From: The Good Chicken Cookbook

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Our Favorite Chicken Cookbooks

Chicken: accessible, affordable, highly nutritious and endlessly versatile. We love it! Here are four cookbooks dedicated to the bird, bringing you everything from egg dishes, to a wealth of recipes for this favorite supper staple. Wherever you head in the world, there are chicken dishes you will want to try.

Chicken and Other Birds

Chicken and Other Birds

Paul Gayler

This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail. Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesn’ t want to give up meat.
The Good Chicken Cookbook

The Good Chicken Cookbook

Marcus Bean

This is the go-to cookbook for sustainable chicken recipes, with advice on using the whole bird, preparation techniques and tips on chicken care. This cookbook reclaims chicken, showing how it can be incorporated into good, sustainable cooking. Marcus Bean, a farm-based TV chef and presenter, has made it his mission to take a fresh look at the chicken, from coop to kitchen.
No Worries, Just Chicken Curries

No Worries, Just Chicken Curries

Suki Pantal

No matter which cut or type of chicken you have to hand, you can make an incredible Indian curry! These are the no-fuss, no fusion chicken recipes of regional India: all the recipes are designed to be easy to cook at home, whilst retaining their incredible, authentic flavour. Use your favourite cut or type of chicken: including recipes for thighs, mince, drumsticks, wings, breast and more.
Egg & Chicken

Egg & Chicken

Grant MacPherson

Both the chicken and the egg come first in this recipe book by chef Grant MacPherson. Exploring a world of possibilities of flavors using two building blocks integral to many cuisines – the egg and the chicken – MacPherson’s recipes are achievable, yet full of playfulness and humor. From Chicken Congee and Chinese Doughnut Sticks, to Cornflake-crusted Chicken and Waffles toYorkshire Pudding, there are some very good eggs (and chickens) in here, all captured stylishly by photographer Bill Milne.

Vegan-Friendly Dishes for Kids

Feeding young people who have chosen not to eat meat and dairy, but who nonetheless feel the pull of the burgers, pizza, and cakes that they've forsaken isn't an easy task. The recipes in this collection provide numerous delicious solutions, including mushroom shepherd's pie, tofu fish sticks, and some great-tasting dairy-free sweet treats.

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Recipe of the Day

Recipe of the Day

Chicken with Pickling Spices

No Worries, Just Chicken Curries: 70 Incredible Indian Chicken Recipes

Suki Pantal

"Let me start off by saying that this is not a recipe for pickled chicken. It’s a recipe for chicken cooked in spices that are used to make Indian pickles. Super-tangy and tasty. The term achari is derived from the word achar, which means “traditional Indian style of pickling vegetables” in Hindi language. It involves a load of spices usually blended to a coarse powder, added to oil, preservatives and acidic agents like vinegar or lemon juice, to make savoury and sweet pickles out of almost any seasonal vegetables in India. I have used the same spices to give you this bold and beautiful achari chicken curry. You can enjoy it with the whole family, as it’s neither hot nor sweet, it’s zesty!" Suki Pantal

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Author spotlight

Clare Coghill

Clare Coghill

Clare Coghill is a Scottish Gaelic-speaking chef, who runs Café Cùil on the Isle of Skye where she grew up. She won the title of Britain's Best Home Cook on Channel 4's My Kitchen Rules. The Café Cùil Cookbook is her debut book, and shares her food and philosophy, bringing the produce and language of Skye into her kitchen.

Neven Maguire

Neven Maguire

Neven Maguire is a multi-award winning chef based in Ireland, who has been chef-patron of MacNean House and restaurant since 2001. In 2013 he launched his eponymous cookery school, to teach culinary skills to cooks of all levels. His cookbooks include The Nation's Favourite Food: 100 Best-Loved Recipes Tried, Tested, Perfected.

Madeleine Kamman

Madeleine Kamman

Madeleine Kamman (1930-2018) was a lauded French chef, restaurateur, cookbook author and cookery teacher, who moved to the US in 1960, and made a significant contribution to American understanding of French culinary tradition and technique. She was a champion of women's rights in the kitchen. Her books include The New Making of a Chef, the 1997 25th anniversary edition of her 1971 classic The Making of a Chef.

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