Chicken dishes feature large chunks of chicken prepared by grilling, baking, boiling, or frying, often with regional vegetables. High-end dishes may include cream or herb sauces, and presentation is important. Chicken dishes are often advertised as main entrees and are popular due to their affordability and lower calorie content.
Although a chicken dish has many different versions and may contain several components, the main feature of this culinary dish is that one or more pieces of chicken are highlighted. Normally, chicken is kept in large chunks rather than minced or ground. The amount of food is usually greater than what might be found on a normal-sized dinner plate, as plates are larger than other plates and allow cooks to serve more at a time.
Cooks generally prepare chicken for a chicken dish in one of four ways. They can grill, bake, boil or fry. Boiling is probably the least common method of preparation, with grilling and frying predominantly prevalent. A chicken dish can highlight different methods of cooking chicken or it can follow a particular culinary theme by featuring Mexican or other recipes. This allows a cook to offer diners a way to sample different chicken recipes.
The add-ons to a chicken dish can be anything the cook chooses, but are normally vegetables common to the region where the cook works. Rice, potatoes, broccoli and carrots are staples. Cooks usually combine the method of preparing chicken with the preparation of vegetables. For example, if they fry chicken, they can pair the chicken with french fries instead of mashed potatoes. They’re also careful to choose vegetables that work with the seasonings you select for the chicken.
A low-end chicken dish often doesn’t have an accompanying sauce or gravy, although condiments such as ketchup may be available. In medium to high-end chicken dishes, chefs whip up toppings like cream and herb sauces to make the chicken more moist and add extra flavor and texture.
A chicken dish is generally not exceptionally difficult to prepare. As a result, most kitchen workers pay attention to how they present the dish. They could add extra herb garnishes, for example, or arrange the dish in an aesthetically pleasing way. Typically, the higher the level of the restaurant, the more emphasis is placed on presentation. Many high-end restaurants even consider the title of the dish being presented, using a different, more exotic name based on the preparation method or accompanying sauce or vegetables to make the dish more appealing or elite.
Restaurants often advertise a chicken dish as the main entree. The amount of food presented on the platter often adequately serves two to four people, although how much food the restaurant presents is up to management. The size of the dish doesn’t necessarily guarantee that the restaurant will direct the dish to more than one person, however. It is not uncommon for the dish to be enough for two even when sold as a single meal.
The fact that people can raise chickens in so many regions has contributed significantly to the success of chicken dishes. Dishes are generally less expensive than those with other meats or seafood. People often like these dishes because they tend to be “lighter” or not high in calories, although the way the chicken is prepared and what accompanies it contributes to the “height” of the meal.
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