Poultry

Poultry

By
Ian Thorpe
Contains
9 recipes
Published by
Hardie Grant Books
ISBN
9781740669788
Photographer
Gorta Yuuki (studio) and William Meppem (location)

Whether roasted, grilled or turned into a curry or a stir-fry, chicken is such a versatile meat to cook, and a bit of a no-brainer for many of us when it comes to preparing a quick and tasty meal. I love to cook and eat chicken as much as the next person, although I do like to cook other poultry as well, such as quail and turkey.

Turkey is something many of us only consider eating at Christmas, but it deserves to be more widely enjoyed! I would like to encourage people to sometimes try turkey tenderloin as a replacement for chicken breast as it’s lower in fat and higher in protein. I like the fact that it can be used in most dishes where you would use chicken breast, but it has a different taste, so it adds variety to your meals.

Along with other meats, poultry is a good source of iron, zinc, B vitamins and other nutrients — such as selenium, which helps support the immune system. Environmentally, it is better than red meat (some of the reasons are the smaller amount of farmland required and less methane expelled by the animals), so I try to eat a little more sustainably and reduce my red meat consumption to two meals per week and have poultry or fish more often. I usually have two meals of poultry a week, and the same for fish. I also make an effort to buy free-range and certified organic poultry, as not only are the animals raised in a healthier and happier way, but the meat has more nutrients and no contaminants.

Recipes in this Chapter

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