Chicken Recipes: Quick and Easy to Prepare

Chicken is widely recognized as a domestic animal. It is also known as “galus galus domesticus.” Male chickens are also called as “cocks or roosters” . They are usually used in cockfighting. Those young females are called “pullets” while those that are over a year older are known as “hen”. The babies are called “chicks” and the meat is referred to as “chicken”.

It is also one of our common sources of poultry meat and eggs. It is much cheaper and readily available type of meat. It is also a good source of protein, iron and vitamin B₁. The white meat or the breast part is known to be lower in fat. However, the chicken skin is said to be as bad source of cholesterol. It is good to use the skin for roasting. It can be cooked in different ways. Here are two easy chicken recipes that are quick and easy to prepare. Your family will surely love it!

Yield: 8 to 10 servings

Ingredients:

1 whole medium size chicken (washed and cleaned)

5 gloves of garlic (peeled and chopped)

2 pieces of lemon (sliced)

1 teaspoon lemon juice

½ teaspoon garlic powder

1 teaspoon dried parsley

1 teaspoon salt

½ teaspoon black pepper

2 tablespoon Italian bread crumbs

½ stick of butter (sliced in small cubes)

Directions:

Preheat oven to 350 degrees F

Place the gloves of garlic and lemon inside the whole chicken. Mix the garlic powder, dried parsley, salt, and pepper. Rub and massage softly the chicken with the herb mixture. Be sure to spread it evenly below and on top of the skin. Place the cloves of garlic and slices of lemon inside the chicken. Then place the whole chicken in a baking dish. Tie the legs with a kitchen string. Squeeze a teaspoon of lemon juice. Top it with a tablespoon bread crumbs for the crust. Scatter the butter on top of the bread crumbs.

You can bake it for about 25 minutes. Then turn the chicken upside down and cooked it for another 25 minutes. Top it with the remaining bread crumbs before you return it inside the oven. Then turn the chicken back to its original position and bake it for another 15 minutes. Scoop some of the juices and pour it on top of the chicken so that it will not dry out. After that, turn the oven to 400 degrees F and continue cooking for another 10 minutes or until the skin turns brown. Insert a fork at the side of the thigh and if the juice comes out clear then it is already done. You may transfer it in a serving platter and put some fresh parsley or slices of tomatoes on the side for decoration. Serve warm.

Yield: 4 to 6 servings

Ingredients:

2 cups cooked chicken (cubes)

½ cup elbow macaroni (half cooked for about 8 minutes)

1 small can mushrooms

½ cup carrots (cleaned and sliced)

½ green peas or frozen peas (cleaned)

1 small onion (chopped)

1 glove of garlic (chopped)

1 cup chicken stock

½ cup milk or heavy cream

½ stick butter

1 tablespoon flour

Salt and pepper to taste

1 tablespoon Italian bread crumbs or shredded cheese (optional)

Directions:

Preheat oven to 350 degrees F.

Sauté the garlic and onions in a half stick of butter. Then add the chicken, carrots, peas, and mushroom. Continue cooking for about 2 minutes. Stir occasionally. Mix the chicken stock, milk, flour, and macaroni. Add salt and pepper according to taste. Let it simmer but continue stirring for approximately 15 minutes or until the mixture slightly thickens. Then pour it on a baking dish. Top it with the Italian bread crumbs or shredded cheese for the crust. Baked it for about 15 to 20 minutes or until crust turns brown. Serve warm.

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