Southern Fried Chicken Cooking Tips

A Brief And Surprising History Of Southern Fried Chicken

Just saying the words "Southern Fried Chicken" can start your mouth watering. But, there's more to this Southern favorite than the name. As a matter of fact, for the origin of this delicious dish, you'll have to look to Africa before you look to the South.

Historical documents show that tribes in West Africa celebrated at holidays and festivals with foods including fried chicken. They would use readily available palm oil and fry the chickens whole in large pots over open fires.

Plantation owners in Southern America prior to emancipation would have their slaves grow a garden and raise a few chickens for their own use. As the slave ships took mostly West African natives away to the Americas, these slaves often cooked the chicken they raised in the way they had always cooked them; by pan frying them.

Since these West African slaves also worked in many of the plantation kitchens, frying chicken became a natural addition to white southern cuisine. Now, every good Southern cook knows how to cook fried chicken, but this tradition is not exactly a 'southern thing' - it is a West African thing.

In the old days, frying chicken was labor intense. Not only was the heat of the fire oppressive (no central air), but you couldn't exactly walk into a grocery store and buy a packaged chicken all ready to cook. You not only had to raise the chicken, but you had to kill it, pluck it, clean it, and then cook it.

Of course, through time it has become possible to purchase a chicken ready for frying. Also, as it became easier to buy processed chicken, owning a good fried chicken recipe became tradition throughout the South in every socio-economic level. The tradition, and perhaps the competition, grew steadily. All cooks in the South had to learn how to fry chicken.

Pan frying chicken was the most often used technique for much of history, in one way or another. Most cooks will fill a large deep skillet with oil, bring it to a sizzle, and drop in their seasoned or coated chicken and fry, turning often, until crispy on the outside and tender on the inside.

The trick is to make sure it's cooked fully inside. Many novice cooks fry the chicken so hard it gets dark brown on the outside and remains bloody on the inside. This is why pan frying a chicken takes practice and skill. In order to prevent the under-cooked insides, some cooks will put the fried chicken in the oven to continue cooking without worrying about it burning in the hot oil.

As Southern Fried Chicken became more popular in restaurants, the idea of deep frying the chicken was born. Since you can only fry a limited amount of chicken in a skillet, the idea of submerging a lot of pieces of chicken in hot oil at one time became very popular. The actual term "deep fry" can only be found in documents dated from the 1930s and on. The commercialization (restaurant style) of fried chicken made this cooking method well known, and popular.

Restaurants also use a method called 'pressure frying' which sears the chicken and seals in the moisture, producing a nicely browned and juicy chicken. Most homes cannot reproduce this method, but it works well for fast food places.

But, long before restaurants were creating fried chicken to boost their income, hard working families were frying up chicken to sell to passengers on trains and to provide food at church holidays and meetings. The popularity of this easy to eat, and delicious, food became more and more popular in the South, and provided many families with income and full tummies.

To say that Southern Fried Chicken is a precise recipe would be misleading. The term encompasses a history of turning a minor bird into a major feast. Using old methods or new, the idea is to gather around a table, or picnic blanket, or even a box, and sink your teeth into a crispy juicy piece of chicken fried to perfection - with love!

The Nutrition Facts Of White Meat And Dark Meat Chicken

Discussions have gone back and forth forever about which poultry cuts are healthier - white meat or dark meat. If consumers' habits are any indication of which cut is believed to be healthier right now, then white meat chicken wins the argument.

The sale of chicken breast meat outranks any other cuts of poultry. Americans, for the most part, are leaning toward this cut of meat as an attempt to eat healthier. It seems we have become obsessed with the term 'boneless skinless chicken breasts.' Whether you like it or not, the term seems to have become a basic ingredient in many recipes, almost as commonly used as the term 'bring to a boil.'

Now there seems to be a bit of a backlash against this chicken breast or white meat obsession. Chefs, cooks, and foodies around the globe have spoken loud and clear against the American romance with white meat. This cry out against white meat isn't so much to say all white meat is bad, but to say that dark meat isn't evil.

Many chefs and other foodies extoll the virtues of chicken dark meat over the white meat of the bird. What they claim is the dark meat far exceeds the white meat in both taste and texture.

This increase in sales of chicken white meat over the dark meat of the chicken has caused the inevitable economic impact. Simply put, the price of white meat went up. When we love something enough to binge on it, the market responds by raising the price to suit our insatiable appetite.

So, we know two things for sure; 1) white meat is consumed more often than dark meat, and 2) white meat is more expensive than dark meat.

Where the debate lies is in the nutritional value. You can find articles that list the benefits of white meat over dark meat, and find equally believable articles listing the same benefits of dark meat over white meat. It's very confusing.

Rather than try to summarize what I think, or what someone else thinks, I thought I'd just list the nutritional values as given on the nutritional labels for each, white meat and dark meat. Then, you can decide what is most important to you and your diet.

White meat chicken - 1 cup cooked

231 calories, 45 from fat
fat 5 g
cholesterol 40%
carbs 0
dietary fiber 0
sugars 0
protein 43 g
niacin 96%
B6 42%
B12 8%
iron 8%
zinc 9%

Dark meat chicken - 1 cup cooked

249 calories, 110 from fat
fat 12 g
cholesterol 35%
carbs 0
dietary fiber 0
sugars 0
protein 33 g
niacin 40%
B6 22%
B12 6%
iron 10%
zinc 20%

After you have compared the nutritional value of both, consider your pocketbook. As I mentioned, due to popular demand, white chicken meat is considerably more expensive than dark chicken meat. Does the lower fat content of white chicken meat justify the added expense? There are some vitamin and mineral differences to take into account, too.

Many nutrition experts recommend we approach chicken meat in the same way we  should approach everything else - in moderation. A little bit of dark meat added to a diet of white meat, and a little bit of white meat added to a diet of dark meat, could both be beneficial.

Decide for yourself. Which do you prefer? And then ask yourself why. You may want to cross-over to the other side once in a while and find out what all the fuss is about. Then just relax, dig in, and enjoy that delicious bird!

Quick Chicken Casserole Recipes You Can Make Today

The Best Fast Four Ingredients Casseroles

Meal planning is all very good, but in real life, there are times when all your great plans fail. These are the times you are tempted to either cave in and have some expensive, unhealthy convenience food, go to the drive thru, or order expensive delivery pizza.

But, you're smarter than that, so instead you run into the grocery store to grab something quick and healthy for dinner, and that usually leads you right to the chicken. You know it's healthy, it's inexpensive, and it's versatile.

When you get home you have your chicken, you look at the pantry, and you think; "Now what?" You've got to make this fast and easy. Throwing a chicken casserole together would be ideal since you would then have time to get things done while it's in the oven. Maybe you could go through the kids' school papers, make a phone call or two, or just gather your thoughts and go through your to-do list for the day.

