Low in fat, full of flavour and a superb source of
protein, chicken is the most commonly eaten meat on the
planet. However, despite its popularity, many people
seem to suffer from a real lack of confidence when it
comes to preparing and cooking chicken. The ubiquitous
pre-prepared chicken breasts or drumsticks are a feature
of every supermarket, but the knowledge that using the
whole bird will produce more flavoursome dishes of
greater variety that will also save money seems to have
been largely lost in recent years. In this book,
restaurateur and fowl expert John Torode delves into and
demystifies the world of feathered food-stuffs; not only
presenting every which way to treat the humble chicken,
but also revealing the secrets to cooking the whole
variety of edible birds - whether guinea-fowl or quail,
pigeon, partridge or turkey - with confidence. With his
passion for the subject, the recipes are straight from
the heart: down-to-earth, tasty and easy to make.From
the Jewish family staple Chicken Soup to spicy Guinea
Fowl Jungle Curry, Chicken Salad with Thai Basil and
Coconut dressing to Pheasant with Cabbage rolls and
Beetroot Sauce, and unctuous Confit Duck to the perfect
Thanksgiving Roast Turkey with all the trimmings, John
Torode's Chicken includes classics and contemporary
dishes from all around the world. John encourages home
cooks to make use of all aspects of their bird, showing
the best use for each part and turning the bones and
remnants into great stocks and soups. Recipes range from
pies to pastries, curries to one-pot wonders, roasts,
pastas, pulses and salads, offering something for every
occasion. |
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