There’s nothing like a big bowl of piping hot chili when the weather is cold. Not only is it easy to make but it is a real comfort food.

Chili freezes well so I always make a big batch of it and freeze the rest in one cup portions that I can bring for lunches or just heat up for dinner. I also like to freeze a few containers of chili that I can use to create other meals with.

By being a little creative, you can throw together a quick dinner for your family on any week night.

Here’s what I do with my leftover chili.

Chili baked potatoes– spoon the chili into a baked potato and top it with a sprinkle of grated old aged cheddar cheese, diced green onions, diced cooked bacon and a dollop of light sour cream.

Chili tacos – use the chili as a taco filling and then add your favourite taco condiments. I like the usual, grated cheese, diced tomatoes and shredded lettuce.

Chili nachos– make sure the chili is either cold or at room temperature for this recipe. Hot chili will make the tortilla chips soggy. Top the chips with chili, diced green peppers, green onions and finish it with a good amount of shredded Tex-Mex cheese, then heat it in the oven at 350 F until the chili has warmed through and the cheese has melted. Serve with light sour cream and guacamole.

Chili sloppy Joes– Spoon a generous amount of chili onto a soft and doughy whole wheat bun. Easy peasy and a real kid pleaser!

Taco salad– top your favourite lettuce with chili, crushed corn chips, diced tomatoes, sliced black olives, guacamole or diced avocado, shredded cheese, shredded carrots and serve with a creamy ranch dressing. The chili should be at room temperature to avoid wilting the lettuce.

Using leftover chili is a real time and money saver so get cooking! Here’s a recipe to get you started.

Do you have a favourite recipe using leftover chilli? If so, please share it with us in the comments.

A crockpot, or slow cooker, is a valuable tool in the kitchen, particularly if you’re a part of a busy household. It cooks your food long and slow, so that you can start it before you leave for work in the morning and dinner will be ready by the end of the day. What could be better than coming home to the aroma of a delicious meal, knowing that all the work’s been done already?

Some recipes are better suited to a crockpot than others. The long simmering time means that the slow cooker is best suited to soups and stews, braised dishes, or long-simmered sauces. Braising is ideal for slow cooker dishes, as it seals in the juices of the meat. Just brown your chicken in a skillet, transfer to your slow cooker with some vegetables and liquid, and let your slow cooker go! You’ll come home to a delicious, flavourful meal. For more tips on braising, check out our video here: http://chicken.ca/cooking-tips/videos/how_to_braise_a_chicken/

Braised chicken works for any chicken stew or curry. All you need to do is switch up your braising liquid, vegetables, and any seasonings, and you can create an endless number of dishes.

If you’ve just made a roast chicken, an easy way to make your own chicken stock is using a slow cooker. Throw in the carcass, some carrot, celery, onion, and herbs, and cover with water. Leave it on overnight and you’ll have a delicious chicken stock you can use at once or freeze for future use. For more tips on slow cooker chicken stock, check out our video here: http://chicken.ca/cooking-tips/videos/slow_comfort/

With that stock, you can easily create a soup. In a clean crockpot, add some onion, carrot, celery and a vegetable of your choice (an in-season vegetable will make a beautiful soup!) Add some shredded chicken and your homemade chicken stock, along with any additional flavourings you like. In a few hours, you’ll have a savoury soup made completely from scratch.

These are just a few of the myriad ways to use your slow cooker. Check out our Slow Cooker Recipe section to see even more possibilities. Listed here are just a few:

http://chicken.ca/recipes/view/velvet-chicken--corn-soup-slow-cooker/

http://chicken.ca/recipes/view/moroccan-style-ground-chicken--couscous-slow-cooker/

http://chicken.ca/recipes/view/cuban-style-chicken-picadillo-with-white-rice-slow-cooker/

http://chicken.ca/recipes/view/chili-cranberry-fusion-meatballs-slow-cooker/

http://chicken.ca/recipes/view/chicken-vegetable-lasagna--slow-cooker/

Often, itʼs all too easy to come home, be uninspired by whatʼs in the fridge, and start looking for the takeout menus. If you donʼt have a meal planned, itʼs difficult to set aside the time to prepare and cook since youʼre already hungry. Meal planning can end the slew of nutritionally void, uninspired convenience-food dinners.