If this is the scenario in your house more often than not, you need an arsenal of 'go to' ingredients to add to your chicken so you can get a casserole in the oven and cooking in minutes. You don't have time to chop and measure. These are the kinds of ingredients that you can open, pour or shake, and be done. These are the kinds of short cuts you need to make delicious chicken casseroles very fast and very easy.

So, what do you need to keep on hand? Here are four of my favorite ingredients to produce a chicken casserole in no time flat. Of course, you'll want to keep some sort of broth in the pantry, too, but along with that basic, consider these flavorful and filling additions.

Salsa

Oh, what a good jar of salsa can do for a piece of chicken! Choose the salsa you like best, the kind you would eat as a condiment with Mexican food. You want all those intense flavors in one jar for this ingredient to save time and do the work for you. Just pour it all over the chicken in a casserole and bake. You can add other ingredients if you like, but with the right salsa, it could be enough as is. Of course, if salsa isn't right for you, substitute any good marinara or other sauce for this ingredient. Just as long as it's rich and flavorful, and easy, it works.

Penne Pasta

The reason I chose this particular pasta is because it's sturdy. If you are going to include pasta in a casserole, you need to be sure it won't get mushy. You can bake uncooked pasta along with the chicken, but you have to be sure to add enough broth or other liquid to cook the pasta. Or, you can keep a container of cooked penne pasta in your refrigerator for up to a week to use in your casseroles. Just be sure to under-cook it slightly if you decide to do this so it doesn't over-cook in the casserole dish. For extra nutrition and more of a sturdy pasta, choose whole wheat penne pasta.

Frozen Mixed Vegetables

Variety is the key when choosing this ingredient. If you load your freezer with an array of mixed vegetables, you'll be able to make chicken casseroles across a wide flavor palate. Choose stir-fry, soup and stew, winter blends, spring blends, or any variety that looks good. Then let those mixes inspire the rest of the casserole ingredients and flavorings. Oh, and don't forget to stock up on a few bags of frozen mixed berries or fruit, as well. Blueberries and pineapple are two great additions to chicken casserole recipes.

Seasoning Blends

A pantry full of little seasoning packets is the fastest and easiest way to turn plain chicken into tasty chicken in no time flat. You don't have to dig around in your spice rack trying to decide what to use, how much to use, and what goes with what. The prepackaged seasoning and flavor packets, jars, and tins have done the thinking for you. Just stock up on a good variety and let the flavors in the blend help you decide what sort of chicken casserole you want to create.

With these four simple ingredients in the pantry, you'll be able to have a satisfying chicken casserole in and out of the oven in no time at all. Once you have your chicken home from the store, just grab the first ingredient you can get your hands on and let the inspiration begin!

Chicken Cooking Tips: White Meat And Dark Meat

How Poultry Meat Got Its Color – The Magic Of Myoglobin

Many poultry eaters have a preference for white meat or dark meat. It could be a matter of flavor, texture, or nutrition, or all three. The discussion around many a dinner table has been known to get heated when it comes to which is actually better.

But, have you ever considered what makes white meat white and dark meat dark?  If we're talking about poultry in general, why is the breast meat of a chicken or turkey considered white meat when the breast of a duck or goose is considered dark meat?

It all has to do with exercise and myoglobin. When muscles get exercise, myoglobin is needed to increase oxygen in the muscle. When a muscle is exercised a lot, it stores more myoglobin. More myoglobin produces what we recognize as dark meat.

To understand where the white meat and dark meat is located on a bird, you just have to watch a bird's movements. You won't find chickens and turkeys flying around a lot. In fact, they spend most of their time standing around. That's why you'll find a higher concentration of myoglobin in their legs, thighs, and hind quarters, producing what we know as dark meat. The breast and wings of these grounded birds aren't getting much exercise, so that's where you find the white meat.

No so for ducks and geese. Watch the skies in the spring and fall and perhaps you see ducks and geese migrating north, then south, and back again. These birds spend a lot of time flying. Even the domesticated variety spend a lot of time in the air. That means you'll find lots of myoglobin in the muscles of the entire bird.

In other words, don't expect to find white meat on a duck or goose.

Poultry eaters may not all know the reason for the difference between white meat and dark meat, but most can tell you why they prefer one over the other.  Where do you stand?

To begin with, fat adds flavor. For that reason, dark meat, the fattier of the two, has more flavor. Then again, there are those white meat eaters who claim the 'gamier' taste of the dark meat is what makes them choose the white meat.

White meat may be preferable to those seeking a leaner diet. You may not get as much flavor with white meat, but you also don't get as much fat or cholesterol. Flavor can be added in other ways, such as marinades, to satisfy the taste buds and still avoid the extra fat.

Because white meat doesn't have much fat, you may experience a drier piece of chicken when you cook white meat, especially if you remove the skin and bone. Dark meat is typically more moist. Of course, cooking methods can help improve the white meat and keep it moist. But, it is one more reason people may choose dark meat over white meat.

Then there's the economic impact. Americans, especially, have chosen to buy more white meat than dark meat chicken as they try to follow a leaner, healthier diet by cutting out fat and cholesterol. This popularity of white meat has resulted in rising prices of breast meat. If the economy worsens, we may see a swing back to eating more dark meat since it is cheaper to buy. Our diets may take a back seat to our pocketbook.

So, are you a white meat eater or a dark meat eater? Either way, it's interesting to know how the difference develops in poultry. Now when the discussion around the table involves white meat or dark meat, you can impress your family and guests with your extensive knowledge. Or you can just dig in and enjoy your favorite poultry dish!

Low Carb Chicken Casserole Recipe Ideas

Creative Chicken Casseroles - The Low Carb Darlings

When you're starting a low carb diet, probably one of the foods most people turn to is chicken. Its "zero carbs, high protein" sales pitch hits the mark. Chicken is also reasonably priced and versatile.

But, with any diet, variety is important. Eating yet another grilled chicken breast with a side of asparagus spears is not going to keep the low carb dieter happy for long. Not long at all.

A person who is limiting carbs in their diet needs dishes that are filling. Carbs play a big role in filling our tummy, so the clever dieter has to find ways to replace the bad carbs they may have been eating with good carbs and plenty of protein.

So, how do we move chicken from that 'grilled boneless skinless chicken breast' on a plate to something that tastes like a real meal?  Get that chicken in a casserole where it can be a part of something filling, nutritious, delicious, and low carb.  Let's take a look at a few ideas for doing just that.

Asian Inspired Low Carb Chicken Casserole

Think of your favorite stir-fry ingredients and get them together easily in a casserole. Layer thinly cut strips of chicken with shoestring style celery, carrots, and onions in a casserole dish. You might want to add some shredded cabbage, too. If you have bean sprouts and water chestnuts, add those, too.

