Cooking Chicken for Fun and Profit

By Jean Teller
Published on June 15, 2009
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The historic Alamo in San Antonio captivated food writers covering the National Chicken Cooking Contest.
The historic Alamo in San Antonio captivated food writers covering the National Chicken Cooking Contest.
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Try Panko Crusted Chicken Salad with Pomegranate Balsamic Dressing for that family gathering.
Try Panko Crusted Chicken Salad with Pomegranate Balsamic Dressing for that family gathering.
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Mojito Chicken with Plantain Fried Rice makes a tantalizing platter for your table.
Mojito Chicken with Plantain Fried Rice makes a tantalizing platter for your table.
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Chinese Chicken Burgers with Rainbow Sesame Slaw promise to be a barbecue favorite.
Chinese Chicken Burgers with Rainbow Sesame Slaw promise to be a barbecue favorite.
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Ginger Scented Honey Hoisin Chicken Thighs with Sesame offer a new flavor to those who like dark chicken meat.
Ginger Scented Honey Hoisin Chicken Thighs with Sesame offer a new flavor to those who like dark chicken meat.
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Parmesan Potato Crusted Chicken with Orzo Caprese Salad may become a new family favorite.
Parmesan Potato Crusted Chicken with Orzo Caprese Salad may become a new family favorite.

Crowing rights go to a chicken burger.

At the 48th National Chicken Cooking Contest, a chicken burger won the hearts and taste buds of the judging panel, spotlighting the easy use and yumminess of ground chicken. The contest, sponsored by the National Chicken Council and the U.S. Poultry & Egg Association, happens every two years. This year’s event, set in San Antonio, Texas, brought nine regional winners to the kitchen.

The winning burger recipe, “Chinese Chicken Burgers with Rainbow Sesame Slaw,” was the creation of 28-year-old Brigitte Nguyen of Lexington, Kentucky. Brigitte had a busy week – mere days before her $50,000 recipe win, she accepted the proposal of fiancé Michael Prather.

“Asian cooking is all about balance,” Brigitte says. “The burgers can also be grilled.”

The Judges’ Choice award, worth $10,000, went to Elise Lalor’s “Butterflied Chicken with Herbs and Sticky Lemon.” Elise, from Issaquah, Washington, says that although she was initially reluctant to try the butterfly technique, after practicing several times her fear went away, and she now says the technique is easy to use.

“The recipe has a lot of garlic – 10 cloves – and the sauce is put on at the very end,” Elise says. “I serve it, cut in quarters, with rice or on mashed potatoes.”

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