The New Atkins for a New You Cookbook by Colette Heimowitz

Author:Colette Heimowitz
Language: eng
Format: epub
Publisher: Touchstone

CHICKEN CHOICES

Because there are so many forms of chicken available, it’s easy to simply reach for skinless, boneless chicken breasts when you’re at the supermarket. And while this particular cut has many assets—it cooks quickly, it goes with a variety of seasonings from any number of cuisines, and there’s virtually no waste—like anything else, it can become boring. As the recipes in this chapter attest, other cuts are every bit as easy to prepare and as versatile; some are as quick, too. The simplest swap is to select skinless, boneless chicken thighs, which can be used in place of breasts in almost all recipes. Their richer flavor stands up well to highly seasoned dishes. You might want to save the chicken breasts for delicate Chicken Cutlets Milanese, but use the thighs in curries, stews, or fricassees.

Don’t be afraid to reach for bone-in or skin-on chicken, either. Chicken parts are available by part (all drumsticks, all thighs, etc.) or as a cut-up chicken (two breasts, two thighs, two drumsticks, two wings, and the back). The skin is especially beneficial if you’re broiling or grilling, as it helps to keep the meat from drying out. And although boneless meat cooks faster, cuts on the bone are often more flavorful. One of the bonuses of following the Atkins Diet is that it’s fine to eat the crispy, tasty skin of chicken and other poultry. All poultry has 0 grams of Net Carbs.

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