 Whisk together some soy sauce, mustard, olive oil, red pepper flakes, salt, and pepper, and drizzle it over the ingredients. Cover and bake. Sprinkle some chopped almonds over the top before serving if you like. This dish is very filling as is or it can be served over rice if your diet allows.

Mexican Inspired Low Carb Chicken Casserole

If you de-construct those tacos, enchiladas, and burritos, it's easy to create a chicken casserole that is flavorful, filling, and low carb. You start with the chicken, browning it if you like. Then layer in the low carb ingredients you love in your favorite Mexican foods. Choose poblamo peppers, red chilies, onions, celery, tomatoes, corn, tomato sauce, and cilantro.

 If allowed on your diet, add black beans, pinto beans, or other beans to the dish. Add cheese and you have a filling low carb chicken casserole with very little difficulty but a lot of taste. Again, you can serve this over rice or tortillas if allowed.

Italian Inspired Low Carb Chicken Casserole

When pasta is avoided because of a low carb diet, you may be tempted to avoid Italian dishes, as well. The good news is, there's a lot more to enjoy about Italian cooking than pasta. Fresh vegetables and tasty herbs are the keys to creating a chicken casserole that is flavorful enough to satisfy the low carb dieter.

Choose fresh zucchini, yellow squash, tomatoes, and onion, to set the stage. Then add fresh basil or dried oregano flakes and top with fresh Mozzarella cheese. When the chicken is smothered in these ingredients, you won't even think about the pasta!

Being on a low carb diet shouldn't mean you have to limit your meals to plain old grilled chicken breasts over and over again. With these few suggestions, you can create filling delicious chicken casseroles that are still low carb, but never boring!

Give Kids What They Love With These Crazy Chicken Casseroles

Crazy Chicken Casseroles Ideas

Kids and chicken casseroles don't naturally go together. How often have you heard from your kids; "Oh good! Another chicken casserole for dinner!" Probably never. You are bound to get a much better reception if you serve up chicken nuggets, right?

But, if you're faced with another batch of those nuggets you're going to go a bit crazy. Besides, you want to introduce a few more flavors and nutrition into your child's diet. Something's got to change.

It's not as difficult as you might think (or that your kids might want you to think) to find ways to serve chicken without resorting to nuggets every time. The main thing to keep in mind is the ingredients your kids like in other foods, and how to incorporate them with chicken in one dish. Let's see if we can come up with a few simple suggestions.

Fruity Finesse

It won't matter much if you use fresh, canned, frozen, or juiced.  When you incorporate fruit into a casserole, you have sparked your kids' interest. If your kids aren't big fans of vegetables, remember; fruit also is loaded with vitamins and minerals. If you've been battling trying to get vegetables into your child's diet, you might want to rethink your strategy. Add a lot of taste and nutrition by using fruit and berries in your next chicken casserole.

Pizza Pretenders

What kid turns their nose up at a pizza? The next time you want to make chicken casserole that your kids will actually eat and enjoy, try using the same ingredients you would on a pizza. Whatever they like - pepperoni, sausage, pizza sauce, mozzarella cheese - are all perfect to create a casserole that will actually appeals to kids who claim they will only eat pizza.

Dip Duplicates

Think of what your kids like to dip their chicken nuggets or wings into. Also consider what sort of dip they like with potato chips and tortilla chips. Duplicate those same flavors in a chicken casserole. Create sauces that mimic some of your kids' favorite dips and you'll get them interested enough in your chicken casserole to dig right in. Some favorite dips you might want to duplicate include Ranch style dip, bean dip, pico de gallo, salsa, queso blanco, and French onion dip.

Do your kids lose interest in dinner at the mere mention of the words 'chicken casserole?' It's understandable, especially when the recipes don't entice them to take a closer look. Rather than try to feed your kids yet another 'cream of chicken and broccoli' dish, try something they actually could, and would, sink their teeth into and enjoy!

What To Look For When Buying Chicken

Choosing Chicken Wisely – Looks Are Everything

When buying and cooking chicken and other poultry, there are always a few questions that come up over and over. You may be an expert at choosing the perfect chicken for cooking, but still have some issues when you cook your bird. Or, you may have excellent results when your chicken comes out of the oven, but you're always puzzled about the quality of the bird when you buy it.

Before people bought chicken out of a large bin in a grocery store, they were buying from a farmer. In some ways it was easier since the farmer would give you a chicken and you just bought it. Now, you dig through the piles and piles of chicken in the grocery store and wonder; "Is this one good, or is that one better?"
To help clear up the confusion, let's take a look at a few common concerns when it comes to choosing and cooking a chicken.

Color of Raw Poultry

When you walk up to the meat department, the overall color is the first thing you notice. You will find a color variance from white to yellow, even with hints of blue. These colors are all normal and are influenced by the age of the chicken, the breed, the exercise the chicken got, as well as the feed the bird ate. For instance, a young bird will have less fat, which would mean the bird is more blue than yellow in color. A very active bird, one who gets a lot of exercise, will tend to be darker in color.

Color of Raw Ground Poultry

If you buy ground chicken often, you'll notice the products don't always look the same. If the ground chicken looks very white, it probably contains more white meat along with skin. If the ground chicken is pink, it probably contains more dark meat and less skin. As long as the product is all meat, skin, and fat, the ground chicken is acceptable for sale. Much of the packaging today will also list the percentage fat content, which could help explain the color.

Color Changes in Raw Poultry
 

As we see, there are many reasons why chicken might be slightly different in coloration. The meat's color depends in part on the age, sex, feed, and exercise. Color changes are likely to occur in packaged poultry even when it's still fresh. Exposure to light and temperature changes can produce a slight color change. However, if this color change is also accompanied by an off odor, or a sticky or slimy feel, then the product is spoiled.

Color Changes in Frozen Poultry

When that poultry hits the freezer, changes naturally occur in the fibers. As a result, you can expect some color changes in the poultry. However, if you see white patches that resemble cooked chicken, it's freezer burn. This is still safe to cook and eat, but the area will be dried out and chewy. Trim away the freezer burned patches before cooking the frozen chicken. It will give you better results.

Color Seepage in Cooked Poultry

Even the best looking roasting chicken in the meat department can surprise you when it comes out of the oven. If you've ever had darkening or red 'seepage' around the bones of your roasted chicken, you know what I mean.  Don't fret. This does not mean your bird is dangerous or unhealthy. It means you have purchased a young bird who's bones have not hardened (calcified) completely.

  The pigment from the bone marrow seeps out of the thin bone and into the surrounding area, leaving a darkened or reddish tinge to the meat and bones. It doesn't look too appetizing, but it's safe to eat.  Always check a chicken with bones for doneness by inserting a meat thermometer in the thickest part of the chicken. If you see 165 degrees, the chicken is done, regardless of how it looks.

