Replacing chicken in recipes

I am having a very very hard time handling raw chicken lately (after some awful experiences buying not-so-fresh chicken in the store) but it's such a staple in our diet, so I don't know what to do. I have no problem cooking with ground turkey or sausage or fish. I don't mind buying pork, but the loins are expensive and the chops never come out the way I want them to (always too dry).

Any other ideas? TIA!

Message edited 1/22/2013 10:45:13 AM.

Re: Replacing chicken in recipes

What kind of recipes do you usually make with chicken in which you are looking to sub another protein?

Maybe you can use pork cutlets if you want a traditional breaded chicken cutlet. Or, if you aren't totally opposed for ethical reasons, veal... can make veal parmesan, veal piccatta, etc. Or what about subbing eggplant... it's not a source of protein, but could be a good stand-in for some typical chicken cutlet recipes.

Another option would be buying the oven ready perdue roaster products. You can buy a whole chicken, but I've also seen things like a boneless chicken breast roast. It comes preseasoned in an oven bag, so you don't have to handle the raw chicken... just stick it in the oven as per the instructions on the package and let it roast. It wouldn't work if you want to prepare a from scratch recipe, but we often do this for an easy dinner, and then leftover cooked chicken can be used in wraps, salads, etc.

Or another idea would be to try to find good crockpot chicken recipes where you just dump in the raw chicken with other ingredients and let it cook...That way, you can just open the package and turn it over to dump in the chicken without having to handle it or cut it or do anything to it.

If none of that sounds do-able, could you recruit your DH to just help with the chicken prep part of the cooking?

Re: Replacing chicken in recipes

I don't do any frying, but some baking, and I did think of substituting eggplant, so thank you!

I will not buy Perdue anymore. Too many bad experiences, plus (no offense ) I don't buy those prepared ready-to-cook products because I don't actually know what goes in them. I do buy whole chickens, no problem with those for some reason, and I roast them. I can always buy smaller ones and use the cooked chicken in my recipes, that might actually be more cost-effective.

I have been trying to use chicken in crock pot recipes but even if it's in a ton of liquid, the texture feels so dry to me Maybe I am doing something wrong? Plus DH doesn't really like them, since they get all shredded up.

I think I will try the eggplant, and veal (no ethical issues here), and cook more fish as well. Plus I should really give pork chops another try.

Thanks!

Re: Replacing chicken in recipes

I would definitely try the pork chops again. If you are strictly going to bake them, then maybe try to get bone-in chops (if you haven't already)? Center cut pork chops are still really lean, and you can trim them, but baking with the bone may prevent them from drying out (same concept as using bone in chicken versus boneless in the oven).

If the eggplant works out for you, maybe also try firm tofu that you can slice in pieces? I know some people are anti-soy products, and frankly my DH would never go for it, but I think firm tofu could also switch it up a bit in some baked recipes.

As far as chicken in the crockpot - do you only do boneless skinless breasts, or would you ever do boneless skinless thighs, for example? They stay more moist, but I know some people only like white meat. But if your DH doesn't like things that are shredded/falling apart, then it probably wouldn't work.

And no offense taken re: the oven roaster products... I love to cook and usually try to make as much as I can from scratch (because I enjoy it, as well as for health's sake), but sometimes convenience does trump other considerations for me, I admit!


Good luck!

Re: Replacing chicken in recipes

Just as another option, have you tried different brand? Bell & Evans chicken is really great -- fresh, no antibiotics (I think) etc. ....it tends to run a bit more expensive but when you can get it on sale, its definitely worth it....places like Ivarrone Bros. and Uncle Guiseppes (I believe) both carry it.....and I've seen it at stop and shop in a separate case as well.

Re: Replacing chicken in recipes

Posted by Century 21 Dallow - Christine Braun

I would definitely try the pork chops again. If you are strictly going to bake them, then maybe try to get bone-in chops (if you haven't already)? Center cut pork chops are still really lean, and you can trim them, but baking with the bone may prevent them from drying out (same concept as using bone in chicken versus boneless in the oven).

If the eggplant works out for you, maybe also try firm tofu that you can slice in pieces? I know some people are anti-soy products, and frankly my DH would never go for it, but I think firm tofu could also switch it up a bit in some baked recipes.

As far as chicken in the crockpot - do you only do boneless skinless breasts, or would you ever do boneless skinless thighs, for example? They stay more moist, but I know some people only like white meat. But if your DH doesn't like things that are shredded/falling apart, then it probably wouldn't work.

