• Chicken for a Crowd

  Tallying up the guests---and how much chicken to cook? One pound of uncooked boneless, skinless chicken will serve four people; a pound of chicken with bone and skin makes two or three servings. Once you’ve cooked enough for your crowd, allow the chicken to be at room temperature no longer than 2 hours for safety’s sake.

• Stumped in the Store?

  So should you buy that half-price chicken when the “sell by” date is that very day? You’re sure to be safe if you handle it properly---which means storing the chicken in the coldest part of the refrigerator which is usually a meat drawer or the lowest shelf. The chicken will stay fresh up to three days after that “sell by” date, but it’s best to cook it or freeze it as soon as possible. For extra safety precautions, have the chicken bagged separately at the checkout counter.

• Who to Call for Help

  If you’re wondering whether your thawed chicken was left out of refrigeration too long, if the chicken casserole is safe to eat after 4 days, or you’ve forgotten what temperature you should cook the chicken, help is a phone call away. The United States Department of Agriculture (USDA) provides a toll-free hotline for questions about safe storage, handling, and preparation of poultry. Just call 1-800-535-4555, or in Washington, D.C. dial 720-3333. The hotline is open weekdays year round.
  
  
  

• Simplify the Season

  Soups and stews often taste even better after a day in the refrigerator, so now’s the time to make some chicken chili to heat and serve on those busy days of December. Just use your favorite chili recipe and substitute bite-size pieces of chicken. For more flavorful chili and to be more economical, use less expensive thigh or leg meat. Just remember that chicken is leaner than beef, so if you brown the chicken before adding other ingredients, use a nonstick skillet with cooking spray or a small amount of oil to prevent it from sticking.

  For extra convenience during this hectic month, freeze the chili or soup in serving-size containers so it will be ready to thaw, heat, and eat when you need it most.

• Wrap it Right

  If the chicken in your freezer is in the same plastic packaging it was in at the store, then your chicken is in danger of freezer burn. To keep from burning your money, wrap it correctly before you freeze it. For proper freezer storage, remove the chicken from the original wrapping, rinse it, and pat it dry. Then wrap it tightly in heavy-duty plastic wrap or freezer paper. Stored this way chicken parts can keep their same quality for up to 9 months, and whole chickens for up to a year. Label and date each package to make sure you use the oldest chicken in the freezer first.

• Bag the Bargains

  When chicken goes on sale, you can stock up on good buys and chicken will stay fresh tasting for up to a year if you package it correctly. Before storing it in the freezer, remove the chicken from the store wrapping, rinse it, and pat dry. Repackage it in heavy-duty freezer paper or in heavy-duty plastic freezer bags. Remove as much of the air from the packaging as possible.

  And while you’re at it, package the chicken pieces together in amounts that you will use for a single recipe. That way, you can thaw only what you need. Refreezing uncooked chicken causes the chicken to loose flavor and quality.

• Who to Call for Help

  If you’re wondering whether your thawed chicken was left out of refrigeration too long, if the chicken casserole is safe to eat after 4 days, or you’ve forgotten what temperature you should cook the chicken, help is a phone call away. The United States Department of Agriculture (USDA) provides a toll-free hotline for questions about safe storage, handling, and preparation of poultry. Just call 1-800-535-4555, or in Washington, D.C. dial 720-3333. The hotline is open weekdays year round.
  
  
  

• Join the Clean Plate Club

  When grilling chicken, the platter, tray or container carrying the raw meat to the grill should not be used to return cooked meat to the table, unless it has been thoroughly washed. Not only is a clean plate important, but also remember to thoroughly wash any containers or utensils that had contact with raw meat.

• Pack Chicken Salad for the Picnic

  Ever heard that any salad or sandwich containing mayonnaise wasn’t safe for a picnic? Actually, just the opposite is true! Though the most important food safety issue for picnics is to keep hot foods hot and cold foods cold, mayonnaise, an ingredient in many chicken salad recipes, actually helps food from spoiling as quickly. That’s because of the acid present in commercial mayonnaise. Homemade mayonnaise may not have the same acidity level, so save it for recipes you can serve straight from the refrigerator. For safety’s sake, pack the chicken salad on ice in a cooler that stays at less than 40°F.

• Who to Call for Help

  If you’re wondering whether your thawed chicken was left out of refrigeration too long, if the chicken casserole is safe to eat after 4 days, or you’ve forgotten what temperature you should cook the chicken, help is a phone call away. The United States Department of Agriculture (USDA) provides a toll-free hotline for questions about safe storage, handling, and preparation of poultry. Just call 1-800-535-4555, or in Washington, D.C. dial 720-3333. The hotline is open weekdays year round.

• Make it to the Next Reunion

  When the table is set and you’re chatting with long-lost relatives, it’s easy to forget how long the food’s been at room temperature, or worse, out in the sun. If you’re taking a chicken casserole, a salad, or fried chicken to a family reunion, keep it in a cooler until you get there. Then warm it up just before serving. Never leave cooked chicken at room temperature for more than 2 hours. Keep cold salads at below 40°F, and hot dishes at 140°F to 165°F. It may sound extreme, but carrying an instant-read thermometer may make sure you leave the reunion with only pleasant memories!

