Chicken meat is one of the most versatile products available on the market, not just because it is good value but also because it is low in fat and high in protein. Despite dealing with chickens all day every day, the Company Directors enjoy eating chicken meat regularly and have pleasure in recommending the following recipes: -
"For me, a big chicken has the advantage of age and much more flavour. I also believe we eat our meat too fresh and I prefer a bird which has been kept in the fridge for a couple of days before cooking."
My wife assures me this is a quick and easy recipe which is perfect (for the cook) to cook after a long day's work! For two people, you will need 4 chicken legs, olive oil, fresh tagliatelle, a handful of chopped shallots, half a chopped red chilli (optional), a small pack of shiitake mushrooms and some fresh coriander. Preheat the oven to medium, place the chicken legs in a roasting tin, drizzle with oil, season and roast them for 20 – 30 minutes until just tender and cooked through. Then, increase the oven temperature to hot, and roast the chicken legs for another 10 minutes until crisp. Meanwhile, cook the pasta following the packet instructions, drain and refresh. Heat a little more oil in a large frying pan and add the shallots. Cook for a minute, then add the chilli and mushrooms. Increase the heat and cook for another 2 minutes, stirring constantly. Finally, mix the mushroom mixture into the pasta with a handful of chopped fresh coriander, divide between two bowls, and serve the chicken legs on top; loverly!!!
"This is a fantastic recipe when you've got friends or family coming over because it doesn't require much effort but always makes a great impression! The quantities will be sufficient for two 3½ lbs chickens, serving about 8 people."
Preheat the oven to 190°C, fan 175°C, gas 5. Mix two crushed garlic cloves and a handful of mixed herbs (such as chives, parsley and thyme) with one pack of cream cheese, and push the mixture as far as possible between the skin and flesh of the breast of each chicken. Oil and season the chickens and roast them in a tin for 1½ hours or until they are golden brown and the juices run clear. Allow them to rest for 15-20 minutes. In the meantime, put the roasting tin on the hob over a high heat and add a large glass of white wine. Bring it to the boil, scraping up all the bits from the bottom. Add a large carton of double cream and boil vigorously for about 10 minutes. Carve the chickens and serve with a little of the sauce over each portion – with the rest in a jug on the side for your more greedy guests!
"This is one of my favourite ways to reuse all of the leftovers after enjoying a roast chicken. It's a real cheat and a very quick and tasty way to rustle up a hot, wholesome meal in less than ten minutes. In fact it's so simple I don’t know if it even qualifies as a recipe!"
All you need to do is open a tin of chicken soup. Any type is fine but I tend to favour Cream of Chicken soup. I then add bite-sized pieces of chicken into the soup as it is being heated. You can also add any left-over vegetables you may have from the roast, or add some frozen peas and sweet corn to the pot. Heat it for about ten minutes to make sure everything is hot and then serve with freshly ground black pepper and a plate of fresh crusty bread and butter.
This is a perfect meal on a cold day and these quantities will feed one hungry adult but the portion sizes can easily be adjusted to feed more!