Chicken & Turkey | Dani Valent

Chicken & Turkey

Chicken & Turkey2019-03-07T11:58:32+10:00

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. 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.

I hope you enjoy the Turkey content too, especially around Christmas and Thanksgiving time.

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

Listen is as I solve your chicken dilemmas by pointing to some of my favourite chicken recipes and techniques. Plus, there are heaps of other great chicken recipes on the site. Dive in here.

Jerk Chicken

‘Jerk’ is a Jamaican style of flavouring and cooking meat, using a dry or wet rub to impart flavour, then following up with cooking and smoking over a grill. Watch the video here and check out the complete recipe page.

Carving Roast Chicken

Our final video (for now!) with the fabulous Marty Dixon sees him showing us how to chop up a cooked chicken. I know that a lot of people find it tricky to portion a bird so that everyone gets their favourite bit and all the parts stay nice and neat, so I thought you’d appreciate this no-nonsense tutorial.

Talking Turkey Buffe

A turkey buffe (often called ‘buffet’ in poultry shops) is turkey on the bone with the drumsticks removed. It’s much easier to cook evenly than a whole bird. My Turkey Buffe and Herby Quinoa Stuffing recipe is an absolute crowd pleaser and makes an impressive edible centre piece for your Christmas Day table. Watch my intro video then  check out my turkey buffe recipe.

Chicken Recipes

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    Rendang is a typical Malaysian curry, an absolute favourite that's loved all around the world. There are countless variations - today's is cooked by Malay cookbook author Suriya Abdullah, who I was delighted to spend time with in Kuala Lumpur.
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    I am a biiiiiig Jo 'Quirky Cooking' Whitton fan - and my fandom leapt up a notch when I tried her Chicken Pot Pies. As well as being grain-free, dairy-free and gluten-free they are creamy and crispy in all the right places and downright tasty and wholesome all round.
  • My version of this curry classic pays homage to the original 1950s Delhi version but it's super easy and quick. The flavour of the curry powder is key to this dish - its worth making my vadouvan curry powder but any good blend will do the trick.
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    Slow-cooked chicken in 30 minutes? Sounds crazy, right? But that’s what we get with this Mexican chicken: after just half an hour, you end up with shredded chicken that looks and tastes like it’s been slow-cooked for hours. Serve it with your own tortillas and a vibrant salsa and you’ve got a simple but special meal on your hands.
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    ThermoStar Tim makes the Tandoori Chicken from my Entertaining cookbook. As he says, it's really easy and, as you'll see, it's adaptable too. Please join me in my project to make 'hot pineapple' a craze!
  • I visited Thermomix Mexico HQ to ask them which key Mexican dish I needed to cook when I got home. They told me pozole! This rich and satisfying soup is a meal in itself, with the hearty goodness of corn, black beans and chicken.
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    Everybody needs a simple chicken soup in their repertoire: this one is warming, sustaining, nurturing and nourishing. Steaming a whole chicken in the Varoma is brilliant for all kinds of reasons. Firstly, the chicken juices drip over the vegetables and into the mixing bowl, flavouring everything and forming a healthy broth at the same time. Steamed chicken also remains incredibly juicy. It’s a really clean way to cook too, with very little mess to deal with at the end – love you, Thermomix!
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    Oh what a comforting dish! Buttermilk-marinated chicken is juicy and tender, with a slight tang from the buttermilk. You'll often see fried chicken marinated in buttermilk but in this case, I steam chicken over rice, creating a deeply flavoured pilaf.
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    Yum! I love this big, flavoursome salad. It’s Thai-inspired with lots of fresh herbs and lime, and the spark of green chilli. Of course, you can leave the chilli out if you like!
I love my Elk top & Obus pants

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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.

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