Recipe -Chicken Stock

White Chicken Stock 

Makes about 2L


Ingredients:

  • 1kg chicken bones, rinsed well
  • 3L water
  • 1 carrot, diced
  • 1 onion, diced
  • 1 small leek, white part only, diced
  • 1 celery stalk, diced
  • 1 clove garlic
  • fresh parsley
  • fresh thyme 
  • bay leaf 
  • 1T lemon or orange rind

Directions:

  1. Wrap and tie parsley, thyme, bay and rind the green part of a leek leaf to make a bouquet garni.
  2. Place chicken bones and water in a large saucepan or stockpot.  Bring to the boil over a medium heat, skimming any impurities from the surface.  Add the carrot, onion, leek, celery, garlic and bouquet garni and return to the boil.
  3. Reduce the heat to low and simmer for 3 hours skimming regularly.
  4. Strain the stock through a fine mesh sieve sitting over a large bowl and discard the solids.  Do not press on the vegetables when straining as it will reduce the clarity of the stock).
  5. Cool to room temperature then refrigerate until cold.  The fat will solidify on the top of the stock, making it easy to remove and discard.  
  6. Refrigerate for up to 7 days or freeze for up to 3 months
** If freezing, pour into ice cubes for improved portioning
 

Recipe -Thai Chicken Stew with Potato Dumplings

Thai Chicken Stew with Potato Dumplings

Ingredients:

  • 450g chicken thighs, skinless, boneless, cut into 3cm pieces
  • 225g potatoes (baking), peeled and cut into 1-inch chunks 
  • 2T olive oil 
  • 1 large onion, finely chopped 
  • 1 large jalapeño—halved, seeded and thinly sliced 
  • ¼ cup Asian fish sauce 
  • 3 cups chicken stock
  • 2T flour (plus a little more for rolling)
  • 1 large egg yolk 
  • 2T minced chives 
  • Salt 
  • 450g baby bok choy, cut into 3cm pieces 
  • 1T cornflour dissolved in 1T water 
  • 2T basil leaves, shredded 

Directions:

  1. Put the potatoes in a medium saucepan and cover with hot water. Cook for approximately 12 minutes over high heat until tender. 
  2. Meanwhile, heat the oil in a large, heavy casserole. Add the chicken and cook over high heat for approximately 4 minutes until lightly browned. 
  3. Add the onion and jalapeño and stir, cooking for approximately 4 minutes, until the onion is softened. 
  4. Add 3 tablespoons of the fish sauce and the stock and bring to a boil. 
  5. Cover and cook for approximately 10 minutes over moderate heat until the chicken is just cooked through. 
  6. Drain the potatoes, reserving the water and mash.  
  7. Add the 2 tablespoons of flour, egg yolk, chives and ½ teaspoon of salt to the potatoes and stir until a stiff dough forms. 
  8. Turn the dough out onto a heavily floured board and divide it in half. Roll each piece into a 2cm thick rope. Cut the ropes into 3cm pieces. 
  9. Add the bok choy to the stew and cook until crisp-tender, about 5 minutes. 
  10. Add the cornflour mixture and cook for a minute, stirring, until thickened. 
  11. Return the potato water to a boil and add the dumplings. Cook over high heat until they rise to the surface, then simmer for 2 minutes. 
  12. Using a slotted spoon, transfer to the chicken stew. 
  13. Add the basil and the remaining tablespoon of fish sauce and simmer the stew for 2 to 3 minutes. 

Recipe Chicken Sticky Sesame Drumsticks

Sticky Sesame Drumsticks

Serves 4


Ingredients:

  • ⅓ cup tomato sauce
  • ¼ cup soy sauce
  • ¼ cup honey
  • Sesame seeds
  • 12 chicken drumsticks
  • sweet chilli sauce to serve

Directions:

  1. Combine the tomato sauce, soy sauce and honey in a glass or ceramic bowl. Add the chicken drumsticks and toss to coat. Cover and place in the fridge for 30 minutes to marinate. 
  2. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the chicken on the tray and bake in oven, turning once, for 40 minutes. Sprinkle with the sesame seeds and bake for a further 15 minutes or until the chicken is golden and cooked through. Place on a serving platter and serve with chilli sauce.

Recipe Spanish Chicken, Preston’s Master Butcher

Spanish Chicken

Serves 4


Ingredients:

  • 4 x 150g chicken breasts 
  • 1t paprika 
  • 1t cumin
  • ½t thyme (dried) 
  • ½t coriander (dried) 
  • 1 lemon 
  • 1 red capsicum 
  • 1 red onion 
  • 800g can of chickpeas
  • 100g baby spinach 
  • 50g feta cheese 
  • olive oil

Directions:

  1. Preheat oven to 200°C. 
  2. Combine all the herbs in a bowl.  Rub chicken in oil and evenly coat with the herbs. 
  3. Place on a baking tray and bake for 45 minutes until golden and cooked through.
  4. Pre-heat grill, place the whole red capsicum on a foil covered tray. Grill, turning regularly until slightly charred. Remove from heat and stand for ten minutes.
  5. When cool, remove the skin and thinly slice the capsicum into strips.
  6. When the chicken is nearly finished, placed the diced onions into a fry pan and cook until softened. Add chickpeas, capsicum and baby spinach, tossing until combined. 
  7. Serve with the chicken on top of the salad, sprinkled with diced feta.
 

Recipe Rosemary Chicken, Preston’s Master Butcher

Rosemary Chicken and Bacon

Serves 4


Ingredients:

  • 800g potatoes 
  • 2 onions 
  • olive oil 
  • 2t chicken stock 
  • 8 sage leaves 
  • 100ml cream 
  • 50g parmesan cheese
  • 4 x 120g chicken breasts 
  • 4 rosemary sprigs 
  • 3 rashers of streaky bacon 
  • 200g frozen peas 
  • 200g baby spinach 
  • 200g leeks

Directions:

  1. Season chicken breasts then using a rolling pin, flatten each one out until it is 1.5cm thickness. 
  2. Remove the leaves from the rosemary, roughly chop and rub all over chicken. Return the chicken to the fridge until you are ready to cook it.
  3. Finely slice the potatoes in a food processor and place in a large saucepan. Cover with boiling water and simmer until soft (5-10 minutes). 
  4. Finely dice the onions and then sauté with oil, chicken stock, salt and pepper in a large roasting pan.
  5. Roughly chop the sage leaves and add to the onion mixture. Drain the potatoes and scatter in layers, combining with the onion mixture. 
  6. Pour over cream and grate parmesan cheese on top. Grill in the oven until the topping is crisp (5-10 minutes).
  7. Wash and finely slice the leeks width-ways. Add to a hot pan with oil and sauté until soft. Add the spinach and frozen peas and stir until the greens are soft/braised. 
  8. Dice the bacon, fry in a large pan. Add chicken breasts to bacon pan and fry each side for 3-4 minutes until the meat is cooked. 
  9. Serve on a platter with potatoes on the side.

Recipe -Parmesan Spring Chicken, Preston’s Master Butchers

Parmesan Spring Chicken

Ingredients:
  • 4 chicken breast, boneless, skinless 
  • 1 egg white
  • 5T parmesan cheese, freshly grated 
  • 400g new potatoes, cut into small cubes
  • 140g peas (can be frozen)
  • good handful baby spinach leaves
  • 1T white wine vinegar
  • 2t olive oil
  • salt and pepper, freshly ground

Directions:

  1. Heat grill to medium and line the grill pan with foil. 
  2. Whisk the egg white on a plate with a little salt and pepper. Tip the Parmesan onto another plate. Dip the chicken first in egg white, then the cheese. 
  3. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
  4. Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 minutes, then drain. 
  5. Toss the vegetables with the spinach leaves, vinegar, oil and season to taste.  Serve with the chicken.
 