• Don’t Think Pink!

  Make sure chicken is done before you serve it, which means no part of it should be pink. Slice the chicken in the thickest part of the meat and make sure the pink color is gone. If you don’t trust your eyes, insert a meat thermometer in the thickest part of the meat. It should register 160°F for boneless parts and 170°F for other cuts with bone.

• Make No Mistakes About Marinade

  Marinade used on raw chicken must be discarded after use or cooked before using for sauce or basting. Never reuse an uncooked marinade from raw chicken on cooked chicken. To use the marinade for sauce or basting, place it in a saucepan and bring it to a boil. Boiling will kill any bacteria that may be present from the raw product. An alternative method is to divide the marinade, using a portion for the raw chicken and reserving some for the sauce or basting later. To save cleanup time, marinate the chicken in a disposable heavy-duty zip-top plastic bag instead of a dish.
  
  
  

• Make Mine Crunchy

  For delicious baked chicken with a crunchy coating, dip chicken pieces or boneless strips first in milk or melted butter. Then roll the chicken pieces in finely crushed potato chips, corn chips, corn flakes or crispy rice cereal, or even finely chopped pecans, and bake.
  
  Make the cleanup easy by placing the coating ingredient in a large heavy-duty plastic zip-top bag. Seal the bag and crush with a rolling pin or heavy jar. Then place the dipped chicken pieces in the bag and seal. Shake it until the chicken is coated.

  Add extra flavor by tossing some seasonings in with the crushed coating. Try adding taco seasoning mix to crushed corn chips for a Mexican meal; Parmesan cheese, garlic, and dried herbs to crushed cereal; or dip chicken in mustard before coating with crushed potato chips.

• Don’t Think Pink!

  Make sure chicken is done before you serve it, which means no part of it should be pink. Slice the chicken in the thickest part of the meat and make sure the pink color is gone. If you don’t trust your eyes, insert a meat thermometer in the thickest part of the meat. It should register 160°F for boneless parts and 170°F for other cuts with bone.

• No Bones to Pick

  No bones about it, boneless chicken breasts or thighs are the way to go if you want a quick chicken dinner. They’ll cook even faster if you flatten them between sheets of plastic wrap to an even thickness. Then place the chicken in a hot skillet or on a hot grill rack (4 to 6 inches above the coals) coated with cooking spray. Cook the chicken at low heat for about 5 minutes on each side, or until there is no pink in the thickest part of the meat. And be sure to use tongs, instead of a fork, to turn the chicken so you won’t lose any flavorful juices.

  To make future dinners quicker, grill extra chicken and freeze it. Thaw and slice the pre-cooked pieces to top a crisp green salad, mix into a casserole, or stir into sauce for chicken spaghetti.

• Make No Mistakes About Marinade

  Marinade used on raw chicken must be discarded after use or cooked before using for sauce or basting. Never reuse an uncooked marinade from raw chicken on cooked chicken. To use the marinade for sauce or basting, place it in a saucepan and bring it to a boil. Boiling will kill any bacteria that may be present from the raw product. An alternative method is to divide the marinade, using a portion for the raw chicken and reserving some for the sauce or basting later. To save cleanup time, marinate the chicken in a disposable heavy-duty zip-top plastic bag instead of a dish.

• When Shredded is Better

  Shredded chicken is great in tacos, potpies, dips, chili, soups and mixed with barbecue sauce. You'll find it easiest to shred chicken while its warm. Whether you simmer or bake whole chicken or pieces, use a fork in each hand and tear the meat as you pull the forks toward each other in opposite directions.
  
  For a quick and easy soft taco, mix shredded chicken with warmed canned enchilada sauce. Stir in some canned chopped green chilies for extra heat. Then roll the filling in a warm tortilla and shredded lettuce, cheese, sour cream, olives and other taco fixings.

• Grilling Without Chilling

  You don’t have to bundle up to prepare your grilled chicken recipes in the chilliest months. Use a nonstick grill pan over the stovetop burner for a quick way to get extra flavor and appetizing grill marks across the chicken in a matter of minutes. The easy-to-clean grill pans range in price from $20 to $80 and are available in the housewares section of most department stores. Look in our recipe section under grilling for new grilled chicken ideas.

• Don’t Overdo the Marinade

  Marinating chicken is a delicious and easy way to add flavor, but if you let the chicken soak too long it can turn the meat to mush. To preserve the chicken texture, don’t marinate longer than 8 hours, especially if the marinade contains acidic ingredients such as lemon juice, orange juice, vinegar, or wine. Even 15 minutes of marinating can add extra flavor. Just remember not to use the leftover marinade for brushing on the chicken as it cooks or for a sauce to serve unless you boil it first for at least one minute.

