Chicken
Cooking with chicken
Year in, year out, chicken remains our most searched-for item on the site. Why? It is a versatile meat that can take on flavour punches from other ingredients. Make the most of all of the different cuts with our handy guide to cooking with chicken, and find the right recipe for the right occasion.
Whole bird
A whole chicken is often cheaper than buying separate cuts, plus you have the added bonus of the carcass to make a flavour-packed chicken stock.Roasting in a hot oven is the best way to cook a whole bird. The guide is 20 minutes per 450g plus 20 minutes. To check that the meat is cooked through, insert a sharp knife into the thigh meat – the juices will run clear when it is cooked.
Tamasin Day-Lewis’ roast chicken
Herbed roast chicken with mustard basil mash
Gary Rhodes’ Indian pistachio-marinated chicken
Spit-roast chicken
Chicken breasts
This is the most popular cut, and the most expensive. Its low fat content makes it great for a lighter meal, but also means it is vulnerable to drying out - a coating of bacon, breadcrumbs or flavoured oil can help keep the meat succulent. Quick cooking is best, in a pan, under a grill or in the oven, until the flesh has just turned milky white.Ainsley Harriott’s roasted chicken breasts
Prosciutto and cheese stuffed chicken breast
Chicken breasts with lemon and green herb oil
Jo Pratt’s parmesan chicken
Chicken fajitas
Chicken and almond stir-fry
Garlicky chicken Kiev
Thighs and drumsticks
Chicken legs have dark meat and a higher fat content. This makes them more forgiving when it comes to overcooking as the fat bastes the meat as it cooks keeping it juicy. They are perfect for slow-cooked dishes such as coq au vin or Moroccan tagines, and great marinated with punchy flavours.Chicken tikka masala
Sophie Grigson’s chicken kebabs
Moroccan chicken with saffron honey
Classic coq au vin
Chicken stew with preserved lemons
Devilled chicken drumsticks
Quick roast chicken with fresh veggies
Chicken wings
A great value cut, though as they have little meat on them you will need lots to gnaw on. A spicy marinade or sticky-sweet glaze brings out the best from the dark meat, and remember you’re going to have to eat them with your fingers! Cook in a very hot oven – the fat will keep the meat tender.Finger-licking chicken wings
Bill Granger’s honey lemon wings
Spiced roasted chicken wings from Jill Dupleix
Thai stuffed chicken wings
Livers
You can pick up chicken livers from your butcher for next to nothing. They are great flash-fried in butter and served on toast and also lend themselves well to pâtés and terrines.Spiced chicken livers with chicory
Rachel Allen’s chicken liver crostini
Antony Worrall Thompson’s chicken liver pâté
Peri peri chicken livers
Leftovers
Cold chicken is great in sandwiches, wraps and salads. Try some of these quick meals to use up your leftovers.Nigella’s chicken, parsley and almond salad
Tana Ramsay’s bang bang chicken
Rachel Allen’s noodle salad with chicken and mint
Jubilee Chicken
Our Programmes
Recipes
Cake Recipes
|
Chicken Recipes
|
Beef Recipes
|
Bread Recipes
|
Cheesecake Recipes
| Chocolate Cake Recipes
|
Chocolate Recipes
|
Christmas recipes
| Cooking Recipes
|
Curry Recipes
|
Easy Recipes
|
Fish Recipes
|
Food Recipes
| Free Recipes
|
Healthy Recipes
|
Indian Recipes
|
Lamb Recipes
|
Pasta Recipes
|
Pork Recipes
|
Soup Recipes
|
Vegetarian Recipes
|
Apple Crumble Recipe
| Baking Recipes
|
Birthday Cake Recipe
|
Brownie Recipe
|
Burger Recipe
|
Carrot Cake Recipe
|
Chicken Curry Recipe
|
Chili Recipe
|
Chinese Recipes
|
Delia Smith Recipes
|
Dinner Recipes
|
Fudge Recipe
|
Greek Recipes
|
Ice Cream Recipes
|
Italian Recipes
|
Kids Recipes
|
Low Fat Recipes
| Salad Recipes
|
Salmon Recipes
|
Sauce Recipes
|
Steak Recipes
|
Stew Recipes
|
Thai Recipes
|
Vegan Recipes
|
BBQ Recipes
|
Stir Fry Recipes
|
Tapas Recipes
