chicken

Wise Bread Reloaded: How to Prepare and Enjoy Our Modern, Monstrously Large Chickens

Lars Peterson — Sat, 11 Oct 2014 11:00:04 +0000

After fifty years of diligent effort, chicken breeders have managed to create a chicken that is more than four times bigger than its mid-century predecessor. Yesterday's rooster weighed just about two pounds. Today's enormous version, which is called the "Ross 308 broiler," weighs more than nine pounds.

During that half century of growth, chicken occupied a bigger and bigger place at the American table. Once a distant third behind pork and beef, chicken now resides at the head of the table, with Americans consuming more than 80 pounds of chicken each per year.

That's a lot of nuggets!

If nuggets aren't your thing, Wise Bread has you covered with several suggestions about how to prepare and enjoy today's comically large Ross 308.

What to Do With Giant Chicken Legs

Camilla Cheung takes you on a tour of the world with this collection of 15 Chicken Leg and Thigh Recipes From Around the World.

Eat for a Week — or Two!

Today's chickens are so large you can Get a Week's Worth of Dinners Out of One Chicken. In fact, the chicken Max Wong used in her article was just a four pounder — not a nearly 10 pounder like the Ross 308.

Wheel Away a Giant Rotisserie Chicken

You may need a cart to get a giant cooked chicken out of the supermarket, but when you do, Camilla Cheung shares with you 25 Things to Do With Rotisserie Chicken. Number 25? Make stock.

Make Gallons of Chicken Stock (And Use It for Dumplings)

Well maybe not gallons, but plenty enough! What will you do with it? Janey Osterlind came up with 25 Tasty Ways to Use Chicken Stock — including dumplings, of course.

Or DIY Your Own Giant Chicken… Eggs

Squicked out by the thought of eating industrial sized, manufactured giant chickens? Let Linsey Knerl explain How to Raise Backyard Chickens. These chickens are mostly about the eggs, but yes, you can eat your backyard chickens, too.

This article is from Lars Peterson of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

15 Chicken Leg and Thigh Recipes From Around the World

Camilla Cheung — Thu, 19 Sep 2013 21:48:25 +0000

Chicken leg quarters are a bargain for frugal cooks, as they often come in 10-pound bags for a great price. Juicier than the ubiquitous chicken breasts, chicken leg quarters (the drumstick and thigh) are flavorful and don't dry out when cooked. Don't let the bones intimidate you — kids love drumsticks, whereas chicken thighs are meaty and simple to debone once cooked. (See also: 25 Things to Do With Rotisserie Chicken)

Bonus: repurpose the bones to make a rich chicken stock as the basis for many more meals.

To save yourself time, you might want to pre-cook a bunch of chicken leg quarters, shred the meat, and use it as needed, freezing any extra. Just season with salt and pepper, lay them on a baking sheet, and roast in a 400-degree oven for 30 minutes, or until cooked through.

In the following list of meal suggestions, I've drawn from chicken recipes from all over the world to bring variety to your table using this wallet-friendly staple.

1. Tandoori Chicken

You can buy pre-mixed Tandoori spices at Indian grocery stores and some large supermarkets (I typically find mine at Cost Plus World Market). A couple teaspoons of this slightly spicy, aromatic spice mix go a long way. Mix the spices with plain yogurt and marinate chicken leg quarters in the mixture (preferably overnight). Then bake in a 400-degree oven for about 35-40 minutes or grill on the barbecue until cooked through and slightly charred. This is an easy, hands-off recipe.

2. Chicken and Dumplings

I think I've made chicken and dumplings three times in the last month. It is so delicious and so simple to make!

You'll need 3-4 precooked chicken leg quarters (roasted or poached, both are fine). Shred all the meat off the bones.

In a large pot, saute an onion, 1 cup of carrots and 1 cup of celery, all chopped. Add a teaspoon of thyme and salt to taste.

After the vegetables start to soften, add ¼ cup of flour and cook, stirring, for a minute. Add 3 cups of chicken broth and bring to a simmer.Mix in the shredded chicken.

Over the top of the mixture drop in premade biscuits from a tube, or biscuits made from a mix (I like to use Trader Joe's Buttermilk pancake/biscuit mix). Cover the pot and simmer for 15 minutes, enough time to allow the dumplings to steam through. Hello, dinner!

