These recipes, using a whole chicken or many of its parts, offer quick and nutritious ways to feed either the family with little time or, for us, cook staff lunch for the chefs and waiters at Moro. The reason we cook today is the same as it has always been, to give people pleasure and put a huge smile on their faces.
We really love cooking and eating chicken. Unfortunately, we are also slightly repulsed by industrially farmed chicken. We understand that real prices for real chicken can be eye-wateringly expensive, yet collectively we are starting to understand that eating less meat, but of a higher quality and welfare, is a better option.
