Poultry
Chicken, turkey, and duck are popular poultry options, each offering distinct flavours and textures suited to various culinary styles.
Chicken is the most widely consumed, known for its mild flavour and versatility. It can be roasted, grilled, fried, or used in soups and stews, with cuts like the breast being lean and tender, while the thighs and drumsticks are juicier and more flavourful.
Turkey is commonly associated with holiday meals, but is also enjoyed year-round in sandwiches, ground meat dishes, and roasts. It has a slightly richer taste than chicken, with the white meat from the breast being lean and the dark meat from the legs and thighs offering more moisture and flavour.
Duck, on the other hand, has a deeper, more robust taste due to its higher fat content, especially in the skin. Popular in French and Asian cuisines, duck is often roasted, browned, or slow-cooked to render its fat and enhance its crispy texture.
Each of these birds brings unique characteristics to the table, making them staples in a wide range of dishes worldwide.
In this section of the book you will find these poultry recipes:
Chicken Tarragon Risotto
Chicken in a Blanket
Duck Breast
Firefighter’s Macaroni Goulash
Left-over Chicken Risotto
One Pot Chicken
Satay Chicken
Savoury Chicken/Turkey Curry
Spanish Style Chicken and Rice