3. Chicken Pizza or Calzones

You can easily make chicken pizza or calzones using store-bought pizza dough, which is far more affordable than restaurant pizza. Roll or stretch out the dough into personal-sized pizzas or calzones, add tomato sauce or pesto, shredded cheese, your precooked chicken, and other toppings of your choice. Bake in a 400-degree oven for 10 to 15 minutes depending on the thickness of the dough. (See also: Gourmet Pizza for Under a Buck)

4. Teriyaki Chicken

Marinate chicken leg quarters in store-bought teriyaki sauce and roast them in a hot oven (450 degrees) until browned and cooked through. This recipe from Real Simple saves time by having you add bok choy to the chicken during the last 10 minutes as it finishes roasting. Just add rice for a complete meal.

5. Coconut Crusted Chicken

This recipe is a fun and easy twist on classic fried chicken.

Season the chicken leg quarters with seasoning salt. Dip the legs in beaten egg, and then again in dried, unsweetened coconut.

Brown the legs in a skillet on the stove over medium-high heat, then transfer the chicken to the oven to finish cooking through (400 degrees for about 25 minutes). Bonus: this dish is gluten-free!

6. Chicken Tacos

Shred the meat off pre-cooked chicken leg quarters. Saute the meat with taco seasoning or your own blend of spices (I like to mix cumin, chili powder, garlic powder, and oregano). Serve with warm tortillas and a variety of toppings: shredded lettuce, diced tomatoes, grated cheese, salsa, guacamole. Let everyone assemble their own tacos to cut down on prep time! This meal is great for feeding a crowd.

7. Chicken-Apple Quesadillas

This recipe for chicken-apple quesadillas is a great family-friendly meal. Take shredded chicken meat from precooked chicken legs and sandwich it between two flour tortillas, along with cheese, and thinly sliced apples. Cook in a skillet until the cheese melts and the tortillas are crisp.

8. Coq au Vin

Just because chicken leg quarters are a bargain doesn't mean you can't go gourmet with the preparation. Coq au Vin is a classic French recipe where chicken legs and thighs are gently braised with wine, mushrooms, and bacon. It's hard to go wrong with that combination! Coq au Vin recipes are easy to find on the Internet — here's a great one (use a regular onion instead of pearl onions to keep costs down, or look for frozen pearl onions). For a frugal take on Coq au Vin, use Trader Joe's "Two-Buck Chuck" (Three-Buck Chuck in some states) for the wine. (See also: 10 Great Wines Under 10 Dollars)

9. Chicken Fried Rice

There's no need to get takeout if you're craving fried rice — this dish is easy to make at home with a few staple ingredients.

Stir-fry your choice of vegetables in a little oil until crisp-tender. Add cooked chicken and stir until just heated through. Add a few cups of leftover rice, a little salt, and a small amount of low-sodium soy sauce (authentic fried rice goes light on the soy sauce). Stir fry until rice is piping hot. If you want to add eggs, push the rice to the side of the skillet, add a couple beaten eggs, and stir-fry until cooked. Mix the scrambled eggs into the rice, and serve!

10. Chicken Noodle Soup

Chicken soup is one of the most efficient ways to use chicken leg quarters — bones and all.

Cook the chicken leg quarters (roast or poach), and remove the meat from the bones. Put the bones into a large stockpot with a few aromatics (onions, celery, carrots) and simmer for a couple hours until soup is reduced by about half. Remove the bones and mushy vegetables.

Bring the soup up to a simmer again and add fresh vegetables. Simmer until vegetables are getting soft (about 15 minutes). Add a couple cups of precooked chicken and a handful of dry noodles and simmer until noodles are cooked. Alternatively, make chicken soup with broth you made from your last batch of bones to shave a couple hours off the cooking time.

11. Chicken Mole

Chicken and chocolate and a warm gooey sauce? Yes, please! I love this slow-cooker version from Martha Stewart — using the slow cooker means you can have this delicious dish on your table on a weeknight. Dark chocolate, spices, tomatoes, chilies, and chicken combine to make a truly special meal. This recipe uses boneless thighs, but you can use bone-in chicken leg quarters for even deeper flavor.

12. Chicken Adobo

Chicken Adobo is known as the national dish of the Philippines. It's a simple dish — essentially, chicken legs and thighs simmered in vinegar, soy sauce, and spices. Personally, I love this version with plenty of paprika, but non-paprika versions abound as well. This dish is delicious served over rice with plenty of the aromatic sauce drizzled over top. Add some steamed vegetables or a salad to round out the meal.

