John Torode's Chicken and Other Birds

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In his book, John Torode s Chicken and Other Birds, MasterChef judge John Torode not only presents every which way to treat the humble chicken, but also reveals the secrets to cooking a whole variety of edible birds whether guinea fowl or quail, pigeon, partridge or turkey with confidence. The recipes are straightforward, down-to-earth, tasty and easy to make. From the Jewish family staple of chicken soup to spicy guinea fowl jungle curry, chicken salad with Thai basil and coconut dressing to pheasant with cabbage rolls and beetroot sauce, and unctuous confit duck to the perfect thanksgiving roast turkey with all the trimmings, John Torode s Chicken includes classics and contemporary dishes from all around the world. Low in fat, full of flavour and a superb source of protein, chicken is arguably the most commonly eaten meat. John encourages home cooks to make use of all aspects of their bird, showing the best use for each part and turning the bones and remnants into great stocks and soups.