• Extra Crispy Coatings

  Nothing’s better than crispy fried chicken. Once upon a time, that meant only deep-fried. With a few tricks you can save calories and still serve the crunchy chicken you love. Remove the skin from the chicken pieces and coat them in a mixture of milk and beaten egg white or egg substitute. Then roll each piece in one of the flavored coating mixes listed below. Place chicken in a baking dish and bake, uncovered, at 350°F for 45 minutes or until done. Bone-in chicken pieces will take longer to cook.

• Coating Mixes:

  Fine breadcrumbs, garlic powder, onion powder, and dried thyme

  Fine breadcrumbs, Parmesan cheese, and black pepper

  Crushed crispy rice cereal, herb seasoning blend, pepper, and salt

  Crushed cornflakes cereal, paprika, and garlic powder

  Crushed cornflakes cereal and taco seasoning mix

• Who to Call for Help

  If you’re wondering whether your thawed chicken was left out of refrigeration too long, if the chicken casserole is safe to eat after 4 days, or you’ve forgotten what temperature you should cook the chicken, help is a phone call away. The United States Department of Agriculture (USDA) provides a toll-free hotline for questions about safe storage, handling, and preparation of poultry. Just call 1-800-535-4555, or in Washington, D.C. dial 720-3333. The hotline is open weekdays year round.
  
  
  

• Barbecued Chicken at Its Best

  Barbecue sauce usually contains some sugar, which burns easily on the grill. Follow a few rules of the grill to make sure the sauce is sticky and
  delicious, not charred.

  • Grill the chicken about 10 minutes BEFORE brushing it with barbecue sauce.
  • Coat the grill rack with cooking spray to prevent sticking.
  • Remember that chicken thighs and legs take longer to cook than chicken breasts.
  • If you’re cooking over coals, make sure they’ve turned to gray ash before adding chicken to the grill.
  • Grill the chicken over medium-hot coals. That means about 350°F to 400°F. To find out the temperature, place an oven thermometer on the grill rack.
    
    
• Don’t Burn the Barbecue

  Save the basting until the last few minutes of cooking if you’re grilling chicken and plan to brush on a sauce. Any mixture with ketchup, honey, or sugar will burn easily, so mop it on the chicken when the meat is almost done. If you’re wondering if your sauce contains sugar, check the ingredient label on the bottle. Ingredients such as sugar, fructose, corn syrup, or high fructose corn syrup are sweeteners that will char easily.

• Timing is Everything on the Grill

  When Grandma wants dark meat and Aunt Joan wants white, your grill will probably sizzle with a variety of chicken parts. Just keep tabs on the time so the meat will be moist and juicy.

Grill bone-in leg quarters, breast halves, and thighs over medium heat for 10 to 15 minutes and drumsticks for 8 to 12 minutes on each side. Boneless breast halves and thighs will cook in just 6 to 8 minutes per side. To make sure the chicken is done, make a slit in a thick portion of meat to check the color; it should no longer be pink. You can be sure it’s done with an instant-read thermometer. Bone-in parts are done at 170°F and boneless is done at 160°F.

• Baste for Best Flavor

  You’ll save on calories without skimping on flavor when you baste chicken on the grill or in the oven with wine, a fruit juice marinade, or broth rather than with traditional butter or drippings. For even more flavor, simmer fresh herbs in the basting broth or lay them atop the chicken as it cooks.

• No Bones to Pick

  No bones about it, boneless chicken breasts or thighs are the way to go if you want a quick chicken dinner. They’ll cook even faster if you flatten them between sheets of plastic wrap to an even thickness. Then place the chicken in a hot skillet or on a hot grill rack (4 to 6 inches above the coals) coated with cooking spray. Cook the chicken at low heat for about 5 minutes on each side, or until there is no pink in the thickest part of the meat. And be sure to use tongs, instead of a fork, to turn the chicken so you won’t lose any flavorful juices.

  To make future dinners quicker, grill extra chicken and freeze it. Thaw and slice the pre-cooked pieces to top a crisp green salad, mix into a casserole, or stir into sauce for chicken spaghetti.

• Kabob Magic

  Herb gardeners, here’s your incentive to trim those rosemary bushes. Clip the thickest stems, strip them of the herb leaves (save those for later) and sharpen one end of each stem. Then soak the stems in water for at least 30 minutes before using them to thread chicken and vegetables for kabobs. You’ll get rosemary flavor through and through. And here’s another little tip: to keep mushrooms and small onions from breaking when you spear them, microwave about 10 mushrooms or onions for about 45 seconds before threading them onto skewers.