13. Chicken Salad

Chicken salad is such a great go-to dish for lunches and potlucks, but it can do double duty as a main course at dinner, too. My favorite version involves dried cranberries, slivers of red onion, chopped celery, and a mustard-mayonnaise sauce. I've also had a delicious chicken salad with chopped green apples, walnuts, celery and mayo. The sky's the limit when it comes to add-ins, so get inventive! I sometimes serve a "salad combo" dinner: a green salad, chicken salad, and a fruit salad, along with a couple breadsticks. It's light, healthy, and delicious. The next day, pack chicken salad for lunch stuffed in a pita or wrapped in a tortilla.

14. Chicken, Sausage, and Bean Cassoulet

Cassoulet was originally a peasant dish from the south of France, composed of white beans, sausage, and meat (often duck, but we'll use chicken). There are so many variations of this dish, from complicated haute cuisine versions to simple low-prep versions. This easy cassoulet recipe simply has you brown the chicken and sausage, add aromatic vegetables and beans, and slowly cook it in the oven for 2 hours, letting all the flavors blend and meld. It is hearty and filling — in fact if you cook this recipe you may find yourself eating it for the next few days. Add a fresh green salad to lighten it up. (See also: Thursday Night Soup: Delicious Soup From Leftovers)

15. Korean BBQ Chicken Legs

I often make this simple recipe for friends and it always garners rave reviews. While not an authentic Korean dish per se, it does make use of Korean condiments. The key ingredient is gochujang, a Korean chili paste that you can find at Asian grocery stores (look for the red plastic tub).

Place 4 chicken leg quarters in a large plastic freezer bag. Add 2 tsp minced garlic, 1/3 cup soy sauce, 2 tbsp gochujang, and 1 tbsp sesame oil. Close the bag and massage the condiments into the chicken. Let it marinate for at least 30 minutes. Grill and enjoy.

The glory of chicken is how it lends itself so readily to so many different preparations. It's the chameleon of animal proteins. If you ever find yourself getting stuck in a rut with your chicken leg quarters, try one of the suggestions above — you might find another favorite to add to the rotation.

What's your favorite way to prepare chicken leg quarters?

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This article is from Camilla Cheung of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Food Safety Reminder: Rinsing the Bird Is Bad for Your Health

Lars Peterson — Fri, 23 Aug 2013 20:41:14 +0000

Jennifer Quinlan, a food safety scientist at Drexel University, and the media production folks at New Mexico State University have produced a series of informative, and weirdly entertaining, videos and print ads that remind us to stop rinsing chicken before cooking.

Contrary to what most of us believe, rinsing before cooking does not remove harmful bacteria or reduce the risk of food borne illness, and in fact may increase the risk by spreading bacteria throughout sink and kitchen. The only safe way to eliminate harmful bacteria is to kill it with fire — by cooking the meat to a minimum safe temperature (165F for poultry).

Not rinsing before cooking is not new food safety advice — it's been the consensus among scientists for the past several years. Quinlan was inspired to launch this public awareness effort after focus groups revealed that as many as 90% of Americans still rinse before cooking. As NPR points out, even the venerable Julia Child had it wrong. Rinsing the bird first is a hard habit to break.

What's true for poultry is also true for pork, beef, lamb, and veal products. Don't rinse before you cook any of those, either. But do remember to always wash your hands thoroughly after handling any meat products and before handling anything else.

Do you still rinse first?

This article is from Lars Peterson of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

25 Tasty Ways to Use Chicken Stock

Janey Osterlind — Tue, 29 May 2012 10:24:13 +0000

Chicken stock is one of those ubiquitous bases for soups, sauces, stews, and more. I’ll bet, however, that I can impress you with at least one new use for this versatile ingredient. (See also: 25 Things to Do With Rotisserie Chicken)

Before we get started, though, let me clear something up — chicken stock is different from chicken broth. Both are made from chicken, but stock is made from the bones, which gives it a richer mouthfeel (that’s a legitimate word, I promise). Broth, on the other hand, is made more out of meat. If you have time to make homemade stock, try this great chicken stock recipe. If you’re more pressed for time, you can even make chicken stock in your crock pot. If you’re like most of us and have trouble finding time to prepare food at home, let alone extras like your own chicken stock, just go for canned chicken broth (low-sodium, of course, is healthiest). You can imitate stock by simmering canned broth with carrots, onion, celery, and spices such as dried parsley, a bay leaf, and pepper.

And for all you vegetarians out there, you can substitute vegetable stock for chicken stock in all of these uses. Try this recipe for homemade vegetable stock.

Rice & Grains

Grains are an important part of any diet because they provide the carbohydrates that serve as the body’s main source of energy. Increase the flavor of these tried-and-true carbs by including chicken stock as you cook.

1. White Rice

Add flavor and dimension to plain white rice by substituting chicken stock for water. The general rule for cooking long-grain white rice is two parts liquid (water or stock) to one part rice. Bring the stock to a boil, add ¼ teaspoon salt, 1 tablespoon butter (optional), and 1 cup rice; simmer, covered, for about 15 minutes until all liquid is absorbed.

2. Risotto

Risotto is rice with a lot of liquid. More specifically, it is usually Arborio rice (although there are a few more-expensive varieties you can use), into which you stir large quantities of stock to coax out the rice's starch. The resulting mixture is creamy, delicious, and ready to receive any number of ingredients ranging from goat cheese to mushrooms to shrimp. The possibilities are endless!

3. Couscous

Couscous is actually a form of wheat pasta (known as semolina) traditionally served as a bed under stews. It originated in North Africa. All couscous I’ve seen sold in the U.S. has been pre-steamed and dried, meaning it takes literally only minutes to prepare. Make this wonderfully textured dish even tastier by substituting stock for water. Boil 1½ cups stock, add 1 cup couscous, cover, and remove from the heat. Wait five minutes, and voila! Substitute stock for water in any one of these 12 recipes for couscous from Real Simple.

4. Polenta

Polenta, which is essentially the same as the grits found primarily in the southern states of the U.S., is simply ground cornmeal boiled in water. Substituting chicken stock for water gives this versatile side dish just the nudge it needs to make it irresistible to all. Try this super-easy polenta recipe from Foodnetwork.com, substituting stock for water. Or try this recipe for fried polenta, which calls for stock in the original recipe.

Sauces

A good sauce is like a striking accessory — it has the potential to make a plain-Jane dish into a to-die-for entrée. Dress up your dishes with one of these basic sauces. The potential variations are endless!

5. Velouté

I have actually been making versions of this as a sauce and a soup base for years and have just recently learned the name. I can’t honestly say that I know how to pronounce it, but I can say it is one of the most versatile things in the grand world of food. Making velouté begins with a basic roux (flour and butter), which you then thicken with stock. That’s it. Once done, you can try any number of variations, including adding white wine, pureed tomatoes, or vinegar to suit your taste.

6. Bercy Sauce

A Bercy sauce is one of those variations on velouté I mentioned above, but this one is perfectly suited for fish and other seafood dishes. It’s also lighter tasting than a basic velouté sauce. There are a lot of variations on the Bercy sauce recipe floating around on the interwebs, but my favorite consists of ¼ cup flour, 4 tablespoons unsalted butter, 2 minced shallots, 1 cup of chicken stock, and 1 cup of white wine. Add stock and wine to a saucepan, and reduce by over half (this will take about 40 minutes). In another saucepan, make a roux by mixing your flour and butter on low heat. Stir frequently; add shallots after 20 minutes, and continue stirring. Once your stock and wine is reduced, add the roux. Season to taste, and enjoy!

7. Low-Fat Alfredo

This light version of a classic Alfredo sauce also looks a lot like the velouté described above (See? I told it was versatile!), but includes milk and Parmesan cheese, so it’s creamier than velouté. The light Alfredo is also incredibly easy — simply combine milk, stock, flour, salt, and pepper, and heat over low heat. Add in the cheese, and you’re ready for anything. Anything that entails eating Alfredo sauce, that is.

8. Marinara

Marinara, like velouté, can be varied in numerous ways to match your preferences or to make use of what you have on hand. This tomato-based sauce is traditionally made with white wine, but for an alluringly different flavor, substitute chicken stock instead. Simmer up a big batch and pair with spaghetti, gnocchi, eggplant Parmesan, or lasagna.

9. Curry

For those who are not intimately familiar with curry, the term refers to a variety of dishes of Southeast Asian origin that all include some variation of a spice-and-herb mixture. Curries may be either “wet” (consisting of spice incorporated into a sauce) or “dry.” Although I can’t claim to be an expert in curry dishes, I can attest to the fact that I have loved absolutely every sauce-based curry dish I’ve tried. One of my favorites is chicken curry. Rachel Ray, of Food Network fame, has a particularly accessible chicken curry recipe. By now, you know the routine — substitute stock for broth for that kicked-up flavor.

Soups

The beauty of stock-based soups is that they taste good without weighing you down or filling out your waistline as much as cream-based soups. Make a batch and freeze half for later!

