Advertisement
Poultry and Game
Appears in
Published 1997
Chicken is still a universal favourite in Britain, and our household is no exception. There are so many ways to cook chicken – the breasts in particular – and I have included a wide selection here, in the hope that everyone will find something to their taste. Whole chickens, for roasting, or jointing for stews, are now some of the cheapest food available, but do try to buy free-range chickens if you can – the flavour is incomparably better so it is worth paying a little bit extra.
I have included the recipe for Roast Turkey with Pork Sausagemeat and Chestnut Stuffing because even though we still tend to associate turkey with Christmas, smaller birds are available throughout the year and can provide a welcome alternative to roast chicken for a special occasion. (Turkey meat products have become very popular, because the meat is so lean, but they can often be dry and tasteless – even fresh minced turkey loses the flavour and character of the original bird.)
In this section
Advertisement
Advertisement
The licensor does not allow printing of this title