Chicken is such a versatile, high protein meat, and these chicken recipes make perfect use of it.
We love cooking with chicken, whether it’s frozen chicken, whole roasted chicken, chicken breasts, chicken thighs, or even rotisserie chicken.
It’s always such an easy and flavorful ingredient!
We love cooking with chicken around here.
We like to buy chicken when it goes on sale and keep it in the freezer for last minute chicken dinners. It saves money, and time!
When freezing chicken in advance, place it in individual bags. That way, you don’t have to defrost a ton of it to just use the amount you need.
To defrost frozen chicken, place it in the fridge about 24 hours before you plan to use it.
If you need to defrost it quicker, a bowl of cold water works well too. Just remember to change the water out every 30 minutes or so.
Chicken and poultry should always be cooked to an internal temperature of 165°F, according to the FDA.
To check on the temperature of chicken, use a meat thermometer inserted into the thickest part of the meat.
While checking chicken temps, make sure to not hit a bone. The bone will cause the temperature to read hotter than it is, which can result in undercooked chicken.
To check on a whole chicken’s temperature, insert the meat thermometer into the space between the thigh and breast. This area takes longest to fully cook.