The perfect chicken is a chicken that is fresh and suits your family. If it's blue tinged or yellow tinged, that means it's young or old, or perhaps has eaten some feed that colored the tissue. Ground chicken may have a larger percentage of white meat in it if it is pale, and more dark meat if it is pink. Darkening around the bones of your cooked chicken could mean you bought a young chicken.  Take all these things into consideration, then go ahead and cook your bird and enjoy!

Nutritional Information About Chiken

Chicken Nutrition Surprise – Look Who's Got Omega 3 And 6

The term 'fatty acid' is a bit confusing. Do we really want to ingest something that's called 'fatty?' The simple answer is; "Yes, in this case, we do."

Fatty acids are necessary for all systems of the body to function properly. You need them for your brain, skin, breathing, and blood. It's pretty easy to see that you can't get along without fatty acids in your diet.

Two very important fatty acids are omega-3 and omega-6. Health professionals all agree that these fatty acids are absolutely essential to maintain overall health.

Omega-3 is important for controlling blood clotting, supporting cell growth in the brain, protecting against heart disease, stroke, fighting cancer, inflammation of the bowels, as well as fighting other autoimmune diseases, even arthritis.

Omega-6 has been proven to lower LDL cholesterol, protect against heart disease, relieve inflammation, build healthy skin, hair, and bones, as well as boost metabolism.

Experts don't necessarily agree on what ratio to each other these two fatty acids should be consumed. Our diets are often lacking in both, so the ratio becomes less important than just making sure you eat some of each fatty acid every day.

When you look at the benefits of each omega-3 and omega-6, you can see why it's important to get some of these essential fatty acids in your diet on a regular basis.

That brings us to the subject of food and nutrition. These two fatty acids cannot produce themselves in the body, so you have to find ways to ingest them. We know fish such as salmon, tuna, and sardines provide these healthy fatty acids. You should also add nuts, healthy oils, and plenty of green leafy vegetables to your diet for even more omega-3 and omega-6.

But, along with these foods, there are others to consider. If you eat chicken, pork, or beef, which offers the best nutrition? Let's compare chicken with some other meats to see what we can learn about the nutritional value.

Chicken white meat - omega-3, 98 mg; omega-6, 826 mg

Chicken dark meat - omega-3, 210 mg; omega-6, 2366 mg

Pork tenderloin - omega-3, 11 mg; omega-6, 360 mg

Beef tenderloin - omega-3, 20 mg; omega-6, 207 mg

These meats may not be on the level of an omega super-food like salmon, but you have to admit, when it comes to choosing a fatty acid rich protein, choosing chicken is a pretty good idea – and delicious, too!

Use This Guide When Shopping For Chicken

Chicken Lingo Explained – Learn Your Labels

Shopping for chicken can be confusing. It used to be that you'd go to your local farm and buy the chicken that the farmer handed you. Now there are labels. You may see chicken that is labeled free range, farm raised, organic, natural, or no hormones added.

What does it all mean? The U.S. Department of Agriculture (USDA) is responsible for the designations you see on your packaged chicken. Let's take a look at the simplest explanation of a few of the categories you may come across when you are buying chicken in the grocery store.

Free Range

It's pretty difficult to define this label, which is why the USDA doesn't have a blanket rule for all chicken farms that claim to be free range. Each farm must make their own case and present it to the USDA for approval. The 'free range' designation means the chickens must have access to the outdoors for a part of the day. They are not forced outdoors, so they may not be 'free ranging' as much as folks may think. Having a free range designation from the USDA does not mean the chickens are organic, since the feed is not part of the designation; just the availability of the outdoors.

Organic

This label is more complicated. To begin, all chicken labeled 'organic' must also be free range. Once this is established, then the other rules come into play, and the USDA has very specific rules regarding production. Chicken can only be labeled organic if the farm adheres to these strict rules. Also, according to the USDA, having an organic designation doesn't mean the product is safer or healthier than chicken without the organic label.

Farm Raised

If you scratch your head a little when you see this label, it's understandable. Aren't all chickens raised on farms? This label could be slapped on every chicken package in the store, which means if you see it, it doesn't mean anything. However, if you are eating at a restaurant and you see 'farm raised' on a chicken menu item, it usually indicates that the chicken is locally grown. But, to be sure, ask your waiter or the restaurant manager, especially if they are asking a higher price for their 'farm raised' chicken.

Natural

Again, this is a label that could be placed on all the chicken you see in the grocery store. The fact is, producers don't need to add coloring or preservatives or other artificial ingredients when they process the chicken. Getting the chicken from the farm to the store only requires minimal handling. In other words, don't pay more for a chicken labeled 'natural' since all producers could sport the same label if they wanted to.

No Hormones Added

This is probably one of the most seen, and least understood, labels on chicken today. The fact is, in the United States, the FDA prohibits the use of added hormones in chicken. Every package of chicken can properly be labeled 'no hormones added' but also must include a line saying no hormones are used in any poultry products, stating clearly that they are not unique in this claim. Marketing with this label seems to be falling out of favor as consumers learn the truth about added hormones; simply, there are no added hormones, ever.

Raised Without Antibiotics

With modern day concerns about the overuse of antibiotics, especially in children, consumers wanted to be reassured that they weren't getting doses of hidden antibiotics in their food. The USDA allows the phrase 'raised without antibiotics' to be used on packaging if the chicken was raised without the use of antibiotics.

You may see marketing outside of the packaging itself using the term 'antibiotic free' since only the packaging is regulated by the USDA. The concern about antibiotics in chicken may be unnecessary since the USDA requires certain procedures for chicken production and packaging that eliminates any residual antibiotics from the chicken, rendering it 'antibiotic free' in reality. However, if you are concerned with antibiotics in your food, then look for the USDA label 'Raised Without Antibiotics' on the chicken packaging.

What this all boils down to is you need to read chicken packaging labels carefully, keeping in mind that some of the terms used on the label may be part of a marketing strategy. For instance, if a chicken labeled 'farm raised' is priced higher than a chicken without that label, you'll have to ask yourself; "Where was the cheaper chicken raised?"  Other labels, however, are USDA designations and cannot be used for marketing.

Now that you have the low-down on labeling, I know shopping for the right chicken will be much easier. And, after all that hard work, it's time to relax and think about that delicious chicken dinner on the table tonight.

Tips For Selecting The Right Chicken For Your Recipe

Chicken Cooking Solutions – Match The Bird To The Method

When shopping for chicken for dinner, you may run into some terms you aren't necessarily familiar with. Or, perhaps you've heard the terms but just don't know what difference they make in choosing your bird.