Having a set meal plan can save you money, help you maintain healthy eating habits, and save you time. By having a meal plan, you can more easily stick to a grocery list, without indulging in convenience foods. Knowing whatʼs for dinner will prevent you from ordering takeout or delivery food. By knowing the amount of time you need to cook dinner, itʼs easier to have food on the table by the time you feel hungry.

Coming up with a meal plan is easy, but sticking to one can be difficult at first. Be sure to choose dishes that you enjoy making, that wonʼt make you feel chained to your kitchen. Quick meals with easy-to-find ingredients are great to add to your repertoire, as long as they are tasty. If you are bored by a dish, chances are good that you will pass up your planned meal for other options.

Over-planning can easily lead to boredom in the kitchen. If you plan to eat every meal at home but normally go out twice a week, you may feel constrained. Be sure to factor in one or two “outing” nights into your meal plan. Itʼs important to plan lunches, as well, so that the ingredients for all your meals are available.

Sticking to a meal plan is easy when you plan ahead. Restaurants use mise-en-place, where every ingredient is prepared as needed for a dish and made easily accessible. By following this practice in your own kitchen, mealtime will be a breeze. Try getting your ingredients ready for the week on your day off. Dice some onion, chop some carrots, cook some chicken and steam some rice and have it ready to go in your fridge. All it takes is a quick sauté or reheat for a satisfying meal.

Try to come up with dishes that can do double duty as well. Roasting 2 chickens but setting one aside to add to dishes for the week is easy and budget-friendly. The additional chicken can be made into pot pie, shredded and added to homemade pizza, or tossed into a quick curry.

By planning meals ahead, your kitchen will be an enjoyable place to cook. Relax, browse our recipes for ideas, and plan your next weekʼs meals. Your wallet and your waistline will thank you.

Figuring out healthy after-school snacks can be tough. With all the sugar-laden treats out there, how can you create a healthy snack that will satisfy your kids?

If youʼve got some leftover chicken in the fridge, after-school snacks are a breeze. Making food more fun is as simple as serving food on a stick or food in a bundle. Keep some healthy condiments on hand, such as hummus or tzatziki, and you can easily have healthy and delicious bites to tide kids over until dinner.

Try threading leftover chicken onto a stick. Add a dipping sauce or light salad dressing, and you have an easy, fun snack. To make it even more nutritious, alternate morsels of chicken with coarsely chopped vegetables such as red peppers, tomatoes, or cucumber. Kids have an instant kabob thatʼs fun to eat, and you can relax knowing that their snack is nutritious.

Mini pitas are a fun way to bundle up food. Open up a mini pita pocket and spread one side with tzatziki. Stuff in some shredded chicken, some tomatoes, and even some feta if your kids like it, and fold in the sides to enclose it. Youʼve got a mini sandwich thatʼs a great snack on the go.

The possibilities are endless when it comes to snacking on leftover chicken. Itʼs lean and nutritious, and by keeping snacktime fun, your kids will be healthy snackers every day of the week.

For more ideas, check out our Cooked Chicken recipe category. Itʼs got loads of ideas for how you can use your leftover chicken.

Just because it’s cold out doesn’t mean you can’t use the grill. Sure, you may have to cook things a little longer and keep the lid down, and you may have to stand on the deck with your winter coat on, but when it starts to get dark before you leave work, sometimes a little reminder of summer is what you need at the end of a day.

Here are a few grilled chicken recipes to get you fired up.

Grilled Flattened Chicken with Spicy Roasted Corn

What better way to grill than to go with a whole chicken? You’ll save a lot of time by removing the backbone (spatchcocking) so that everything is in contact with the grill.

Chicken Yakitori with Warm Carrot Salad

Japanese chefs know their way around the grill and yakitori is proof. Serve with a warm carrot salad for a great dinner that cooks quickly on the grill.

Saucy Mozzarella & Chicken Burgers

No discussion of the grill would be complete without a chicken burger. Sure, you can do this one in a pan, but the grill makes it taste that much better.

