Ways To Enjoy Chicken Parts Different Styles

Poached In A Pot Of Water With Vegetables And Herbs.

Free Range Chicken Pan Fryed In Olive Oil Until Nicely Golden Brown.

Deep Fryed In 375 Degree Cooking Oil.

Slow Poached In Water And Herbs, And Vegetables Served Cold

Combination Method Pan Fryed Then Baked In The Oven.

Using The Innards Like The Giblets With Cream, Pasta, And Truffles.

Using The Chicken Meat In A Terrine Baked In The Oven

Coq Van Using Lardons Of Bacon, With Red Wine And Vegetables.

Poached In A Nice Riesling Wine With A Little Water And Herbs.

In A Wine And Cream Sause, Herbs Slow Poached In Oven.













Marinated In Wine Herbs And Poached In The In Oven.
















Stuffed With Foie Gras Bacon, White bread, Baked In A Oven













Marinated And Soaked In Buttermilk Then Deep Fryed.













Floured Dipped In Bread Curbs Into Egg Wash Then Deep Fryed.
















Poularde breese chickens from france in A Bladder With Root Vegetables truffals White Wine Baked In A Oven.