• A Romantic Meal for Two

  Cornish Game Hens are just the thing for a dinner for two. Do some advance preparation and cook the whole meal on the grill and you’ll spend less time in the kitchen and have more time for entertaining. Here’s a four-step game plan:

1. Rinse and pat dry 2 or 3 Cornish Game Hens. Split the hens lengthwise and place them in a large zip-top plastic bag. Add your favorite marinade. (Check the supermarket for a variety of premixed marinades and sauces.) Seal and marinate in the refrigerator for several hours.
2. Slice zucchini and yellow squash into 1-inch thick slices and place on kabob skewers. Place sherry tomatoes and whole mushrooms on kabob skewers. Brush vegetables with zesty Italian salad dressing or balsamic vinaigrette dressing.
3. Slice a loaf of French or Italian bread lengthwise and spread the cut halves with garlic butter. Wrap in heavy-duty foil.
4. Grill the Cornish hens, vegetable kabobs, and bread on the grill over medium heat at the same time. Just plan when to put the food on the grill so that it all will be done at the same time. The hens will cook in 25 to 35 minutes (or to 170°F), the squash will cook in 10 to 15 minutes and the tomatoes and mushrooms in 5 to 10 minutes. Place the bread loaf on a bread warming rack above the grill for about 15 to 20 minutes or on the edge of the grill so it won’t burn. Brushing the Cornish hens while they cook will keep them moist and juicy. Just use fresh marinade to baste for safety’s sake, not the mixture you used to marinate the uncooked hens.

• Veggie Kabob Tips

  When making kabobs, grill vegetables and chicken on separate skewers so the food cooks evenly. Soft vegetables like mushrooms and tomatoes grill in a few minutes, while crisper vegetables like squash and bell peppers take longer. For the most evenly cooked veggies cut the pieces in similar sizes. To keep mushrooms from breaking, microwave 10 whole mushrooms for about 45 seconds before threading them on skewers.

• Quicker Grill Cooking

  Chicken may be partially precooked in the microwave before grilling to reduce cooking time on the grill and keep the chicken juicy.

• Easy Grill Cleanup

  Coat the grill rack with cooking spray or brush it with vegetable oil to prevent food from sticking. To clean the grill after cooking, use a stiff wire brush. If you don’t have one, scrape crumbled aluminum foil over the rack to remove cooked-on food particles.

• Keep It Juicy

  A few grilling tricks will keep grilled chicken at its juiciest. First, cook the chicken 4 to 6 inches above the coals and turn it often (about every 5 minutes) so it cooks evenly without blistering. Salt the chicken after it’s cooked to keep from drawing out juices while it cooks. Be sure to use only long-handled tongs for turning the chicken to keep from piercing the meat and loosing flavorful juices.

• Great Smoked Flavor

  You can add a tasty smoked flavor when cooking on a covered grill by tossing water-soaked chips of hickory, pecan, black walnut, peach, or pear wood onto the coals. Don’t use pine, fir, spruce, or cedar, though; they give off a bitter taste. On a gas grill, shape heavy- duty aluminum foil into a cup shape and place in on the side of the grill opposite the chicken. Fill it with water-soaked wood chips.

• Playing It Safe

  Because warm outdoor temperatures encourage bacteria growth, take extra precautions to keep chicken at safe temperatures when grilling. Keep uncooked meat refrigerated until time to grill, or place it in an insulated cooker near the grill and out of direct sunlight. The platter carrying raw chicken to the grill should be thoroughly washed before putting cooked chicken on it, if the same platter is used. Once the meal is over, refrigerate leftover chicken promptly.

• Fire Facts

  Use only a recommended grill starter fuel. Do not use gasoline or kerosene to start a fire. Never add liquid starter after coals are lighted. Fan the fire and tap ashes from coals to increase heat during cooking. To decrease heat, use a water-filled spray bottle to sprinkle the coals with a little water. The spray bottle is handy in case of flare-ups, too.

• When’s the Chicken Done?

  The most accurate way to test for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh without touching the bone, or into the thickest part of boneless chicken. The thermometer should register 180° F for whole chicken, 170°F for bone-in parts, and 160°F for boneless chicken. You’ll know chicken is done when juices run clear, not pink, when pierced with a fork. If a tinge of pink appears in the meat or the juices, grill a little longer.
  
  
  

• Baste for Best Flavor

  You’ll save on calories without skimping on flavor when you baste chicken on the grill or in the oven with wine, a fruit juice marinade, or broth rather than with traditional butter or drippings. For even more flavor, simmer fresh herbs in the basting broth or lay them atop the chicken as it cooks.

• Chicken Salad Savvy

  Serving chicken salad doesn’t have to mean the same old thing. Jazz it up with toasted almonds, pecans, or walnuts. Add sweetness with grapes, dates, mandarin oranges, pineapple, or currants. Or spice it up with curry powder, nutmeg, chili powder, cilantro, or hot peppers. Once you find the flavor combination you like best, serve it creatively in pita pockets, pineapple boats, or carved-out apples, melons, or orange cups.

• Kabob Magic

  Herb gardeners, here’s your incentive to trim those rosemary bushes. Clip the thickest stems, strip them of the herb leaves (save those for later) and sharpen one end of each stem. Then soak the stems in water for at least 30 minutes before using them to thread chicken and vegetables for kabobs. You’ll get rosemary flavor through and through. And here’s another little tip: to keep mushrooms and small onions from breaking when you spear them, microwave about 10 mushrooms or onions for about 45 seconds before threading them onto skewers.

