Almost everyone likes chicken, and there are so many great ideas for how to cook it, here are a few to keep your meal ideas fresh and your home bodies happy.

This is a great treat that is super easy, just grab a box of that Golden Curry Sauce in the grocery store and chop up some boneless skinless chicken breast. Sautee the breast in butter until it is completely cooked, then add any vegetables you like. I like a lot of different vegetables in mine; it makes a great sir fry. The box of sauce goes in with the vegetables and you do not want to overcook them, or they will be mushy.  This recipe is beginner's culinary arts worthy.

Rice noodles, vegetables, and chicken breast, with any over the counter Thai dressing, this dish is fabulous cold or hot.  I think one of the best ways to make this a success is the thin slicing of the vegetables.  Even the chicken should be in thin strips, and try to find the best noodles you can.  One of the best ingredients for this dish is the green onion garnish on top, which is a great way to give some nice flavor as well as just making it look extra tasty.

Everyone likes homemade chicken soup, whenever someone I love is sick they get a big batch delivered to their door from me. Chicken soup is best if you don’t go at it with a plan, just dump a bunch of chicken and vegetables into a pot with some bullion and butter. You can add noodles if you like, but I’m not a fan of them, egg noodles seem to just go to pieces in my pot so I add little red spuds instead, and maybe some leeks alongside some of the more traditional vegetables.  Chef Pablo's Restaurant Recipes has some other really great "going out" recipes.

You know you shouldn’t, but you do love it anyway. Fried chicken has more secret family recipes in this country than apple pie, but I am of the mindset that simple is best. I like flour, a pinch of paprika, salt and pepper, with a dip in buttermilk. Two dips usually give it a nice coating to be going on with, and make sure it cooks until the juice runs clear, thighs and legs can be a little trickier to get all the way done. You can buy packages of just legs and keep your diners from brawling over the drumsticks too.

This is a great meal as long as the chicken isn’t dry, and that is going to come down to how good your roasting pot is. Some of the really nice ones are virtually air tight, and require little more than a smear of butter to keep them moist. As for seasons, they are numerous and most are very good, but a classic combo is rosemary and lemon. Even fussy old mother in laws like lemon rosemary chicken, and if the bird’s breast remains moist no one could complain. When using a meat thermometer, stick it in the bird’s thigh, not it’s breast. Then you will know the toughest parts are completely cooked.  Also good using turkey.