Bookazines from FIRE&FOOD Publishing are both a book and a magazine in one. Bookazine No. 9, "Best Chicken," continues the successful series that has already achieved cult status among BBQ fans and amateur and professional grillers.

Poultry meat is popular for grilling and barbecues around the world. Grilling poultry means more than just chicken breast and wings. This bookazine explores the situation on the domestic poultry market and addresses the question of whether there are alternatives to industrial animal farming, and what these alternatives look like. In addition to the familiar wings and breast, this bookazine offers a host of new poultry recipes to discover. The best grill masters have grilled their favorite poultry recipes for the FIRE&FOOD Bookazine Best Chicken. From chicken and pheasant to guinea fowl, hardly a bird was left out. In addition to breed information, the different cuts of meat are explained, and of course, grilling techniques are not neglected either.

In terms of sustainability, purchasing a whole bird is the best approach. How to carve it almost from beak to rump before cooking is explained in just a few steps using a guinea fowl as an example.

exciting background information, grilling techniques and recipes

Poultry is popular with almost every age group around the globe. Which isn't surprising. After all, it often tastes really good, is nutritionally beneficial, and can be prepared in a variety of ways. But these arguments are both a blessing and a curse for our beloved poultry. What appeals to the masses tends to be overlooked in production and marketing. And we consumers also tend to miss the right balance when it comes to our poultry consumption. It's an obvious dilemma that has consequences. And these consequences cannot go unmentioned in this bookazine. But there are other examples too. These are farmers who have made it their mission to offer a truly gourmet product. So that we can, with a clear conscience, grill the delicious recipes of the FIRE&FOOD grill and barbecue experts, which will make your mouth water just reading them. In this bookazine, we showcase happy chickens in Hesse and how to make the right poultry product selection. You'll also learn interesting facts about broiler chickens, brother roosters, and dual-purpose chickens. We'll also take you on a culinary journey through the kitchen and introduce you to the most popular birds for grilling. Every chicken fan should know our instructions and practical features on quick butchering, food safety, and grilling basics. Brine and marinade for juicy poultry bring you pure flavor!

We'll give you instructions for unusual dishes that your guests definitely won't be served every day, such as "Ostrich liver on celery puree and grilled pineapple slice" by Alex Gollenz.

Recipes like "Skewered Chicken with Lemon Yogurt" by chef Marc Neugebauer are guaranteed to make everyone's mouth water. The different grilling methods used by the pros are varied, fun, and will allow your taste buds to experience something completely new.

Recipes from THE BBQ experts!

CHICKEN
Rooster with red wine from the Dutch oven; Stuffed chicken with grilled vegetables; Herb-bred chicken; Crispy chicken tacos with avocado ranch; Chicken drumsticks; Skewered chicken with lemon yogurt; Corn-fed chicken with mashed grilled potatoes; Asian-style chickpeas with napkin dumplings and coriander gremolata; Chicken grilled on wood; Leg of farm-raised chicken with a salad of quince, dates, green olives, mildly smoked chickpeas and almonds; Stuffed chicken drumsticks Greek style; Buttermilk chicken with mint and apricot glaze; Spatchcock chicken; Spicy chicken taco with pico de gallo; Pollo al ajillo (garlic chicken); Callos, stew with chicken feet; Orange rotisserie chicken; Chimehuin chicken cooked over the fire pit; Brother rooster from the box; Butterfly corn-fed chicken with peso paste and polenta biscuits; chicken roulade filled with asparagus and braised cucumbers; strips of chicken leg with cauliflower and fennel risotto

QUAIL
Quail grilled on a hook in a gas grill; Quail a la Plancha; Codornices al Hilo (quail on a hook or on a spit)

DUCK
Duck breast; duck breast with farmer's wrap and fruity Metaxa ketchup; duck rolls; duck breast skewers with ginger and carrots on puffball schnitzel; duck legs in pumpkin with giant puffball

GOOSE
Greylag goose “kissed by the flames”; wild goose breast with cornflake crunch and turnip pan

GUINEA FOWL
Mediterranean guinea fowl from the Dutch oven; guinea fowl breast à la Wellington;
Guinea fowl teriyaki style

TURKEY & TURKEY
Turkey leg roulade and potato towers with chive and lemon sour cream; turkey gyros on a mini skewer; turkey thigh with "no filling" bread stuffing and red cabbage purée; turkey wings on sour pumpkin; turkey leg on bulgur and semi-dried tomatoes; turkey neck in a pasta roll on lemon herb

BOUQUET
Ostrich liver on celery puree and grilled pineapple slice; ostrich sandwich; ostrich moussaka served in an ostrich egg