Search results for: “chicken breast”
Roast Pheasant With Port Recipe (Faisan Roti au Porto)
Roasting the pheasant in foil keeps the flesh particularly moist. This recipe is best for very young birds and, if you have a choice, request the more tender female birds.
Grilled Poussins with Citrus Glaze (Poussins Grilles)
This recipe is suitable for many kinds of small birds, including pigeons, snipe and partridges. It would also work with quail, but decrease the cooking time and spread the citrus mixture over, rather than under, the fragile skin.
Equal Portions and How to Obtain Them
The quick and economical method for cutting up poultry shown on the previous pages produces both meaty serving portions and large pieces that serve as a basis for a stock. Professional chefs who want to use as much of the bird as possible for serving portions cut it up by the slightly different technique demonstrated…
A Waste-free Way of Disjointing
Poultry pieces purchased from a butcher or supermarket are sometimes poorly trimmed and, pound for pound, are usually more expensive than a whole bird. By learning how to cut up poultry at home, you can save money and also provide neater looking, more appetizing portions. There is a bonus, too, in the giblets that come…