pack in water". Even the USDA insists that water is a natural element and in answer to complaints about meat tasting differently blame it on the breeding practices that produce leaner meats...which I suppose leads to "packing in water".
For those that like such things, here is what the USDA has to say about water in meat.
I'm old enough to recall eating chickens that were not injected with a saline and "broth'(?). Some of that squeak is from that. So is some of the stomach upset.
I buy the higher quality bird flesh with the least amount of that injection; though I'm not a big fan of white meat, primarily for all the reasons I see on this thread.
My favorite way to cook it? Poached.
A pan with herbs-- maybe garlic, rosemary or tarragon--and water, white wine and/or stock with the bird meat simmered on top of the stove for about 20 minutes is juicy and tasty, some of that injected goo steams out into the pan.
It's ready to eat hot with a sauce (or not), shredded, or cold on your greens.
I've actually been eating a lot more chicken lately because I have cut red meat almost entirely out of my diet. I have also been eating a lot more vegetarian food too, so it hasn't been poultry every day or anything, it's more like chicken twice a week and the rest of the time it's vegetarian or every once and a while I eat a little pork.
Because I am grocery shopping for my mother in law, I don't really have a choice in what we buy, I just have to get what's on the grocery list (and try to keep it cheap), and I do not agree with more then half the list. But since I have no say in what we buy, I still have a say in what I eat. I will leave her junk food and chemical added food alone, and I will eat more fresh produce, hummus, Whole grains, and beans instead. I am lucky that she does not like tofu (Although she has eaten it and thought it was chicken... and delicious) and she leaves my Morningstar Farms (Vegetarian burgers and 'chicken') products alone as well... so there is no problem for me finding something to eat.
But when I make dinner I unfortunately have to use the cheapest chicken I can find, which usually means the salt added, antibiotic and hormone filled chicken.
I just want to say to all the vegans that think that preaching to us meat eaters is going to get them somewhere.... NO ONE likes to be preached to about their life choices.... not about religion, not about sexuality and not about food. yes animals that are fed all the hormones, antibiotics, and caged for life are not healthy and happy which means they don't taste as good. but if it were between me and the bird in the bush (hunger is what I am talking about) I would eat that bird happily..... Humans are omnivores.... we eat meat and plants and if you want to give me that *stuff* about moral people shouldn't want to eat something that lives and feels... think about this. When a plant is injured it tries to repair itself. When a plant doesn't get food it starves (their food is in the ground) and when a plant is over watered it drowns.... so doesn't that make plants feeling beings as well?
We need to eat to live. But we should not live to eat......
Also, Tamara, I don't think the OP was encouraging the adoption of veganism, just a healthier chicken--which I always appreciate more information about. I'm not a vegan or a vegetarian, but I do think that if we are going to eat meat, we should try to treat the animals as humanely as possible before we eat them.
Original Post by: marptastic
Thanks for the link about the deceptive labels. I had heard that free-range was BS, but I was surprised about the hormone label. Looks like it is organic chicken for me from here on out!
Also, Tamara, I don't think the OP was encouraging the adoption of veganism, just a healthier chicken--which I always appreciate more information about. I'm not a vegan or a vegetarian, but I do think that if we are going to eat meat, we should try to treat the animals as humanely as possible before we eat them.
marp, I agree about the OP my post was aimed more at the people who took this article as an opportunity to go on and on about the evils of eating things that live.... oh wait they do that too cause like I said plants are living things too......... I am sorry I just get so fed up with that kind of stuff...
Original Post by: jannidThanks to everyone that is involved in the discussion so far! This is an issue that will bring out very strong opinions and I appreciate the terrific level of discussion - and the recipes I've received so far!
BTW - I would also like to receive any Vegetarian or Vegan ideas that can be used in recipes instead of chicken. In fact, I'm going to edit the question part to add this request!
Jannid, I use tempeh and TVP instead of chicken now. I do eat seitan, but I won't do homemade anymore (I like the LiteLife brand pulled pork - yum!). One recipe is to use TVP to make fake fried chicken. If you are looking for healhty, I make tempeh patties that can replace a chicken sandwich. If you want the recipes, I can send them to you!
I don't buy the whole 'poor animals' argument. Don't get me wrong. I feel for them. And if I were in a position where I had to kill one to eat, I'll probably starve first. But plants are 'alive', too. They 'breathe', they 'procreate', some even eat meat themselves and can defend themselves. Some make oxygen for us. They have DNA, just like all life. What's more 'humane' about chopping plant DNA up over an animal. A life is a life. And you gotta eat something. Where do we draw the line? It's ok to eat plants cuz they don't have big brown eyes staring at you? Or because they're lower on the food chain? Dead corpse of a beautiful bird trumps dead corpse of a beautiful ear of corn because.....? And seems to me that there's alot more obesity and cancer caused by man made fake food and the cr@p put into real food by man than by any of the real food itself, whether it's plant or animal. Everyone is entitled to their opinion. I just don't appreciate the self-righteousness. You can live a healthy long life if you go veg but the plants sure don't. I agree that the way we go about killing animals for food could use some very big improvements but I do NOT see how torturing and murdering beets or broccoli or beans for your tofu makes you better than these people looking for a good chicken recipe?
trancendez, I would very much love it if you would send recipes! I'm not a Vegan or a Vegetarian - just one that leans a tad towards being a Vegetarian. My experience in the world of seitan is totally non-existent. Thanks!
