Chicken – think beyond the breast!
Cooking the whole bird.
Are you bored of boneless, skinless chicken breasts? While they are traditionally thought of when considering lean proteins, they aren't the only part of the chicken you should cook with. If you are tired of the usual chicken breasts, it is a great time to start experimenting with other parts of the bird. You can save money, experiment with new tastes, and expand your cooking repertoire easily.
- Use the lower part of the bird. The chicken thighs and drumsticks are just as useable as the breast, and they are still healthy choices. All parts of the chicken have the same amount of protein per serving. Chicken thighs have monounsaturated fat, which is an anti-inflammatory and heart healthy fat. The darker meat can be more flavorful and satisfying, as it tends to retain more moisture while cooking.
- Cook the whole bird. By weight, buying a whole chicken is often the least expensive option. While it may look intimidating, it's very simple to cook a chicken whole. It can be roasted in the oven or even cooked in a slow cooker. At the end, the breasts, wings, thighs, and drumsticks are all left for eating.
- Make your own stock. After the meat has been carved from the bird, you can use the leftovers and the bones to make stock. Simply add the bones to water with aromatic vegetables and dried herbs, and then simmer for a few hours until fragrant. This is also very easy to do in the slow cooker.