CHICKEN WINGS
The wings of the chicken are often reserved and used when making stock or chicken broth, but are delicious to eat as is. To make chicken wing nibbles for finger food, snip the tips off wings using strong kitchen scissors, then cut the wings in half at the joint with the scissors or a large flat knife. Trimmings can be saved and frozen to make stocks in the future. Cook the chicken wing nibbles with a sticky marinade or coated well with a spice rub.
QUICKER COOKING
Chicken marylands are chicken thighs with the drumstick attached; they are suited to barbecuing and roasting rather than pan−frying, or a combination of pan−frying to brown and then finishing off in the oven. To speed up the cooking time, make three deep cuts, to the bone, into the thickest part of drumsticks and thighs. If the chicken is marinated or coated in a spice rub, the flavour will penetrate into the cuts and enhance the flavour of the flesh.
BUTTERFLYING
Butterflying is a technique used to flatten poultry so that it can cook evenly and more quickly with direct heat cooking methods such as barbecuing. To butterfly (spatchcock) a chicken or poussin (young chicken), place breast−side−down on a board. Cut down either side of the backbone with strong kitchen scissors. Discard backbone or freeze to make stock. Turn over, press firmly with the heel of your hand to flatten.
هذه القصة مأخوذة من طبعة Issue 63 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 63 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
