Hermine Wech

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.

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 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.

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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!

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.

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

Serving suggestion

Baked chicken drumsticks with potato salad

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

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 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 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 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.

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.

Dürüm made with chicken legs

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

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

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

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.

Italian-style chicken gizzards on tomato-flavoured potato noodles

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