Category: Chicken

  1 large chick­en, or 2 breast fil­lets and 2 whole legs 2 cups/484g but­ter­milk 1/4 cup/32g cornstarch/cornflour 3/4 cup/96g plain flour 1 tbsp each: dried sage,…

Home-Minced Chick­en Burg­ers (serves4) 4 large chick­en breast fil­lets, skin removed 8 ounces/225g herbed goat cheese (Boursin, for exam­ple) 6 spring onions, green parts only,…

Roast Chick­en with Fen­nel and Lemon (serves four with left­overs) 1 medi­um chick­en 2 bulbs fen­nel, sliced thick­ly 2 lemons, sliced thick­ly 6 cloves gar­lic, minced…