Good Housekeeping 100 Best Chicken Recipes

by Good Housekeeping

Book Overview

The newest cookbook in "Good Housekeeping's" best-selling "100 Best" series focuses on a favorite food: versatile, low-calorie chicken. These easy-to-prepare, triple-tested dishes--from Lemon-Rosemary... This description may be from another edition of this product.

• Format: Spiral-bound
• Language: English
• ISBN: 1588164586
• ISBN13: 9781588164582
• Release Date: September 2005
• Publisher: Hearst
• Length: 176 Pages
• Weight: 0.90 lbs.
• Dimensions: 1.1" x 7.0" x 9.0"

Customer Reviews

Outstanding for cooking all types of chicken.

This cookbook is only one of very few still around that feature bone-in chicken recipes. So many recipes out there seem to favor ONLY boneless, skinless chicken breasts. My experience has been that the bone-in variety tastes a lot better. Therefore recipes that call for bone-in chicken breasts such as the CAROLINA CHICKEN PILAU, the CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES AND BASIL, the CHICKEN BREASTS WITH TARRAGON SAUCE, the GRILLED BASIL CHICKEN WITH BABY GREENS and the GRILLED CHICKEN BREAST THREE WAYS are real finds! Personally I am not big on chicken thighs but I do like chicken drumsticks and there are a number of recipes for those in this great book. Try the BAKED HONEY-LIME DRUMSTICKS or the POLYNESIAN DRUMSTICKS. Then there are many recipes for whole 3 1/2 lb chickens (of course bone is still in) or 3 1/2 lb chickens cut into 8 pieces with skin removed notably COQ AU VIN, CHICKEN CACCIATORE, CHICKEN CURRY or CHICKEN MOLE or CHICKEN PAPRIKA. Of course for those times when you DO want to use boneless, skinless chicken breasts there are wonderful recipes like the ROASTED TANDOORI-STYLE CHICKEN BREASTS,the SMOKY ALMOND CHICKEN, the THAI CHICKEN WITH ASPARAGUS, the CHICKEN BREASTS a L'ORANGE, the LEMON ROSEMARY CHICKEN, the CHICKEN ROULADES, the NEW CHICKEN CORDON BLEU, CHICKEN PARMIAGANA, the JAMAICAN JERK CHICKEN KABOBS and the THAI CHICKEN SATE, There are even recipes I would not expect to find in a typical chicken cookbook but I think the author is just great including them here: CHICKEN AND MUSHROOM POTPIE WITH HERB PHILLO CRUST, SPRING MEAT LOAF WITH GREMOLATA CRUMBS (using ground chicken), CHICKEN SHEPHERD's PIE (again using ground chicken), TEXAS CHICKEN BURGERS (you guessed it), CHINESE CHICKEN SALAD and POACHED CHICKEN PICCATA. All in all this book is divided into six sections according to how you might prepare your chicken: Roasts. Braises and Stews, Baked Dishes and Skillet Dishes, Sautes and Stir Fries, Grills and Broils, and Soups, Salads and Sandwiches. It is just fantastic! I would truly reommend it!

Delicious, healthy, easy

I love this book! It gives the prep time and the cooking time for each recipe. It lists the nutrition values (calories, fat, protein, etc.) and seems to consist mainly of fairly healthy choices. And the recipes are delicious and generally easy. I've made the Chicken Enchiladas and the Chicken Stuffed with Basil and Sun-Dried Tomatoes. The last was SO fast and easy I plan to put it in regular rotation (and I've made it twice this week alone). The enchiladas were delicious and a big hit, although a smidge more work. Great ease of use and great ideas in this book.

Chicken for supper! Come and get it!

I bought this cookbook at a school book fair and have never regretted it. What a fantastic and easy guide to chicken preparation and presentation. I like this particular book for a number of reasons. I love the size (9 1/2' by 7"), the glossy pictorial hard covers, and the spiral-bound pages. This last point allows the book to remain open while in use. No heavy objects on one side to keep it open while the cooks uses the other. There are glossy photographs for about every four to five recipes. I like one for every recipe, but this is second best with plenty of photos. Interspersed throughout are boxed in tidbits or instructions for specific tasks. Examples of instructions: carving a roast chicken, using garlic, storing fresh herbs, to skin or not to skin, and cutting up a raw chicken. Experienced cooks may brush this last one by, but they all had to learn somewhere. And, of course, the recipes. Zowie!! There are the standards: classic fried chicken and grilled chicken breasts. However, GH presents some new and interesting recipes and twists on old. Try this yummy dish: Grilled Chicken Breasts Saltimbocca (means "jump in your mouth") and is made by adding a slice of prosciutto and a fresh sage leaf to each breast before grilling. The book offers a number of international dishes. Try Chicken Mole, a Mexican dish with dried chilies, spices, seeds, and unsweetened chocolate, served over rice. Another great one is Moroccan-Style Tagine, a savory stew with chicken, spices, dark raisins, green olives, and served over couscous. Still another is Thai Chicken Sate, a dish found everywhere in Bangkok from vendors cooking and selling their wares on the streets. It is chicken pieces skewered and grilled and served with a dipping sauce made of coconut milk, soy sauce, peanut butter and a side dish of pickled cucumbers. Oh, heavenly! This is one of those cookbooks the busy person cannot do without. The only trick is having ingredients on-hand before beginning to cook. The rest is easy and oh, so tasty!

Cookbook

Purchased this cookbook after a recommendation from a friend. I would pass on the recommendation! Excellent recipes that are easy and delicious.