Chicken Dishes

Chicken dishes are one of the most versatile categories, from weekday planning to the guest table; breast, thigh, wing and whole chicken share the same plate while differing in cooking time. Tatonia has around 160 chicken recipes; among the most popular are chicken skewers, whole roast chicken, chicken saute, chicken tandoori, saucy wings and chicken durum. For safe cooking, the internal temperature (USDA standard) is: breast 74 degrees Celsius, thigh 80 degrees Celsius, wing 75 degrees Celsius. If you have no thermometer, the check is this: the meat should be opaque rather than translucent, and the juice that runs when pressed should be clear (not pink). Marinating time varies by recipe: yogurt marinades 2 to 4 hours, acid heavy marinades (lemon, vinegar) 30 minutes to 1 hour (longer breaks down the surface), and salt, oil and spice based dry marinades 4 to 12 hours (overnight included). The basic rule for breast meat is high but short heat; opening the meat to an even thickness (1.5 to 2 cm) ensures even cooking. Thigh meat is a friend of long cooking; with its higher fat ratio it does not dry out easily and is the first choice for saucy and baked recipes. This page brings together quick saute and skewer options ready in 20 minutes, sheet pan plates, saucy pot dishes and whole chicken preparations for the weekend. Since it is easy to add rice, roasted vegetables, durum or a salad on the side, it is also advantageous for one plate planning.