STEWING CUTS

a very good and economical way of cooking chicken cuts of all types. Generally even stewing chicken will take less than an hour and a half to prepare and cook.

Chicken Thighs are great for stews being the tougher brown meat of the bird means they can be cooked for a longer time without breaking down too much.

Drumsticks stew well and cook a little faster than the thigh.

Whole Legs braised slowly in a rich sauce are great value and have a delicious flavour

Whole Chickens can be gently braised to make a hearty family meal all year round but a lot of householdswon’tt have a pot big enough for the chicken.

Whole Duck makes a great stew with red wine and seasonal vegetables.

Duck breast can be braised very successfully in a variety of classic recipes.

Always remove cuts from the fridge at least 30 mins before starting the cooking process.  Season on removal from the fridge with a light sprinkle of salt and ground black pepper to taste.

Always leave cuts to rest when cooked depending on the cut anything from 5 mins up to 15 mins for larger cuts.