812-Lancaster Fanning, Saturday, May 5, 2001
New Ways With Chicken But Same Commitment To Nutritious Tastes
LOU ANN GOOD
Food And Family
Features Editor
CENTERVILLE (Lancaster
Co.) As a food, chicken has
steadily grown in popularity and
is a healthy food choice, but
when it comes to chicken farm
ing, the industry has taken a
beating.
Farm odors, particularly
chicken odors, are offensive to
many people. A small sector of
the population perpetrates out
cries against poultry smells by
trying to impose strict govern
ment regulations against the in
dustry and limit expansion.
Although these people are
well-intentioned, they are not
justified.
The poultry industry wants
the nonfarming community to
understand the perspective of
growers and their commitment
to protecting the environment
while producing a safe, excellent
product.
The Lancaster County Poultry
Association provides an annual
dinner to county family living
and consumer science teachers to
update them on the newest scien
tific, nutritional research, and
food preparation methods.
Recently Connie Parvis, Del
marva Poultry, explained poul
try’s role in the food industry.
Farming practices are better
today than ever before. Parvis
said. Because farmers only repre
sent two percent of the popula
tion, they have become the
scapegoat for environmental
problems with water and air. In
many cases, farmers are unfairly
blamed and no evidence exists
that farming methods are the
culprit, she said.
Parvis showed a video of a
Delmarva farm family, who,
through hard work and with re
.spect to the land, maintain a
family broiler operation.
Parvis also discussed how con
sumer demands influence the in
dustry. Statistics show that in
1975, the average consumer ate
38 pounds of chicken annually,
which increased to 80 pounds per
capita in 2000.
The increase was attributed to
the nutrition, versatility, conven
ience, and economical benefits of
poultry.
Consumers want food tailored
to their lifestyles. This is evident
by the following statistics: In
1962, the average consumer pur
chased 83 whole chickens, 15
cutup, and 2 further processed.
In 2000, these statistics changed
to 9 whole chickens, 46 cut up,
and 45 further processed.
Food poultry prices remain
economical despite most other
items increasing dramatically.
After the inflation adjustment,
the actual price of chicken is less
today than 40 years ago.
“The poultry industry is com
mitted to supplying the safest
food product in the world,” Par
vis said.
Numerous recipes were dis
tributed to the teachers to share
with their students. Here are
some of the recipes:
CHICKEN OLE
4 broiler-fryer chicken breast
halves, boned, skinned
1 teaspoon chili powder, divid
ed
V* teaspoon salt
1 tablespoon vegetable oil
1 cup bottled picante sauce
'A cup orange marmalade
1 tablespoon minced cilantro
or parsley
With meat mallet or similar
flattening utensil, pound chicken
breasts to '/4-inch thickness. In a
small dish, mix together 'A tea
spoon of the chili powder and
salt. Sprinkle mixture over chick
en. In frypan, place oil and heat
Connie Parvis, Delmarva Poultry, and Nelson Groff,
president of Lancaster County Poultry, review statistics
that show dramatic increases in poultry consumption in
the past 25 years.
to medium-high temperature.
Add chicken and cook, turning,
about 5 minutes or until brown
ed. Add picante sauce, marma
lade, and remaining chili pow
der, stirring to mix. Spoon sauce
over chicken. Sprinkle cilantro or
parsley over all. Cook 5 minutes
longer or until chicken is fork
tender. Makes 4 servings.
LEMON-DILL
CHICKEN SAUTE
2 whole broiler-firyer chicken
breasts, halved, boned, skinned
/> cup dry breadcrumbs
1 teaspoon lemon-pepper
V* teaspoon dried dillweed
3 tablespoons lemon juice
2 tablespoons olive oil
In a shallow dish, mix together
breadcrumbs, lemon-pepper, and
dillweed. In second dish, place
lemon juice. Add chicken, one
piece at a time, to lemon juice,
then to crumb mixture, turning
to coat on all sides. In large non
stick frypan, place oil and heat to
medium-high temperature. Add
chicken and cook, tuming,about
10 minutes or until chicken is
brown and fork tender. Makes 4
servings.
