Chicken | Dani Valent



Chicken is such a frequent addition to our weekly meal roster, loved for its versatility, nutritional qualities and ease of preparation. It’s a ubiquitous meat in many parts of the world – indeed, Australians each eat an average 47 kilograms of chicken a year. That’s a lot! However, it’s not too long ago that every chicken was a special occasion, perhaps a Sunday roast shared at a bustling family table, then the bones picked clean and used to make a stock.

I have a two-part project with this page, which I’ll be adding to frequently. My first aim is for us all to understand chicken a bit better. With that in mind, I’ll be sharing the grand old bird’s history and its place in various cultures around the world. I want us to know our way around the physical chicken, hence this carving primer. I also want to equip you all with great recipes to make the most of it in all kinds of meals.

Part two is a hope that all this information will help us to honour the chicken and its place in culinary culture. I think it’s sad to see a special occasion meal relegated to cheap protein, eaten unthinkingly in nuggets, wraps and the like. I would prefer we eat less chicken but better chicken, beautiful free-range slow-grown birds that we can cook and eat as though every bite matters – because it does.

Cutting Chicken Chat

Marty Dixon from John Cesters at Prahran Market is a chicken expert. I nabbed him for a series of videos, starting with this low-down on the break-down of a whole, fresh chicken. This introduction to butchery is all about understanding the structure of a chicken – with this knowledge and a sharp (though inexpensive) boning knife, you’ll be an expert chicken chopper in no time.

Chicken Recipes

We’ll be adding to this page frequently – upcoming videos include a primer on how to carve a roast chicken, and Marty Dixon’s delicious Jerk Chicken. Plus, there are heaps of other great chicken recipes on the site. Dive in here.

I love my Elk top & Obus pants

What’s this site all about?

My business card says ‘Writer. Eater. Traveller. Cook.’ I do all these things with equal passion, which is why I’m sometimes sitting at my laptop with an apron on! This is where I share all my best bits of writing, recipes and videos. There are free areas of the site where you can stay up to date with my journalism and get a taste of my cooking adventures. Sign up as a member and you’ll get access to my awesome and ever-growing library of cooking videos and recipes, focusing on Thermomix.

This is a place for inspiration, chefs’ secrets, practical tuition and happy creativity. If you like cooking and eating delicious food and basking in the compliments of family and friends, this site is for you. You’ll be amazed what you can create with my recipes and videos as your guide.

See what recipes are available here.

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