It's really quite basic - you want to choose the right bird for the cooking method, and the right cooking method for the bird. Let's start by looking at some standard chicken types you will find in the grocery store.

Broiler or fryer - A young chicken, under 13 weeks of age. The meat is tender.

Roaster - A young chicken, 3 to 5 months of age. The meat is tender.

Capon - An unsexed male chicken, 8 months of age or younger. The meat is tender.

Baking or stewing - A mature female chicken, more than 10 months of age. The meat is less tender.
Once you know what kind of bird you have, you can decide how to cook it. Chicken that is younger with tender meat can be cooked successfully in dry heat, such as roasting, broiling, and frying. Chicken that is older and less tender will be better cooked in moist heat, such as braising, in a stew, in a slow cooker, or in a creamy casserole.

But, even within these cooking methods, you may run into a few problems. For instance, we know that the dark meat on your chicken takes more time to cook than the white meat, regardless of whether you have a broiler, a capon, or a stewing chicken. To cook the dark meat and white meat successfully, you may need to use a few tricks. Take a look at the following suggestions and see if you can tweak your cooking methods to better suit your bird.

Cut Up Chicken

Having both dark meat and white meat on the menu isn't too much of a problem if you buy cut up chicken, or cut up a whole chicken yourself. With the white and dark meat separated, you can easily execute the best cooking method on both.

This is one of the easiest methods. Heat up a large skillet and start by browning the legs and thighs first, then let them cook just until they are about halfway done; remove and set aside.

Put the white meat in the skillet, brown nicely on both sides, then add the dark meat back into the skillet and continue cooking until the pieces are cooked through and no longer pink inside. Use a meat thermometer to check for doneness, especially if you are cooking bone-in chicken pieces. By browning and cooking the dark meat a little first, you give it a head-start on the white meat, ensuring both are cooked properly.

If you absolutely have to put your chicken in one pot or casserole without browning or precooking, try to use bone-in chicken breasts. They will maintain the moisture better while cooking. If you are using boneless meat, both white and dark, cut the dark meat smaller than the white meat to help even out cooking times.

Whole Chicken

What happens when you can't separate the dark meat from the white meat, such as when you're roasting a whole chicken? There are methods to help make sure the white meat doesn't overcook and get dried out while the dark meat finishes cooking.

One delicious way to help preserve the moisture in the chicken breast is to create a buttery paste and gently rub it between the skin and meat of the breast. Mix the butter with herbs, lemon juice, salt, black pepper, and any seasoning you like, then slip the paste carefully into the pocket under the skin, distributing it evenly over the breast meat. This may take a little practice, but if you take your time and gently lift the skin away from the meat, you'll be able to learn this technique with no problem.

Trussing the legs up so they lay over the breast is another way to help protect the breast from the direct heat, which will dry it and cook it faster than the rest of the bird. Don't get too worried about trussing like a professional chef. Just get some butcher string and tie those legs up there so they cover as much of the breast as possible. It doesn't have to be pretty; you'll cut it off before anyone sees it anyway. And, again, your technique will improve after you do it a few times.

For this method, you have to let go of the picture you have in your mind of a chicken roasting beautifully, breast side up, in the oven, at least for a little while. About midway through the roasting time, you're going to turn the whole chicken over onto the breast. This method not only protects the breast from direct heat for some of the cooking time, but also allows the juices inside the darker part of the bird (the back) to flow into the breast meat when it's cooking upside-down. Then, turn the bird back over (breast side up) for the last ten minutes or so of roasting time so you can baste it and the skin crisps up.

Now that you know a little more about what sort of chicken you're buying, and how to cook each one to achieve the best results, get out your cookbook and take a trip to the store. Doesn't chicken for dinner sound scrumptious!?

Great Ways To Improve Your Chicken Cooking Skills Today

If your family doesn't run to the table, maybe it is time to take an honest look at your cooking routine and see if you have fallen into a menu rut. Generate some mealtime enthusiasm and put a smile on your family's faces with some fresh new ideas for cooking chicken that are sure to please.

Chicken

Chicken broth should be used when you are sautéing your vegetables. Chicken broth can be purchased at any grocery store. It is important to choose a chicken broth that is low in sodium so that you do not eat too much sodium. Sodium can cause you to retain water which is not good.

Chicken broth is a great cooking base for vegetables. Chicken broth is a great way to add flavor to your vegetables while keeping them from sticking to your pan. Chicken broth is readily available at most grocery stores, and it is very affordably priced.

You should cook chicken stew if you need to make a quick meal. Take a carton of chicken broth and put it in a large stock pot. Add cooked shredded chicken, diced potatoes, carrots, green beans and onions to the pot. Season to taste and cook for three hours on low. It is a tasty meal that does not take a lot of work.

If a recipe calls for milk or water, try some other flavorful liquid to enhance the flavor of your dish. For example, you might try chicken broth or beef broth instead of water in a meat dish. You might even try fruit juice when cooking certain veggies. To replace milk, yogurt, sour cream and buttermilk can make good substitutes. Using different liquids can add nutritional value, while at the same time punching up bland, old recipes.

Never wash chicken or other poultry. Washing it with water doesn't eliminate the bacteria; washing merely spreads the bacteria around to your sink, utensils, and countertop. To kill any bacteria in the chicken and ensure that it is safe to eat, cook it to an internal temperature of 165 degrees Fahrenheit.

Try ketchup as a batter ingredient in fried foods. You can dip chicken into ketchup prior to dipping it into breadcrumbs. This will enhance the moisture and flavor of your chicken. The ketchup adds an unexpected zip to fried food, leaving everyone asking for the recipe.

Chicken Cooking Skills

Soup is for all seasons! When we usually think of soup, we think of a hot bowl of chicken noodle when we are sick or a piping hot bowl of chili on a cold winter night. But don't forget about soup in the summer, too. There are a lot of easy recipes for refreshing cold soups like gazpacho and fruit soups to enjoy during warm months.

If you took an honest look at your mealtime offerings and decided that they could use some help, start with the fresh ideas in the article above and you will have your family running to the table in no time. These practical tips will get you on your way to improving your chicken cooking skills.

Learning Your Way Around The Kitchen: Chicken Cooking Tips For All

Cooking chicken is a skill that is very helpful to know. When you cook chicken at home, you can be creative, save money and eat better! Listed below is some chicken cooking tips to help you around your kitchen.

Chicken

For stir fry with an authentic Chinese touch, try using their velveting technique! Prepare a mixture of corn starch, egg whites, seasonings and sherry and set your pork, chicken or shrimp in it for about half an hour. Then, blanch it in hot oil or boiling water for shiny, tender and delicious restaurant quality stir fry.

