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Cooking chicken
It's our favourite choice for dinner - whether roasted with potatoes for a traditional Sunday lunch, or skewered and spiced in our new national dish: chicken tikka masala. So let's hear it for the humble Gallus domesticus
Chicken is undoubtedly one of the world's most popular ingredients. Unlike red meats, few cultural or religious taboos exist regarding its consumption, and it's a relatively cheap source of protein and essential vitamins and minerals.
The international obsession with the bird is reflected in the endless range of recipes and preparations. The subtle taste of the meat complements a spectrum of flavours from the simple pot-roasted bird of European peasant farmers to the hot and spicy chicken soups of fast-food markets in Thailand and the Far East.
And little wonder that chicken is such a ubiquitous dish. Not only is it packed with protein, providing more essential amino acids than any vegetables, but it's low in fat (the little fat that is present is 'good', being mostly unsaturated or monounsaturated) and packed with important vitamins and minerals.
So, to show our appreciation of this most versatile of ingredients, iVillage invites you to celebrate the joys of chicken.
- Chicken soups
- Chicken recipes from around the world
- Celebrity chicken dishes
- Chicken in a hurry
- Take the chicken challenge
- How to roast a chicken
- Buying organic chicken
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