How to Select Chicken and Other Poultry When choosing poultry, the skin should be a light creamy colour and it should be moist. It should also be unbroken with no dark patches. The breast should be plump and the tip of the breastbone should be pliable. Free-range poultry is usually easily identified by the layer …
How to Select, Store and Cook Chicken and Other Poultry Read More »
Chicken breasts that have been skinned, boned and halved are known in culinary parlance as supremes. Rapidly sauteed and coated with a vinegar-and-butter sauce or with a delicate wine-and-almond sauce, as in the recipe, supremes are perfect for a luncheon or light supper. Each supreme makes an elegant single serving. To prepare the meat, start …
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 …
Making a good chicken stock (chicken broth) is not difficult butt is time consuming. The extra effort of making home-made stock is priceless. Stock can be frozen and having some stored away in the freezer yields itself to great options in the kitchen. In this page we will explain the delicious and easy “chicken stock” …