Cook your rice in vegetable or chicken stock instead of using water. Choosing a stock will add both extra taste and valuable nutrients. The cooking process and time are the same as with water, so you won't be adding any extra work by trying this method.

A super healthy, and tasty, veggie dish is simply sauteed veggies in some chicken broth. The chicken broth will cut down on the fat in your vegetable dishes while enhancing their flavor. Do this and you will find that your vegetables are delicious and easy to prepare.

You may or may not have heard of schmaltz, but it is a very useful component when cooking. Schmaltz, otherwise known as chicken fat, is very rich. The flavor of schmaltz is deeper than duck fat and can be used for many things, such as cooking meats or poaching fish.

Use this tip when cooking chicken. Rather than using a roasting rack to cook the chicken, slice an onion and put the slices in an oiled pan. Then take the chicken and place it on top of the onions. While cooking, the the onions will absorb the juices of the chicken. This is useful for later when you make a sauce from the onions by pouring water or stock into the pan and cooking on high heat for three minutes.

If you are preparing a whole chicken or turkey, take the time to season under the skin as part of your preparation. By gently sliding your fingers between the skin and meat in the breast area and thigh area, you can create room for seasoning. Blend your preferred herbs and spices and slowly rub them against the meat under the skin. The skin will lock in juices and allow your seasoning to absorb into the meat.

Chicken Cooking Tips

When roasting a chicken or turkey, maximize the flavor and juiciness by stuffing the cavity with halved or quartered lemons, onions, shallots, garlic cloves or oranges. These foods will add a great, subtle flavor to the meat while providing extra moisture as they roast in the oven. Simply remove the items from the cavity prior to carving the bird.

Cooking is all practice. With these chicken cooking tips in hand, you're ready to get on the road toward being a better cook, and reducing your dependence on expensive and unhealthy pre-made food. Don't keep eating out- apply what this article has taught you and soon you'll be making your own delicious meals and saving tons of money!

Great Chicken Cooking Tips To Help You Make Great Meals!

Cooking is one of the finest skills to study on your own. Cooking well can improve your health, save you money and be fun. Better yet, cooking is a skill you can always improve. Even the greatest kitchen veterans can learn a little something new. Here are a few handy chicken cooking tips for getting better results out of your kitchen:

Chicken

When you are making chicken stock, think in terms of high volume. Plan to make a big pot of stock so you can freeze and store it. Good chicken stock that you make at home makes a great starter for soups, casseroles, stews and other dishes. Let your stock cool off and pour it inside Ziploc bags.

You may or may not have heard of schmaltz, but it is a very useful component when cooking. Schmaltz, otherwise known as chicken fat, is very rich. The flavor of schmaltz is deeper than duck fat and can be used for many things, such as cooking meats or poaching fish.

If your family tends to eat a lot of chicken and often, remember to always brine the poultry as it will lock in flavor. Otherwise you are left with a dry piece of chicken that merely has whatever spices and herbs you chose coated on the outside rather than penetrating every bite.

Try cooking stock ahead of time and freezing it. It is always handy to have chicken, beef, or vegetable stock handy when you are boiling vegetables or want to make a quick soup. It is also easier this way because it is less mess the day you are having your meal!

Save your carrot peelings, the ends of onions, parmesan rinds, and celery leaves in a container in your freezer. The next time you roast a turkey, a chicken, or bone-in beef, place the bones or carcass into a stock pot with your frozen veggie parts and cover with enough water to cover it all. Let this simmer as long as you can stand it (up to 8 hours) for a rich, flavorful stock that you can use in recipes or as a base for soup.

Ditch the roasting rack when roasting a chicken, instead laying the bird on a bed of thick onion slices lining an oiled pan. The onions will absorb the juices from the chicken as it cooks, and you can whip up a delicious sauce with them by adding some stock or water and reducing the mixture while the chicken rests on the carving board.

Chicken Cooking Tips

If you are cooking a meal and it calls for already cooked chicken the best thing to do is to stop at the deli counter and buy a whole already cooked chicken. You can also buy frozen chicken that is already cooked as well. It may be expensive but if you are in a pinch it is good for you.

Hopefully, some of these chicken cooking tips will prove useful to you. Not only is cooking a field in which there is always something new to learn, it is a very personal skill set. You retain full control of what you learn and how you apply it. Keep your eyes peeled for more tips that you can use to cook the way you want to.

Tips For Cooking On A Busy Schedule

Anyone can cook if they put their mind to it. Can you purchase ingredients and read and follow a recipe? Does your kitchen have the basic necessities? If so, then there is no reason why you cannot cook! If you want to improve your cooking prowess a bit, read the tips we have gathered for ways to easily make tasty meals that your family and yourself will look forward to!

If you would like to start cooking more food on your own, take a trip to a local library or bookstore where you can find many cookbooks with recipes you can enjoy making at home. Pick out a few recipes to try and decide after it has been eaten if it is a recipe you want to add to your permanent collection. Be sure to be patient as you try these new recipes.

When cooking a large meal for a family gathering or dinner party, preparation is key. Gather all the ingredients beforehand. Prepare everything you need for cooking ahead of time; don't forget the utensils! Doing so allows you to focus on the cooking itself.

If you are cooking for an important event, it is a good idea to make a meal that you have made before. This is not the time for testing new recipes or new ingredients. Preparing a meal that you are comfortable with can really help to reduce your stress level.

People use apples for cooking many things during the holiday season, but the apples must be stored properly. Store them in your fridge or basement, in plastic bags that are loosely tied, as they tend to spoil in dry warm areas. Make sure you check them periodically, however, because even one spoiled apple can cause the others in the bag to rot very rapidly.

Regardless of what you cook, it is always better to use fresh ingredients as opposed to those that are dried or frozen. Fresh ingredients will give your dish extra flavor, and can turn out to be less expensive over time.

Garlic is delicious; however the pungent aroma will get stuck on your hands. To remove the lingering odor after working with these ingredients, thoroughly rub your hands on something made from stainless steel, such as the inside of your sink or the handle of a butter knife. It both cleans your hands and helps to avoid transfer the odor to other foods.

It's very frustrating to try to cook a tasty hamburger and see it deformed or ruined, because it gets stuck to your grill. Try brushing vegetable oil on the cooking surface prior to cooking so that food does not stick.

When preparing chicken stock, make a large amount. Make sure that you prepare a large amount of stock so that you will have more than enough to store and use for future kitchen adventures. There's nothing better than homemade chicken stock as a flavorful base for casseroles, stews and soups. Simply cool the stock, and then freeze it into Ziploc, heavyweight freezer bags.

You can cook as a hobby, skill, and as a profession. Because food can be prepares be made in so many ways, it is crucial that you follow the advice of experts. Consider these suggestions next time someone wants you to cook them a meal!

