Chickens

Roast chicken with giblets

Roast chicken with giblets

Grilled chicken without giblets

Grilled chicken without giblets

Chicken breast with skin and bone

Chicken breast with skin and bone

Chicken fillet with skin

Chicken fillet with skin

Poulard fillet supreme

Poulard fillet supreme

Chicken quarters

Chicken quarters

Chicken legs

Chicken legs

Chicken thighs

Chicken thighs

Chicken drumsticks

Chicken drumsticks

Chicken wings without tips

Chicken wings without tips

Chicken fillet without skin

Chicken fillet without skin

Chicken fillet, half

Chicken fillet, half

Chicken fillet tips

Chicken fillet tips

Barbecued chicken

Barbecued chicken

Chicken kebabs

Chicken kebabs

Turkish kebabs made with chicken legs

Turkish kebabs made with chicken legs

Chicken hearts

Chicken hearts

Chicken liver

Chicken liver

Chicken gizzards

Chicken gizzards

 

Roast chicken with giblets

Roast chicken with giblets
Roast chicken with giblets

Stuffed roast chicken with bread filling and parsley potatoes

Tip: the bread stuffing will be lighter if you leave out the flour and “fold in” the dough rather than kneading it.

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Grilled chicken without giblets

Grilled chicken without giblets
Grilled chicken without giblets

Grilled chicken

Tip: when grilling, you should start with a low temperature and switch to a higher temperature for the last 10 minutes – this makes the skin crispy!

Chicken breast with skin and bone

Chicken breast with skin and bone
Chicken breast with skin and bone

Chicken breast fried in its own juices with wild rice

Tip: meat which still has skin attached should be fried on the skin side first – this closes the pores. Afterwards, turn the chicken breast over and cover it well with sauce.

Chicken fillet with skin

Chicken fillet with skin

Chicken fillet with skin

Chicken fillet with skin

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Poulard fillet supreme

Poulard fillet supreme
Poulard fillet supreme

Poulard fillet supreme from Lavanttal farm chickens served in a nest of rosemary on salad

Tip: let your guests open the rosemary nest – the aroma from the nest will make this dish even more enjoyable!

Chicken quarters

Chicken quarters
Chicken quarters

Boneless chicken quarters with bread stuffing, roast liver and mushrooms

Tip: in order to make stuffed products look more attractive when sliced, the liver should be diced and roasted beforehand.

Chicken legs

Chicken legs
Chicken legs

Roast chicken legs with tomato and zucchini rice

Tip: to make a good gravy, repeatedly pour soup and some white wine over the chicken legs while roasting.

Chicken thighs

Chicken thighs
Chicken thighs

Chicken thighs

Chicken thighs

Serving suggestion

Chicken drumsticks

Chicken drumsticks
Chicken drumsticks

Baked chicken drumsticks with potato salad

Tip: mix grated lemon peel and grated chilli peppers into the breadcrumb mixture for a special,  unusual taste.

Chicken wings without tips

Chicken wings without tips
Chicken wings without tips

Grilled chicken wings with potato salad

Tip: slice the potatoes and add to the marinade while they are still warm – the potatoes will be marinated through and through.

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Chicken fillet without skin

Chicken fillet without skin
Chicken fillet without skin

Chicken saltimbocca on white wine sauce with tomato pasta

Tip: sauté the fillet pieces quickly on both sides and simmer in the oven. This will make the fillet pieces beautifully juicy.

Chicken fillet, half

Chicken fillet, half

Chicken fillet, half

Serving suggestion

Chicken fillet tips

Chicken fillet tips
Chicken fillet tips

Chicken fillet tips fried with sesame and served on fresh leafy salad

Tip: add the chicken pieces to the salad while they are still warm. Add  Italian marinade to the warm meat juices. Marinate the salad with this dressing.

Barbecued chicken

Barbecued chicken
Barbecued chicken

Barbecued chicken with fresh garden vegetables

Tip: do not barbecue meat with bones at high temperatures or too close to the open fire, otherwise the meat may become too dark on the outside while still being uncooked inside.

Chicken kebabs

Chicken kebabs
Chicken kebabs

Grilled chicken kebab with sweet pepper served with garlic courgettes

Tip: to make sure that they are correctly marinated, the kebabs and meat for grilling should be seasoned one hour before preparation.

Turkish kebabs made with chicken legs

Turkish kebabs made with chicken legs
Turkish kebabs made with chicken legs

Dürüm made with chicken legs

Tip: these naturally taste best when served freshly sliced, e.g. with tzatziki.

Chicken hearts

Chicken hearts
Chicken hearts

Chicken hearts in clear chicken bouillon with fillet pieces and root vegetables

Tip: add dry sherry to round off the taste of the bouillon.

Chicken liver

Chicken liver
Chicken liver

Roast chicken liver with potato purée

Tip: only add salt and seasoning to the liver once it has been seared – this will keep it tender and juicy.

Chicken gizzards

Chicken gizzards
Chicken gizzards

Italian-style chicken gizzards on tomato-flavoured potato noodles

Tip: a meal which tastes wonderful when accompanied by a slightly bubbly south Styrian wine.

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