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The book is packed full of more than just 75 recipes! It has great tips on cooking methods, storage, cutting, and much, much more! I am order more as gifts for friends! I highly recommend that if you buy one, go ahead and buy 2, I'm sure you will want to share. JenT
My family eats chicken all the time, and we usually fix it one of four ways: marinated grilled, grilled with BBQ, baked with lemon pepper seasoning, baked with BBQ. While those methods are great, they get old, and I was very excited to crack this open for some new recipes. What I've made has been delicious, and I'm expanding my cooking knowledge with easy to follow recipes!
I’m usually leery of cookbooks that have an “easy” theme (“Only 5 ingredients!” “Just 3 steps!”). It may be easy, but the meals aren’t very good or they have weird ingredients that I can’t find very easily.
That’s not true with this cookbook. There’s great recipes in here with easy-to-find ingredients.
These recipes are divided into these categories: 5 Ingredients or Fewer; 30 Minutes or Less; One Pan; One Pot; Pressure Cooker or Slow Cooker.
Many of these recipes have “Tips” such as a Cooking tip, Ingredient tip, or “Pairs well with” tip that I found useful. All recipes included nutrition information.
My problem with this cookbook? No photos. So many times my interest is piqued by a photo of the finished meal. This cookbook has all of 5 photos for 75 recipes. Disappointing.
Easy Chicken Cookbook: 75 simple meals for every day Sheila Thigpen Some people prefer beef while others prefer pork, I prefer chicken. I was excited to receive “Easy Chicken Cookbook”, new recipes for my favorite meat. The author begins her book with the basics: s”afe handling and storage of chicken, classic cuts, and various cooking techniques.” Keep chicken away from other foods, properly thaw chicken, cook to correct temperatures and keep utensils, cutting boards, and workspace clean. Among basic cuts there are breasts, thighs, drumsticks, legs, wings and ground chicken. There is a section comparing chicken broth and chicken stock. Chicken can be baked, roasted, braised, grilled, poached, sautéed, or pan-fried. There are 6 recipes for easy sauces and 6 recipes for easy sides. There is a whole chapter dedicated to recipes that are 5 ingredients or fewer. The Hot-Honey and Garlic Glazed Drumsticks is out of this world. We also tried the Spicy Salsa Baked Taquitos, and the Cheesy Chicken Enchiladas both were delicious. There is a chapter on recipes that take 30 minutes or less to prepare. My favorite from this chapter is Smoky Chicken Salad with Cilantro-Lime Dressing, Barbecue Chicken Tostadas, Better Than Takeout Fried Rice, and Pineapple and Jerk Chicken Fajitas. This book has it all a chapter of One Pan recipes.: Southern Skillet-Fried Chicken, Garlic-Herb Roasted Chicken with Red Potatoes and Spatchcocked Chicken with Orange Tarragon Butter. One Pot meals include Old-Fashioned Chicken Noodle Soup, Game-Day Tortilla Soup, Mardi Gras Chicken with Dirty Rice, and what would a chicken cookbook be without a recipe for Shortcut Chicken and Dumplings. For those of us who love our Pressure Cooker or Slow Cooker have not been left out: Shredded Teriyaki Chicken, Santa Fe Salsa Chicken, and Wild Rice and Cranberry Chicken Casserole. There is a page with measurement conversions toward the end of the book as well as an index. This is bound to be a favorite cookbook and would make a great gift.
To me an easy chicken recipe is to take some pieces of pre-cut chicken, sprinkle a spice or two on the pieces and put it all in the oven. None of the recipes in this book are that easy, but they do look good. Still, I don't think a person who gets home from work at 6:00 is going to want to pull ten to twenty ingredients out of the cupboards and refrigerator--assuming they have already been purchased--and prepare and cook for at least another hour. So, that doesn't make this book very useful for a working person.
If you have time to make these easy recipes I think you will be pleased by the variety and to be fair there are some recipes that don't take so long to prepare and there is a chapter on one pan dinners. I happen to have the time to make some of these interesting recipes and am looking forward to making them. Especially the Chicken Cacciatore with Mushrooms and Black Olives and the Garlic-Herb Roasted Chicken with Red Potatoes.