10. Hot and Sour Soup

Hot and sour soup is a trusted companion to all Chinese main dishes. It’s light, airy, and just the perfect prologue to a filling meal to come. Use chicken stock as the base for yours to up the flavor. This hot and sour soup recipe calls for bamboo shoots, which are generally sold canned in the ethnic food aisle at your local grocer’s, but you could try substituting with asparagus or coconut shoots.

11. Chicken Noodle Soup

One of the only reasons I don’t run off to live in the Caribbean each year when the weather in the Northeast dips inevitably to the cold, damp, and snowy is the knowledge that I will be comforted by such things as roaring fires and chicken noodle soup. Make your own at any time of year and benefit from the warm feeling, low calories, and possible health benefits it brings.

12. Escarole and White Bean Soup

Escarole, a variety of endive that is less bitter than its cousins, serves as a hearty pairing to white beans in this antioxidant- and protein-rich soup. To make this quick and easy soup, sauté two garlic cloves in two tablespoons of olive oil for 15 seconds, add one pound of escarole, and continue cooking for two minutes. Add four cups chicken stock, one can of cannellini beans, and a pinch of Parmesan cheese. Cover and simmer for about five minutes, and enjoy!

13. Butternut Squash Soup

Butternut squash is known as a winter squash, and it is typically available in grocery stores from late fall through the winter. However, it can also be found in many grocery stores already peeled and cut into chunks in the freezer section. Pick up a package yourself this summer and whip up some delicious and filling butternut squash soup using only five simple ingredients (not counting butter and salt).

14. Gazpacho

Now that summer is upon us, most people are reluctant to spend their evenings stooped over a hot stove. Thus, the wonderful invention that is gazpacho — the cold tomato soup that can be made and consumed without the aid of heat altogether! This gazpacho recipe calls for beef broth, but sub in chicken stock for (what I consider to be) better flavor. You can keep it for up to five days in the refrigerator. For a charming party idea, serve up tiny portions of gazpacho in plastic shot glasses, topped with a shrimp on a toothpick.

15. Minestrone

Minestrone is a tomato-based soup characterized by its inclusion of red kidney beans (and its ubiquitous presence at Olive Gardens the world round, I might add). Make your own at home with Ellie Krieger’s recipe (via FoodNetwork.com), which calls for six cups of chicken broth (substituting with stock, of course).

16. Clam Chowder

I grew up believing there to be only two types of clam chowders: New England style (cream-based chowder) and Manhattan style (tomato-based chowder). However, Wikipedia tells me that I’m wrong, and that there are actually five types of this mollusk-laden dish. Try your hand at making each of the five main varieties, or do like I do, and stick with your favorite — mine happens to be New England clam chowder, although I don’t love the extra calories that come with the cream base. This New England clam chowder recipe, however, manages to maintain the classic flavor while substituting some of the cream for chicken stock, thereby effectively delivering the best of both worlds.

Comfort Foods

Because they are typically savory, comfort foods often include chicken stock. Even if the traditional recipe doesn’t call for stock, however, you can almost always switch stock in for another ingredient. This has the dual benefit of making a recipe uniquely your own and enhancing the flavor.

17. Chicken Dumplings

Dumplings are one of those good old-fashioned, warm-you-to-the-bone comfort foods. After all, who doesn’t love warm balls of dough? Cook yours in chicken stock for more flavorful dumplings. A favorite of mine is this recipe by Rachel Ray. Pressed for time? Try chicken and dumplings recipe in the slow cooker, substituting half of the water for stock.

18. Bread Pudding

Bread pudding, like casseroles, is a simple and tasty solution to leftovers that you don’t quite know what to do with, but don’t want to throw away. At the end of the week or after a dinner party, throw leftover bread (about four cups, to be exact) and cheese (about a cup) into a bowl with two tablespoons of olive oil, toss in some add-ins of your own choosing (bacon and sautéed onion are always winners in my book), and put in a greased 9x9-inch pan. Pour a mixture of six eggs, one cup milk, and one cup cooled chicken stock over the bread mixture. Add salt and pepper to taste. Bake for one hour at 375 degrees, and dig in!

19. Mashed Potatoes

According to this mashed potatoes recipe, the secret to heavenly mashed potatoes is to use Yukon gold potatoes rather than russets. Although the recipe calls for mashing the potatoes with a mixture of butter and cream, substitute one cup of chicken stock (more or less to achieve desired consistency) to save fat and calories while still achieving perfect potatoes.

