Ryland Peters - The Chicken Shack

The
Chicken
SHACK The
Chicken
SHACK OVER 65 CLUCKIN GOOD RECIPES THAT SHOWCASE THE BEST WAYS TO ENJOY CHICKEN Senior Designer Toni Kay Desk Editor Emily Calder Head of Production Patricia Harrington Creative Director Leslie Harrington Editorial Director Julia Charles Indexer Hilary Bird First published in 2022 by Ryland Peters & Small 2021 Jockeys Fields, London WC1R 4BW and 341 E 116th St, New York NY 10029 www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Recipe collection compiled by Emily Calder. Text Valerie-Aikman Smith, Miranda Ballard, Ghillie Basan, Fiona Beckett, Julz Beresford, Maxine Clark, Ross Dobson, Ursula Ferrigno, Carol Hilker, Jennifer Joyce, Jenny Linford, Loretta Liu, Uyen Luu, Dan May, Nitisha Patel, Louise Pickford, Laura Santini, Milli Taylor, Jenny Tschiesche, Sunil Vijayakar, Laura Washburn 2022. Design & photography Ryland Peters & Small 2022 (see page for picture credits). ISBN: 978-1-78879-442-8 eISBN: 978-1-78879-482-4 The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for. Printed and bound in China. Notes: Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe. All spoon measurements are level unless otherwise specified. Uncooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturers instructions. When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using. To sterilize screw-top jars and bottles for storing dressings, preheat the oven to 150C fan/160C/325F/Gas 3.

Wash the jars and/or bottles and their lids in hot soapy water then rinse but dont dry them. Remove any rubber seals, put the jars onto a baking sheet and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes. Before serving poultry, make sure it is steaming hot and cooked all the way through. When you cut into the thickest part of the meat, check that none of the meat is pink and that any juices run clear. In a whole bird this is the area between the leg and the breast.

Ensure all tools and working surfaces are cleaned, and hands are washed, before and after handling raw meat. Contents A classic staple, chicken is a tasty, protein-rich and delicious base for anyone who enjoys the convenience and satisfaction of including poultry in their diet. Chicken is not only a food that is easy to come by, but it is also hugely versatile. Not only does it pair beautifully with carbohydrates (Fried chicken sandwich, anyone?), but it is delicious and filling for those keen include more protein as part of a healthy, balanced diet. Whether accompanied by a silky pasta dish or a Vietnamese salad, it cannot be denied that chicken is at the heart of so many of our most-loved meals. Chicken is quite famously not only a nutritious treat, but for many it is a food symbolic of family, friends and good times.

Many of us perhaps associate chicken with delicious smells wafting from family kitchens on a Sunday afternoon before we tuck into succulent slices of chicken nestled in-between crispy roast potatoes, fresh vegetables and golden Yorkshire puddings. Or maybe chicken reminds us of exciting afternoons of sport (over 1 million chicken wings were consumed over the course of the Super Bowl in 2012), and late nights spent joking around with friends over a portion of crunchy chicken tenders and fries. There are endless ways to make memories with chicken whether this be a creamy Chicken Tikka Masala paired with basmati rice and pillowy naan bread, a Chicken Panini with melty Gouda and caramelised red onions, or a Mustard & Herb Chicken baked in a salt crust. The Chicken Shack provides more than 65 delicious and exciting recipes for everything from succulent nibbles to spicy curries and comforting sandwiches. Some are the classic and simple uses of chicken, stuffing and roasting the bird with generous flavours and seasonings, whilst some offer more inventive dishes for hosting or for jazzing up a midweek dinner. Those who love to host will relish the Tasty Titbits such as Crispy Garlic Chive Chicken Wontons, Spicy Chicken Kebabs with ground almonds and Chicken & Potato Cream Stew Dumplings.

Anyone seeking an indulgent treat think melting cheese, or licking leftover wing sauce from your fingers can look to Extra-Crunchy Crumbed Wings, Buffalo Bingo Wings with homemade ranch dressing, or Barbecue Chicken & Two Cheeses Mac n Cheese. For everything from working from home lunches to Friday night bites, Fun in a Bun provides inspiration for bites such as a Tandoori Chicken Grilled Cheese with paneer & mango chutney, Shredded Chicken Tacos and Chicken Caesar Sliders wrapped in Parma ham with Caesar dressing. If youre looking to spice up your life a little, the Spicy & Saucy chapter offers Indian Pepper Chicken, Chicken Fajitas and Butter Chicken. Finally, for traditional and impressive uses of chicken, look no further than Chic Chicken, featuring Chicken with 40 cloves of garlic, Crispy Gravy Chicken Spaghetti and Chicken Pot Pie. Get ready to bring all of these dishes and more into the comfort of your home! Spicy chicken & prawn dumplings A simple and delicious favourite served with a garlic, ginger and chilli/chile oil. raw prawns/shrimp, peeled and deveined 1 leek, chopped 2 Chinese chive stalks, chopped a large handful of fresh coriander/cilantro, coarsely chopped 1 tablespoon Korean hot pepper powder (to taste) 1 teaspoon freshly ground black pepper 1 tablespoon oyster sauce tablespoon sesame oil For the dipping sauce 1 garlic clove, crushed 1 tablespoon freshly grated ginger 6 tablespoons soy sauce 2 tablespoons chilli/chile oil MAKES 16 First, prepare the wheat dough. raw prawns/shrimp, peeled and deveined 1 leek, chopped 2 Chinese chive stalks, chopped a large handful of fresh coriander/cilantro, coarsely chopped 1 tablespoon Korean hot pepper powder (to taste) 1 teaspoon freshly ground black pepper 1 tablespoon oyster sauce tablespoon sesame oil For the dipping sauce 1 garlic clove, crushed 1 tablespoon freshly grated ginger 6 tablespoons soy sauce 2 tablespoons chilli/chile oil MAKES 16 First, prepare the wheat dough.