From its succulent breast to its livers and feet, this versatile bird is devoured down to its bones across the globe. Enjoy it roasted, deep-fried, poached, steamed and barbecued. 
Deborah Kaloper, Olivia Andrews

28 Mar 2013 - 3:15 PM  UPDATED 11 Jun 2015 - 2:17 PM


Hainanese chicken rice
This dish originates from wenchang chicken, which is from Hainan Island off the southern coast of China.

Jerk chicken
Jerk seasoning has three main ingredients: allspice, thyme and extremely hot scotch bonnet chillies. Add rice and beans, and festival bread, if desired, to create a Jamaican feast.

Hong Kong
Braised chicken feet in black bean sauce
This much-guarded recipe is one that many Cantonese chefs and cooks take to their graves. We’ve pieced together this recipe from a variety of sources.

Chicken and pistachio terrine
The word terrine derives from the French word for earth and refers to the earthenware vessels traditionally used to cook this dish. The method developed as a way of transforming lesser cuts of meat into a flavourful meal that could be easily stored.



Photography by Alan Benson


As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.