20. Gravy

Gravy made with drippings effortlessly dresses up any roast and conjures up memories of holiday dinners anytime. Pan-dripping gravy may be made with cornstarch or flour as the thickening agent. To end up with about two cups of gravy, you’ll need about two tablespoons of drippings. Add two tablespoons of cornstarch or flour to the drippings in a pan over medium-high heat, and slowly whisk in about two cups of stock. Once thickened (about five minutes), add salt and pepper to taste, remove from heat, and serve. See Simply Recipes for more detailed directions to both cornstarch- and flour-based gravy.

21. Stuffing

Stuffing, like bread pudding, is a perfect way to put leftover bread bits to use. This stuffing recipe calls for one loaf of stale French bread, one onion, four celery stalks, and one cup of chicken stock. Sauté the onion and chopped celery in ¾ cup butter over medium-high heat until soft, then season with salt, pepper, and poultry seasoning. Stir in bread cubes and chicken stock, pour into a casserole dish, and bake for 30-40 minutes at 350 degrees.

22. Casserole

Chicken and rice casserole is the quintessential American meal for a large family. Try your hand at it with another American icon, Betty Crocker. This casserole recipe calls for pimientos and slivered almonds, but could easily be altered to include the ingredients of your choice, such as bacon, corn, or broccoli. Substitute the one cup of chicken broth for chicken stock for a creamier consistency.

23. Chicken Pot Pie

One of my all-time favorite dishes is chicken pot pie — not only is it convenient if made or purchased ahead of time, but it also includes plenty of protein and veggies. A very easy homemade recipe can be found via Pillsbury. Again, substitute stock for broth, and feel free to sub in fresh veggies for the frozen called for in the recipe. Notice how the sauce is a variation on the classic velouté described earlier.

Other

These uses for chicken stock were simply too wonderful to leave out, but they don't fit into any well-defined category. In other words, they’re in a league of their own!

24. Steamed Vegetables

Everyone knows that doctors and health experts recommend we eat more vegetables every day. Make the change more appetizing by steaming vegetables in — what else — chicken stock! Steam vegetables by placing them in a steaming basket in a larger pot containing about 2 inches of boiling stock. According to Livestrong.com, steaming some vegetables helps them to retain more antioxidants than any other cooking method.

25. Vegetable Stir-Fry

Stir-frying vegetables is just like sauteing, only over very high heat. This Campbell’s Kitchen recipe calls for topping stir-fried vegetables with a thickened sauce composed of one cup chicken broth (though stock will do as well) and one tablespoon each of cornstarch and soy sauce.

Do you have any other ideas for novel and tasty ways to use chicken stock? Share your thoughts in the comments!

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This article is from Janey Osterlind of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

A Dinner Party for 6: Feed 'Em for Under $20

Jason Topp — Thu, 22 Mar 2012 10:24:22 +0000

If you enjoy having dinner parties and entertaining, then you understand that costs can add up quickly if you’re not careful. It’s easy to allow our tastes to get the best of our budget. But there’s hope for those with the gift of hospitality — dinner parties need not be expensive. In fact, here’s how you can have an excellent, three-course meal for six for under $20. (See also: How to Throw a Fabulous and Frugal Dinner Party)

Salad

A simple salad is easy to put together with all the pre-mixed bags of greens at the grocery store. You can get two 12 oz. bags of mixed greens for $3.33.

Don’t forget the dressing. You can make your own vinaigrette with simple ingredients you probably already have in your home.

Main Dish

I love to grill. One of my favorite things to grill is chicken breasts, because it’s like starting with a blank canvas — there are so many different spices and seasonings that can be added. I will often open our spice cabinet and experiment with a few different spices, but if you want to keep it simple, then season the chicken with salt and pepper. It’s amazing how good simple seasoning turns out. If you have oregano, Italian seasoning, or basil, you can go with more of an Italian-tasting chicken breast. On the other hand, if you have a little chili powder, cumin, and cayenne pepper, you can easily tilt the chicken toward a Mexican flavor.

If you’re looking to really impress the guests and are okay with climbing above the $20 mark for the meal, then try stuffing your chicken breasts with a quarter cup of shredded mozzarella cheese ($2.00 on sale for an 8 oz. package), a sliced tomato ($.33), and a few basil leaves ($.99 for a basil bunch). The final product will be worth the extra $3.32!

I like to impress the guests by grilling chicken under bricks. This also helps to keep the chicken from drying out, and it adds a little mystique to the dinner party too since the guests usually ask, “Are you really putting bricks on top of my chicken?”

A perusal of the weekly ad for our local grocery store showed a big 40 oz. package of chicken breasts on sale for $4.47.

