Energetics of Chicken: Time Honored Tradition
Chicken Facts
Raising chickens for food has been going on for a millennia. The first domestication of chicken was said to have occurred in South Asia around 4000 years ago from a species called the red junglefowl. Chicken is consumed all around the world thanks to its versatility in cooking. It is so popular that experts estimate that there are about 25 billion chickens in the world at any given time.
Varieties Of Chicken
Chicken is available all year round.
Organic Chicken: Organically grown chickens have been fed an organic diet free from hormones or antibiotics. They have been raised in humane conditions, they are not allowed to be overcrowded and must have access to the outdoors and direct sunlight.
Free Range Chicken: Chickens allowed to run freely in the farmyard rather than being raised in coops. Some believed that this method of raising chickens leads to more flavorful meat. Free range chickens are not necessarily organic.
Broiler/Fryer Chicken: These chickens are not limited to just broiling or frying, they are also great being poached, steamed, grilled, or roasted. They are not however good for stewing. The average weight from this type of chicken is from about 2 ½ to 5 lbs and are about 8 weeks old when brought to market.
Roasters Chicken: This variety can be roasted, grilled, braised or stewed. They average from 3 to 5 lbs and are brought to market when they are 3 to 5 months old.
Stewing Chickens: These chickens are tough but flavorful. They are best for stewing, braising and making stock. Stewing chickens are mature chickens that weigh 4-6 lbs and are usually around 1 year old.
Capons: These are surgically castrated male chickens. This procedure results in birds that weigh about 10 lbs at a very young age. They have a large portion of white meat, but the thick layer of fat under the skin makes them fattier than other varieties. They are best roasted.
Cornish Game Hens: This is a hybrid of cross between a Cornish Game Cock and a White Plymouth Rock Chicken. They weight ¾ to 2 lbs, are very low in fat and can be roasted, broiled, braised, and sautéed.
How to Choose and How to Store Chicken
To select the best chicken look for meat that have a solid and plump shape with a rounded breast and a fresh smell. Whether choosing a whole chicken or parts, the chicken should be pliable when gently pressed. The color of the skin should be it be yellow or white, does not have any bearing on the nutritional value. Regardless of color, the skin should be opaque and not spotted. Check the sell by date to make sure that your chicken is not expired.
If purchasing frozen chicken, look out for freezer burn or ice deposits. Also avoid chicken that has frozen liquid in the packaging, as that is a sign that it has been defrosted and refrozen.
Chicken should be stored in the coldest part of your fridge. Do not remove from its packaging until you are ready to use it. Check to make sure that the package does not leak, if it does you will need to wrap it tight in saran wrap. It is important to make sure that the chicken does not contaminate other foods. Refrigerated raw chicken can last for 2-3 days if stored properly.
Nutrition Of Chicken
Chicken is a great source of the B vitamin, niacin, which components of DNA require. There have been links to genetic damage caused by a deficiency in niacin (as well as other B-complex vitamins). Niacin also is essential for converting the body’s proteins, fats and carbohydrates into usable energy and helps optimize blood sugar regulation. Another B-vitamin that chicken contains is vitamin B6, which along with niacin helps support energy metabolism. Vitamin B6 is essential to the body’s processing of carbohydrates, especially the breakdown of glycogen. Chicken is also a great source of the trace mineral, selenium, which is an essential component in several metabolic pathways, including thyroid hormone metabolism, antioxidant defense systems and immune function. Chicken is a good source of phosphorus, a mineral that is essential part of the ATP molecule that fuels the activities of the cells. Chicken is an excellent source of protein, which in addition to its important physiological functions, dietary protein is important in preventing bone loss in the elderly.
Energetics of Chicken
Chicken acts as a qi energy tonic, specifically affects digestion (spleen-pancreas and stomach), increases jing (essence) and improves the condition of the bone marrow, and aids lactation. Used when the following conditions result from the spleen-pancreas imbalances, anorexia and poor appetite in general, edema, diarrhea, diabetes, excessive urination, vaginal hemorrhage, vaginal discharge, and weakness following childbirth.
Chicken Recipe
Crock Pot Chicken Tikka Masala
Ingredients:
1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve
Directions:
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.
→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.