Do you have a favourite grilled chicken recipe? Is there such a thing as “too cold” to grill? Let us know what you think in the comments!

It seems like only yesterday that words like “hashtag” and “meme” sounded like gibberish. Since we relaunched our site last year, we’ve been hard at work building communities on Facebook and Twitter where we can answer questions, share recipes and learn more about what you’re looking for from us.

Tweeting to yourself is no fun, so if you haven’t already, we want you to join us.

If you’re a Facebook user (and really, who isn’t these days?) you can “Like” us at facebook.com/chickenfarmers. This is where we hold most of our contests and giveaways, so if you’re into that, you’ll definitely want to pop in and say hi.

If you’re a little more adventurous in your social media tools, follow us on Twitter at @chickenfarmers, or join us for a Twitter party with Chef Rob Rainford on Wednesday, November 23 at 8pm EST. You just need to sign up here http://chicken.ca/twitterparty/

and join us to ask questions from Rob or anyone here at Chicken Farmers of Canada.

Finally, be sure to leave us a comment here or on one of our recipes. We read every one, and love to hear from you. So, if you have burning questions about nutrition, cooking or anything chicken-related, we’re here - you just have to ask!

There are lots of ways to enjoy chicken, from whole birds to individually cut pieces, but the hands-down most popular cut in the grocery store is the boneless, skinless chicken breast. It’s not surprising, either. They’re lean, full of protein and easy to prepare in minutes.

So, if you’ve got chicken in your cart, but you’re not sure what to do with it when you get home, here are a few suggestions:

Chicken BLT Salad with Sour Cream Dressing

Who doesn’t love a BLT? This salad is light and flavourful and on the table in no time.

Polenta Chicken Skillet Pizza

Now for something completely different. This polenta dish is an amazing alternative to regular pizza, and is really easy to make.

Preston Street Chicken Sandwich

Everyone loves sandwiches, and we loved this sandwich at our Canada Day event on Parliament Hill a few years ago. This sandwich features a honey-Dijon sauce that makes a tangy addition to the chicken breast.

Lemon Dijon Yogurt Chicken

Delicious doesn’t get much easier than this. A quick, bright marinade makes for a perfect 30-minute dinner.

Lemon Caper Chicken

Breading chicken makes it taste great. Covering it in a lemon caper sauce and serving it with brown rice makes it awesome.

Remember, if you’ve got a few extra minutes, you can always save a couple of dollars by buying bone-in breasts or a whole chicken and de-boning it yourself.

Do you have a favourite Chicken Breast Recipe? Let us know in the comments.

When you’re putting together lunch for your kids, you need easy, convenient and healthy options. However, many schools have nut-free policies or other allergy-related restrictions, which can be limiting to kids who love peanut butter! But, never fear - we’ve got your back.

Since pizza is always a favourite with kids, this meal idea works well for dinner and as leftovers for school lunch the next day. Chicken pizza with gorgonzola (http://chicken.ca/recipes/view/chicken-pizza-with-gorgonzola/) is a healthy and flavourful twist on boring pepperoni and cheese. The strong flavour of the gorgonzola cheese also means you can use less on your pizza, making for a healthier meal!

Another exciting twist on the typical sandwich is the wrap. Warm Greek chicken and vegetable wraps give parents plenty of options for potentially picky kids: http://chicken.ca/recipes/view/warm-greek-chicken-vegetable-wraps/. They are easy and fun

to eat and can be adapted for anyone’s tastes.

For parents of kids on a gluten-free diet, preparing tasty and healthy meals can sometimes be a challenge. This recipe is great for those fast-approaching winter months: http://chicken.ca/recipes/view/thai-style-chicken-rice-soup-gluten-free/free/. As the weather gets colder, a warm and hearty Thai chicken soup that’s also gluten-free is a healthy way to send them off to school.

Do you have a favourite lunchbox go-to? Let us know in the comments.

For more great recipe ideas, check out www.chicken.ca/blog.

