Poach chicken in chicken stock and leave any fat out of it. Use Pam if you need to add some fat. Add wine, rosemary and thyme to some chicken broth and cook until done.
Broiling a piece of chicken allows you to do whatever you want with it – you can add any seasoning you desire and you don’t need added fat. I will flavor the chicken the same way I would for barbeque.
Barbequing your chicken is a great change of taste. Instead of using store bought BBQ sauce loaded with high fructose corn syrup, make your own sauce or brush honey and either lemon or lime on the chicken. Be careful of the kind of honey you buy – orange blossom honey has an orange taste to it and may clash with your seasoning.
Stewing can be a good option for a tougher piece of chicken, or if you’ve bought a stewing hen.
Let your imagination run wild when it comes to marinating. I marinate chicken with rubs, or with a sauce of some kind. Sometimes I only add lime juice (I prefer the lime over lemon.) or whatever I feel like at the time. I’m also a big fan of using sage on my chicken, no matter what style I use to cook.