Sides

Just because you’re going frugal doesn’t mean you have to skimp on taste. I suggest picking up a 3 lb. bag of red potatoes, which at our local grocery store rings up at $2.50. Boil the potatoes in a small pot for about 30 minutes or until soft. Then drain the potatoes, cut in quarters, and put them in a bowl. Add a touch of olive oil and some seasoning (salt, pepper, parsley, basil, or oregano — whatever is on hand), and stir until the spices spread evenly.

If you need an additional side, consider a can of vegetables ($.99), or take a look at this Kraft Pasta Salad for $1.79.

Total cost: $2.50–$4.29

Drinks

Don’t forget about a nice bottle of wine for dinner. I suggest you take one of two routes. The first would be to hope one of your guests brings a bottle of wine as a simple gesture of thanks since you’re opening up your home.

The second is to find your local Trader Joe’s grocery store and pick up one or two bottles of their "2 Buck Chuck." These are the Charles Shaw house wines that range anywhere from $1.99–$2.99, and they are excellent.

Total Cost: $1.99–$3.98

Dessert

What’s a dinner party without dessert? You could bake a pan of brownies, which will likely reveal to your guests that you really are trying to go cheap, or you could make an incredible looking and tasting dessert that will leave them asking for the recipe.

What kind of dessert could you possible make for under $5 that will have this effect? How about a no-bake chocolate chocolate cheesecake pie? According to 10 Buck Dinners, this dessert comes in at a total cost of $4.43!

So there you have it — your complete three-course dinner party for six that doesn’t skimp on taste but spares the pennies.

Bon appetit!

This article is from Jason Topp of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

25 Things to Do With Rotisserie Chicken

Camilla Cheung — Tue, 11 Oct 2011 10:24:15 +0000

A rotisserie chicken is a busy cook's best friend. Whether you get yours from the farmers market or from your local grocery store, nothing beats being able to have dinner on the table in about five minutes. When simple roast chicken gets boring, you can save time by using the precooked chicken in various recipes. Read on for a big list of recipes. (See also: 5 Awesome, Easy-to-Freeze Meals)

1. Enchiladas

Cottage cheese lightens up these chicken enchiladas and gives them extra flavor. They feed a crowd and are sure to become a new favorite.

2. Chicken and Wild Rice Salad

This simple chicken and wild rice salad is easy and nutritious, with almonds for crunch and grapes for extra sweetness.

3. Pho

The classic Vietnamese rice noodle soup, chicken pho, is super easy to make with pre-cooked chicken and canned chicken broth.

4. Fried Rice

Use up leftover chicken and vegetables in this simple chicken fried rice dish.

5. Chicken Pasta

A quick pasta dish is a lifesaver for busy families everywhere. Steam some vegetables and combine them with cooked chicken, pasta, and your favorite jarred pesto or pasta sauce.

6. Chicken Salad Sandwiches

Make a delicious sandwich for lunch the next day with this chicken salad flavored with tarragon.

7. Chicken and Vegetable Soup

Simmer leftover vegetables, rotisserie chicken, and chicken stock together for a quick and satisfying chicken soup. Throw some noodles in for extra heartiness.

8. Pasta Salad

Chicken pasta salad is an easy dish for potlucks and picnics. Mix cooked chicken and raw vegetables with cooked pasta, and add vinaigrette or other salad dressing.

9. Chicken and Apple Quesadillas

Kids love quesadillas, especially when apples add a bit of sweetness and crunch to these apple chicken quesadillas.

10. Hawaiian Chicken and Pineapple Sandwich

Make a quick version of this grilled chicken and pineapple sandwich by subbing shredded rotisserie chicken for the grilled chicken. Doused in teriyaki sauce and served with a juicy slice of pineapple, this Hawaiian chicken sandwich is sure to please.

11. Chicken, Jicama, and Mango Salad

Lean chicken can be an excellent part of a low-fat diet. Try this naturally low-fat chicken and jicama salad that is as delicious as it is healthy.

12. Chicken and White Bean Chili

Lighten up a classic chili by making it with chicken and white beans instead of the usual ground beef.

13. Pot Pie

There are few things as comforting as a hearty chicken pot pie, which is easy to make when you've got pre-cooked chicken.

14. Chicken à la King

Chicken à la King is smothered with creamy sherry-laced sauce and mushrooms and served over a slice of toast.

15. Chicken Tetrazzini

Rotisserie chicken and store-bought alfredo sauce are two shortcuts that make this chicken tetrazzini ready in a flash.