By:  Lieutenant Colonel John McCrae

 In Flanders Fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch, be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Discussing what Rob feels are the top 10 mistakes people make when using chicken

There are a few essentials one must understand when working with chicken. Most of us understand the characteristics of chicken but there are other factors to consider once you start working with it. I’ve compiled a list of gentle reminders that serve as my Chicken Watch Points Bible or the “No-No’s” when working with this bird.

1. Mixing cutting boards for raw and fresh ingredients can cause cross-contamination.  Always work on a cutting board dedicated to chicken and chicken only.
2. Always cook to a temperature that falls in line with the Canadian Food Inspection Agency (CFIA) guidelines. For proper doneness cook to an internal temperature of 180°F or 82°C.  For an accurate reading keep handy an instant-read meat thermometer.
3. Given that chicken is perishable it should be used within a 24 hours although this could vary depending on how it is stored.  Don’t leave your chicken unrefrigerated for an unnecessary lengths of time and try not to keep longer than 4 days.
4. If it smells a little off or is discoloured it’s best to not use it.  In the restaurant industry we like to say, “When in doubt, throw it out.”
5. Difficulty in judging doneness is particularly challenging when roasting a trussed bird.  What happens typically is the leg meat is undercooked leaving the breast meat overcooked.  To overcome this chicken conundrum cut between the bottom of the breast meat where the thigh intersects exposing it and allowing a more even cook.
6. Although marinating or applying a rub to your chicken can create a bigger flavour profile resist doing so for extended periods of time.  I’d like to recommend capping it at 2 hours although my jerk chicken marinade benefits from a 24 hour soaking yielding tastier results.
7. Keep your bird from a bad burn by using indirect heat with a drip tray underneath. This will also save you loads of time and effort cleaning up your BBQ.   
8. Air dry chicken in the refrigerator when cooking whole and if it doesn’t have a wet or dry marinade.  It will render a better finish coming out of either the oven or off the grill.
9. If you don’t have a meat thermometer here are a few markers to look for that will turn your no-no’s into yes yes’s.  Signs that point to doneness include joints moving freely in their sockets, juices running clear and/or flesh separating from the bone.  When in doubt use the thermometer.
10. Tough old bird won’t give you the same results as a spring chicken.  Try purchasing from reliable shops and/or butchers that are able to tell you the age of the bird.  Don’t misunderstand me; there are wonderful time-honoured recipes for those vintage birds such as one of my favourites, Coq au Vin.

The next time you’re thinking about that chicken recipe that makes you lick your lips; I want you to remember it’s just a short hop from idea to plate.  Take a page from my book and create smart dishes that will make you hungry.

We know that heart disease is the number one killer of Canadians. We also know that it can be prevented and/or effectively treated by maintaining a healthy weight, exercising regularly and eating well. 

One of the stumbling blocks for some people is cholesterol. Scary thought: Most people eat less than half of the recommended amount of fibre, despite that fact that more and more studies reveal that high-fibre diets can lower the risk of coronary disease than low-fibre diets.

What exactly is cholesterol? It is a sticky waxy-like substance that clings to the inside of your arteries. Cholesterol is found in animal products such as meat, egg yolks, dairy products, shrimp and lobster. These products are part of a healthy lifestyle when eaten in moderation.

We also make cholesterol in our liver. We need cholesterol in our bodies for hormone production, cell metabolism and other vital processes, but too much may cause problems.

So, looking for a way to lower your cholesterol? Try adding more fibre to your diet. Soluble fibre decreases your body’s ability to absorb the saturated and trans fats that you consume and dietary cholesterol that your body naturally makes.

Simply start substituting higer-fibre foods where lower-fibre foods would have been. Drink lots of water while you’re doing it, though; you need to keep your bowels working well!

Eat whole grain breads, cereals, pasta and rice; the bran and the germ part of the grain have heart healthy compounds.

Add some soluble fibre to your diet; 10 to 15 grams per day is recommended. Foods such as barley, psyllium and ground flax seeds are all high in soluble fibre. Here are more examples.

