If you’re buying chicken, choose it whole! ? When you buy individual chicken parts, you’re not only paying extra for the butcher’s work and packaging, but you’re also missing out on other parts of the chicken. Consider buying a fresh whole chicken instead!
A whole chicken provides numerous cooking possibilities and solves the dilemma of ‘what to cook?’ for several days ahead. Here’s how you can maximize its potential:
- Carcass for Broth: After preparing chicken dishes, don’t throw away the carcass! Use it to make aromatic broth, a base for soups, stews, and sauces.
- Breasts – for Variety: Roast the breasts in the oven and use them in salads, sandwiches, or serve them hot with vegetables. Alternatively, slice them thinly and cook them on the pan for a quick and tasty dish.
- Thighs and Wings – Get Creative: Be creative with thighs and wings! These parts can be used in recipes like ‘Pollo alla Cacciatora’ (Hunter’s Chicken) and can be braised with vegetables or baked in the oven with potatoes.
Another crucial point: try to avoid freezing chicken, especially if you plan to make broth. Frozen chicken can lose nutrients and become less tender due to moisture loss.
So, next time you find yourself at the butcher or grocery store, choose a fresh whole chicken. It’s a smart choice for your budget and the environment. Happy cooking! ?️?
Recipes:
Oven-Baked Chicken Breasts:
- Prepare a breading mix with breadcrumbs and capers.
- Clean and halve the chicken breasts. Dip them lightly in beaten egg white and coat them in the breadcrumb-caper mix.
- Place on a baking tray and bake in the oven at 200°C for 10 minutes, then reduce the temperature to 180°C and bake for another 30-35 minutes.
Pan-Seared Chicken Fillets with Olives, Capers, and Lemon Zest:
- Slice chicken breast into thin pieces and coat each piece in flour.
- Heat olive oil in a pan and sauté the fillets on both sides. Then add broth or water.
- Add olives and capers. Let the sauce simmer and thicken. It will form a creamy consistency. Plate the fillets and pour the sauce over them. Sprinkle with grated lemon zest.
Pan-Seared Chicken Fillets with Cherry Tomatoes, Olives, Capers, and Oregano:
- Slice chicken breast into thin pieces and coat them in flour.
- Heat olive oil in a pan. Add garlic, cherry tomatoes, olives, oregano, and capers.
- Simmer for 5-10 minutes, then add the fillets. Sear on both sides, then add water.
- Let the water evaporate until a beautiful creamy sauce forms. Plate the fillets and pour the sauce over them.
Chicken alla Cacciatora (Hunter’s Chicken):
- Sauté finely chopped celery, carrots, onions, and garlic in olive oil.
- Add the chicken (skin-side down).
- Add wine (approximately 1/2 cup for 1 kg of chicken). When the alcohol completely evaporates, add tomatoes (about 350g per 1 kg of chicken) and aromatic herbs (thyme, rosemary, sage).
- Cover and simmer on medium heat for about 40 minutes.
Chicken with Savoy Cabbage:
- In a cast-iron pot, sauté carrots, onions, and celery in olive oil.
- Add the chicken and sear on all sides.
- Add savoy cabbage and a bit of broth or water. Add bay leaves, other aromatic herbs, and red pepper flakes to taste.
- Simmer until done. Season with salt and pepper to taste
