Bookazines from FIRE&FOOD Publishing are a book and 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 worldwide for grilling and barbecues. Grilling poultry means more than just chicken breast and chicken wings. The bookazine shows the situation on the domestic poultry market and answers the question of whether there are alternatives to industrial animal husbandry and what they look like. In addition to the well-known wings and breast, there are a lot of new things to discover about poultry in this bookazine. The best grill masters have grilled their favorite recipes with poultry for the FIRE&FOOD Bookazine Best Chicken. From chicken, pheasant to guinea fowl, hardly a bird was left out. In addition to breed knowledge, the different cuts of meat are also explained, and of course the grilling technique is not neglected either.

In terms of sustainability, buying a whole bird is the best way. How to cut it up almost from beak to rump before cooking is explained in just a few steps using the example of a guinea fowl.

exciting backgrounds, grilling techniques and recipes

Poultry meat is popular in almost every age group around the world. Which is not surprising. After all, it often tastes really good, is nutritionally beneficial and can also be prepared in a variety of ways. But these arguments are both a blessing and a curse for our beloved poultry. Because what the masses like is often out of proportion in production and marketing. And we consumers also tend to miss the right measure when it comes to our poultry meat consumption. It is an obvious dilemma that has consequences. And these cannot go unmentioned in this bookazine. But there are also other examples. Of farmers who have made it their sole task to offer a real gourmet product. So that we can grill the delicious recipes of the FIRE&FOOD grill and barbecue experts with a clear conscience, which make your mouth water just reading them. In this bookazine we show happy chickens in Hesse and how to make sure you choose the right product for poultry. You can also find out 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 the grill. Every chicken fan should know our instructions and practical features for quick butchering, food safety and grilling basics. Brine and marinade for juicy poultry meat bring you pure flavor!

We give you instructions for unusual 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 the "Skewered Chicken with Lemon Yoghurt" by chef Marc Neugebauer are guaranteed to make everyone's mouth water. The different grilling methods used by the professionals are varied, fun and will give your taste buds a whole new experience.

Recipes from THE BBQ experts!

CHICKEN
Rooster with red wine from the Dutch oven; Stuffed chicken with grilled vegetables; Herb chicken from the brine; Crispy chicken tacos with avocado ranch; Chicken drumsticks; Skewered chicken with lemon yoghurt; Corn chicken with mashed grilled potatoes; Pigeon chicks Asian style with napkin dumplings and coriander gremolata; Chicken grilled on wood; Leg of farm chicken with salad of quinces, 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, stew with chicken feet; Orange rotisserie chicken; Chimehuin chicken cooked over the fire; Brother rooster from the box; Butterfly corn chicken with peso paste and polenta biscuits; chicken roulade filled with asparagus and braised cucumbers; strips of chicken leg with cauliflower-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 skewer)

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

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

GUINEA FOWLING
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 puree; turkey wings on sour pumpkin vegetables; turkey leg on bulgur and semi-dried tomatoes; turkey neck in a pasta roll on lemon herb

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