The complete idiot's guide to cooking chicken

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Title:

Author:

Bowers, Sharon.

Personal Author:

Bowers, Sharon.

Publication Information:

New York : Alpha Books, [1999]

Physical Description:

xvi, 304 pages : illustrations ; 24 cm

General Note:

Includes index.

Language:

English

Subject Term:

Cooking (Chicken)

Chickens.

ISBN:

9780028623313

Format :

Book

Available:*

Library	Call Number	Material Type	Home Location	Status	Item Holds
Searching... Anna M. Reinstein Library	TX750.5.C45 B86 1999	Adult Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable

Summary

This guide features more than 100 recipes and talks the reader through all the basics of preparing and cooking chicken.

Author Notes

Sharon Bowers is a food writer and devoted chicken cook who's always on the lookout for bargain chicken at the supermarket. She is also the author of The Lazy Way to Cook Your Meals and co-author with David Bowers of the forthcoming Bake It Like a Man: Operating Instructions for the Real Man's Kitchen.

Part 1 Getting to Know Chicken	p. 1
1 The Chicken and the Egg	p. 3
A Growth Industry	p. 3
What's Got Into Your Chicken? Antibiotics and Growth Hormones	p. 4
Ruling the Roost: USDA Standards	p. 5
The Difference Between Organic, Free-Range, and Battery	p. 6
2 What's A Capon? Buying and Handling	p. 9
Rock Cornish Game Hens and Other Mysteries	p. 9
Baby Broilers, Squab, or Rock Cornish Game Hen	p. 9
Broiler-Fyer	p. 10
Roaster	p. 10
Stewing Hen	p. 10
Capon	p. 10
Special Cuts	p. 11
Giblets and What to Do with Them	p. 13
Rotisserie Chicken	p. 14
3 Playing Chicken: Safe Handling of Raw Poultry	p. 15
We Are Not Alone: Bacteria in Raw Chicken	p. 15
Transportation, Storage, and Handling of Raw Chicken	p. 16
Safe Cooking Tips	p. 19
Storing Cooked Chicken	p. 20
4 Someone's Gotta Do It: Jointing and Carving	p. 23
Tools for the Job	p. 23
The Full Monty: How to Cut Up a Whole Raw Chicken	p. 24
Boning Breasts	p. 29
Carving Roast Chicken	p. 29
5 Marinating: A Little Effort, A Lotta Flavor	p. 33
What Marinating Really Does--and How It Works	p. 33
Basic Marinades	p. 35
Dry Rubs	p. 39
Brining: The Pro's Secret	p. 41
Part 2 Chicken Wrangling: Major Cooking Methods	p. 45
6 Chicken Stock: Good for What Ails You	p. 47
Stock Secrets: Tips for Making Good Stock	p. 47
One Last Peep: Stock from Cooked Chicken	p. 48
Ultimate Stock	p. 48
The Rules of Stock	p. 48
In the Stocks	p. 50
Type I Quick Basic Stock	p. 50
Type II Elaborate Stock	p. 51
7 Roasting: The Ultimate Test	p. 55
What's So Great About Roast Chicken?	p. 55
Tips for Better Roasting	p. 57
To Truss or Not to Truss?	p. 58
On the Rack	p. 58
A Foolproof Roast Chicken Recipe and Variation	p. 59
Low and Slow Roast Variation	p. 60
8 Frying: Everyone's Got a Theory	p. 63
Favorite Fried Chicken	p. 63
Tips for Better Frying	p. 64
Know Your Oil	p. 64
The Big Cover-Up	p. 65
9 A Hot Pan, A Little Butter: Sauteing	p. 67
What Is a Chicken Saute?	p. 67
Tips for Better Sauteing	p. 68
10 A Chicken in Every Pot: Stewing	p. 71
What's the Point of Stewing?	p. 71
Making a Better Stew	p. 72
11 The Dish with the Funny Name: Fricassee	p. 75
Fricka-who?	p. 75
Tips for Better Fricassees	p. 76
No Spring Chicken	p. 76
A Classic Fricassee: Fricassee of Chicken with White Wine and Mushrooms	p. 76
12 Let the Water Smile: Poaching	p. 79
Clucking Good Poached Chicken	p. 79
Tips for Better Poaching	p. 80
13 Steaming: Moist and Velvety Chicken	p. 83
The Chinese Secret: Steaming	p. 83
