Latest news with #chicken
Telegraph
30 minutes ago
- General
- Telegraph
Chicken peasar salad
Sometimes you just have to jump all in and embrace the pun, but that doesn't mean this spin on the classic Caesar salad isn't a serious recipe. Oh no, the peas bring another level to this gastropub favourite. I scatter in the whole peas and also use some to create a vibrant dressing so you're using all of the pea's natural strengths. Overview Prep time 15 mins Cook time 15 mins Serves 4 to 6 Ingredients 4 thick slices of white bread from a loaf, cut into chunks 3-4 tbsp olive oil 2 skinless chicken breasts 2 Romaine lettuces 250g frozen peas 1 garlic clove, crushed or finely grated 4 anchovies from a tin 4 tbsp mayonnaise ½ tbsp extra-virgin olive oil, or as needed Zest and juice of 1 lemon 15g Parmesan, grated, plus extra (optional) for shaving Method Step Preheat the oven to 200C/180C fan/gas mark 6. Step Scatter the bread chunks (from 4 thick slices of white bread) over a baking tray then drizzle with enough olive oil to coat them well. Step Season with a little salt and freshly ground black pepper, then bake in the hot oven, tossing every now and then, for 10-15 minutes or until golden and crisp. Set aside. Step Meanwhile, season 2 skinless chicken breasts generously all over with salt and pepper, then fry in a frying pan over a medium heat for 10-15 minutes, or until lightly browned and cooked through. Set aside. Step Break 2 Romaine lettuces apart and separate them into single leaves. Place the lettuce leaves either on a serving platter or in a large salad bowl, ready to toss together with everything else. Step Place 250g frozen peas in a heatproof bowl and cover them with freshly boiled water to defrost. Leave for a few minutes and then drain. Step Add 1 crushed or finely grated garlic clove, 4 anchovies, 4 tbsp mayonnaise, ½ tbsp extra-virgin olive oil, the zest and juice of 1 lemon and 15g grated Parmesan to the processor, then blitz to a smooth, thin dressing. If you need to thin the dressing down a bit, add a splash of water or more extra-virgin olive oil. Taste for seasoning then adjust with salt and pepper to taste. Step Pour the dressing over the lettuce leaves and peas, then toss in the croutons. Chop or shred the chicken and add that in too, then toss everything together. Serve the salad with some extra Parmesan shavings, if you like.
CNET
4 days ago
- Health
- CNET
That Fresh Chicken Doesn't Keep in the Fridge as Long as You Think
I'm a big fan of using meat delivery services to have the fixings for dinner delivered right to my door. Getting fresh chicken has made figuring out what to cook up on week nights easier, but I don't always eat everything, and often use the leftovers for lunches. However, I know chicken doesn't have a long shelf life, even after cooking. I recently realized that I might have been flirting with food poisoning by eating chicken that started to turn. This is especially important because summer is almost here, and poultry is a higher-risk meat than beef due to its propensity to develop E. coli and other food-borne illnesses. That's why you never want to eat bad chicken, and storing it properly is key to avoiding sickness. The USDA gives chicken just 48 hours to be cooked and consumed after purchase, but that timeframe errs on the safe side and isn't the final word on when bird goes bad. If you're wondering whether or not your chicken is bad or how long it is good for in the fridge, we have answers. Here, we explain how long chicken typically lasts in the fridge and freezer -- both cooked and uncooked -- and how to know when it's time to put that poultry out to pasture. How long does raw chicken last in the fridge? The sell-by date on chicken can be a full week after you buy it. That doesn't mean you should wait that long to cook it. David Watsky/CNET The USDA recommends cooking chicken one or two days after you buy it. If that seems conservative and sooner than the sell-by date on the package, that's because it is -- but there's a reason for that. The sell-by, use-by or freeze-by date may be as long as a week from when you bought it, but that's just the chicken producer's guess as to how long the chicken will be at optimal taste before it starts deteriorating in quality. As many in this Reddit thread and others assert, you can probably split the difference without serious ramifications, but you should never eat chicken that's been in the fridge for more than three or four days. The reason why chicken isn't necessarily safe to eat until that sell-by date is two-fold: For one, that date isn't issued by a regulating body, but rather by the brand. While poultry brands do have to consider consumer safety, their chief goal is enticing retailers to buy their product. The longer it's "good for," the better chance they'll have of making a larger sale. The other reason is that grocery store meat fridges and coolers are usually colder than your average home refrigerators. A normal fridge has to keep meat cold without freezing delicate vegetables and other groceries. Supermarket meat coolers only need to keep meat cold, so they can be at lower resting temperatures. Chicken kept at a colder temperature is naturally