I am curious to know when the calculation of "Prep Time" starts. Is it after all the ingredients and measuring implements are found and on the counter or before? It is one of my pet peeves about modern cookbooks. The prep times are very underestimated and I think it is something that has to be gauged by the person who is doing the preparation. I pretty much laugh and then ignore them.
I do think this cookbook is worth buying just for the variety of recipes and ideas. I know I will enjoy it.
4.0 out of 5 starsSeem simple and easy to make, but few pictures to inspire you
Reviewed in the United States on 9 November 2020
This book book name: Easy Chicken cookbook evokes an ease of making all these recipes so the 6 chapters should not be surprising: **** Chicken Made Simple **** 5 Ingredients or Fewer **** 30 Minutes or Less **** One Pan **** One Pot **** Pressure Cooker or Slow Cooker
I have a criteria that when I see a cookbook in a store, that I use whether to buy it or not. I think we all have some system to determine where to spend our hard earned money. This happens to be mine and it has served me well: See this below.
1. Does the book have pictures or illustrations of some type to either entice or guide me? 2. When I randomly open a page to 10 recipes, are at least 5 compelling enough to entice me to try them? 3. Can I buy locally the ingredients of the recipes (let’s face it, we all don’t decide to cook something well in advance when specialty items can be ordered). 4. How long is the ingredient list? 10 or more items (not including dried spices or salt and pepper) become less likely to be cooked. 5. How many steps are involved. This criteria depends on the detail in the steps, if they are simple the list can be longer, if involved, can only go so far before intimidation sets in. 6. Finally the ingredients have to be stuff I like. This is not so useful to those of you reading the review, but I will explain when this is a factor below.
PICTURES: Not nearly enough for my liking. There are very few pictures in this book of the items within. The book has 142 pages and less than 12 photos. I struggle with the lack of pictures. When we eat, we start by consuming with our eyes first. In another book on Curries, I relaxed this criticism somewhat as a curry is a curry and they tend to all look similar. But that book had more pictures than this one.
ON A RANDOM CHECK DO I FIND FIVE OUT OF TEN RANDOM RECIPES THAT LOOK ENTICING: Since I already have this book, I’ve had more time to go through it and can say that at this moment there are 9 post it notes sticking out of the pages, which tells me, it has potential. However looking at these recipes a high proportion are pan seared. 1. Creamy Yellow Coconut Curry 2. Maple and Mustard Glazed Chicken Breasts 3. Crispy Baked Panko and Dijon Chicken Tenders 4. Pad Thai with Crunchy Peanuts 5. Classic Chicken Piccatta 6. Orange Marmalade and Mustard Braised Chicken with Apples
7. Spicy Red Curry Tikka Masala 8. Pot Roasted Chicken Breasts with Root Vegetables 9. Tropical Chicken with Pineapple and Coconut Rice
INGREDIENT LISTS ARE SHORT: For the most part the ingredients are not only few, but easily obtainable in the US.
STEPS ARE FEW: Of the 9 recipes that caught my eye, the longest list of steps are 7. Most are 6 or under.
THINGS I LIKE: Well this will vary with everyone. I had marked these 9 as these were the ones that seemed the most compelling. I tend only to like chicken breasts as I don’t like the texture of chicken thighs and I don’t like chicken with tomatoes. Chicken Cacciatore is something I can’t stand. And I’m not a fan of enchiladas or the like. So quite a few recipes went by the wayside.
IN SUMMARY: While this book does have 9 recipes that I found interesting. There are only a few more that catch my eye. They are just okay. I’ve earmarked these so I would be inspired to cook them. But it surprised me that I really only found 9 things that compelled me to put a post it note on them after paging through the entire book. Had I just manually paged through this book and did my normal quick check of 10 recipes, this book might not have passed my criteria on having a predominance of things I like, but this is mainly due to my food biases and not any other criteria.