From backyard barbies to Sunday roasts, we've got all your chook needs sorted. Whether you're just starting your chicken road to culinary mastery or you're an old hand at the grill, our recipes will have your taste buds singing Waltzing Matilda.
"Nothing beats a well-cooked chook with mates around the table," says Sheila from Newcastle, one of our loyal readers.
Get Cooking
Perfect for Sunday lunch with the rellos. Serve with roast spuds and greens from your local farmers market.
These ripper skewers are perfect for your next barbie. Marinated in native spices and served with bush tomato chutney.
The ultimate Aussie pub classic. Crumbed chicken topped with Napoli sauce, ham, and melted cheese. Serve with chips and salad.
Head Chef at Sydney's renowned "The Roost" restaurant and author of "Chook Chronicles: An Australian Love Story"
"Patience is key. Whether you're roasting, grilling, or frying, don't rush the process. Chicken needs time to develop flavor and texture. And always let it rest before carving - those juices need to redistribute."
"Lemon myrtle is absolutely magic with chicken. It's got this beautiful citrusy aroma that works wonders in marinades or as a finishing sprinkle. And don't get me started on macadamia oil for cooking - it's a game changer."
"For big gatherings, I swear by spatchcocking. Flattening the bird means it cooks more evenly and quickly. Plus, it looks impressive on the table. And remember, the chicken road to success is paved with good preparation - do your prep work ahead of time!"