going to last longer. How long is cooked chicken good for in the fridge? Cooked chicken is good in the fridge for up to four days. After that, it should be frozen or thrown away. David Watsky/CNET Cooked chicken has a far lower likelihood of developing bacteria but it can still make you sick if you wait too long to eat it, even if it has been stored in the fridge. The USDA recommends you eat chicken within four days of cooking it. Like raw chicken, it should also be stored at under 40 degrees F to avoid rapid spoiling. How long can you store chicken in the freezer? If you're not sure when you're going to get to that package of chicken, put it in the freezer. Getty Images Chicken that's kept frozen (under 0 degrees F) is technically safe to eat for about one year according to but that doesn't mean you should wait a year, or even months, to eat it. Even shrink-wrapped meat will eventually succumb to frost and freezer burn. While that might not cause the chicken to become unsafe, it will affect its deliciousness. The meat may develop a rubbery or mealy texture. Frozen cooked chicken can last indefinitely without risk of illness, but it will start to lose flavor in the freezer almost immediately and texture will also become compromised if exposed to freezer burn. When in doubt, employ the smell and eye test When in doubt, give your chicken a whiff. Some ground poultry may be infused with rosemary extract. Otherwise, it shouldn't smell like much. Getty Images While the sell-by date and USDA recommendations are good guideposts for eating chicken safely, the smell test should always be employed as a backup. Chicken can encounter all kinds of storage mishaps and irregularities in its journey to your kitchen. If you're chicken smells foul, acrid or rotten, it's probably time to chuck it. And keep a close on eye on any changes in the meat's appearance. Chicken that appears slimy or discolored in any way (yellow, brown or green) should be discarded immediately. Does raw chicken have a natural smell? Ground chicken and turkey are sometimes infused with rosemary extract to reduce lipid oxidation. ButcherBox Not usually. Most raw chicken doesn't smell like much and if it does have a strong odor, it could be a sign that something is amiss. That said, some chicken farms and poultry producers add rosemary extract to ground chicken and turkey to reduce lipid oxidation in meats. If you smell a faint herby smell in your ground chicken or turkey, but it's been stored properly and is within the sell-by dates and also within one or two days since you bought it, it may be the rosemary you're smelling and not spoiled chicken. FAQs Can I eat chicken that's been in the fridge for more than two days? The USDA recommends not storing raw chicken in the fridge for more than two days. From our experience, three to four days should be OK, provided you're within the use-by or sell-by date. Beyond this, avoid consuming the chicken. Is it OK to eat cooked chicken after storing it for a few days? Once cooked, your chicken will definitely have a higher chance of not spoiling. However, based on USDA recommendations and our own experience, do not eat cooked chicken after storing it for more than four days.
Telegraph
4 days ago
- Health
- Telegraph
Chicken bone broth
Bone broth is relatively easy and incredibly cheap to make yourself, without having to resort to expensive health-food shop varieties. Ingredients Leftover bones and skin of 2 chickens – freeze them until you have enough 3 large onions 1 leek (optional) 4 carrots 2 sticks of celery 4 cloves of garlic Bunch of parsley Bunch of thyme 3 bay leaves Chunk of ginger (optional) Sea salt 1-2 tbsp peppercorns Method Step Gather your ingredients then roughly chop your vegetables (no need to peel the carrots). Leaving the skin on, smash 4 cloves of garlic once with your fist on the flat side of a knife. Add all this – together with the ginger, if using – into a deep pot along with the chicken bones and skin (can be from frozen), herbs and 1-2 tbsp peppercorns. Step Cover with approximately two litres of water (or enough for the ingredients to be fully submerged), add a generous pinch of sea salt and bring to the boil over a medium heat. Reduce to a simmer and partly cover. Step Simmer for three to four hours and use a spoon to skim off any foam. Keep an eye on it and top up with water if needed so it doesn't catch on the bottom of the pan. Aim to have the bones covered at all times. Step Place a colander in a large heatproof bowl and tip in the stock to remove the bones and chunks of vegetable. Allow the liquid to drain through the colander. Press the bones and vegetables down with the back of a spoon to squeeze as much juice out as possible. You can also pass the liquid through a sieve to remove any smaller bits if you prefer. Allow it to cool slightly then pour into a container. Use from the fridge within five days, or it will last in the freezer for six months. Step You can choose to stop here if you'd prefer, but to make this truly a zero-waste recipe, return the bones and vegetables to the pot and top up with water again to make a second stock. This is called a 'remouillage' – the process of using bones twice.
