Chicken Licken!

I love poultry, but I really love chicken! There are so many wonderful things to do with it; you can eat it cooked hot, cooked and cold, shredded, whole, on the bone, off the bone, grilled, boiled, broiled, roasted, and the list goes on. Be sure to always buy, fresh, organic and/or cage free chickens.

What's up with Organic? - An Article from The Mayo Clinic

Conventional vs. organic farming

The word "organic" refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don't use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weedkillers, organic farmers may conduct sophisticated crop rotations and spread mulch or manure to keep weeds at bay.
Here are other differences between conventional farming and organic farming:

Conventional farmers	Organic farmers
Apply chemical fertilizers to promote plant growth.	Apply natural fertilizers, such as manure or compost, to feed soil and plants.
Spray insecticides to reduce pests and disease.	Use beneficial insects and birds, mating disruption or traps to reduce pests and disease.
Use chemical herbicides to manage weeds.	Rotate crops, till, hand weed or mulch to manage weeds.
Give animals antibiotics, growth hormones and medications to prevent disease and spur growth.	Give animals organic feed and allow them access to the outdoors. Use preventive measures — such as rotational grazing, a balanced diet and clean housing — to help minimize disease.

Check the Label!

Products that are completely organic — such as fruits, vegetables, eggs or other single-ingredient foods — are labeled 100 percent organic and can carry a small USDA seal. Foods that have more than one ingredient, such as breakfast cereal, can use the USDA organic seal or the following wording on their package labels, depending on the number of organic ingredients:

• 100 percent organic. Products that are completely organic or made of all organic ingredients.
• Organic. Products that are at least 95 percent organic.
• Made with organic ingredients. These are products that contain at least 70 percent organic ingredients. The organic seal can't be used on these packages.

Foods containing less than 70 percent organic ingredients can't use the organic seal or the word "organic" on their product label. They can include the organic items in their ingredient list, however.
You may see other terms on food labels, such as "all-natural," "free-range" or "hormone-free." These descriptions may be important to you, but don't confuse them with the term "organic." Only those foods that are grown and processed according to USDA organic standards can be labeled organic.

Now that (I hope) you've chosen to buy some natural chicken, Here are some good ways to eat it! They are easy enough for anyone (even the non - cook) to be able to do them! My go to recipe site - REAL SIMPLE has not failed me yet- check out these 2 awesome recipes:

Classic Chicken Soup
Click link above for nutritional information

Ingredients

• 1 3 1/2- to 4-pound chicken
• 6 carrots, peeled
• 4 celery stalks
• 1 large yellow onion, quartered
• 2 1/2 teaspoons kosher salt
• 1 teaspoon whole black peppercorns

Directions

1. Place the chicken in a large pot. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes.
2. Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot. Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes. When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual bowls. 

Chicken Salad with Apple and Basil

Ingredients

• 4 boneless, skinless chicken breasts
• 4 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 cup fresh lime juice (from 2 to 3 limes)
• 1 tablespoon white wine
• 2 tablespoons honey
• 4 scallions (white and light green parts), thinly sliced
• 2 Granny Smith apples (peeled, if desired), diced
• 1/3 cup roasted nuts (your choice) roughly chopped
• 2 tablespoons thinly sliced fresh mint
• 1/2 cup thinly sliced fresh basil

Directions:

1. Pat the chicken dry with paper towels. Pound it to an even thinness. Place the chicken in a large saucepan and add enough water to cover by 1/2 inch. Add 3 teaspoons of the salt and 1/2 teaspoon of the pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8 to 10 minutes. Transfer the chicken to a bowl of ice water for 5 minutes.
2. Meanwhile, in a large bowl, combine the lime juice, wine, and honey, stirring until blended. Add the scallions and apples and toss.
3. Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the nuts, mint, basil, and the remaining salt and pepper. Toss and divide among individual plates.

Ginger Chicken with Cucumber Spinach Salad

Ingredients

• 4 chicken breast halves, pounded to 1/4 inch thick
• 2 scallions, trimmed and thinly sliced
• 1 3-inch piece fresh ginger, peeled and thinly sliced
• 1 lime, halved
• 1/4 cup olive oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons lemon juice
• 3 cups baby spinach
• 1 small cucumber, seeded and thinly sliced (about 2/3 cup)
• 1/2 small red onion, thinly sliced
• 1 red chili pepper, seeded and thinly sliced

Directions

1. In a large bowl, combine the chicken, scallions, half the ginger, the juice from the lime, half the oil, 1 teaspoon of the salt, and half the ground pepper. Toss to combine well and set aside for 15 minutes.
2. Meanwhile, in a large saucepan, combine the rest of the ginger and the juiced lime halves. Add an inch of water, place a large steamer basket (or large colander) in the pan, and bring to a boil. Remove the chicken from the marinade and place in the steamer in a single layer. Steam until cooked through, about 5 minutes, flipping once halfway through. Remove to a plate and cover to keep warm.
3. In a large bowl, whisk together the lemon juice and the remaining oil, salt, and pepper. Add the spinach, cucumber, red onion, and chili pepper. Toss well. Serve topped with the Cucumber-Spinach Salad.