Great ways with chicken

Equipment

• 1 Oven
• 1 Oven bag
• 1 Barbeque
• 1 Pan
• 1 Poultry shears

Instructions

1. For whole chickens: roast, make a soup, create some good stock and of course to cut up into the other usable cuts. I love to pop them in an oven bag with some butter and herbs and put them in the oven for one hour and fifteen minutes. You can also butterfly a whole chicken until its flat and cook on the barbeque.
2. For Boneless, Skinless Breast: Slice, dice, poach, stuff, panfry it but most of all treat it with care. Overcooked chicken taste like old rubber and nobody want to eat that!
3. For Tenderloin: They are great for crumbing or sliced up and using in stir-fry. I really like to marinade them in some teriyaki sauce and throw them on the barbeque.
4. For Whole chicken wing: Cheap and cheerful, the humble chicken wing is delicious when you give it a nice sticky sauce or steep it in a soy bath.
5. For Boneless, Skinless Thigh: They are perfect in soups and stews and can withstand longer cooking than the breast.
6. For Drumsticks: These are very economical and are perfect for baking and cooking in marinades. You really need to ensure that the legs get cooked all the way through and this can be hard as this is pink meat even when it is cooked.
7. For Chicken mince: I love to get some Asian spicy flavours mixed into it and knock out a tasty burger.