Jan Bilton: Bird's been the word since ages ago (+recipes)

Chicken is a versatile meat. Photo / Thinkstock

We all know why the chicken crossed the road — to get to the other side. However, did you know that the first printing of this joke was in a New York monthly magazine — The Knickerbocker — in 1847? It led, of course, to a raft of copycat jokes such as: Why did the chicken cross the basketball court? She heard the referee calling fowls. Why did the chicken cross the road, roll in the mud and cross the road again? Because he was a double-crosser. And why did the horse cross the road? Because it was the chicken's day off.

But jokes aside, chicken is a versatile meat. As my friend — who has her own hen run and never short of a chicken joke — comments, every part of the chicken can be used. It is one of the world's most popular meats and can be cooked in just about every imaginable way — Chinese-style deep-fried chicken feet, hen's eggs are indispensable and poultry feathers make a great stuffing for cushions.

Chicken is a good source of top quality protein, iron, zinc and selenium, all essential for maintaining good health. The subtle flavour of chicken meat complements a wide range of spices, herbs, fruits and vegetables and because it is low in fat, is one of the healthier meals. To keep fat intake to a minimum, remove the skin — most of the fat is attached to it.

The annual consumption of chicken in New Zealand is about 35kg a head. All fresh and frozen poultry is produced here but much of it, unfortunately, ends up as deep-fried takeaways. Without too much imagination and time, chicken can be a grill, stir-fry, casserole, soup, bake or roast — all so much tastier and better for us.

Tips:

• Cook poultry until the juices run clear, not pink. The internal temperature of chicken should reach 74C on a meat thermometer. If using, insert the thermometer into the thickest part of the breast or the innermost part of the thigh.

• Precook poultry with bones in the microwave before grilling on the barbecue. Once precooked, keep the poultry chilled until you are ready to barbecue it.

Recipes

Caramel chicken with popcorn

• 2 tsp rice bran oil
• 400g skinned and boned chicken thighs, thinly sliced
• 1 medium red onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 Tbsp soy sauce
• 1 Tbsp lime or lemon juice
• 1/4 cup caster sugar
• 2 Tbsp fish sauce
• 2 Tbsp chopped coriander leaves
• 1 tsp cornflour
• 2 cups popped plain popcorn

1. Heat half the oil in a wok or frying pan over medium-high heat.

2. Fry chicken, in batches, until golden. Transfer to a bowl.

3. Add onion to pan with remaining oil. Stir fry until softened.

4. Add garlic and cook for 30 seconds, until fragrant. Return chicken to pan. Combine soy sauce, lime/lemon juice, caster sugar, fish sauce, coriander and cornflour. Add to pan and stir. Simmer until thickened and chicken is glazed.

5. Place popcorn in 4 bowls and spoon chicken on top.

Buttermilk-baked chicken

• 1.5kg chicken
• 1 Tbsp crushed garlic
• Freshly ground black pepper
• 2 cups (500ml) buttermilk

1. Pat chicken dry with a paper towel. Smear it with crushed garlic and season well with black pepper.

2. Place chicken in a large plastic bag and pour in buttermilk.

3. Shake gently until chicken is well coated. Refrigerate for 24 hours, turning occasionally.

4. Preheat oven to 190C and line a roasting pan with baking paper. Place a rack in pan.

5. Remove chicken from marinade, pour off any excess and place on the rack.

6. Season with more pepper.

7. Place on a low shelf in the oven. Bake — basting occasionally — for about 1&1/4 hours, until cooked.

8. Loosely cover with foil if chicken starts to brown too much.

9. Great served topped with avocado mashed with lemon juice, combined with chopped coriander, diced tomato and chilli.

Cheesy chicken & bacon

• 2 cups chicken stock or water
• 1 cup long grain rice
• 4 rashers middle bacon, diced
• Salt and pepper to taste
• 400g skinned and boned chicken breasts, diced
• 2 tsp canola oil
• 1 medium onion, diced
• 2 cups broccoli florets
• 2 cloves garlic, crushed
• 400g can tomatoes with chilli
• 1 cup grated tasty cheese

1. Bring chicken stock to boil. Stir in rice. Cover and cook.

2. Meanwhile, saute the bacon in a large non-stick frying pan or electric frypan until crisp. Set aside.

3. Season chicken and fry in oil for 4-5 minutes. Add to bacon. Stir-fry onion and broccoli for 2 minutes then add garlic and tomatoes.

4. Return bacon and chicken to pan. Cover and simmer for 5 minutes. Stir in cooked rice. Add a little stock or water if too thick.

5. Sprinkle with cheese and serve at the table from the frying pan.

Coconut chicken fingers with rum sauce

• 400g skinned and boned chicken breasts
• 3/4 cup desiccated coconut
• 3/4 cup panko breadcrumbs
• Salt and pepper to taste
• 1 tsp curry powder
• Pinch ground cayenne pepper
• 400g can crushed pineapple
• 1 egg
• 1 cup (250g) sour cream
• 2-3 Tbsp lemon juice
• 2-3 Tbsp rum
• Pinch cayenne pepper, extra

1. Cut each chicken breast into thick fingers about 8cm long by 2.5cm thick.

2. Combine coconut, breadcrumbs and seasonings.

3. Drain pineapple, reserving the juice. Whisk egg and 2 tbsp of juice until smooth.

4. Dip chicken fingers into egg, then into coconut mixture to coat. Place on an oven tray. Chill for at least 30 minutes.

5. Preheat oven to 200C. Bake for about 15 minutes or until juices run clear. Turn once during cooking.

6. Combine crushed pineapple, lemon juice, sour cream, cayenne and rum.

7. Season with salt and pepper. Serve as a dip with chicken fingers.