• Dressing Up the Chicken

  Catalina, Russian, zesty Italian, and balsamic vinegar dressings are great flavor enhancers for boneless chicken or bone-in pieces. Just place the chicken in a large zip-top plastic bag and add your favorite dressing. Seal the top and turn the bag to coat the chicken. Then bake or cook the chicken in a skillet.
  
  If you use boneless chicken, you can cook the chicken over medium high heat in a skillet for 5 minutes on each side or until done. (If you have time to allow the chicken to marinate in the refrigerator for 30 minutes to 1 hour for extra flavor, you can put frozen boneless pieces in the bag without thawing them first.)
  
  Complete the meal with steamed vegetables, rice or orzo (a small pasta which cooks in less than 5 minutes), and some crusty bread.

• Make Mine Crunchy!

  For delicious baked chicken with a crunchy coating, dip chicken pieces or boneless strips first in milk or melted butter. Then roll the chicken pieces in finely crushed potato chips, corn chips, corn flakes or crispy rice cereal, or even finely chopped pecans, and bake.
  
  Make the cleanup easy by placing the coating ingredient in a large heavy-duty plastic zip-top bag. Seal the bag and crush with a rolling pin or heavy jar. Then place the dipped chicken pieces in the bag and seal. Shake it until the chicken is coated.

  Add extra flavor by tossing some seasonings in with the crushed coating. Try adding taco seasoning mix to crushed corn chips for a Mexican meal; Parmesan cheese, garlic, and dried herbs to crushed cereal; or dip chicken in mustard before coating with crushed potato chips.

• Stuff ‘Em With Flavor

  Most of us are thankful for make-ahead recipes during the holiday time. Instead of baking a large turkey, consider simply stuffed chicken breasts. Dinner will be just as elegant. Place the filling between the skin and meat of chicken breasts. Or, make a horizontal slit in boneless, skinless breasts and place the stuffing of your choice in the slit. Then cover and chill the chicken until time to cook. Cook the chicken 7 minutes on each side in a hot skillet and serve with a warm sauce. Or bake in the oven about 20 to 30 minutes.

  Need some stuffing ideas? Try fruited cornbread dressing; spinach soufflé (from the frozen food section); wine-simmered mushrooms, herbs, and onions; or a mixture of cooked rice, apricots, and pecans. For easy sauces, use cheese sauce from the dairy case, melted jellies, or plum or marinara sauce from a jar. Just make sure the flavors of the stuffing and the sauce are compatible.

• Grilling Without Chilling

  You don’t have to bundle up to prepare your grilled chicken recipes in the chilliest months. Use a nonstick grill pan over the stovetop burner for a quick way to get extra flavor and appetizing grill marks across the chicken in a matter of minutes. The easy-to-clean grill pans range in price from $20 to $80 and are available in the housewares section of most department stores. Look in our recipe section under grilling for new grilled chicken ideas.

• Not the Same Ol’ Chicken-and-Rice

  Chicken-and-rice is a traditional favorite for cold winter months, but if you don’t have an hour to simmer a whole chicken, you still can have the tasty duo in a matter of minutes. First put on a pot of quick-cooking rice; it’ll take 10 minutes or less. While the rice cooks, slice boneless skinless chicken breasts or thighs into strips and stir-fry them in a medium-hot skillet coated with cooking spray or 2 teaspoons of olive oil. Cook the chicken, stirring constantly, until it browns. Then toss in cut up vegetables and sprinkle with a flavorful sauce such as Schezuan, soy, or teriyaki. Cook and stir until the vegetables are crisp-tender and the chicken is done. Serve with rice.
  
  
  

• Simplify the Season

  Soups and stews often taste even better after a day in the refrigerator, so now’s the time to make some chicken chili to heat and serve on those busy days of December. Just use your favorite chili recipe and substitute bite-size pieces of chicken. For more flavorful chili and to be more economical, use less expensive thigh or leg meat. Just remember that chicken is leaner than beef, so if you brown the chicken before adding other ingredients, use a nonstick skillet with cooking spray or a small amount of oil to prevent it from sticking.
  
  For extra convenience during this hectic month, freeze the chili or soup in serving-size containers so it will be ready to thaw, heat, and eat when you need it most.

• Ice Breakers

  Chicken potpie, chicken and dumplings, and chicken noodle soup are the original chill-chasers. If you don’t have chopped cooked chicken on hand when you want to make one of these home-style favorites, here are some quick ways to get 2 cups of chopped cooked chicken:

  Microwave: Arrange 4 boneless, skinless chicken breast halves on a microwave-safe dish. Cover with plastic wrap; turn back one corner to vent. Cook on HIGH for 6 to 7 minutes or until done, turning dish once.

