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.
Portuguese Chicken Skewers
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
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
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).
Preheat a char-grill pan over high heat, then cook skewers, turning and basting occasionally, until cooked through (6-7 minutes).
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
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
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.
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).
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
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
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
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).
Meanwhile, clean char-grill pan and grill pineapple, turning once, until golden (3-5 minutes).
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
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)
Combine fish sauce, palm sugar, garlic, chilli and soy sauce in a large bowl. Add chicken wings and toss to coat.
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.
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.
2 garlic cloves, coarsely chopped
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
Braised Chicken with Peas and Red Wine
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
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.
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.