Chicken, 9 Billion Strong.Our government has two parties, and for chicken we have two camps: The White Meat Lover and the Dark Meat Crusaders… no matter which camp you associate yourself with, we cannot deny that fact that we thrive on eating chickens and, on average, we consume almost 30 per capita per year.
Wings, thighs, drumsticks and more. Chicken can be both one of the tastiest and one of the healthiest meats we can get. From meal prepping with chicken breast to backyard barbequed drumsticks dripping in sauce, there are boundless ways to cook it, boundless way to serve it, and everyone seems to just love it.
Cooking chicken can be very easy to do but can also be very hard to do well. Getting the balance between being done and being juicy is always a tricky balance. Undercooked chicken can be a real health hazard, and overcooked chicken is just no fun.
Choosing the right chicken for the meal is also very important. Folks that grew up on a farm know that nothing goes to waste, and when a chicken is done laying eggs, that is when it is time to eat the meat. But many people don’t know the difference between an old chicken and a young chicken! Old chickens, who served their duty in laying eggs gives us on final sacrifice: a delicious soup. The meat will tend to be more tough but have more of a deep flavor. Cooking long and slow in a soup makes the meat tender and the extra flavor makes it way into a great soup. The young chickens are much better for baking, grilling or roasting on a rotisserie as the meat is a lot softer and has a much better mouth feel.
We’ve put together a few of our favorite recipes, for you to try and enjoy.