I had the same problem when DH and I got married. I LOVE chicken....I could eat it every day and never get tired of it. DH said he didn't like it. But I explained to him that beef and pork were way too expensive for us to eat everyday on a regular basis and unless he wanted to eat beans for every meal he might as well get used to eating chicken. I cook chicken usually about 2 X a week now and he has grown to like it.
One way he really loves to eat chicken is smoked. I bought a smoker like this one at
Walmart years ago and I use it a lot. It uses a propane burner and you put wood chips in a little box above the burner and it cooks and smokes at the same time. It's easy to use and I love it. They also sell the wood chips at
Walmart. You can get different flavors like cherry wood, apple wood, pecan wood, oak, and others.
http://www.walmart.com/ip/Char-Broi..._src=14110944&sourceid=1500000000000003260350
Leftover smoked chicken makes the best gumbo you have ever eaten in your life....that is another way DH really likes to eat chicken.
Grandmas Chicken Gumbo
Make a dark roux with 2 cups of flour and about 1 cup of oil.
(You can buy ready made roux but homemade is the best, if you want to make you own but don't know how...Preheat the oven to 350 degrees. Place the oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.)
1 gallon of water
1 large hen (an old hen makes the best gumbo)
6 chicken bullion cubes
1 pound of good smoked sausage (Cut into bite size pieces)
1 large onion (Chopped)
1 bell pepper (Chopped)
2 stalks celery (Chopped)
3 tablespoons liquid smoke (leave this out if using smoked meat)
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley flakes
1 bunch green onions (chopped)
Salt and pepper to taste
Cut the chicken in half and place it in a large stockpot with the water and the rest of the ingredients. Simmer uncovered for a couple of hours, or until chicken is tender, remove the chicken from the pot place it in a bowl and put it in the refrigerator to cool. Turn the fire off under the pot, allow to sit while chicken is cooling, all the fat will rise to the top.
With a large spoon skim fat off the top of the gumbo.
Pick the chicken off the bone and add it back to the pot and heat it through; season with salt and pepper to taste.
You can substitute just about anything for the chicken. Guinea foul and wild game works very well, squirrels, ducks, geese, rabbits, turkey, quail, pheasant, ect. Just make sure to simmer it long enough to get it tender.
Serve over rice in soup bowls.
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