Fries and Grills

For quick cooking such as pan-frying, deep-frying and stir-frying, breast meat is generally the most suitable. Grilling or barbecuing can make chicken skin crisp and give it a wonderful flavour. Grilling is also ideal for small birds such as quail or poussins because they cook quickly and the flesh remains tender and moist. Whether you’re using a frying pan or a barbecue, make sure the oil or the hotplate or grill is very hot, to give the poultry a crisp coating without drying out the meat.