Not Too Good At Cooking? Follow These Kitchen Tips

Even the most experienced master chef is always willing to learn new things about the culinary arts. Learning the best ways to prepare different kinds of foods can turn your cooking from average to spectacular. Get together a repertoire of your favorite tips and you'll be a huge success in the kitchen.

Slicing meat into thin even strips is easier when the meat is partially frozen. Certain dishes require thin strips of beef, chicken or pork. The tissues of partially-frozen meat do not tear and stretch as much; this makes cleaner slices possible. For the most even cooking, you should let the strips thaw before you cook them.

When trying a new seasoning for your meat, season one small piece and sample prior to cooking the entire batch of meat. A lot of dishes require you to season the meat with care. Never prepare the entire amount immediately after seasoning it. Section off a small bit and cook it. After that, you can either cook the rest or adjust the seasoning accordingly.

If you've made sauce, you should place any that is leftover in an ice tray and freeze it. When you feel the need to create another meal, you will have them handy to heat up. Sauce cubes made this way are safe and will taste great!

Cook your veggies in chicken broth! The broth will give the vegetables a delicious, warm flavor as well as extra moisture so they don't stick to the pan. Chicken broth is cheap, and can be bought anywhere.

Tofu and beans are great sources of protein that can easily be added to your diet. Most grocery stores stock these items. A delicious alternative to meat is tofu pan fried with your favorite seasonings. You can boil the beans with a bit of herbs to give the protein more flavor.

When serving salad to guests, leave the dressing on the side. Some people love dressing in great huge globs, while others like a lighter taste. Some folks don't like any dressing at all, (or are watching their weight) so leave the dressing of salads up to your guests. For an even more considerate touch, provide different kinds of dressings.

If you have a tight deadline to cook a roast, leave the bone in the piece of meat. Your roast will be done a lot faster because its bone transfer heat to your roaster. When the cooking is complete, just serve by cutting around the bone.

Never cook with wine you haven't tried. You risk the final flavor of any dish if you make it with an unfamiliar wine or one with an off taste. They make wines that can be used only when you're cooking food.

If you want to get a better hand in cooking, you have to use the advice and tips that are offered to you. The cooking tips described in this article represent examples of the type of information that can improve the way you cook for yourself, your family and everyone else for any occasion.

Learn To Cook Like A Pro With These Simple Cooking Tips

Do you enjoy all types of foods? Do you find sweets to be irresistible? Do you like food from different ethnic backgrounds? Have you ever wondered how to cook these sorts of meals in your own home? Fortunately, you have found a way to start learning. All you need to do is read and implement the tips in the article below.

Spices should be stored in a cool and dark place. Leaving your spices out will expose them to moisture and light, which will diminish their quality. Keep spices fresh by storing them away from light and humidity. If you use fresh spices, your food will taste better.

When preparing meals at home, you must use sharp knives for best results. Dull knives make cutting difficult, but in addition, they are dangerous. When you use a dull knife, you often have to force the blade through whatever you are cutting. Using a sharp knife is much easier and safer.

Before frying raw potatoes, allow them to soak for half an hour in a bowl of cold water; this will result in crispier fries. Allowing the sliced potatoes to soak up more cold fluids helps to reinforce the fibers that are in the vegetable, that way when they are deep fried, they are better able to stand up to the heat and won't completely break down.

If you want to reduce the amount of calories and fat in a mashed potato dish, substitute cauliflower for some of the potatoes. The taste of cauliflower will blend nicely with the potatoes. In addition, cauliflowers can blend into the same texture and color as potatoes, which makes cauliflower an excellent method of adding vegetables and decreasing calories from a mashed potato dish.

Is fresh basil something you cook with often? In a glass put a lot of fresh basil inside. With water you then want to cover the stems. Store it on the counter of your kitchen; it will stay fresh for weeks. If you keep the water as fresh as you can, roots will start growing. Trim or cut the basil regularly to encourage growth and you will be able to enjoy fresh basil!

Do not assume this ingredient is for meat only. You can use it when you roast pumpkin or sunflower seeds or in any number of egg dishes. You can cultivate a reputation as a mysterious wizard of flavor just by using a judicious dash of such seasonings.

By doing so, the mushrooms will absorb the water like a sponge. You should wet a cloth and wipe the mushrooms off, rather than soaking them.

A great source of protein for your diet can be found in beans and tofu. You can buy these in almost any grocery store. Try frying tofu and adding seasoning to replace meat. To add some tasty protein to your plate, boil some beans with a touch of herbs for seasoning.

If you apply the tips you have just read, you will be able to cook much better meals. Be adventurous by trying different sauces and spices. You may even discover a new favorite dish along the way. Find the chef within you by following these tips, as well as your taste buds, as you cook in the kitchen.

How To Boost Your Skills In The Kitchen

After you have gained an understanding of some of the basic concepts, you will find cooking to be a very enjoyable activity. By following some of this article's tips, you will have a new-found confidence in your cooking acumen and improve as a cook. Once you have the skills, the fun begins.

Save yourself some time and stress by doing prep work a day ahead. You'll be glad you have your prep work done when it's time to cook. Trying to prepare a meal without handling the preparation beforehand can get stressful, especially if you need to finish your cooking in a set amount of time. You can spare yourself a great deal of hassle by doing prep work in advance.

Preparation is incredibly important prior to cooking a meal for loved ones. Be certain that you have every ingredient you will need on hand. Along with the ingredients, you need to make sure you have the correct utensils for cooking the next day. This process will reduce your stress level and help manifest a more positive outcome.

Spices should be stored in a cool and dark place. When they are stored in the sun, they lose shelf life because of exposure. To keep your spices spicy and fresh, store them in an area that is cool and dark. This will help every meal that you prepare taste better.

Does it upset you to discard fruit that is moldy? Be sure to check apples occasionally because one bad apple will ruin all of them. No, it's not okay to remove the moldy parts. No healthy method of saving any fruit that is partly rotted exists. The mold may have grown deeper than can be seen, and eating it may make you quite ill.

Try adding cauliflower to your mashed potatoes to lower the fat content. Because cauliflower has a pretty bland taste, it blends well with the potatoes and enhances the flavors of the other ingredients. Additionally, cauliflower has the same texture and color as mashed potatoes, so it makes it an easy, healthy addition to your dish.

When cooking vegetables, cook them as quickly as possible to keep their nutritional value. Vegetables that are slowly and thoroughly cooked, are less tasty and nutritious than vegetables that are cooked briefly. A plus is that faster cooking methods usually yield vegetables which are, generally, simply better for you health. Cooking vegetables for only a short amount of time is essential.

Are you a fan of using fresh basil? Place a few fresh sprouts in a glass. Pour enough water in to cover up the stems. Put the basil on your counter and it will remain fresh for up to seven days! If you are sure to add fresh water, your basil will even form roots and become a plant. Cut or trim basil occasionally so it grows more and you get fresh herbs every time.

