This Cashew Chicken recipe is a quick and delicious dish that's perfect for weeknight dinners. With a flavorful sauce and a ...

The bones and fat of the bird shouldn’t be wasted; the former is for making chicken stock, the latter should be saved in the freezer and, when you have enough, cook it long and slow over a low ...

If you like, chop off the head, neck and feet before poaching the bird (it doesn’t change the cooking time), then freeze them to use the next time you make chicken broth. Choose a cooking pot ...

Toss the chicken pieces with the oil, paprika and red pepper in a large, wide-based microwaveable dish. Cover with a microwaveable lid or dinner plate and cook on HIGH for 3 minutes (1000W ...