Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five ...

For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into ...

Cut though here to sever the thigh and drum from the carcass. You should not have to ... Whenever you are handling raw chicken you must always wash your hands afterwards. It is equally important ...

Use short, smooth cuts to maximize the meat in each breast. Slice off each breast entirely, cutting through the cartilage to remove the breast with the wing attached. You can continue to break down ...