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 both amateur and professional grillers.

Poultry meat is popular worldwide for grilling and barbecuing. Grilling poultry is more than just chicken breasts and wings. This bookazine examines the situation on the domestic poultry market and explores whether there are alternatives to industrial animal farming, and what these alternatives look like. Beyond the familiar wings and breasts, this bookazine offers a wealth of new poultry discoveries. Top grill masters have contributed their favorite poultry recipes to the FIRE&FOOD bookazine "Best Chicken." From chicken and pheasant to guinea fowl, almost every bird is included. In addition to breed information, the different cuts of meat are explained, and of course, grilling techniques are also covered.

In terms of sustainability, buying a whole bird is the best option. How to butcher it almost from "beak to tail" before preparation 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 is hardly 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 feathered friends. Because what appeals to the masses often goes too far in production and marketing. And we consumers also tend to disregard moderation when it comes to our poultry consumption. It's an obvious dilemma with consequences, which this bookazine cannot ignore. But there are also other examples: farmers who have made it their sole mission to offer a truly delicious product. So that we can, with a clear conscience, recreate the mouthwatering recipes from the FIRE&FOOD grilling and barbecue experts. In this bookazine, we showcase happy chickens in Hesse and show you how to make the right choice when selecting poultry. You'll also learn interesting facts about broiler chickens, male chicks, and dual-purpose breeds. We'll also take you on a culinary journey through kitchen history and introduce you to the most popular birds for grilling. Our guides and practical features on quick and easy butchering, food safety, and grilling basics are essential for every chicken lover. Brine and marinade for juicy poultry will bring you pure flavor!

We give you instructions for extraordinary dishes that your guests are guaranteed not to be served every day, such as "Ostrich liver on celery puree and grilled pineapple slice" by Alex Gollenz.

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

Recipes from THE BBQ experts!

CHICKEN
Rooster with red wine from the Dutch oven; Stuffed chicken with grilled vegetables; Herb-brine chicken; Crispy chicken tacos with avocado ranch; Chicken drumsticks; Skewered chicken with lemon yogurt; Corn-fed chicken with mashed grilled potatoes; Asian-style chick with bread dumplings and coriander gremolata; Chicken grilled on wood; Leg of free-range chicken with a salad of quince, dates, green olives, mildly smoked chickpeas, and almonds; Stuffed chicken legs Greek style; Buttermilk chicken with mint and apricot glaze; Spatchcock chicken; Spicy chicken taco with pico de gallo; Pollo al ajillo (garlic chicken); Callos, a stew with chicken feet; Orange rotisserie chicken; Chimehuin chicken cooked over an open fire; Broiler chicken; Butterfly corn-fed chicken with pescatarian paste and polenta cakes; 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 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

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

TURKEY & TURKEY
Turkey leg roulade and potato stacks with chive and lemon sour cream; turkey gyros from a mini skewer; turkey leg with "no filling" bread stuffing and red cabbage puree; turkey wings on sauerkraut; turkey leg on bulgur and semi-dried tomatoes; turkey neck rolled in pasta on lemon herb

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