There has been a chicken recipe of one type or another for millennia! Domestic chicken bones dating from before 6,000 BC have been discovered in several locations in China and even older remains have been found in Vietnam.
Malaysia, Myanmar, Vietnam and the area between China and India is the natural range of the wild Red Jungle Chicken and its close relative the Grey Jungle Fowl the ancestor of this domesticated bird.
These early chicken recipes were likely similar to today’s recipes for chicken. The easy to raise fowl can be cooked using almost any cooking technique known and is delicious even when simply tossed into a pot of boiling water along with some vegetables, spices and herbs. Other methods of preparation include;
Marinades and sauces are also effective flavor enhancers of the already tasty chicken meat.
More Delicious Chicken RecipesSpiced Roast Chicken
Pecan Encrusted Chicken Fingers
Chicken Thighs with Roasted Apples and Garlic
Oven Fried Chicken
Tarragon Chicken Salad
Chicken and Gruyere Quesadillas
Homestyle Chicken and Dumplings
Caribbean Jerk Chicken
Chicken Satay with Peanut Dipping Sauce
Easy Chicken Pot Pie
Italian Stuffed Chicken
Chicken with Tomato Feta and Olives
Hot Wing Dip
Rhubarb Grilled Chicken
Chicken Saute in Beer Mustard Sauce
Mediterranean Chicken Tart
Chicken with Apple Cream Sauce
Burmese Spicy Chicken
Island Style Chicken
Pollo En Escabeche
Coq Au Vin
Chicken Au Gratin
Chicken Cordon Bleu
Chicken Spinach Quiche
Chicken and Mushroom Shells
Chicken Enchilada Bake
Lemon Chicken Tortellini
Chicken Penne and Gorgonzola
Light-weight and easy to transport, the chicken was introduced early on to Lydia, a kingdom in Asia Minor. This popular domestic fowl entered Africa by way of Egypt of the pharaoh’s. At the same time it was spreading through Indonesia and the island chains with the help of the Polynesian ancestors. There are indications that the South American breed of chicken, the Araucana, was brought to that continent by these same sea-faring explorers during pre-Columbian times.
Eastern Europe enjoyed the versatile and tasty chicken for a thousand years before Western Europeans. The Roman empire embraced this versatile domesticated fowl and their restless armies spread it across Europe and to the British Isles.
Almost every part of the chicken can be eaten. One of the earliest cookbooks still existing, written by the Roman cook Apicius, includes over a dozen chicken recipes that use the gizzard, heart, liver, intestines, gonads and the fat of the tail where the tail feathers are attached (pygostyle).
Even now, chicken feet are popular from the Caribbean to China.
To this day chickens are one of the most popular meat producers with about a third of the meat consumed world wide supplied by the domestic chicken. Almost 75% of these are raised in large commercial facilities.
Look for plump chickens with rounded breasts. The pliable meat should return to shape quickly when pressed. A bad or off-smell indicates that the chicken is past its prime. The skin can be yellow or white but should be clear of spots.
Frozen chicken should have no frozen liquid in the package. If it does it may have been defrosted and refrozen which can affect the flavor in a detrimental way. Defrost your chicken in the refrigerator to avoid spoiling the meat.
Preparing the Bird for Use in Your Favorite Chicken Recipe
Care is needed in handling raw chicken since it often contains Salmonella, a deadly bacteria. Wash the bird and after cutting clean the cutting board and counter thoroughly. Be sure to wash all utensils and your hands after you have finished.
Also, do your marinade in the refrigerator to avoid any problems.
Holiday Recipes for
National Chicken Month
Eating healthy is a pleasure with these easy chicken recipes;
3 cups cooked boneless chicken, chopped
2 large onions, chopped
3/4 cup slivered almonds
1 Tbl. olive oil
2 Tbl. lemon juice
1 Tbl. Balsamic vinegar
1/4cup cream (low-fat)
1/4 cup white wine (dry)
1 avocado (peeled and sliced)
Sautee chicken, onions and almonds until golden brown.
Add the vinegar and half the lemon juice. Cook for a minute on high then reduce heat.
Add the wine and simmer another minute then pour in the cream and stir until it thickens.
Arrange the avocado on a plate and sprinkle with the other tablespoon of lemon juice. Cover avocado with chicken and sauce.
Garnish with sprig of parsley.
Poached Chicken in Peanuts
This is a delightful cold meal for a picnic or hot day.
6 chicken breasts, skinned, boned, halved and flattened
2 cups coconut milk (unsweetened)
2 cloves garlic, minced
2 tsp. ginger, minced
1/4 cup raisins
1 cup yogurt (low-fat)
2 Tbl. fresh lemon or lime juice
2 tsp. coriander seed (ground)
2 tsp. turmeric
1 tsp. cumin
1 tsp cayenne pepper
1 tsp. salt
1/4 cup mayonnaise
1/4 cup chutney
3 cups dry-roasted peanuts (finely chopped)
Tropical fruit (sliced)
Place chicken and coconut milk in deep skillet over medium heat and bring to boil. Reduce heat and simmer for about ten minutes until meat is done.Remove chicken to plate and cool to room temperature then chill.
Return coconut milk to boil until reduced to half (1 cup). Remove from heat and add garlic, ginger and raisins. Let cool.When coconut milk mixture has cooled combine with yogurt, lemon juice and spices. Blend and refrigerate.
Puree mayonnaise and chutney until smooth then chill.
Coat the chicken with the chutney/mayo mixture and roll in the finely chopped peanuts, patting to cover chicken well.Place coated chicken on a plate and drizzle with the yogurt sauce.
Garnish with sliced fruit.
Find chicken recipes for each day and share this taste treat that fed our ancestors for over 10,000 years.
God may send a man good meate, but the devyll sende an evyll cooke.--- medieval saying