Chicken

Pan-roast Poulet de Bresse with Tartiflette by Barry Horne

The Tartiflette will take the longest so get that going first. Preheat the oven to 180 deg C. Start by getting a medium size saucepan on a medium high heat and add a small amount of butter and a glug of oil. Add the sliced onions and pancetta and cook for 10-15 mins, stirring occasionally.

Roast Chicken & Garlic Confit - The Anti-depressant Diet by Yalda Alaoui

The Anti-depressant Diet! If your gut microbiota is compromised, these important mood-regulating neurotransmitters will not be produced.

Eat Burn Sleep’s nutrient-rich recipes heal both mind and body and treat the taste buds with sensational flavours.. and this delightful dish will most definitely lift your mood!

Sabrina’s Bloody Mary Spatchcocked Chicken by Sabrina Ghayour

Sabrina Ghayour is an Iranian-born, self-taught home cook
turned chef, cookery teacher and food writer. She has shared
this recipe with us from her latest cookbook Persian Everyday.
The no.1 Sunday Times bestselling Persiana Everyday will bring
bold Middle Eastern tastes to your table everyday - and fast
in this brand new collection of 100 delicious and simple recipes.

Roast Chicken with Harissa Roast Carrots and Whole Roast Cauliflower by Barry Horne

Method:

Preheat the oven to 190 degrees C.

Take the chicken out of the fridge about an hour before roasting and season well with salt and pepper.

Place on a rack over a baking tray and roast for 40mins per kilo plus 20 extra minutes.

Chicken Bone Broth - Boil your Bones!

By Barry Horne
(makes 4 litres)
Ingredients:
Leftover Chicken carcass, including bones and wings.
3 Celery Sticks
3 Carrots
3 Onions
5 Black Peppercorns
2 Bay Leaves
Water to cover
1 Large Pot

Method:
Chop the vegetables, keep the pieces large as they will be cooking for some time.
Add all the ingredients into a large pot and cover with cold water. Bring to the boil, then turn down to a simmer and cook for four hours on a low heat.
Once cooked, strain the stock and throw away the vegetables and carcass.
Put the strained stock back into a saucepan and place on a high heat and reduce by a third to concentrate the flavour.
Once it has reduced, then you can start to season with salt and pepper. Don't do this too early as the broth can become too salty.
Use this broth as a drink or for the base of a soup or a ramen.

Whole Boneless Free Range Chicken Caesar Salad

Preheat oven to 180ºC. Roast the chicken on a tray for 30-35 mins. Once cooked leave to one side covered with some tin-foil to rest. Boil the eggs for 5-6 mins for a nice runny yolk, longer for hard yolks.
In a medium bowl add the jar of mayonnaise, honey, parmesan and zest and the juice of lemon. Cut the eggs in half and use to garnish, add freshly cracked black pepper and parmesan shavings as desired.