As was indicated in this article, you can pick up new cooking skills and enhance the ones you already have. With a little time and drive, you could learn these skills. You will become a real pro and feel right at home in the kitchen when you use the tips found in this article. Cooking can be a delight, if you have the proper attitude.

Hate To Cook Then Check Out These Home Cooking Tips!

No matter how skilled you may be in cooking, it is a skill where there is always room for improvement. Even professional cooks could learn some new advice, in order to assist them in the kitchen, and make the experience more fun. A few basic tips can make cooking much easier, if you are just getting started. You should read all the information provided in this article so you are able to learn more things about cooking.

Prepare to cook before you actually start cooking. Do not start cooking until the prep work is done. When you need to create a meal within a certain amount of time it can be stressful. By doing all of your preparation in advance, you avoid the stress and just enjoy your meal.

Give pie and tart crust a little longer baking time than you normally would for the best results. Go past the usual pale tan color and take them to a caramel gold. This deeper color is evidence that the sugar has caramelized in the crust for added sweetness.

If you are making a meal for someone that you want to make a good impression on, be sure to make something you know how to make well. You should not try to cook something new when you are cooking for someone whom you want to impress. This will allow for an easier cooking process.

Are you using fresh basil to cook with? Fill an empty glass with fresh basil. Now fill the glass with water to just above the stems. Put the basil on your counter and it will remain fresh for up to seven days! The basil may even start growing roots if you change out the water regularly. Cut or trim basil occasionally so it grows more and you get fresh herbs every time.

Garlic may be a tasty addition to your meals, but the smell that stays on your hands is a bit of a downside. To get rid of this odor, or any other strong cooking smell, rub your hands on the inside of your stainless steal sink. This will take care of the odors clinging to your hands and enable you to handle other ingredients without contaminating them with strong aromas.

If you want to begin losing weight and improving your diet, you should reduce or eliminate the amounts of cooking oils that you use. Many oils and butters have a high concentration of fat. Using cooking spray instead of oils will be a much healthier option.

If you are looking for a nutritionally beneficial way to cook your vegetables, try sauteing them in a small amount of chicken broth. The broth will add to the flavor of the vegetables and cut back on the amount of oil that is typically needed to saute them. This is an easy, delicious way to prepare veggies for you meal.

Even seasoned cooks can use new tips to ease their cooking process. It is important to learn as much as possible when you are a new cook. Try putting these tips to work for you in your own kitchen to expedite, improve and enjoy cooking even more.

A Perfect Low Carb Match - Chicken And Your Slow Cooker

When eating a low carb diet, chicken becomes more than a staple; it becomes an obsession. The majority of low carb meals you find will focus on this protein for three reasons - it's easy, inexpensive, and versatile.

You also need three things when eating chicken as often as you do on a low carb diet - great flavor, excellent texture, and wonderful variety. This is what the low carb dieter is looking for when choosing a chicken recipe, and that's where your slow cooker comes in.

Let's take a look at how the slow cooker can become your best friend when cooking that low carb protein mainstay we know and love - chicken.

Chicken White Meat

Many low carb dieters have the same complaint when it comes to chicken, and it goes something like this; "If I have to hear the words 'boneless skinless chicken breasts' one more time I think I'll choke!" Or, something on that order. You get my drift. This particular piece of chicken is not exactly tasty or juicy or anything. As a matter of fact, it's pretty bland. But, most low carb dieters find it easiest to turn to this simple protein over and over again, which usually means the danger of chicken fatigue is fast approaching.

The slow cooker can definitely help with this one. If you stocked up on 'boneless skinless chicken breasts' when you started your low carb diet, rather than push them further back into the freezer, go ahead and try them in the slow cooker.

The white meat of a chicken has very little flavor on its own. The beauty of the slow cooker is that the ingredients all cook slowly together in a sealed compartment, forcing the flavors to blend together. If you choose your ingredients wisely, your chicken breast can have tremendous flavor, even better than grilled, poached, or baked. Include lots of vegetables like celery, onions, tomatoes, and even radishes to start the tasty infusion. Add herbs and spices, but be careful because the flavors enhance as they cook. The wonderful news is, the chicken breasts will absorb that flavor all the way through.

One thing to remember is that liquids added to the slow cooker will not evaporate. You will actually get more liquid as the meal cooks in the slow cooker. For that reason, use heartier liquids when possible, such as chicken stock instead of chicken broth, or tomato paste instead of tomato sauce. Again, you want the chicken breasts to absorb all those good flavors, so make sure the liquid remains rich and not watered down.

You can easily turn a simple slow cooker chicken breast recipe into a truly decadent dish by adding cream. You may want to add cheese and fresh herbs along with the cream, but be sure to do so only after the cooking time is over.

Cooking chicken breasts slowly in a moisture sealed environment at low heat makes sense. The crockpot can't help but keep chicken white meat moist when you use this method of cooking properly.

Chicken Dark Meat

Many low carb dieters also become fans of dark chicken meat for the same reason we mentioned above; boneless skinless chicken breast fatigue. The dark meat of the chicken has a couple advantages over white meat because it has more flavor and is naturally moist. If you have added dark chicken meat to your low carb diet, the slow cooker is perfect for you.

The more flavorful dark meat adds a lot to a slow cooked soup, stew, chili, or any dish you like in the slow cooker. Dark chicken meat holds up well during the long cooking time, maintains its texture, and lends its flavor to the whole pot.

Unlike white chicken meat which takes flavor from the other ingredients during the long cooking time in a slow cooker, dark chicken meat actually gives flavor. That long slow cooking time is an excellent method for this dark, rich meat. You also don't have to watch the slow cooker as closely when cooking dark chicken meat. It's very forgiving even when cooked for much longer than planned.

Another thing to consider with dark chicken meat is the fat content. The rich flavor of the dark meat comes in part from the natural fat. Low carb dieters know they need some fat in their diet to feel full. Adding dark chicken meat to the slow cooker can really help make a meal heartier and more satisfying.

Along with great texture, rich flavor, and added heartiness, dark chicken meat is also much less expensive. Low carb dieters need to be able to fill their tummy without the use of carbohydrates, often meaning having larger portions of proteins and vegetables. With the less expensive dark meat, you can create nice big satisfying low carb meals in the slow cooker.

When first going on a low carb diet, many folks turn to the easiest recipes they can find. These recipes very often involve chicken. This versatile, inexpensive protein is a mainstay for the low carb diet, but it does need a little help. When faced with the thought of one more piece of plain grilled chicken for your low carb diet, stop and remember that convenient appliance you used to love -  the slow cooker - and turn that plain chicken into a fabulous dinner!