Boned and stuffed chicken

Boning a chicken isn’t actually that hard, so long as you have a sharp flexible knife and you have some instructions and take your time. The most important thing is to keep the skin as free from holes as possible. Continue reading

Chicken schnitzels with lemon and caper butter

Regular readers of this blog will no doubt know that I love cooking and eating breaded fried meat items. Goujons, escalopes, tonkatsu, schnitzels, Continue reading