SWEET AND SOUR
CHICKEN STIR-FRY
4 broiler-fryer chicken breast
halves, boned, skinned, cut in
1-inch pieces
3 tablespoons brown sugar
1 tablespoon cornstarch
'A teaspoon ground ginger
'A cup reduced-sodium soy
sauce
3 tablespoons vinegar
1 can (8 ounces) pineapple
chunks in juice
1 tablespoon vegetable oil
1 large clove garlic, minced
1 cup green and red pepper
strips
Rice
In bowl, place brown sugar,
cornstarch, and ginger; stir to
mix. Stir in soy sauce and vine
gar. Add pineapple chunks with
juice; set aside. In frypan, . ’ > ’
oil and heat to medium-high
temperature. Add chicken and
garlic and cook, stirring, about 5
minutes or until chicken is well
browned. Add peppers and stir
fry 1 to 2 minutes or until crisp
tender. Stir reserved pineapple
mixture and add to pan. Cook,
stirring, until mixture boils and
thickens. Serve chicken over
steamed white or brown rice.
Makes 4 servings.
CHICKEN JOES
1 pound ground chicken
Vegetable cooking spray
VA cups water
1 can (6 ounces) tomato paste
1 package (1.31 ounce) Sloppy
Joe seasoning mix
V* teaspoon chili powder
6 sandwich rolls, split
Spray large non-stick frypan
with vegetable cooking spray and
heat to medium-high tempera
ture. Add ground chicken and
cook, stirring, about S minutes or
until meat is browned. Drain ex
cess fat. Add water, tomato
paste, seasoning mix, and chili
powder; stir to mix. Heat mixture
to boiling; reduce heat to low and
cook 10 minutes, stirring occa
sionally. Spoon Vi cup chicken
mixture over bottom half of each
roll; top with remaining half roll.
Makes 6 servings.
Fat
Watcher’s
Tips
Chicken has long been recog
nized as a nutritious, low-fat
food, but fat content can be fur
ther reduced by following these
simple tips.
• Trim chicken of visible fatty
deposits before cooking.
• Remove chicken skin before
eating. The latest research shows
little difference in fat content if
chicken is cooked with or with
out skin as long as the skin isn’t
consumed.
• Broil, bake, steam, stir-fry,
or poach chicken instead of fry
ing.
• Roast or broil chicken on a
rack so fat can drip off during
cooking.
• When roasting or broiling
chicken, baste with defatted
chicken broth, wine, or citrus
juice instead of butter or oil.
• To defat broth, soups, and
stews, place in freezer for 30
minutes or refrigerate overnight.
Fat will solidify on top of liquid
for easy removal.
- Reduce the amount of fat in
chicken recipes. Most recipes
calling for large amounts of fat
are equally good with no more
than two tablespoons.
• Use a non-stick skillet when
possible. Spray with vegetable
cooking spray to prevent stick
ing.
• Replace oil in marinades
with fresh lemon juice, lime
juice, wine, or vinegar.
• Look for recipes that use
chicken in combination with
other low-fat ingredients such as
vegetables, fruits, herbs, spices,
mustards, and salsa.
QUICK CHICKEN
AND BROCCOLI ALFREDO
2 cups diced, cooked chicken ~
8 ounces uncooked fettuccine
VA cups frozen broccoli flow
erets
1 can (10% ounces) reduced fat
condensed cream of mush
room soup
Vi cup reduced fat milk
Va cup grated Parmesan cheese
Vs teaspoon ground red pepper
In large saucepan, cook fettuc
cine according to package direc
tions. Add broccoli for the last 4
minutes of cooking time. Drain
fettuccine and broccoli; set aside.
In same pan, mix soup, milk,
cheese, chicken, and red pepper
and heat until mixture is hot and
cheese is melted. Stir in fettuc
cine and broccoli; heat through,
stirring occasionally. Makes 4
servings.
-Use home cooked chicken or
a ready-to-eat, packaged super
market product.
