John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Chicken & Vegetable Soup

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Ingredients

8 cups water
2 1/2 cups chopped celery (about 4 stalks)
2 cups thinly sliced leek (about 2 large)
1 1/2 cups cubed parsnip
1 1/2 cups cubed carrot
1 1/2 cups cubed turnip
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh dill (optional)
125grams egg noodles

chicken-soup-ck-1696604-xPreparation

Remove and discard giblets and neck from chicken. Remove and discard skin from chicken; trim excess fat. Split chicken in half lengthwise; place in a Dutch oven. Cover with 8 cups water; bring to a boil. Cook 10 minutes. Skim fat from surface of broth; discard fat. Add celery and next 4 ingredients (through turnip) to pan, stirring well; bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are almost tender, stirring occasionally. Remove chicken; let stand 10 minutes. Remove chicken from bones; shred chicken with 2 forks to yield 6 cups meat. Discard bones. Simmer vegetable mixture 10 minutes or until tender. Return shredded chicken to pan. Stir in salt, pepper, and dill, if desired.

Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles in each of 8 bowls; top each serving with 1 1/2 cups chicken mixture.

(My Recipes.com, 2013)

Greek Lemon Chicken Soup (Kotosoupa Avgolemono)

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Ingredients

  • 1 chicken (1- 1.2 kg)P1000272-1024x755
  • 1 red onion, peeled
  • 5 cups of water
  • 150-200g short-grain rice, or aborio
  • 2 large eggs
  • juice of 1 lemon
  • 2 carrots (optional)
  • salt and freshly ground pepper

Instructions

  1. To prepare this traditional Greek lemon chicken soup, wash thoroughly the chicken and place in a deep pan. Push the chicken with your hands down to the bottom of the pan, add the onion, whole (and the carrot), pour in the water (the water should cover the chicken) and season. Place on high heat, put the lid on and bring to the boil; turn the heat down and boil the chicken for about 1 hour and 15 minutes (the chicken is ready, when the meat can be removed easily from the bones). While the chicken boils, some white foam will probably surface on the water. Remove that foam with a slotted spoon.
  2. Remove the chicken from the broth and strain the broth. Add the hot broth in a pan, add the rice and season with salt and pepper and boil, until done.
  3. In the meantime, if the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into bites.
  4. To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs get warm. Pour the egg mixture back into the pot, whilst constantly stirring, put the lid on and leave for 3-4 minutes.
  5. Serve this delicious Greek lemon chicken soup, while still warm; ladle into bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!

(My Greek Dish, 2012)

Cooking Liver

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Try out this recipe for Cooking Liver from Prahran Market’s very own Alice In Frames!

Ingredients:

400g chicken livers 
1 large brown onion, finely sliced Alice-in-Frames-Chopped-Liver-cooking
2-3 garlic cloves, also finely sliced
1-2 hard-boiled eggs
Dill sprigs
Salt flakes
Olive oil/chicken or duck fat (schmaltz)

Method:

  1. Trim the livers of any sinewy or yellowy bits (this will keep the end-result from becoming gross and bitter) and then chop the remaining liver into roughly 1-2cm shapes. Season with salt flakes (this will help draw out excess moisture and result in a well-seasoned finish.
  2. Pop the onion slices into a frying pan with some schmaltz/olive oil and fry off on low heat until well caramelised (be patient – this can take around 10-15 mins). At this point, add the garlic slices and cook them off also.Alice-in-Frames-Chopped-Liver-Finished-1140x361
  3. Heat a large pan for at least 2-3 mins (you want it to be super hot before you start adding the livers).
  4. Add some schmaltz/olive oil to the pan and then start popping in the bits of liver, using tongs. Don’t overcrowd the pan. Turn the livers so that they’re well seared on each side. You may find they’ll start to pop like popcorn and that’ll tell you it’s time to turn. Each piece should take between 1-2 minutes to cook through. Place on some paper towel or chux cloth to drain excess liquid.
  5. When all liver has been cooked through, toss it all back into the pan with the caramelised onions (reserve some for garnish if you’d like), dill sprigs and season as needed.
  6. Garnish with egg, more caramelised onion and more dill. Feel free to drizzle with olive oil if you’re feeling fancy.

(Alice In Frames – Edible Adventures, 2015)

Quinoa, Sesame and Coconut Chicken Nuggets

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Serves 4 / Prep 10 minutes / Cooking time 20 minutes

Ingredients

6 free-range chicken thigh fillets

4 tbsp coconut oil

3 eggs

1/2 cup coconut flour35109-1_n

2/3 cup quinoa flakes

2/3 cup white sesame seeds

2/3 cup dessicated coconut

1/2 bunch parsley, finely chopped

2 lemons, finely zested then cut into wedges

1 tsp sea salt

1/2 tsp white ground pepper

Steps

1. Line a baking tray with baking paper (Preheat oven to 200 degrees celsius if baking nuggets).

2. Cut chicken thigh fillets into 6 or 8 pieces, depending upon the size of “nugget” you want.

3. Whisk eggs in a bowl.

4. Place quinoa flakes, sesame seeds, dessicated coconut, parsley, zest of both lemons, salt and pepper in a large mixing bowl. Toss through with a fork to combine.

5. Place coconut flour in mixing bowl. Add chicken pieces and toss through flour until all pieces are coated well with flour.

6. Pick up each nugget, one at a time by a corner and dip in egg, completely coating as quickly as possible.Let excess egg drip off nugget and place in mixing bowl with quinoa and coconut crumb mixture and toss to coat, pressing down gently so the coating sticks. Place on baking tray.

7. Repeat with each nugget (you can actually do a few at a time in the coating mix).

8a. If baking, placing in preheated oven for 8-12 minutes until cooked through.

8b. If pan-frying, heat coconut oil in frying pan over medium-high heat. Fry nuggets in oil for about 2-3 minutes each side until browned and crispy.

9. Serve with lemon wedges and salad.

(Body+Soul.com, 2012)

Yoghurt-Marinated Roast Chicken

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  • One whole chicken
  • 2 cups plain full-fat or low-fat yogurt
  • 3 medium cloves garlic, chopped051108023-01-yogurt-roasted-chicken-recipe_xlg
  • 1 large shallot, chopped
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh dill
  • 1 Tbs. cracked black peppercorns
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper

Put the chicken on a cutting board breast side down. Use poultry shears to cut along both sides of the backbone; remove and discard the backbone. Flip the chicken over and press down gently to break the breastbone and flatten the breast slightly.

In a gallon-size resealable plastic bag, combine the yogurt, garlic, shallot, parsley, dill, cracked peppercorns, lemon zest, and 2 tsp. salt. Add the chicken to the bag and turn to coat well. Set in a bowl and refrigerate overnight.

Position a rack in the center of the oven and heat the oven to 450°F. Remove the chicken from the marinade and put it skin side up on a broiler pan or on a rack set inside a rimmed baking sheet. Season both sides well with salt and pepper. Roast the chicken, uncovered, until an instant-read thermometer inserted in the thigh reads 170°F, 45 to 50 minutes. Transfer the chicken to a carving board and loosely tent it with foil; let rest for 10 minutes before carving.

(Fine Cooking, 2012)