From the Perfect Roast Chicken to Asian-style Duck Breasts
Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins.
They are also the number one choice for anyone who is watching their fat and calorie intake but doesn’t want to give up meat.
This book brings together over 100 main course dishes that employ the whole range of cooking techniques. It uses the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail.