Chicken is one of the best carriers of other flavours, and is presented in classic dishes all over the world, from French coq au vin to Latin chicken fajitas. It is easily available, economical, and contributes to a healthy diet, being relatively low in fat and constituting a good source of protein. Recipes in this book range from butterfried citrus chicken to chicken couscous. Important techniques, from cutting and boning to skinning and making stock, are dealt with, plus a detailed discussion of various cooking methods. Each step of preparation is clearly explained in easy-to-understand language with every stage illustrated in full colour. Colour coded chapters help to find essential information in an instant and include valuable tips, basic equipment needs and a glossary of ingredients used. The book has been compiled with the editors of Better Homes and Gardens magazine.