Tips for Better Steaming	p. 85
14 The Art of Grilling	p. 87
An American Art Form	p. 87
Tips for Better Grilling	p. 88
Great Grilling Recipes	p. 90
Butterfield Chicken with Chile	p. 91
Part 3 Chicken by the Part: I Saw a Sale on Drumsticks for 39 a Pound! Or, What to Make When There's Nothing to Cook but Chicken Thigh	p. 93
15 Whole Chicken	p. 95
Roast Chicken Variations: Anything Goes	p. 95
Flying the Coop: New Ideas for Roast Chicken	p. 97
Out of the Oven: Whole Chicken in the Pot	p. 98
Cooking Jointed Chicken	p. 100
16 Breasts: Endless Possibilities	p. 105
Breast Benefits	p. 105
Quick on the Draw: Dinner in Fifteen Minutes	p. 106
White Meat for Me: Deliciously Simple Recipes	p. 107
17 Thighs: The Underrated Part	p. 111
You've Got Chicken Legs: The Underrated Thigh	p. 111
Boning a Chicken Thigh	p. 112
Shaping Up Your Thighs: Recipes to Bring Out the Best	p. 113
18 I Get a Drumstick! The Favorite Part	p. 119
The Original Finger Food	p. 119
Boning Drumsticks	p. 120
Kiddie Food: Recipes to Get the Fun Back Into Drumsticks	p. 122
19 Wings: Beyond Buffalo	p. 127
When Wings Were Waste	p. 127
Trimming and Jointing	p. 128
A Different Drummer: Making Drummettes	p. 128
Wild Ways with Wings	p. 130
20 Gaga for Giblets--Gizzards, Hearts, Livers, Necks	p. 135
Don't Throw It Away!	p. 135
Cleaning Organ Meat	p. 136
Better Than You'd Think: Tasty Recipes for Chicken Innards	p. 136
21 What Do I Do with It? Light and Tasty Ground Chicken	p. 143
It's Not Pale Hamburger	p. 143
Grinding Your Own	p. 144
This Is Chicken?! Great Ground Chicken Recipes	p. 145
Part 4 Chicken by the Course	p. 151
22 Appetizers, Snacks, and Sandwiches	p. 153
Appetizers and Snacks	p. 153
Sandwiches	p. 157
23 Soups and Salads	p. 161
Soups	p. 161
Salads	p. 167
24 Pastas, Pies, and Pastries	p. 173
Pasta	p. 173
Pies and Pastries	p. 178
25 Stews and Casseroles	p. 183
Stews	p. 183
Casseroles	p. 188
Part 5 Chicken Around the World	p. 195
26 Chicken and the Frozen North	p. 197
Icy Little Birds	p. 197
The Recipes	p. 198
27 Chicken and the Sizzling South	p. 205
Pollo Ay Caramba! and Others	p. 205
The Recipes	p. 206
28 The Chicken Rises in the East	p. 213
The Start of It All	p. 213
The Recipes	p. 215
29 Chicken and the Not-So-Wild West	p. 227
Old-World Chicken	p. 227
The Recipes	p. 229
Part 6 Beyond Chicken: Playing the Game	p. 239
30 Not Actually from Cornwall: Cornish Game Hens	p. 241
What Are They Anyway?	p. 241
Care and Handling of Your Cornish Game Hen	p. 242
Recipes: Roasted, Grilled, and Stuffed	p. 243
31 The Big Challenge: Turkey	p. 249
Who's Afraid of the Big Bad Turkey?	p. 249
Talking Turkey: Tips for Better Cooking	p. 251
Quick-Time Turkey	p. 253
You Don't Have to Get Up at Dawn: Turkey Recipes	p. 254
32 Just Ducky: All About Ducks	p. 259
Getting Your Ducks in a Row	p. 259
Knowing When to Duck: Tips for Better Cooking	p. 260
Roast Duck and More: Recipes	p. 262
Variations	p. 263
33 Duck, Duck . . . Goose!	p. 267
The Noble Fowl	p. 267
Loose as a Goose: Tips for Better Cooking	p. 268
Great Goose Recipes	p. 270
Stuffing Variations	p. 272
34 Call of the Wild: Other Game Birds	p. 277
What Are Game Birds?	p. 277
Squab	p. 278
Guinea Fowl	p. 278
Pheasant	p. 279
Partridge	p. 279
Quail	p. 279
Rules of the Game: Tips for Better Cooking	p. 280
Playing the Game: Recipes for Game Birds	p. 280
Appendices
A Glossary	p. 287
B Sources	p. 293
Poultry and Game	p. 293
Index	p. 295

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Summary

Summary

Author Notes

Table of Contents