'Which came first, the chicken or the egg?' might be the endless debate, but with this stunning collection of chicken starters the answer seems clear. It is not without good reason that chicken is Britain's most popular meat, and we hope these recipes, along with our how to cook chicken guide, provide some inspiration for getting the best out of your bird.
If you are having a larger party or informal gathering, get stuck in to Mark Dodson's sticky chicken wings, which are marinated overnight for wonderfully full flavour and can be eaten by hand. For a beautifully sophisticated starter, rich chicken livers are an exquisite complement to Bruno Loubet's shallot tarte Tatins, a savoury spin on the French classic.
Chicken should also be praised for its ability to blend with other protein. A subtle staple in Alan Murchison's sweetcorn panna cotta with crab cannelloni, it can be found rubbing shoulders with pork equally harmoniously in Graham Campbell's ham hock and chicken terrine.