The Australian Women’s Weekly Food

Chicken MASTERCLASS

TEST KITCHEN COOKING SCHOOL

STEP-BY-STEP

CHICKEN WINGS

The wings of the chicken are often reserved and used when making stock or chicken broth, but are delicious to eat as is. To make chicken wing nibbles for fingerfood, snip the tips off wings using strong kitchen scissors, then cut the wings in half at the joint with the scissors or a large flat knife. Trimmings can be saved and frozen to make stocks in the future. Cook the chicken wing nibbles with a sticky marinade or coated well with a spice rub.

QUICKER COOKING

Chicken marylands

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da The Australian Women’s Weekly Food

The Australian Women’s Weekly Food1 min lettiCookbooks, Food, & Wine
Test Kitchen Notes
Dulce de leche is a caramel available from delis and some supermarkets. To roast pecans, spread on an oven tray. Roast in an 180°C/160°C fan oven for 5 minutes or until golden (or stir in a heavy-based frying pan over medium heat until fragrant.
The Australian Women’s Weekly Food2 min lettiCookbooks, Food, & Wine
Greens To Go
PREP + COOK TIME 20 MINUTES SERVES 6 Trim 2cm from the ends of 480g asparagus. Whisk 1 egg, 1 tablespoon Dijon mustard and 1 tablespoon extra virgin olive oil together in a flat dish. In a second flat dish, combine ½ cup (40g) finely grated parmes
The Australian Women’s Weekly Food1 min letti
The Australian Womens Weekly Food
Editor Frances Abdallaoui Editorial Director Are Media Books Sophia Young Creative Director Hannah Blackmore Food Editors Sarah Murphy, Lucy Kelly Senior Designer Alexandra Cook Copy Editor Sally Feldman Content Editor Gemma Harland Photograph