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Chicken Know-how

Choosing chicken

Storing chicken

Types of chicken

FREEZING

Thawing

Serving sizes

Salmonella

PREPARATION

 Cutting up

Removing  a tendon

Jointing

Boning a chicken

Complete boning

Boning breasts

Flattening breasts

Cutting supremes

Skinning

Stuffing poussins

Stuffing

Trussing

Spatch cocking

Removing the wishbone

Testing for doneness

Roasting

Roasting methods

Roasting times

Spit-roasting

Recipes

Classic roast chicken

Chicken en cocotte

Stuffed poussins

Stuffings for chicken

Chestnut stuffing

Apple & onion STUFFING 

Sage & onion SO STUFFING

HOW TO CARVE CHICKEN

Making gravy

Braising & Stewing

Braising

Saute of chicken with beer

Coq Au Vin

Saute of chicken with  paprika

Saute of chicken with garlic

SZEGHUAN PEPPER CHICKEN

Stewing

BRUNSWICK STEW

Poaching

Poule Au Pot

Yorkshire chicken

Stuffed chicken breasts

Frying

Stir-frying

Oriental stir-fried chicken

Pan-frying

Bacon-fried CHICKEN

Southern fried chicken

Deep-frying

Oil temperature

Chicken pojarski

Grilling & Barbecuing

Grilling

Chicken thighs in yogurt

HOW TO FLATTEN A CHICKEN

Devilled chicken

Grilled poussins

Grilled chicken WITH HERB BUTTER

Barbecued chicken

Marinades

Barbecued poussins

Devilled drumsticks

Indonesian kebabs

BAKING

Baking chicken

Moroccan chicken with spices

Chicken & ham pie

Salads & Cold Dishes

Boning chicken for cold dishes

Cobb salad

Chicken with saffron rice

Chicken mousse

Tex mex salad

Chicken livers

Chicken liver salad

Chicken Liver  pate

Country terrine

Galantines

Ballotines

Rice & Noodles

Chicken curry

Paella

Malay chicken

Nasi goreng

Soups & Stocks

Chicken stock

Making chicken soup

Chicken consomme

Chicken consomme WITH MADEIRA

Chicken gumbo

Japanese chicken broth

Sauces

Sauces for chicken

Mayonnaise

Tomato sauce

BEURRE BLANC

Madeira sauce

Mushroom sauce

Cheese sauce

Coriander sauce

Peanut sauce

Veloute

 

 

 

 

 

 

 

 

 

 

 




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