Boneless chicken breasts are your best bet for
quick-cooking poultry. They can be a little pricey compared to
buying the whole bird (especially if you buy even more expensive
cuts, such as breast pieces trimmed into strips or nuggets), but
the time savings are well worth it. Without bones and skin it
will only take you a few extra seconds to trim the breasts into
even faster-cooking strips and cubes.
A whole chicken cut
into pieces will cook in less than half an hour in the oven, but
if you have a little extra time, a whole roasted chicken is a
surprisingly easy alternative, because you don't have to cut it
up or handle it excessively. You can sprinkle a few seasonings
on the outside, cook it at quite a high heat for speed, and have
a moist and delicious roast bird ready in an hour.
You may even
end up with some leftovers for sandwiches or chicken salad.
Roasting vegetables in the pan with chicken sounds like a good
idea, but it will actually slow your cooking time and saturate
the vegetables with grease. If you don't have any extra time,
and may be watching the calories, instead, set baking potatoes
on an upper oven rack while the chicken cooks and cook some
broccoli or carrots on top of the stove.
Rotisserie
chickens, either from one of several national chains or from the
deli section of your supermarket, are a blessing to cooks on the
run. The intense heat and slow cooking of the rotisserie process
makes the chicken deliciously browned on the outside, and they
are usually very moist on the inside. Buy a large one and serve
it carved, as if it was a regular roast chicken you just pulled
out of the oven, or get a smaller one and strip off the meat to
incorporate into salads, sandwiches, and casseroles.
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