A Bird in the Hand: Chicken recipes for every day and every mood

A Bird in the Hand: Chicken recipes for every day and every mood

Diana Henry

Language: English

Pages: 224

ISBN: 178472002X

Format: PDF / Kindle (mobi) / ePub

2016 James Beard Award Winner

Chicken takes center stage in Diana Henry's new collection of recipes for every day and every mood.

Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry o­ffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine. She is a contributor to many magazines including Red, House and Garden, Country Living and Waitrose Food Illustrated. She is the author of a number of bestselling cookbooks, including: Roast Figs Sugar Snow; The Gastropub Cookbook, Cook Simple, Salt Sugar Smoke, Food from Plenty and A Change of Appetite. Diana lives in London with her partner and children.





















an American bundt tin. I tried the different approaches of star cooks: Thomas Keller doesn’t use butter (he believes its moisture creates steam that stops a crisp skin forming) though he does give the intelligent instruction ‘Roast it until it’s done’ (I’m not being sarcastic when I mention that). Jamie Oliver wants us to slash the skin on the legs. American food writer Barbara Kafka instructs you to roast your bird fast and high at 260°C/500°F (and do nothing else)… but the resulting bird was

1.8kg (4lb) in weight. I rub 30g (1oz) of butter over the breast and legs and season it inside and out. I put it in a small tin and roast it in an oven preheated to 210°C/410°F/gas mark 6½, the legs pointing towards the back (so the slower cooking legs are in the hotter part of the oven, that is a good habit to get into) for 50 minutes. I don’t baste it. I don’t move it. While it rests I make a green salad and get out the Dijon mustard. It’s perfect every time. And one of the best meals in the

get help! Close the lid and cook for 40–45 minutes, then pierce the chicken between the leg and the body: the juices should have no trace of pink. If it’s not finished, continue to cook. Carefully take the chicken off the can, carve and serve. pomegranate and honey-glazed chicken skewers These look very pretty. They make good picnic food, too. If I’m taking them on a picnic I usually make a little fresh marinade (don’t use the marinade in which the chicken has already been steeping; you must

the cold butter gradually; it makes the sauce rich and shiny. Serve the chicken – either whole or jointed – on a warm platter with the figs around it and the sauce in a heated jug on the side. poule au pot with caper and shallot cream Leave out the chicken livers from the stuffing if you prefer, but if so increase the amount of bacon by 50g (1¾oz). You don’t have to serve the cream sauce and it isn’t authentic, just something I do myself. A pot of Dijon mustard suffices, or go Italian and

vermouth, dry Marsala, cider, sherry and Calvados. They’re all good for transforming simple ingredients quickly. If you’ve bought a chicken breast or a packet of thighs on the way home, a bit of booze will help you make something of them. The possibilities are mostly old-fashioned – the classics of bistros and trattorias – but they’re none the worse for that. One of the great things about chicken is its adaptability. It can take herby, fruity, sweet and savoury accompaniments, so you can

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