• Barley, cooked, 125 mL (8.1 g)
• Prunes, 125 mL (3.9 g)
• Flaxseed, ground, 60 mL (2.3 g)
• Apple, medium = 1.0 g
• Fruits, whole, medium, citrus = 1.1 to 1.9 g
• Pear, medium = 1.0 g
• Banana, medium = 2.7 g
• Squash, 125 mL (1.4 g)
• Corn, 125 mL (1.3 g)
• Broccoli, 125 mL (1.2 g)
• Bread, multigrain = 0.5 to 1.0 g
• Legumes,125 mL (0.5 to 1.4 g) 
• Nuts (about 10) = 1.2 g

Add any grain product containing psyllium fibre, such as bran cereal. It contains 4 grams soluble fibre in 80 mL (1∕3 cup).  Add it to your regular morning breakfast cereal, in yogurt, in low fat, low sugar pudding or simply as a dry snack.

Even if your cholesterol levels are fine, a high-fibre diet is good for you – fibre is your friend.

Check out our high-fibre recipes at http://chicken.ca/recipes/category/high-fibre/

An instant-read thermometer is a fantastic tool to keep in your kitchen. It lets you determine whether your food is cooked properly, and it does so reliably and safely. However, if you are not measuring the temperature properly, you may run into problems when measuring temperature.

You may already know from our cooking time chart that chicken pieces need to be cooked to an internal temperature of 165º F (74º C), and whole chicken needs to be cooked to an internal temperature of 185º F (85º C). However, if you are not measuring the temperature properly, you may run into undercooked chicken. Be sure that you measure temperature in the thickest part of the meat, as it will take the longest to cook. Make sure that the temperature probe is partially inserted int the meat - if the probe goes through a chicken breast to touch the pan, the temperature may read higher than it actually is. Similarly, when measuring the internal temperature of a whole bird, make sure to insert the probe properly. There will be steam in the chicken’s cavity, which can disrupt the temperature reading. Check out our video here to see how to properly measure the temperature of a whole chicken.

If you doubt the accuracy of your thermometer, pierce the chicken with a fork. If it is fully cooked, juices will run clear. You can test the accuracy of your thermometer by simply boiling a pot of water and taking the boiling water’s temperature. If it reads anything other than 212º F (100º C), it may be time to invest in a new thermometer.

Once your chicken reaches the correct internal temperature, it will need to rest before being cut. Remove the chicken from the heat and set on a cutting board or other surface. Tent the chicken with aluminum foil to keep it from cooling too much as it rests. Let the meat rest for 5 to 20 minutes before cutting into it. The larger the piece of meat, the longer it will need to rest. This resting time lets all the flavourful juices redistribute. If you cut into the chicken without letting it rest, the juices will run all over the cutting board, leaching moisture and flavour from the chicken. After resting, cut into the chicken and serve. Properly cooked chicken will show uniform texture and be no longer pink inside.

These techniques will let you cook perfect chicken, every time, without overcooking or drying out. A thermometer is a vital tool to have at your disposal, letting you hone your kitchen skills to become a better cook.

Want to know why you should be eating more chicken? Take a look at these chicken nutrition facts!

• A 100g serving of chicken breast contains 33% of your recommended daily intake of Vitamin B6. 
• A 100g serving of chicken breast contains 86% of your recommended daily intake of niacin. 
• Although chicken skin adds to the fat content it does contain protein, phosphorous, iron, calcium and Vitamin A. 
• About two thirds of the fat in chicken is in the skin. Make a healthier choice by cooking with it on but taking it off before serving. 
• Barbecuing, broiling or roasting chicken allows the fat to drip off making chicken an even healthier choice! 
• Chicken is high in protein, niacin, Vitamin B6, Selenium, and Phosphorus. 
• White chicken meat is lower in fat than dark meat. 
• Chicken is easy to digest. 
• Chicken is lower in saturated fats than salmon. 
• Skinless chicken breast has less fat content than sirloin steak, pot roast, hamburger, beef tenderloin, pork chops, and ham. 
• Chicken thighs and legs contain more iron than breast meat. 
• Chicken, whole grain breads, whole fruits and vegetables, and nuts have a low Glycemic index level. 
• Chicken thighs and legs contain more iron than breast meat. A 100 gram serving of chicken breast contains 7% of the recommended daily intake of iron while a chicken leg contains 10%.