John Torode's Chicken and Other Birds

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.