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Title:
The complete idiot's guide to cooking chicken
Author:
Bowers, Sharon.
Personal Author:
Publication Information:
New York : Alpha Books, [1999]
©1999
Physical Description:
xvi, 304 pages : illustrations ; 24 cm
General Note:
Includes index.
Language:
English
ISBN:
9780028623313
Format :
Book
Available:*
Library | Call Number | Material Type | Home Location | Status |
|---|---|---|---|---|
| Anna M. Reinstein Library | TX750.5.C45 B86 1999 | Adult Non-Fiction | Open Shelf | Searching... |
On Order
Summary
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.
Table of Contents
| 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 |