Chicken skewers with satay sauce

Foochow red rice wine chicken

I suspect this post is so niche that if you’re not a Chinese person of Foochow descent, you might as well look away now! Today I made a Foochow red rice wine chicken stew with my Roaming Roosters whole free range chicken; it’s a traditional, age-old dish that has been passed down to me from my Malaysian Foochow mum, as it has through lots of other people’s mums. It’s my first time making it, and as most people who are familiar with this dish will know, it’s hard to make unless you have the special ingredient: red rice wine dregs or lees.

Chicken parcels with a ‘red’ puy lentil salad

Roaming Roosters has a great selection of weeknight-friendly, quick cook meats – from their Speciality Sausage to these Chicken Parcels. It’s a thigh joint, deboned and stuffed with their Old English pork or Cumberland sausage mix, then wrapped in a bit of bacon. Simple to cook, with no need for a marinade or dressing.

Roaming Roosters chicken liver pâté

The kind people at Roaming Roosters gave me some free chicken liver with my meat box, so I decided to recreate the famous chicken liver pâté that my boyfriend Chris has made two Christmases in a row. It’s his mum’s recipe. 

Pollo alla cacciatora with chicken supremes

Apparently ‘chicken supreme’ has two meanings. On one hand, it’s known as a rather dubious recipe from the 60′s where you cook chicken in tinned condensed mushroom soup. On the other hand, it’s a chicken breast with the ‘drumette’ part of the wing left on. And according to Larousse Gastronomique, if both parts of the wing are left on, it’s a cotelette. Other useless chicken supreme terminology: it’s known as a Statler Breast on the East Coast of the USA, and an Airline Breast on the West side. Thanks chowhound.