Last week’s grocery shopping trip was a deflating practice, both to my needs as a cook and, more prominently, to my food budget! Since I was about 12 years old, I love to cook and have been making up dishes. A few of my creations have been unhappy failures that even our dog said “Hmmm … catch ya later” to, but on the bonus side, I’ve collected numerous menus that are family favorites. Similar each cook, my weekly shopping catalog includes certain usual items. I had to wonder what’s going on with food prices this past week. Cream cheese was approximately twice the earlier week’s cost that makes our regular cream cheese and bagel breakfast an unexpected lavishness! A can of peach juice, my beloved mid-morning drink, went from 37 cents to 50 cents and the store had not a single can.
Chicken is the chameleon of meats. I have more ways to chef chicken than you might still visualize probable. Perusing the meat aisle, I saw that the cost of chicken has bumped up, but not by much. Urgent shopping list adjustment! OK. Now what have I got in my small bag of chicken tricks? The covert to gourmet chicken recipes are little, easy and, best of all, low-priced. A total bunch of gourmet chicken recipes that are both reasonably priced and flavor like a dish you’d suppose at a very well restaurant. Yes, we’re all acquainted with chicken fried rice, fried chicken and the chicken Chef’s salad, however these dishes are nothing to write home about. Let’s see how you can change plain, economical chicken meat into gourmet chicken recipes.
Those ten-pound bags of chicken legs in the freezer segment at the supermarket are a good purchase – providing you use the product astutely. But, when you price skinned, boneless chicken breasts against the per-ounce price, it’s easy to see that a properly used bag of fatty legs is the better buy. Most frequently, these bags hold not only the legs, but all of the fat. You might well ask, “How?” Let’s first observe an idea bank for chicken meat. Then we’ll tackle using that fat to your profit. Each of the following ingredients should be the pillars of your gourmet chicken recipe range:
1. A package of sour and sweet sauce is all you require to create a gourmet chicken recipe. Take away the skin from chicken and bake until done. Allow the chicken to cool and then cube the meat into bite sized chunks. Open a can of diced pineapple chunks, thinly slice some green onions, roughly chop a sweet onion, and mix it up. Serve over a bed of rice and ladle one or two tablespoons of the sweet and sour sauce over the chicken combination. This is an easy gourmet chicken recipe which is easy to love.
2. A combination of spices, Chinese Five-Spice is served with a chicken and rice dish, emboldened with intensely colored and crispy veggies, conjures up images of heaven on a fork.
3. Lemon sauce is available in those handy packets as well. It’s a five minute task that yields an alien base for julienned, cooked chicken breasts. Serve this gourmet chicken recipe on a bed of rice, garnished with snow peas, for an amazing, delicious meal.
4. Chicken and mushrooms go hand in hand. Saute different mushrooms, and then toss in your chicken. You can employ plain white mushrooms, but a more interesting mixture can be had with the adding up of fresh portabellos and a collection of dried mushrooms, available in most supermarkets. Put the mixture sideways even as you boil up a lot of linguine. Insert a jar of Alfredo sauce to your chicken, scattered with ragged Parmesan cheese. Give out the linguine, top with the mushroom and chicken mixture and top it off with fresh snow peas.
5. Slice a pair of big carrots in ½ inch chunks. The blend of carrots, orange juice, ginger and chicken meat can’t be beat. Merge the carrot slices, a teaspoon of powdered ginger in a medium sized saucepan and a half cup of frozen orange juice, over average heat. Cook for about ten minutes or until the carrots are done. Lessen the heat to low and serve this combination over rice. When warmed, mix in a teaspoon or two of cornstarch to thicken the sauce. Decorate every serving with snips of very delicately sliced green onions for an extremely and colorful tasty dish.
6. You’ve got a free sample here. Put all that fat and skin into a stockpot and cook up a flavorful batch of chicken stock. Toss in a bouquet garni. Now, what to do with the fat you’ve stripped from the chicken? Make use of a skimmer to de-fat the stock. Freeze the stock in 8-cup portions, to utilize as soup or gravy stock.
Each of these six gourmet chicken recipes is sure to be a hit at your table. So easy and inexpensive!
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