  Oven: Place 4 boneless, skinless chicken breast halves on a baking sheet coated with cooking spray. Bake at 450°F for 10 to 12 minutes or until done.

  Stovetop: Place boneless, skinless chicken breast halves in a single layer in a saucepan. Add water (broth, wine, or apple juice) to cover by1/2 inch. Bring to a boil, reduce heat to simmer, cover and poach 10 to 15 minutes or until chicken is not longer pink inside. Drain and set aside to cool.

• No Bones to Pick

  No bones about it, boneless chicken breasts or thighs are the way to go if you want a quick chicken dinner. They’ll cook even faster if you flatten them between sheets of plastic wrap to an even thickness. Then place the chicken in a hot skillet or on a hot grill rack (4 to 6 inches above the coals) coated with cooking spray. Cook the chicken at low heat for about 5 minutes on each side, or until there is no pink in the thickest part of the meat. And be sure to use tongs, instead of a fork, to turn the chicken so you won’t lose any flavorful juices.

  To make future dinners quicker, grill extra chicken and freeze it. Thaw and slice the pre-cooked pieces to top a crisp green salad, mix into a casserole, or stir into sauce for chicken spaghetti.

• Dinner in Minutes

  If you are cooking crisis-style and have just minutes to get dinner on the table, let frozen boneless, skinless, split chicken breasts or tenders come to the rescue. Keep bags of the pre-frozen pieces in the freezer. Then remove just the amount you need. Thaw the frozen chicken in the microwave on DEFROST or 30% power for 2 minutes, and let the chicken stand another 2 minutes. Continue to microwave 2 minutes at a time as needed, removing pieces as they thaw.
  
  The thawed split breasts or tenders will cook in 10 minutes or less in a hot skillet. To dress them up, top with pasta sauce and cheese, barbecue sauce, or Cheddar cheese and crisp bacon and heat in the oven until the toppings are warm.

• When Shredded is Better

  Shredded chicken is great in tacos, potpies, dips, chili, soups and mixed with barbecue sauce. You'll find it easiest to shred chicken while its warm. Whether you simmer or bake whole chicken or pieces, use a fork in each hand and tear the meat as you pull the forks toward each other in opposite directions.
  
  For a quick and easy soft taco, mix shredded chicken with warmed canned enchilada sauce. Stir in some canned chopped green chilies for extra heat. Then roll the filling in a warm tortilla and shredded lettuce, cheese, sour cream, olives and other taco fixings.

• Slow-Cook for Fast Meals

  A slow cooker can be your lifesaver during busy holiday months. It’s also a way to make sure chicken is juicy and flavorful. Place a whole roasting chicken in a large slow cooker with spices and seasonings, cook drumsticks and thighs in barbecue or tomato sauce to serve over rice or noodles, or simmer chicken breasts with vegetables and seasonings for a hearty chicken-and-rice dish. Most will cook on HIGH for about 4 hours or on LOW for about 8 hours. Here are a few slow-cooker tips to keep your fast-paced holidays running smoothly:

  • Remember 1 hour on HIGH usually is the same as 2 hours on LOW.
  • If you’re adding liquid to the cooker, pour it over the meat to keep it moist.
  • Place vegetables on the bottom of the cooker, and the meat on top.
  • Liquid doesn’t evaporate in slow cooking, so you don’t need to add a lot of liquid.
  • Don’t lift the lid if you can resist. It takes a long time for the cooker to return to the same temperature as before you lifted the lid.

  To adjust a favorite recipe for the slow cooker, cut the liquid in the recipe by half.

• Chicken Pizza for Picky Eaters

For a 10-minute meal that will please even finicky eaters, make your own homemade pizza. The best part of this dinner is that you can make the pizzas for picky eaters as plain as the kids want them; yet add all the extras to yours! Start with 7-inch individual pizza rounds (find them in the refrigerated section of the supermarket). Place them on a baking sheet and spoon on purchased pizza sauce. Thaw the desired number of precooked skinless, boneless chicken breast halves or thighs and chop. Add the chopped chicken and shredded cheese over the sauce, then bake at 375°F for 5 to 10 minutes or until the cheese melts.

More adventurous palates may want to try the following tasty toppings for variety:

• Pizza sauce, chopped cooked chicken, black beans from a jar, ground cumin, and pepperjack or Monterey jack cheese
• Pizza sauce, chopped cooked chicken, chopped sun-dried tomatoes, sliced black olives and feta cheese
• Pizza sauce, chopped cooked chicken, sliced mushrooms from a jar, garlic powder, and shredded Parmesan cheese.

• Simplified Supper for the Holidays

If you’re in a hurry to shop, wrap packages, and tend to holiday errands, you want something quick and easy for dinner. For a quick chicken quesadilla supper start with frozen precooked boneless chicken. Thaw it in the microwave and chop or shred it.

Then place a tortilla in a warm skillet and add the chicken, chopped canned jalapeno peppers, a spoonful of canned enchilada sauce, and shredded cheese. Top with another tortilla and allow a few seconds for the cheese to melt onto the top tortilla.

