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| how to joint a chicken - click on image below : |
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| chicken roasting guide: |
Pre heat the oven to 190°C and allow 20 min / 450g plus 10-20 min
For crisp golden skin, always brush with olive oil, or better still press up to 50g of softened butter over the bird and season with salt & pepper. Baste twice during cooking time and rest for 15 minutes before carving. |
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| poaching chicken |
| Cover with water and add onion, trimmed leek, peeled carrot and celery stick, you can also include herbs and several peppercorns. Do not add any more than a tsp salt and adjust seasoning once cooked. Bring to the boil and simmer for 1 hr 15 mins, making sure that the bird is always covered. Remove stock vegetables 20 minutes before end of cooking and replace with serving vegetables of your choice. Check the leg joint, if still pink, continue to simmer for a few further minutes. Remove the skin and serve with poached vegetables and some of the broth. |
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| Riverford Farm Shop recipe collection |
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| choose a poultry recipe from the list below |
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| Chicken is low in fat and high in protein and vitamins B6 and B12; it has earned the reputation of being the UK's favourite choice of meat. It is versatile and easy to cook but must be cooked properly. Always pre heat your oven before roasting, follow recommended cooking times, and check that your chicken is cooked through by testing with a skewer into the thigh meat - juices should run clear and not pink. You must also take care to clean hands, surfaces and chopping boards thoroughly after preparing chicken. |
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 lemon, honey and butter glazed chicken breast |
| risi e bisi with smoked chicken |
| picnic of poached chicken with vegetables & basil aioli |
| differently stuffed chicken |
| spatchcocked chicken with ras-al-hanout & tabbouleh salad |
| roast chicken with bacon & roasted butternut squash salad |
| roast lemon chicken with sautéed courgette, raisins & pine kernels |
| Easter turkey breast roast |
| spatchcocked chicken with lime & green chilli butter |
| chicken roasted with lemon, garlic & oregano |
| split chicken stuffed with sage & ricotta |
| roast chicken with sage & onion stuffing balls |
| baked chicken in a pot |
| spatchcocked chicken with new potatoes & bearnaise sauce |
| crisp roast duck with citrus salad |
| buttery rosemary and lemon chicken roasted with new potatoes |
| picnic of poached chicken with tartare sauce |
| chicken stuffed with ricotta and chard |
| slow roasted duck with warm salad & orange, shallot & ginger dressing |
| Ben's stuffed turkey leg with red cabbage |
| chicken legs, thighs, wings, breasts or diced chicken |
| chicken, chorizo & squishy squashy |
| Riverford coronation chicken |
| bang bang chicken |
| Ben's chicken kiev |
| Ben's coq au Sharpham |
| paella with chicken, prawns & mussels |
| roast chicken thighs with gremolata butter |
| roasted chicken joints with Thai dressing & coconut rice |
| Chinese chicken with star anise |
| barbecued tandoori chicken pieces with tomato & fresh coriander salad |
| chicken vemicelli soup |
| braised chicken joints with garlic & lemon |
| chicken liver custards |
| crispy chicken with strawberry salsa |
| roast pheasant with braised savoy cabbage and chestnuts |
| poached chicken & vegetables with salsa verdi |
| chicken & red pepper curry & aromatic rice |
| marmalade marinated chicken joints with citrus salad |
| chicken thighs with roasted tomatoes and garlic |
| lemon and chicken thighs with courgette, feta and mint potato cakes |
| roast chicken supremes with potato, fennel, lemon and green olives |
| stir-fried chilli chicken with szechuan pepper |
| finger-licking good chicken wings |
| hot chicken wings |
| smoked chicken, goat's cheese & onion tart |
| cold chicken, fennel, pear and walnut salad |
| baked chicken with lemon, garlic, shallot & thyme |
| chicken with roasted mediterranean vegetables, black olives & pasta |
| grilled harissa chicken with herb and lemon couscous |
| chicken and chorizo in Basque style |
| chicken, chorizo, chickpea & butternut squash stew |
| chicken saltimbocca |
| chicken pilaf |
| lemon glazed chicken breast & a light ‘waldorf’ salad |
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