There are three basic methods for preparing quick-cooked chicken: poaching (either a whole or breasts only), roasting, and grilling. All the methods are fast and easy and result in simply flavored chicken that can be added to soups, stews, salads, and sandwiches. If you are short on time, for most recipes in this book calling […]

Yield about 4 cups shredded cooked chicken 2 whole bone-in chicken breasts (about 2 pounds) or 4 chicken breast halves, bone-in, skin on Salt and freshly ground black pepper to taste 1. Rinse the chicken. Season the chicken with salt and pepper and place in a large saucepan. Add enough cold water to cover the […]

Poached chicken is low in fat and calories. Vegetable trimmings add flavor to the broth; just about any vegetable will do except very assertive ones such as eggplant or cruciferous vegetables like cabbage, Brussels sprouts, and broccoli. An added plus to poaching chicken is the delicious broth that results, which can be used for soups, stews, and sauces.

This fruit looks like a small green tomato with a thin, papery husk. Its tart flavor is a welcome addition to southwestern fare, especially in salsas. Sauces and salsas made with tomatillos are a nice accompaniment to simply prepared fish, complementing the fish as a squeeze of fresh lemon would.

Purchased bread crumbs are fine in a pinch, but homemade bread crumbs taste better and are worth the effort. Bread crumbs are not just a “filler.” In Italian cooking, especially, bread crumbs are an essential ingredient, used to add flavor and texture. To make fresh bread crumbs (also called soft bread crumbs), put good quality, […]

Peppers: Hot, Medium, and Mild Cooking and Entertaining Tips Bell peppers Although green peppers will eventually turn red if left on the vine, some varieties of bell peppers are grown for their colors, such as the yellow, orange, and purple ones. Red, yellow, and orange peppers are milder than the green and purple varieties, which […]