APRICOT
GLAZED CHICKEN
4 boneless, skinless chicken
breast halves
Vi teaspoon seasoned salt
1 tablespoon vegetable oil
Vi cup apricot preserves
'A cup reduced sodium soy
sauce
2 tablespoons cider vinegar
With meat mallet or similar
flattening utensil, pound chicken
to Vi-inch thickness. Sprinkle
seasoned salt over chicken. In
frypan, place oil and heat to me
dium-high temperature. Add
chicken and cook, turning, about
6 minutes or until chicken is
brown on both sides. In a small
bowl, mix together preserves, soy
sauce, and vinegar. Spoon over
chicken. Reduce temperature to
medium-low and cook, stirring
and turning chidden occasional
ly, 6 to 8 minutes dr until chicken
is fork tender and well glazed.
Makes 4 servings.
LAYERED CHICKEN
PASTA SALAD
2 cups diced cooked chicken-
Chicken Myths,
Myth: Hormones are used
in chicken production.
Fact; No artificial or added
hormones are allowed by the
U.S. government in the pro
duction of chicken in the
United States. Steroids are
similarly banned. Reports to
the contrary are simply un
true.
Myth: Yellow-skinned
chicken has more fat than
lighter-skinned chicken.
Fact: Differences in skin
color are the result of differ
ences in the chicken’s diet.
Contrary to popular belief,
skin color does not affect nu
tritional value, flavor, tender
ness, or fat content.
Myth: White meat chicken
is more nutritious than dark
meat.
Fact: White meat is lower
in fat and calories, but skin
less dark meat is still lower in
fat than many cuts of red
meat. Dark meat is an equally
good source of protein and
contains important vitamins
and minerals. Dark meat sup
plies more iron than white
meat. Both dark and white
meat chicken are healthful
food choices.
Myth: Darkening around
bones is a sign of spoilage in
cooked chicken.
Fact: Darkening is caused
by natural pigment that seeps
through the porous bones of
12 ounces uncooked bow ties
pasta
'A cup bottled vinaigrette salad
dressing
1 cup frozen peas, thawed
3 plum tomatoes, sliced
X A cup sliced green onion
2 tablespoons chopped fresh
basil
3 tablespoons grated Parmesan
cheese
Cook pasta according to pack
age directions; drain. Return
pasta to same pan; toss drained
pasta with 2 tablespoons vinai
grette dressing. Arrange half of
pasta mixture in large glass bowl.
Layer peas, tomatoes, green
onion, and chicken over pasta.
Top with remaining pasta. Sprin
kle with basil and drizzle remain
ing dressing over all. Sprinkle
with Parmesan cheese. Cover
and chill until ready to serve.
Toss before serving. Makes 6
servings.
-Use home cooked chicken or
a ready-to-eat, packaged super
market product.
EASY CURRIED
CHICKEN AND RICE
2 cups diced cooked chicken
-2 tablespoons butter or marga
rine
l A cup chopped onion
1 package (7 ounces) chicken
flavor rice mix
2Va cups hot water
Vi cup raisins
1 teaspoon curry powder
'A cup slivered almonds, toast
ed
In large fry pan, place Gutter or
margarine and melt over medi
um heat. Add onion and rice
from rice mix and cook, stirring,
until rice is lightly browned. Stir
in water, raisins, seasoning pack
et from rice mix, and curry pow
der. Cover and cook over low'
heat 15 minutes or until liquid is
absorbed. Top with almonds.
Makes 4 servings.
-Use home cooked chicken or*
a ready-to-eat, packaged super
market product.
Misconceptions
chicken during cooking. The
pigment contains iron and is
safe to eat.
Myth: Chicken breast meat
cooked with skin on is higher
in fat after the skin is removed
than chicken breast meat
cooked without skin.
Fact: A thin membrane be
tween the skin and flesh of the
chicken holds moisture in the
meat while keeping the fat
out. So it makes no significant
difference in fat content if
skin is removed before or after
cooking.
Myth: American consumers
eat more beef than either
chicken or pork.
Fact: On average, U.S. per
capita consumption of chick
en is about 80 pounds, com
pared with 69 pounds of beef,
and 52 pounds of pork.
Chicken is the number one
protein choice of American
consumers.
Myth: Chicken feet are not
edible.
Fact: If properly cleaned
and inspected, chicken feet
are not only edible, they are
considered a delicacy in the
Far East.
For additional information
on chicken, contact Delmarva
Poultry Industry, Inc. (DPI)
at (302) 856-9037 or visit the
Website at www.dpichicke
n.org.