[Free ebook] The 20 best chicken, duck, turkey, and guinea fowl recipes from 1999-2019


Euro Poultry is reaching a milestone – we’re turning 20! That’s why we’ve collected the 20 most popular recipes throughout the years for you and your professional kitchen.

You can look forward to 20 interesting poultry recipes signifying each of our 20 years of existence. Additionally, you can take a look at a fascinating timeline with historical events and trends in the years of 1999-2019, which has occurred simultaneously with Euro Poultry’s 20 years within poultry.  

We’ve teamed up with professional Danish chef Casper Bøgeskov from the National Catering Team of Denmark – the team won gold medals at the World Championships in Luxemburg in 2018.

Download e-book here!

Scroll down - and take a look at one of the exciting recipes from the e-book! 

2006_Kylling i karry risotto _1

Tidslinje GBrisottoChicken in curry risotto

10 people:

Sliced chicken breast fillet 1 kg.
Onion 1 pc.
Garlic 1 clove
Curry 20 g.
Mushrooms 200 g.
White wine 4 dl.
Chicken stock 3.2 litre
Risotto rice 1200 g.
Butter 200 g.
Parmesan cheese 200 g.



1. Sweat the curry in a pot, add some oil, chopped onions, garlic and mushrooms, and the chicken slices, and roast them on a frying pan
2. Add rice and white wine, and leave it to boil for about 5 minutes
3. Then add chicken stock, and cook the risotto while stirring until the desired texture is reached
4. Grate the parmesan cheese and add the butter and then stir. Season it. Arrange on a plate, decorate with herbs and then serve your dish with bread.

Put chicken in curry risotto your menu!
2006_Kylling i karry risotto _2

Read more about our popular and delicious, roasted chicken fillet from Top Table here! We hope that this article has given you and your kitchen some inspiration on how to serve poultry in a new manner

Are you looking for other chicken-products to use in your kitchen, then we're able to provide you with a large selection of processed and raw products.

If you want any tips or advice on how to put other poultry-dishes on your menu, then, as usual, you are more than welcome to contact one of our consultants!