Raizy Gerwitz shows us how to serve up chicken but keep it interesting
I often try to incorporate variety, but at the end of the day, it’s the basics that go down the best. My husband is on a diet at the moment, so I have to make sure there are enough vegetables for him to fill up on, limit the carbs, and lean my cooking to the healthier side, with baked or grilled chicken rather than fried. My kids eat well. I think we trained them young that we’re not living on pizza bagels and fish sticks. Chicken is what we eat, and everyone eats it. Well, till recently when the 11-year-old started to get a little fleish-o-phobic because the ice cream truck rolls around on Thursday nights.
Deli roll, liver spread on crackers, deli salad or grilled chicken salad. Leftover cholent doesn’t go down here, but my neighbor takes my cholent, so that’s great.
I stick them in oven with rice or couscous and broccoli. My husband doesn’t like chicken on the bone or ground meat, so I only make them occasionally, which leaves us with chicken cutlets two or three times a week.
Callout: To give it variety, I use varied sauces and any flavor crumb or flavor blend.
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