Chicken Recipe Open Burger, Preston’s Butcher

Open Chicken Burger
Serves 6


Ingredients:

  • 600g boneless skinless chicken thighs
  • 6-8 rashers streaky bacon
  • 6 round rolls
  • lettuce
  • 3-4 tomatoes
  • 1 avocado
  • 3T of aioli
  • 3T flour
  • 1T olive oil
  • 1t salt 
  • 1t pepper

Directions:

  1. Preheat the oven to 180ºC. 
  2. Combine the flour, salt and pepper and place on a plate.  Lightly dust the chicken thighs in the flour.
  3. Heat the oil in a non-stick pan, then add the chicken and cook until the outside in golden brown.  Remove from the pan, wrap in foil and place in preheated oven for 15-20 minutes while you prepare the rest of the burgers.
  4. Place bacon in the pan and cook.  Clean the lettuce, slice the tomatoes, and peel the avocado.
  5. Assemble by cutting the round rolls in half.  Place a portion of chicken on the roll.  Layer 2 rashers, lettuce and tomatoes on top.
  6. Finish with a dollop of Aioli.  (Children may prefer Tomato Sauce instead of Aioli)
 

Recipe Mustard Sauce for Chicken

Mustard Sauce for Chicken

This recipe is designed to serve over chicken breast with potato mash.  The subtle blends of flavours compliments the chicken and mash. 


Ingredients:

  • ½ red onion, diced
  • 1t garlic mince
  • 1T dijon mustard
  • 2½T sour cream

Directions:

  1. Heat a pan on medium-low heat (preferably a pan just used to cook chicken – if not, add a tablespoon of olive oil)
  2. Saute onion and garlic in the pan 
  3. Turn the heat to low, and add mustard and sour cream, warming and combining, but do not allow to bubble.
  4. Serve immediately over chicken
 

Recipe Easy Chicken Pie

Lemon Chicken & Coriander Rice

Serves 4


Ingredients:

  • 500g diced chicken
  • 1 garlic clove
  • 2T lemon rind
  • 2cm piece fresh ginger
  • 2T lemon juice
  • 2T brown sugar
  • ½ cup fresh coriander
  • 1 cup rice
  • ⅓ cup cashews
  • 2T soy sauce
  • 2T coconut
  • salt & pepper

Directions:

  1. Cut chicken into thin strips. Combine rind, juice, crushed garlic, finely grated ginger, soy sauce and sugar in a large bowl. You can even add some diced fresh chilli if you desire. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.
  2. Cook rice in a saucepan of boiling, salted water until tender. Drain and transfer to a large bowl. Stir in remaining ingredients.
  3. Thread chicken onto skewers. Cook chicken in a heated, oiled grill pan, turning occasionally until browned all over and cooked through.
  4. Serve skewers with coriander rice and lemon halves and seasonal vegetables

How to Roast a Chicken

How to Roast a Chicken

Ingredients:

  • 1 whole chicken
  • assortment of vegetables (eg 2 onions, 2 carrots, celery, garlic)
  • olive oil
  • freshly ground sea salt
  • freshly ground black pepper
  • sprinkling of fresh herbs (eg. rosemary, thyme)

Directions:

  1. Pile the assortment of vegetables into the middle of a large roasting tray and drizzle with oil.
  2. Drizzle some oil over the chicken and season well with salt, pepper and desired herbs.  Massage over the skin of the bird. 
  3. Place the chicken on top of the vegetables. Place the tray in the oven, then adjust the heat to 200°C and cook for approximately 1 hour 20 minutes.
  4. (Approximately 55 minutes per kg + 20 minutes extra or until the internal temperature of the chicken should reach a minimum temperature of 74°C)
  5. Prepare any vegetables to be roasted (eg. potatoes, kumara, carrot, parsnip) adding to the oven for the last 45 minutes of cooking. 
  6. Baste the chicken halfway through cooking and if the vegetables look dry, add a splash of water to the roasting pan to stop them from burning. 
  7. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for approximately 15 minutes or so covering it with a layer of tin foil and a tea towel.
For gravy makers – mash the vegetables that are positioned under the chicken, and combine with the juices from the pan to add extra flavour and depth to the gravy……How to make a Gravy