Original Post by: mommyhead42I don't buy the whole 'poor animals' argument. Don't get me wrong. I feel for them. And if I were in a position where I had to kill one to eat, I'll probably starve first. But plants are 'alive', too. They 'breathe', they 'procreate', some even eat meat themselves and can defend themselves. Some make oxygen for us. They have DNA, just like all life. What's more 'humane' about chopping plant DNA up over an animal. A life is a life. And you gotta eat something. Where do we draw the line? It's ok to eat plants cuz they don't have big brown eyes staring at you? Or because they're lower on the food chain? Dead corpse of a beautiful bird trumps dead corpse of a beautiful ear of corn because.....? And seems to me that there's alot more obesity and cancer caused by man made fake food and the cr@p put into real food by man than by any of the real food itself, whether it's plant or animal. Everyone is entitled to their opinion. I just don't appreciate the self-righteousness. You can live a healthy long life if you go veg but the plants sure don't. I agree that the way we go about killing animals for food could use some very big improvements but I do NOT see how torturing and murdering beets or broccoli or beans for your tofu makes you better than these people looking for a good chicken recipe?
^^ This!!!!
Original Post by: ninavBesides hormones a common industry practice is an additive called "roxarsone" which is a form of arsenic. Mother Jones magazine recently published an article on this.
http://motherjones.com/tom-philpott/2011/06/arsenic-chicken- fda-roxarsone-pfizer
Consumerr reports also did an interesting article on chicken in 2010
http://www.consumerreports.org/cro/magazine-archive/2010/jan uary/food/chicken-safety/overview/chicken-safety-ov.htmWhile chicken might seem to be an affordable source of protein I prefer seitan which is homemade, low calorie and high in protein.
http://www.veganappetite.com/2008/08/seitan-piccata-and-chic ken-seitan.html
1/4 cup of vital wheat gluten has 140 calories and 20 grams of protein no cholesterol or fat.
http://caloriecount.about.com/calories-arrowhead-mills-vital -wheat-gluten-i82880
But my families favorite recipe is chickpea cutlets. They are affordable and versatile and can be frozen easily.
http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/
Enough already.
Grab a clip board and stand outside your local grocery story.
Whatever we have chosen to eat, I'm sure we all have some great recipes.
To the Chicken Eaters - give me all your chicken recipes and idea!
To the Vegans and Vegetarians - give me all your recipes for tofu, seitan, or other things that may be new to some of us!
Original Post by: jannidWhatever we have chosen to eat, I'm sure we all have some great recipes.
To the Chicken Eaters - give me all your chicken recipes and idea!
To the Vegans and Vegetarians - give me all your recipes for tofu, seitan, or other things that may be new to some of us!
I apologize to you Jannid, I was not referring any of my comments to you.
no apologies necessary! I know that everyone eats differently and that's ok by me.
Now, what's your favorite recipe?
I like to bake a whole chicken in the oven. the spices usually vary and the flavors tend to be different because of that. however dill on chicken is very good. as well as lemon and sage. just remember to always let the meat rest and try not to over cook it. half an hour per pound is the rule when it comes to turkey and something similar for chicken. I think you can get away with 20 mins per pound
I did buy skinless breasts put a garlic, rosemary, and sea salt rub on them. I would saute them with cooking spray and some water on medium high heat. They came out OK.
Now, I buy whole chickens or split breasts only. I cook them in a rotisserie oven. I use the same rub on them as I did on the breast fillets. When I cook split breasts, I wrap them in foil.
As an alternate to sauteing, you can also steam them; that should keep more moisture in them, and is a smidgen healthier.
Either get a 2 cup steamer or bamboo basket for your wok (if you have one). To steam with the bamboo steamer, fill your wok to just below where the steamer sits, carefully place the steamer with the fillets in the bottom level (if two tier). Turn water on to boil and the whole thing should be done in 20 minutes. You can add veggies on the top basket about 10 minutes into cooking.
This way you have a one burner, one dish meal.
if you're lucky enough to have a butcher shop in your area, you'd be amazed at the difference in taste and texture. if not, many local farms sell.
my grandmother made the best chicken by soaking it first in buttermilk (it's low fat and softens the meat) then seasoned and baked.
i put mine in a foil packet with a little broth - no salt - olive oil and whatever seasonings i'm in the mood for at 300 for 30-40 minutes depending on the size, then open the foil for 15 minutes to get a crispy outside. it stays moist and easy clean up.
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Chickens are big and tasteless because the birds are raised much larger than they used to be. Most companies used to raise a 4 lb. bird, now many raise an 8 lb. bird. Antibiotic Free, means there is none in the feed the birds receive, but it does not mean that the birds have not had antibiotics. When there is no antibiotics in the feed, the birds generally have poorer heath, and they many times must be treated through the water.
Ask yourself what your overall level of health would be if you never had any antibiotics to address some of the challenges you face.
In countries where antibiotics have been banned in the feed, the total level of antibiotics used actually has gone up due to dealing with the poorer health.
Commercially raised chicken is safe and a very cheap source of high quality protein.