Chicken provides the mainstay for so many fabulous recipes and the number of ways we can use chicken is simply endless. It is a brilliant source of lean protein.
Don’t be afraid to use the whole chicken; once the meat has been eaten and the chicken stripped, it can be used to make delicious and nourishing bone broth/stock to be used as a base for soups and casseroles, as well as a nutritious snack.
Any flavours suit chicken so feel free to partner it up with simple flavoured butters or spicy curry pastes as it will all work well. Always make sure when you are cooking with chicken that it is cooked through and the fibres of the meat are set. You don’t want to see any pink or raw looking areas and the juices should run clear. The breast meat (the white meat) takes the quickest time to cook and the legs (the dark meat) longer. Browning the chicken (and in fact any meat) gives flavour to any dish.
See recipes below:
