The complete idiot's guide to cooking chicken / by Sharon Bowers.

Format:

Book

Author/Creator:

Bowers, Sharon.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Chicken).

Chickens.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

xvi, 304 pages : illustrations ; 24 cm

Place of Publication:

New York : Alpha Books, [1999]

Summary:

You're no idiot, of course. And you know all about chicken. What's to know? Chicken is low in fat, high in protein, versatile, and easy to cook. But when it comes to cooking at home, you could use a little help--or at least some fresh ideas.

Look no further! The Complete Idiots Guide to Cooking Chicken is brimming with information and great recipe ideas to make enjoying this popular and healthy meat a snap. From roasting and stir-frying to cooking all other kinds of fowl, everyone will enjoy this collection of facts, recipes, and great tips for getting the most out of this delicious and nutritious food.

Contents:

Part 1 Getting to Know Chicken 1

1 The Chicken and the Egg 3

A Growth Industry 3

What's Got Into Your Chicken? Antibiotics and Growth Hormones 4

Ruling the Roost: USDA Standards 5

The Difference Between Organic, Free-Range, and Battery 6

2 What's A Capon? Buying and Handling 9

Rock Cornish Game Hens and Other Mysteries 9

Baby Broilers, Squab, or Rock Cornish Game Hen 9

Broiler-Fyer 10

Roaster 10

Stewing Hen 10

Capon 10

Special Cuts 11

Giblets and What to Do with Them 13

Rotisserie Chicken 14

3 Playing Chicken: Safe Handling of Raw Poultry 15

We Are Not Alone: Bacteria in Raw Chicken 15

Transportation, Storage, and Handling of Raw Chicken 16

Safe Cooking Tips 19

Storing Cooked Chicken 20

4 Someone's Gotta Do It: Jointing and Carving 23

Tools for the Job 23

The Full Monty: How to Cut Up a Whole Raw Chicken 24

Boning Breasts 29

Carving Roast Chicken 29

5 Marinating: A Little Effort, A Lotta Flavor 33

What Marinating Really Does

and How It Works 33

Basic Marinades 35

Dry Rubs 39

Brining: The Pro's Secret 41

Part 2 Chicken Wrangling: Major Cooking Methods 45

6 Chicken Stock: Good for What Ails You 47

Stock Secrets: Tips for Making Good Stock 47

One Last Peep: Stock from Cooked Chicken 48

Ultimate Stock 48

The Rules of Stock 48

In the Stocks 50

Type I Quick Basic Stock 50

Type II Elaborate Stock 51

7 Roasting: The Ultimate Test 55

What's So Great About Roast Chicken? 55

Tips for Better Roasting 57

To Truss or Not to Truss? 58

On the Rack 58

A Foolproof Roast Chicken Recipe and Variation 59

Low and Slow Roast Variation 60

8 Frying: Everyone's Got a Theory 63

Favorite Fried Chicken 63

Tips for Better Frying 64

Know Your Oil 64

The Big Cover-Up 65

9 A Hot Pan, A Little Butter: Sauteing 67

What Is a Chicken Saute? 67

Tips for Better Sauteing 68

10 A Chicken in Every Pot: Stewing 71

What's the Point of Stewing? 71

Making a Better Stew 72

11 The Dish with the Funny Name: Fricassee 75

Fricka-who? 75

Tips for Better Fricassees 76

No Spring Chicken 76

A Classic Fricassee: Fricassee of Chicken with White Wine and Mushrooms 76

12 Let the Water Smile: Poaching 79

Clucking Good Poached Chicken 79

Tips for Better Poaching 80

13 Steaming: Moist and Velvety Chicken 83

The Chinese Secret: Steaming 83

Tips for Better Steaming 85

14 The Art of Grilling 87

An American Art Form 87

Tips for Better Grilling 88

Great Grilling Recipes 90

Butterfield Chicken with Chile 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 93

15 Whole Chicken 95

Roast Chicken Variations: Anything Goes 95

Flying the Coop: New Ideas for Roast Chicken 97

Out of the Oven: Whole Chicken in the Pot 98

Cooking Jointed Chicken 100

16 Breasts: Endless Possibilities 105

Breast Benefits 105

Quick on the Draw: Dinner in Fifteen Minutes 106

White Meat for Me: Deliciously Simple Recipes 107

17 Thighs: The Underrated Part 111

You've Got Chicken Legs: The Underrated Thigh 111

Boning a Chicken Thigh 112

Shaping Up Your Thighs: Recipes to Bring Out the Best 113

18 I Get a Drumstick! The Favorite Part 119

The Original Finger Food 119

Boning Drumsticks 120

Kiddie Food: Recipes to Get the Fun Back Into Drumsticks 122

19 Wings: Beyond Buffalo 127

When Wings Were Waste 127

Trimming and Jointing 128

A Different Drummer: Making Drummettes 128

Wild Ways with Wings 130

20 Gaga for Giblets

Gizzards, Hearts, Livers, Necks 135

Don't Throw It Away! 135

Cleaning Organ Meat 136

Better Than You'd Think: Tasty Recipes for Chicken Innards 136

21 What Do I Do with It? Light and Tasty Ground Chicken 143

It's Not Pale Hamburger 143

Grinding Your Own 144

This Is Chicken?! Great Ground Chicken Recipes 145

Part 4 Chicken by the Course 151

22 Appetizers, Snacks, and Sandwiches 153

Appetizers and Snacks 153

Sandwiches 157

23 Soups and Salads 161

Soups 161

Salads 167

24 Pastas, Pies, and Pastries 173

Pasta 173

Pies and Pastries 178

25 Stews and Casseroles 183

Stews 183

Casseroles 188

Part 5 Chicken Around the World 195

26 Chicken and the Frozen North 197

Icy Little Birds 197

The Recipes 198

27 Chicken and the Sizzling South 205

Pollo Ay Caramba! and Others 205

The Recipes 206

28 The Chicken Rises in the East 213

The Start of It All 213

The Recipes 215

29 Chicken and the Not-So-Wild West 227

Old-World Chicken 227

The Recipes 229

Part 6 Beyond Chicken: Playing the Game 239

30 Not Actually from Cornwall: Cornish Game Hens 241

What Are They Anyway? 241

Care and Handling of Your Cornish Game Hen 242

Recipes: Roasted, Grilled, and Stuffed 243

31 The Big Challenge: Turkey 249

Who's Afraid of the Big Bad Turkey? 249

Talking Turkey: Tips for Better Cooking 251

Quick-Time Turkey 253

You Don't Have to Get Up at Dawn: Turkey Recipes 254

32 Just Ducky: All About Ducks 259

Getting Your Ducks in a Row 259

Knowing When to Duck: Tips for Better Cooking 260

Roast Duck and More: Recipes 262

Variations 263

33 Duck, Duck . . . Goose! 267

The Noble Fowl 267

Loose as a Goose: Tips for Better Cooking 268

Great Goose Recipes 270

Stuffing Variations 272

34 Call of the Wild: Other Game Birds 277

What Are Game Birds? 277

Squab 278

Guinea Fowl 278

Pheasant 279

Partridge 279

Quail 279

Rules of the Game: Tips for Better Cooking 280

Playing the Game: Recipes for Game Birds 280

Poultry and Game 293.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0028623312

OCLC:

39875177

Online:

Laurie Burrows Grad Collection Home Page