A Bird in the Hand: Chicken recipes for every day and every mood

A Bird in the Hand: Chicken recipes for every day and every mood

Diana Henry

Language: English

Pages: 224

ISBN: 178472002X

Format: PDF / Kindle (mobi) / ePub

A Bird in the Hand: Chicken recipes for every day and every mood

Diana Henry

Language: English

Pages: 224

ISBN: 178472002X

Format: PDF / Kindle (mobi) / ePub


2016 James Beard Award Winner

Chicken takes center stage in Diana Henry's new collection of recipes for every day and every mood.

Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry o­ffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine. She is a contributor to many magazines including Red, House and Garden, Country Living and Waitrose Food Illustrated. She is the author of a number of bestselling cookbooks, including: Roast Figs Sugar Snow; The Gastropub Cookbook, Cook Simple, Salt Sugar Smoke, Food from Plenty and A Change of Appetite. Diana lives in London with her partner and children.

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browning before the liquid is added. The caramelization and ‘toasting’ that frying in fat produces is vital to the final flavour. But meat won’t brown if it’s wet, so it’s essential to dry it (pat it with kitchen paper, especially if it has been marinating) before it hits the pan. It’s important as well not to crowd the pan when you’re browning meat, because the moisture created by overcrowding means the chicken will steam instead of brown, so you should do the browning in batches. Avoid using

together and rub all over the birds. Gently ease the skin off the breasts and legs of the poussins at the cavity openings and spoon the mixture underneath, too (see technique for Roast chicken with mushrooms and sage butter under the skin). Place on a large dish, cover loosely with cling film and put in the fridge to marinate for two to four hours. Bring the birds to room temperature before cooking. When you’re ready to cook, preheat the oven to 190°C/375°F/gas mark 5. To make the butter, just

but not coloured. Add the rest of the garlic and cook for another three minutes or so. Leave the courgettes and the onion mixture to cool completely. Mash the ricotta in a bowl and add the cooled vegetables, the Parmesan, egg, breadcrumbs and basil. Taste for seasoning. Preheat the oven to 180°C/350°F/gas mark 4. Carefully loosen the skin of the chicken breast and legs as much as possible, without tearing, to create an area you can stuff (see technique for Roast chicken with mushrooms and sage

potatoes in water with the peeled, whole garlic cloves. When the potatoes are just tender, drain them (discard the garlic), put the potatoes into an ovenproof dish and press the top of each so it is a little crushed, but stays in one piece (I use the end of a rolling pin, but a potato masher is good, too). Add the grated garlic, olive oil, salt and pepper and turn the potatoes over in all this. Sprinkle with the thyme. Put the chicken joints into an ovenproof dish that you can serve from; a

(375°F) on the thermometer, return the shallots and cook until they are crispy and well-browned. This happens quickly, so you have to work fast. Quickly and carefully pour the oil and shallots through the sieve to stop the shallots cooking, then transfer the shallots to a double thickness of kitchen paper. Leave so the paper can soak up the excess oil. Sprinkle with salt. You can keep these, stored in an airtight container, for two days, although they’re really better fresh. Add the fish sauce,

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