Flip the quesadilla and cook a few seconds, just until browned. Serve with sour cream. Add fresh fruit or a tossed green salad and you have a complete meal in only minutes.

• Three-Ingredient Casserole

  If you need a casserole in a hurry, pull out the frozen precooked boneless chicken breasts or thighs or frozen uncooked chicken tenders, a large can or jar of spaghetti sauce, and shredded mozzarella cheese. Spread a small amount of spaghetti sauce in the bottom of a greased casserole dish, place the frozen (no need to thaw) chicken over it in a single layer, and then top the chicken with the remaining sauce and cheese. Bake at 350°F for 25 minutes or until the chicken is heated through. Add a salad, steamed broccoli, and garlic bread for a hearty no-fuss meal.

• Not the Same Ol’ Chicken-and-Rice

  Chicken-and-rice is a traditional favorite for cold winter months, but if you don’t have an hour to simmer a whole chicken, you still can have the tasty duo in a matter of minutes. First put on a pot of quick-cooking rice; it’ll take 10 minutes or less. While the rice cooks, slice boneless skinless chicken breasts or thighs into strips and stir-fry them in a medium-hot skillet coated with cooking spray or 2 teaspoons of olive oil. Cook the chicken, stirring constantly, until it browns. Then toss in cut up vegetables and sprinkle with a flavorful sauce such as Schezuan, soy, or teriyaki. Cook and stir until the vegetables are crisp-tender and the chicken is done. Serve with rice.

• Healthy Ideas for Car Picnics

  If your weekday afternoons and evenings are stacked with sports games and practices, after-school meetings, and other spring activities, you’ve probably fed the kids in the car a few times. Plan ahead and you can make these hurried car picnics healthier, tastier, and less messy that drive-through dining. For easy clean-up, keep a plastic grocery or garbage bag handy in the car. And save extra packets of napkins and plastic utensils just for these occasions. Try these easy solutions:
  

  • Salad Supper: Make chicken salad ahead of time and pack individual servings in small airtight food storage containers. Just before you go on chauffeur duty, pack the salad cups, easy-to-eat fruit such as grapes or apple slices, cheese slices, and fruit drinks in a small cooler with an ice pack.
    
  • Chicken’n Biscuit: Bake fresh biscuits using the convenient frozen kind. Microwave cooked chicken patties and place between biscuit halves. Add mustard, if desired. Wrap warm chicken biscuits individually in foil and pack in a small cooler. They’ll stay warm for about 30 minutes. Pack carrot sticks in individual plastic zip-top bags, and bring along individual boxes or small screw-top bottles of regular or chocolate milk.

• Dressing Up the Chicken

  Catalina, Russian, zesty Italian, and balsamic vinegar dressings are great flavor enhancers for boneless chicken or bone-in pieces. Just place the chicken in a large zip-top plastic bag and add your favorite dressing. Seal the top and turn the bag to coat the chicken. Then bake or cook the chicken in a skillet.
  
  If you use boneless chicken, you can cook the chicken over medium high heat in a skillet for 5 minutes on each side or until done. (If you have time to allow the chicken to marinate in the refrigerator for 30 minutes to 1 hour for extra flavor, you can put frozen boneless pieces in the bag without thawing them first.)
  
  Complete the meal with steamed vegetables, rice or orzo (a small pasta which cooks in less than 5 minutes), and some crusty bread.
  
  
  

• Give Thanks for Chicken

  When the holiday is a cozy affair for a few, dress chicken for the occasion. A roasted 3-pound broiler-fryer will serve six. To make it extra special, rub seasonings and place halved garlic cloves or herbs between the skin and the meat. (Sage and thyme are great with chicken.) Add a fabulous glazed look and more flavor by basting the chicken with a mixture of melted apple jelly and margarine. To roast, bake the chicken, covered with foil, at 375°F for 45 minutes. Remove the foil and bake 45 additional minutes, or until a meat thermometer registers 180°F. Then give thanks that you won’t have to eat leftovers for a month!

• Chicken for a Crowd

  Tallying up the guests---and how much chicken to cook---for the next tailgate? One pound of uncooked boneless, skinless chicken will serve four people; a pound of chicken with bone and skin makes two or three servings. Once you’ve cooked enough for your crowd, allow the chicken to be at room temperature no longer than 2 hours for safety’s sake.

• Stuff ‘Em With Flavor

  Most of us are thankful for make-ahead recipes during the holiday time. Instead of baking a large turkey, consider simply stuffed chicken breasts. Dinner will be just as elegant. Place the filling between the skin and meat of chicken breasts. Or, make a horizontal slit in boneless, skinless breasts and place the stuffing of your choice in the slit. Then cover and chill the chicken until time to cook. Cook the chicken 7 minutes on each side in a hot skillet and serve with a warm sauce. Or bake in the oven about 20 to 30 minutes.