16. Cobb Salad

Keep things fresh with a chicken cobb salad, a perfect entree salad that is healthy and satisfying.

17. Chicken Curry

Yes, chicken curry, usually a recipe that requires several steps, can be quick and simple when you have pre-cooked chicken. Serve this savory yellow curry over steamed rice.

18. Sesame Noodle Salad

This classic Asian noodle salad combines shredded chicken, cold sesame noodles, and a delicious peanut sauce for a unique twist on pasta salad.

19. Empanadas

These chicken empanadas look impressive, but they’re surprisingly easy to make with rotisserie chicken and store-bought pastry dough.

20. Chicken Tortilla Soup

There’s nothing like a hot bowl of comforting, spicy chicken tortilla soup on a rainy day.

21. BBQ Chicken Pizza

Dress up some store-bought pizza dough with barbecue sauce, shredded chicken, and your choice of toppings.

22. Chicken Caesar Wraps

Throw cooked chicken, romaine lettuce, and a drizzle of low-fat Caesar dressing into a flour tortilla or wrap for a quick and healthy lunch.

23. Curried Chicken Salad

Classic sweet and spicy curry chicken salad is perfect when stuffed into a pita with some shredded lettuce.

24. Chicken Lettuce Wraps

These savory chicken lettuce wraps are a great way to avoid carbs, especially when topped with P.F. Chang’s “special sauce.”

25. Chicken Stock

When the meat is gone from your rotisserie chicken, try using the leftover bones for stock. Simmer the chicken carcass with about five quarts of water and carrots, onions, leeks, parsnips, celery, or whatever vegetables you have lying around, along with a couple of bay leaves for about two hours. Freeze the stock for later, or use immediately.

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This article is from Camilla Cheung of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

How to Save Money at the Butcher's

Tisha Tolar — Mon, 13 Sep 2010 13:00:12 +0000

You might be aware of the local butcher shop but hadn't given much thought to ever stopping by to check out what they have to offer. Recently, we moved into a new house that is within walking distance of the local meat shop, one which I have never shopped in before. What I found there was quite surprising. It turned out to be good for my wallet and my freezer. If you opt to buy your meats at the grocery or super store, not only are you missing out on savings, you may be missing out on quality.

Check Price by Pound

When you are price checking between regular packages and that special "family saver" larger package, make sure you are checking out the price per pound and not relying solely on the total price. In some cases, the regular packet is cheaper than the family pack. You can buy multiple packs of the smaller size for less than the supposed family saver packages.

Cut to Order

A butcher shop gives its customers so many more options for meats than just prepackaged, what-you-see-is-what-you-get. For instance, you can save up to $2 a pound on boneless pork chops by purchasing a whole boneless roast. The butcher can then slice the roast into chops suitable for your family dinner. Additionally, butchers can cut out your work time by providing other services like trimming the fat from meats, slicing or grinding meat, and then repackaging it to be freezer-ready — at no additional charge.

Ask for Substitutions

You can find additional savings in the meat shop by deferring to your butcher for recommendations on meat substitutions for your favorite dinners. Often, they can recommend a less expensive cut of meat, an alternative meat, or a new way to prepare a tired dish. For the adventurous, you can also get expert advice on less pricey cuts of meat that do not look appealing to the eye but are more than acceptable for your stomach. You may not know that some of the most flavorful meats are those that you may not normally look at twice.

Know Your Labels

When shopping for meats outside of the butcher shop, make sure you don't look just for designer labels. The only sticker you should concern yourself with besides the price is the tag from the USDA. Look for meats with "Quality Grade" stickers. You should also understand what the other labels mean to your mouth and your wallet. For example, "prime" is the best cut and the most expensive. The next cut is "choice," then "select," followed by "standard."

It is also key to remember that even if a label proclaims the meat to be 100% natural, it is likely that it has still been injected with something unnatural, such as carbon monoxide, to keep the meat from turning brown. Read the ingredients label to see what else is in your meat product.

Choose Fresh

Never go for meats based on price. Grocery stores typically will place the nearly-expired meats at the lowest prices. It is a good choice if you plan on cooking the meats immediately. But if you are looking for the freshest cuts, select the packages furthest from the front and stacked at the bottom of the pile.

A trip to the meat market can be much less expensive and much tastier than what you find in your usual grocery store. Don't be afraid to ask questions for a better idea of how to stock your freezer. Also, inquire about meat packages some butcher sell specifically for the freezer. You can select from several packages that are cut, packaged, and freezer-ready to keep your freezer stocked for all your cooking needs.

This article is from Tisha Tolar of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread: