As all ovens and microwaves are different, it is difficult to give exact times and temperatures.

However, we recommend that you cook the chicken until juices run clear.

Then use a meat thermometer in the thickest part of the chicken. When the chicken is ready the temperature should be 70°C.

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Portuguese Chicken Skewers

You’ll need:

1 dried bay leaf, coarsely torn

2 garlic cloves, coarsely chopped

2 tsp sweet paprika

½ tsp ground chilli

Finely grated rind and juice of 1 lemon

50 ml  olive oil

1.2 kg  skinless chicken thigh fillets, trimmed and cut into 3cm pieces

To serve:  flatbread, such as pita, warmed

Tomato salad

4 vine-ripened tomatoes, cut into wedges

250 gm mixed small tomatoes, such as cherry and yellow teardrop, halved

½  Spanish onion, thinly sliced

50 ml  extra-virgin olive oil

1½ tbsp  aged red wine vinegar, or to taste

Method

01

Pound bay leaf and 1 tsp sea salt in a mortar and pestle to a fine powder, add garlic and spices and pound to combine. Stir in lemon rind and juice and oil, transfer to a large non-reactive bowl (see cook’s notes p242), add chicken, stir to coat. Set aside to marinate (10 minutes), then thread onto metal skewers (see note).

02

Preheat a char-grill pan over high heat, then cook skewers, turning and basting occasionally, until cooked through (6-7 minutes).

03

Meanwhile, for tomato salad, combine ingredients in a bowl, season to taste and toss to combine. Serve with chicken skewers and warmed flatbread.

Note Use wooden skewers if metal ones are unavailable; soak them in water for 30 minutes to prevent them from burning.

Grilled Butterflied Chicken with Salmoriglio

You’ll need

1 chicken (about 1.8kg), butterflied

1 tbsp olive oil

1 tbsp rosemary

1 garlic clove, finely chopped

To serve: lemon halves

Salmoriglio 1 garlic clove, crushed

2 bunches oregano

60 ml (¼ cup) extra-virgin olive oil

Juice of 1 lemon

Method

01

Place chicken in a plastic bag with oil, rosemary and garlic, season well, seal, then massage chicken through bag to coat well. Refrigerate to marinate (at least 2 hours or overnight). Bring to room temperature an hour before cooking.

02

Heat a barbecue to medium-high heat and grill chicken, turning often, until golden and the juices run clear when the thigh is pierced with a skewer (20-25 minutes).

03

For salmoriglio, pound garlic and a pinch of salt to a paste with a mortar and pestle. Add oregano, pound to a paste, then stir in olive oil and lemon juice and season to taste. Serve with chicken and lemon halves on the side.

Grilled Turmeric Chicken  with Kohlrabi and Pineapple

You’ll need:

1 Bostock’s Organic chicken, (1.6kg)

6 cm piece of turmeric, coarsely chopped

2 garlic cloves, finely chopped

1 lemongrass stalk (white part only), finely chopped

½ pineapple, cut into wedges

To serve: lime wedges

Kohlrabi salad

4 small green chillies, thinly sliced

1 garlic clove, crushed

2 tbsp crushed light palm sugar

60 ml (¼ cup) each lime juice and fish sauce, plus extra to taste

1 large kohlrabi (500gm), sliced into julienne

3 red shallots, thinly sliced

½ cup torn mint

Method

01

Preheat oven to 230C and place a char-grill pan over high heat. Score chicken deeply all over and place skin-side up on char-grill pan. Pound turmeric, garlic and lemongrass to a coarse paste with a mortar and pestle, season to taste and spread over chicken skin, then turn and grill until golden and charred. Transfer to an oven tray skin-side up and roast in oven until cooked through (16-20 minutes).

02

Meanwhile, clean char-grill pan and grill pineapple, turning once, until golden (3-5 minutes).

03

For kohlrabi salad, pound chillies and garlic with a mortar and pestle until finely crushed, add palm sugar, pound to combine, then stir in lime juice and fish sauce. Season to taste with extra fish sauce.

Vietnamese chicken wings

Ingredients

You’ll need

125 ml (½ cup) fish sauce  135 gm

(½ cup) crushed light palm sugar

4 garlic cloves, pounded to a paste in a mortar and pestle

2 small red chillies, finely chopped

2 tsp soy sauce

1 kg chicken wings

400 ml sunflower oil

To serve: thinly sliced spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber slices and steamed rice (optional)

Method

01

Combine fish sauce, palm sugar, garlic, chilli and soy sauce in a large bowl. Add chicken wings and toss to coat.

02

Heat oil in a wok to 170C or until shimmering, drain wings (reserve marinade) and pat dry with absorbent paper. Shallow-fry wings in batches, turning occasionally, until golden and cooked through (10 minutes; be careful, hot oil will spit). Drain on absorbent paper and transfer to a large bowl.

03

Simmer marinade in a small saucepan over medium-high heat until a light caramel colour (5 minutes). Pour onto wings and toss to combine. Serve with spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber and steamed rice.

Roasted Chicken

2 garlic cloves, coarsely chopped

4 lemons

2 tbsp each coarsely chopped tarragon, thyme and flat-leaf parsley

200 gm mascarpone

1 size 16 bostocks organic chicken

For drizzling: olive oil

250 ml (1 cup)chicken stock

Roast carrot and lentil salad

90 ml olive oil

20 ml red wine vinegar

Finelygrated rind and juice of 1½ lemons

1 garlic clove, finely chopped

2 bunches Dutch carrots, scrubbed

250 gmsmall green lentils

1 cupcoarsely chopped flat-leaf parsley

3 handfuls mesculan

¼ preserved lemon, skin only,  finely diced

Method

• Preheat oven to 180C. Pound garlic and ½ tsp sea salt in a mortar and pestle to a coarse paste. Finely grate rind of 2 lemons (reserve lemons), add to salt mixture with herbs and pound to a fine paste. Stir in mascarpone, season to taste and set aside.

• Gently separate skin from breasts and legs of the chicken by sliding your finger carefully between them, taking care not to tear skin. Push 3/4 mascarpone mixture under skin of chicken and spread evenly under skin.

• Coarsely chop grated lemons and stuff into spatchcock cavities. Truss with kitchen string, place in a roasting pan and drizzle with oil. Cut remaining lemons into wedges, squeeze juice over spatchcock and add wedges to pan. Add stock and roast, basting occasionally, until browned and cooked through (50-60 minutes depending on your oven).  Test with a probe, check the chicken is cooked to 74c.

• Meanwhile, for roast carrot and lentil salad, combine oil, vinegar, lemon rind, juice and garlic in a bowl and season to taste. Spread carrots on an oven tray lined with baking paper, drizzle with a little oil mixture, season to taste and roast until browned and tender (20-25 minutes). Cook lentils in a large saucepan of boiling water until tender (20-25 minutes), drain and add roast carrots, parsley, mescualn, preserved lemon and remaining oil mixture. Season to taste and keep warm.

• Remove chicken from roasting pan and cover with foil to keep warm. Boil pan juices over high heat until reduced by half (4-5 minutes). Whisk in remaining mascarpone mixture, season to taste and serve spooned over mascarpone-roasted spatchcock with roast carrot and lentil salad.

Braised Chicken with Peas and Red Wine

Serves 4

8 Bostocks organic chicken thighs, bone in and skin on

Sea salt and freshly ground pepper

3 tbsp extra virgin olive oil

1 red onion, sliced

8 cloves garlic, peeled

1 tbsp julienned ginger

2 sprigs rosemary

4 sprigs thyme

2 dried long red chillies (seeds removed), crushed

2 carrots, sliced into 1cm thick rounds

250ml good-quality red wine

400g canned tomatoes

150ml chicken stock

3 cups frozen peas

METHOD

Preheat the oven to 160°C. Season the chicken with the sea salt.

Heat the oil in a large heavy-based ovenproof pan with a tight fitting lid. Brown the chicken well on all sides, skin side down first. Remove from the pan and set aside.

Add the onion, garlic, ginger, rosemary, thyme, chilli and carrot to the pan and sauté over a medium heat for 2 minutes or until starting to soften. Add the wine and simmer until reduced by half. Add the tomatoes and their juice, stock and chicken. Season to taste and bring to the boil.

Cover with the lid and bake in the oven for 20 minutes or until just cooked.

Transfer the pan, uncovered, to the stovetop and bring the sauce to a gentle, rolling simmer. Add the peas and cook for a further 5 minutes. Check the seasoning and adjust if necessary.

Spoon 2 chicken thighs per person into pasta bowls, pour over some sauce and vegetables and add a generous grind of pepper. Serve with soft polenta.

Chestnut Stuffing:

• 6 slices bacon, chopped
• 1 onion, chopped
• 2 cups sliced celery with leaves
• 1Ž2 cup chopped parsley
• 1 can whole chestnuts, drained and coarsely broken (17 ounces)
• 4 cups cooked wild rice
• 1 teaspoon crumbled dried sage
• 1 teaspoon crumbled dried thyme
• 1 teaspoon crumbled dried marjoram

Fry bacon in a skillet until crisp. Add onion, celery, and parsley, and sauté for 5 minutes. Stir in chestnuts, rice, and herbs. Season to taste with salt.