Masala-marinated chicken with minted yoghurt sauce
By The Hairy Bikers
From classic roast chicken to the ultimate chicken soup. Browse hundreds of easy recipes for chicken, including pies, curries, stir-fries and pasta dishes.
Recipes using chicken
Main course
Quick hot and sour noodle soup
By Ching-He Huang
Chicken with spinach
By Anjum Anand
Jerk chicken, rice and pea cakes and slaw
By James Martin
Poached chicken, tomato and artichoke salad and aioli
By Henry Harris
Chicken chasseur with straw fries
By James Martin
Light meals & snacks
How to make chicken noodle soup
By Paul Merrett
Hand-raised chicken and bacon pie
By Paul Hollywood
Spiced chicken dumpling soup
By Bill Granger
Waldorf salad
By James Tanner
Thai chicken noodle soup
By Nigella Lawson
Starters & nibbles
Warm scallop, asparagus and broad bean salad
By John Burton Race
Gyoza (Japanese dumplings)
By The Hairy Bikers
Umami bomb (parmesan and wild mushroom custard)
By Alexis Gauthier
Chicken terrine with herbs
By Michel Roux
Individual chicken and crab tarts
By Simon Rimmer
Other
How to make chicken stock
By Paul Merrett
Chicken stock
Homemade chicken stock
By Antony Worrall Thompson
See all recipes using chicken
Buyer\'s guide
The plight of the cheap chicken has been much publicised and as such the consumer now has more choice than ever. Value chickens for well under a fiver, free-range, organic, corn fed - there\'s a cornucopia of options. Budget, ethics and taste all come into the equation but what almost all chefs, cooks and food writers agree on is that a good-quality, free-range bird is vastly superior in flavour to a cheap factory-farmed bird.
Preparation
A large chicken (around 1.5kg/3lbs 5oz) will feed a family of four with leftovers for a salad or pasta dish the next day. A stock can be made from the carcass and turned into a risotto or broth on the third night. It\'s often considerably cheaper to buy a whole chicken and joint it yourself, than to buy ready-prepared breasts and leg joints. Whole chickens tend to be sold trussed (tied with string) - remove this and pull the legs gently away from the body to ensure even cooking. Sprinkling the skin with sea salt before roasting will help to crisp it up. Leave it to rest for 10 minutes after cooking, and before carving, and you\'ll be rewarded with a pool of flavoursome pan juices that can be served as they are, or thickened with a little flour and stretched with a splash of wine or stock for gravy.
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