Chickenのレシピ

Chickenを使った料理

Chicken might be the most versatile protein on Earth. Mild, affordable and forgiving, it welcomes Indian yogurt marinades, French cream sauces and Thai coconut curries with equal ease. The secret is internal temperature: 165 °F / 75 °C and not a degree more, or the meat dries out. Breasts love a hard sear followed by a quick oven finish; thighs reward slow braises. Pair it with lemon, thyme, tarragon, honey, soy sauce or smoked paprika. Rotate between Sunday roast, tikka masala, Thai green curry, schnitzel, butter chicken, jerk grill or simple lemon-herb sheet-pan dinners. It's the chameleon weekday meat that never gets boring.