Ingredient list

Chervil (Anthriscus cerefolium) je jemná jednoletá bylina z čeledi mrkvovitých, blízce příbuzná petrželi. Pochází z Kavkazu a Blízkého východu, odkud se rozšířila do Evropy. Listy jsou jemně peřité a světle zelené barvy. Co se týče chuti, připomíná kombinaci petržele a anýzu s jemným nádechem fenyklu. Je jednou z klasických francouzských bylinek fines herbes a široce se používá v francouzské kuchyni. Skvěle se hodí do polévek, omáček, salátů a k rybám a drůbeži. Vždy by se měla přidávat na konci vaření, protože teplo rychle snižuje její aroma. Čerstvý kerblík je nejvíce voňavý krátce po sklizni.

Chestnut purée is a smooth paste made from cooked and blended edible chestnuts. It has a gently sweet, nutty flavour and a creamy texture. In the kitchen it is used primarily in desserts, the most classic application is the famous French sweet Mont Blanc, as well as fillings for cakes and stuffed pancakes. It also works well as a side dish with game or as a base for soups. Chestnut purée is naturally gluten-free, rich in carbohydrates, dietary fibre and B vitamins. It can be bought ready-made or easily prepared at home from fresh chestnuts.

Chestnuts are the fruits of the deciduous tree Castanea sativa, a beloved autumn delicacy. Unlike other nuts, they contain very little fat but are rich in starch, dietary fibre and B vitamins. Their flavour is gently sweet and nutty. They can be roasted, boiled or grilled. In the kitchen they feature in soups, poultry stuffings, risottos, baked goods and desserts. They are also the key ingredient for chestnut purée, chestnut flour and liqueurs. Roasted chestnuts are a popular street food enjoyed throughout Europe during the autumn months.

Chia seeds come from the plant Salvia hispanica, originally cultivated in Mexico and Guatemala. They are rich in omega-3 fatty acids, fiber, protein, calcium, and antioxidants. In the kitchen, they are valued especially for their ability to absorb water, when soaked, they form a gel that works as a thickener or egg substitute. They are added to yogurts, smoothies, porridges, puddings, and baked goods. They have a very mild flavor, making them easy to incorporate into any dish. They are a popular staple in healthy and plant-based diets.

Chicken is one of the most popular and widely consumed poultry meats in the world. Thanks to its mild flavour and versatility, it is suitable for a countless variety of dishes, from soups and broths to roasts, grills, and wok cooking. Chicken meat is low in fat and rich in protein, B vitamins, and minerals such as selenium and phosphorus. A whole chicken can be roasted whole or broken down into parts, breasts, thighs, drumsticks, wings, or a carcass for stock. Proper heat treatment is important for food safety, chicken should always be cooked through to a core temperature of at least 74 °C.

Chicken breast is one of the most popular ingredients in modern cooking. It is a lean white meat with low fat content and high protein value, suitable for a countless number of dishes. It can be grilled, pan-fried, roasted in the oven, braised or steamed. Its neutral flavour allows excellent combinations with herbs, spices, sauces and marinades. It is an indispensable ingredient in salads, wraps, pasta dishes and soups. In fitness and diet cooking, it is an absolute staple food. The meat is juiciest when not overcooked, the ideal internal temperature is 74 °C. Available fresh or frozen, with or without skin.

A chicken carcass is the bony frame left after deboning a chicken, it consists of the backbone, ribs, neck and any remaining cartilaginous parts. In the kitchen it is used almost exclusively for making stocks and soup bases, where long, slow simmering releases collagen, minerals and a rich meaty flavour into the liquid. A good carcass stock sets to a jelly-like consistency once cooled, thanks to its natural collagen content. Roasting the carcass in the oven before boiling gives the stock a darker colour and a deeper, caramelised flavour. It is an economical ingredient that minimises waste while forming the backbone of both home and professional cooking.

Chicken drumsticks are the lower part of the chicken leg, separated from the thigh at the joint. They are loved for their juiciness, rich flavour, and convenient shape that makes them easy to hold while eating. They are most commonly prepared by oven roasting, grilling, braising, or frying. When cooked properly, the skin turns golden and wonderfully crispy. Marinating in herbs, garlic, citrus, or barbecue sauce greatly enhances their flavour. Drumsticks are a popular choice for family dinners, barbecues, and casual fast food meals. They are a good source of protein and a budget-friendly alternative to pricier chicken cuts.

Chicken livers are small offal cuts of dark red colour with a pronounced, slightly metallic flavour and a tender, creamy texture. They are among the most nutritionally rich foods available, an excellent source of iron, vitamin A, B vitamins (especially B12), and folate. In the kitchen, they are pan-fried in butter with onions, used in pâtés, spreads, sauces, or risotto. The key to good flavour is brief cooking, overcooked livers become tough and bitter. Before preparation, it is advisable to rinse them, remove any fat membranes, and trim any traces of the bile duct, which can taste unpleasantly bitter.

Chicken is the world's most popular poultry meat, prized for its light colour, mild flavour, and incredible versatility in the kitchen. It is available in many forms, whole bird, breasts, thighs, drumsticks, or wings. It is an excellent source of high-quality protein, B vitamins, and minerals such as phosphorus and selenium. Compared to red meat, it is lower in fat and easy to digest. Chicken suits virtually every cooking method, boiling, roasting, grilling, braising, or frying. It is a cornerstone of global cuisines, from Asian curries and Mediterranean roasts to homemade chicken stock and quick weekday dinners.

Chicken meatloaf is a meat dish prepared from minced chicken mixed with eggs, onion, spices and other ingredients according to the recipe. It belongs to traditional home cooking and offers a lighter, healthier alternative to classic meatloaf made from pork or minced beef. It is baked in the oven in a loaf tin, where it develops a delicious golden crust. The result is juicy, tender meat that works beautifully as a main course with a side dish, but also cold in sandwiches. Chicken meatloaf is popular for its easy preparation, accessible ingredients and versatile use. Vegetables, cheese or herbs can be added to the recipe to enrich the flavour.