The Independent
4 days ago
- General
- The Independent
Fragrant Nigerian-inspired fried rice is easy enough for a weeknight
Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but in this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we opted for chicken thighs and fresh green beans. Seeded, thinly-sliced jalapeño or Fresno chilies bring a pleasant heat, while curry powder adds depth, warmth and a golden hue. Instead of using just-cooked rice, which results in a softer texture in the finished dish, we start with plain cooked rice that's been chilled and dried, a process that allows the starches to recrystallize so the grains 'fry' up light and fluffy. Fragrant basmati is especially good, but any variety of long-grain white rice works. Fresh rice needs two hours minimum to chill adequately, but it can be prepared up to three days in advance and kept refrigerated. To chill the rice, fluff with a fork, then spread on the baking sheet. Let cool, then cover and refrigerate until cold. Don't be afraid to really scrape up the browned bits from the surface of the skillet after you've added the broth. The caramelization gives the fried rice great depth of flavor. Serve sprinkled with scallion greens and additional sliced chili. Curried Chicken Fried Rice with Chilies Start to finish: 40 minutes Servings: 4 Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 teaspoons curry powder, divided Kosher salt and ground black pepper 4 scallions, thinly sliced, whites and greens reserved separately 2 tablespoons minced fresh ginger 4 ounces green beans, trimmed and cut into 1-inch pieces 1 teaspoon dried thyme 1 Fresno or jalapeño chili, stemmed, seeded and thinly sliced 4 cups cooked and chilled long-grain white rice, preferably basmati 1 cup low-sodium chicken broth Directions: In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes. Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes. Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1½ teaspoons curry powder and ¼ teaspoon each salt and pepper. Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and remaining chili.
Associated Press
4 days ago
- General
- Associated Press
Fragrant Nigerian-inspired fried rice is easy enough for a weeknight
Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but in this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we opted for chicken thighs and fresh green beans. Seeded, thinly-sliced jalapeño or Fresno chilies bring a pleasant heat, while curry powder adds depth, warmth and a golden hue. Instead of using just-cooked rice, which results in a softer texture in the finished dish, we start with plain cooked rice that's been chilled and dried, a process that allows the starches to recrystallize so the grains 'fry' up light and fluffy. Fragrant basmati is especially good, but any variety of long-grain white rice works. Fresh rice needs two hours minimum to chill adequately, but it can be prepared up to three days in advance and kept refrigerated. To chill the rice, fluff with a fork, then spread on the baking sheet. Let cool, then cover and refrigerate until cold. Don't be afraid to really scrape up the browned bits from the surface of the skillet after you've added the broth. The caramelization gives the fried rice great depth of flavor. Serve sprinkled with scallion greens and additional sliced chili. Curried Chicken Fried Rice with Chilies Start to finish: 40 minutes Servings: 4 Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 teaspoons curry powder, divided Kosher salt and ground black pepper 4 scallions, thinly sliced, whites and greens reserved separately 2 tablespoons minced fresh ginger 4 ounces green beans, trimmed and cut into 1-inch pieces 1 teaspoon dried thyme 1 Fresno or jalapeño chili, stemmed, seeded and thinly sliced 4 cups cooked and chilled long-grain white rice, preferably basmati 1 cup low-sodium chicken broth Directions: In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes. Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes. Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1½ teaspoons curry powder and ¼ teaspoon each salt and pepper. Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and remaining chili. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