Need some stuffing ideas? Try fruited cornbread dressing; spinach soufflé (from the frozen food section); wine-simmered mushrooms, herbs, and onions; or a mixture of cooked rice, apricots, and pecans. For easy sauces, use cheese sauce from the dairy case, melted jellies, or plum or marinara sauce from a jar. Just make sure the flavors of the stuffing and the sauce are compatible.

• Thanksgiving Without Leftovers

  Don’t want all the leftover turkey after Thanksgiving this year? Try baking a roaster using your favorite stuffing recipe for just the right-sized holiday entrée. You can carve about 1 serving per pound from a 5- to 7- pound roaster, which is usually larger and plumper than a whole chicken, or broiler-fryer.
  
  To prepare it for roasting, first wash the chicken and pat it dry. Lift the wing tips up and over the back, and then tuck them underneath the chicken. If you aren’t stuffing the bird, place garlic halves, seasonings, onion halves, and or celery pieces inside the cavity. If desired, use metal trussing skewers or kitchen twine to fasten the tail cavity together. Place the chicken, breast side up, in a shallow roasting pan. Then tie the legs together at the end of the drumsticks using twine. Tucking the wings under and tying the legs together keep the wings and legs from becoming overcooked during roasting.

  Rub the skin of the chicken with cut garlic, a lemon half, butter, or spray with olive oil or butter-flavored cooking spray. Then sprinkle with seasonings such as salt, pepper, paprika, or chopped herbs.

  Bake uncovered at 350°F for 2 1/2 to 2 3/4 hours for a stuffed roaster of 2 to 2 1/4 hours for a unstuffed bird. The chicken is done at 180°F and the stuffing is done at 165°F.

  Just keep safety in mind and don’t stuff the chicken until just before baking. Remember to remove the stuffing from the chicken as soon as it’s cooked and don’t store the cooked stuffing inside the chicken if you have leftovers. And if you start with a frozen roaster, thaw it in the refrigerator; a 4-pound chicken will thaw in about 24 hours.

• Romantic Meal for Two

Cornish Game Hens are just the thing for a dinner for two. Do some advance preparation and cook the whole meal on the grill and you’ll spend less time in the kitchen and have more time for entertaining. Here’s a four-step game plan:

1. Rinse and pat dry 2 or 3 Cornish Game Hens. Split the hens lengthwise and place them in a large zip-top plastic bag. Add your favorite marinade. (Check the supermarket for a variety of premixed marinades and sauces.) Seal and marinate in the refrigerator for several hours.
2. Slice zucchini and yellow squash into 1-inch thick slices and place on kabob skewers. Place sherry tomatoes and whole mushrooms on kabob skewers. Brush vegetables with zesty Italian salad dressing or balsamic vinaigrette dressing.
3. Slice a loaf of French or Italian bread lengthwise and spread the cut halves with garlic butter. Wrap in heavy-duty foil.
4. Grill the Cornish hens, vegetable kabobs, and bread on the grill over medium heat at the same time. Just plan when to put the food on the grill so that it all will be done at the same time. The hens will cook in 25 to 35 minutes (or to 170°F), the squash will cook in 10 to 15 minutes and the tomatoes and mushrooms in 5 to 10 minutes. Place the bread loaf on a bread warming rack above the grill for about 15 to 20 minutes or on the edge of the grill so it won’t burn. Brushing the Cornish hens while they cook will keep them moist and juicy. Just use fresh marinade to baste for safety’s sake, not the mixture you used to marinate the uncooked hens.

• Chicken Salad Savvy

  Serving chicken salad doesn’t have to mean the same old thing. Jazz it up with toasted almonds, pecans, or walnuts. Add sweetness with grapes, dates, mandarin oranges, pineapple, or currants. Or spice it up with curry powder, nutmeg, chili powder, cilantro, or hot peppers. Once you find the flavor combination you like best, serve it creatively in pita pockets, pineapple boats, or carved-out apples, melons, or orange cups.

• Kabob Magic

  Herb gardeners, here’s your incentive to trim those rosemary bushes. Clip the thickest stems, strip them of the herb leaves (save those for later) and sharpen one end of each stem. Then soak the stems in water for at least 30 minutes before using them to thread chicken and vegetables for kabobs. You’ll get rosemary flavor through and through. And here’s another little tip: to keep mushrooms and small onions from breaking when you spear them, microwave about 10 mushrooms or onions for about 45 seconds before threading them onto skewers.
  
  
  

• Resolved: Eat More Chicken

  If you have resolved to get fit and trim by swimsuit season, chicken can help you reach your goal. Low in calories, sodium, and cholesterol, chicken is one of the best sources of low-fat meat protein. Low-fat cooking techniques such as grilling, broiling, baking, or poaching keep calories and fat at their lowest. To retain flavor and moisture, cook chicken with the skin on; fat from the skin is NOT absorbed into the meat. Half the fat from chicken is in the skin, so just remove the skin after cooking.