POULTRY RECIPES

Poultry dishes (particularly chicken) have the benefit of being simple to prepare, low in fat and inexpensive. Chicken is available "oven-ready" from most shops, and chicken portions are economical if you are cooking for just yourself or two people. However if you are catering for more than two people, it is less expensive to buy a whole chicken and 'joint' it - that is, cut the meat off the bones either before cooking or before serving it on he table.

To do this, carefully cut down the centre of the breast of the chicken then ease one breast off the carcass, keeping as close to the bones as possible. Repeat this for the other breast. You can then cut off the complete legs where they join the body. Cut these in to at the joint between the upper thigh and the lower leg. This provides six portions for a fraction of the price of of purchasing them separately. The carcass of the chicken can then be used to make a chicken stock