And no offense taken re: the oven roaster products... I love to cook and usually try to make as much as I can from scratch (because I enjoy it, as well as for health's sake), but sometimes convenience does trump other considerations for me, I admit!


Good luck!

Re: Replacing chicken in recipes

Re: Replacing chicken in recipes

Fish/ seafood
Tofu/ tempeh
Check eatwild.com. They have listings of organic, local meat for purchase. Maybe if you knew exactly where the food was coming from, it would be easier?

Re: Replacing chicken in recipes

Posted by headoverheels

Posted by Century 21 Dallow - Christine Braun

I would definitely try the pork chops again. If you are strictly going to bake them, then maybe try to get bone-in chops (if you haven't already)? Center cut pork chops are still really lean, and you can trim them, but baking with the bone may prevent them from drying out (same concept as using bone in chicken versus boneless in the oven).

If the eggplant works out for you, maybe also try firm tofu that you can slice in pieces? I know some people are anti-soy products, and frankly my DH would never go for it, but I think firm tofu could also switch it up a bit in some baked recipes.

As far as chicken in the crockpot - do you only do boneless skinless breasts, or would you ever do boneless skinless thighs, for example? They stay more moist, but I know some people only like white meat. But if your DH doesn't like things that are shredded/falling apart, then it probably wouldn't work.

And no offense taken re: the oven roaster products... I love to cook and usually try to make as much as I can from scratch (because I enjoy it, as well as for health's sake), but sometimes convenience does trump other considerations for me, I admit!


Good luck!

Thank you for all the advice! I should try chicken thighs more, those are usually much cheaper and do stay nice and moist in the slow cooker.

Tofu... yeah, we tried that. Major fail

Re: Replacing chicken in recipes

This is a great crock pot chicken recipe - I just made it last week and the chicken was super tasty and moist. We ate it one night over rice and I used the leftover as enchilada filling. Minimal handling of raw chicken:
Link

Also, on skinnytaste there is a chicken lentil soup that is delicious. Minimal handling of raw chicken as well.

Re: Replacing chicken in recipes

What brands of chicken can you get up north, other than Perdue ?
I don't like Perdue either, nor do I like Tyson.
I try for the anti-biotic, hormone free chickens, even though they cost more. I hit the sales and stock my freezer.

As for dryness, I tend to bake or braise dark meat. DH loves the thighs because they have more flavor.

Re: Replacing chicken in recipes

Re: Replacing chicken in recipes

Posted by headoverheels

Posted by LovesMike

This is a great crock pot chicken recipe - I just made it last week and the chicken was super tasty and moist. We ate it one night over rice and I used the leftover as enchilada filling. Minimal handling of raw chicken:
Link

Also, on skinnytaste there is a chicken lentil soup that is delicious. Minimal handling of raw chicken as well.

Hate to knock this, but this is the most recent one I tried, and hated it

I really appreciate all the help, but I'm really looking to replace chicken with other foods, not other brands of chicken. Thanks

Message edited 1/23/2013 12:19:39 PM.

Re: Replacing chicken in recipes

Posted by headoverheels

Posted by LovesMike

This is a great crock pot chicken recipe - I just made it last week and the chicken was super tasty and moist. We ate it one night over rice and I used the leftover as enchilada filling. Minimal handling of raw chicken:
Link

Also, on skinnytaste there is a chicken lentil soup that is delicious. Minimal handling of raw chicken as well.

Hate to knock this, but this is the most recent one I tried, and hated it

I really appreciate all the help, but I'm really looking to replace chicken with other foods, not other brands of chicken. Thanks

Re: Replacing chicken in recipes

What about trying turkey cutlets? I've never made them but have always meant to give them a try. I have a whole turkey breast in the oven at the moment and it smells delicious. I'm hoping I can figure out several meals to make with the leftovers from that.

I'm a huge fan of whole roast chicken and use the meat for all kinds of dishes and it is very economical like you mentioned. I also do a lot of ground turkey and make chili, turkey burgers, tacos, etc. We also use sausage a lot since it's always on sale. There seem to be more and more options of chicken sausage too but I don't know how you'd feel about that.

As far as pork, I like the boneless pork chops and they're pretty affordable when they're on sale. I do shake and bake and serve with applesauce but even better is to dip them in olive oil and then seasoned breadcrumbs and grill them when it's warm enough. They stay so moist that way. Another favorite pork chop recipe is ST Dijon Herb Pork Chops. They are easy and always come out delicious. I've also done stir fry with pork chops bc I thought I had defrosted chicken, so there's another idea. Wasn't bad, lol.