If you have ever had from-scratch chicken soup, you know that there is no substitute for the real thing. This is especially true when you’re achy/sneezy/coughy/stuffy. Research shows that chicken soup is an effective remedy for the cold and flu — and it’s not just because it’s made with love.
Three years ago, I would have never expected chicken liver to be a freezer staple, but after nearly two years of baffling health concerns and trying extreme diets, a meal at a small-town restaurant changed my health — and how I thought about my body.
Sometimes you just want an easy, healthy weeknight dinner that can be made quickly after a long and busy day. You scour your fridge, see that you have some leftover rotisserie chicken, a pack of ground chicken, or even some boneless skinless chicken breasts or chicken thighs.
Ground chicken is super versatile, as you can use it for hearty meatballs, as a burger patty, in citrusy or spicy tacos, and as a meat sauce for spaghetti squash or zoodles. Yet, most people often lean towards grilling or roasting chicken instead.
If you happen to have a package or two of chicken sausage in your fridge or in your freezer, know you’re in luck. Since packages are usually vacuum-sealed, they keep well unopened in the fridge and freezer longer than other meats.