Teriyaki grilled spatchcock
To spatchcock the poussins, use a knife or poultry shears to cut up one side of the backbone, then cut out the backbone altogether. Open out each bird on a chopping board, skin side up, and press down firmly with the palm of your hand. Cut off ... [... more]
All Recipes AU |
Georgie's Vegan Dressing
Saute onions, celery, mushrooms, and water chestnuts in water, wine, or beer. Put stuffing mix in a bowl and add onion, celery, mushrooms, water chestnut mixture. Add poultry seasoning, parsley, sage, thyme, salt and pepper to taste. Heat water ... [... more]
International Vegetarian Union |
Salt crust chicken With bread sauce and beurre noisette
Salt crust cookery is an ancient technique which seems to have it's origins in Chinese cookery where poultry was packed in pure salt and baked. The method we are using here is common in France and utilizes a flour and salt dough to create a shell ... [... more]
Australian Womens Weekly |
