Real Chicken Soup

As a retired chef (13 good restaurants over 3 global sites)..with no illusions, I have an ‘essential’ view. It’s easy. Save ALL cut-offs from vegetables except cucumber, celery leaves (bitter), potato peels (rot) , or anything you don’t want to ‘enhance’ you flavor with….say, cinnamon. Save ALL bones, no matter what carcass – they will …

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Chicken Stripes

White striping is becoming more common in chicken – and it’s not a good thing. If you’ve ever seen white stripes on your raw chicken breast and just ignored it, you may want to give it a little more thought next time.Compassion in World Farming According to a new video by Compassion in World Farming …

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Should you wash chicken?

Julia Child did it religiously, and plenty of recipe books call for chicken to be washed before cooking. But rinsing in plain water does nothing, according to the US Department of Agriculture, except help spread bacteria across the kitchen sink, counter and yourself, raising your chances of food poisoning.

Chicken from Peas

Chris Skelton/Fairfax NZ Shama Lee, chief executive of Sunfed Meats, the Auckland-based company developing ‘meat analogues’ from vegetable proteins. It looks like chicken and it tastes like chicken, but the “meat” in this stir-fry comes from Canadian yellow peas – and it could be in supermarket butchery aisles by July. Auckland businesswoman Shama Lee wants …

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Crispy Chicken

“Short of turning chicken on a spit over live wood embers, I know of no better process for cooking chicken, nor one that delivers more satisfying or true flavors,” Paul Bertolli wrote of this technique, which he calls “bottom-up cooking,” in Cooking by Hand. You don’t sear, and you don’t roast, and you don’t grill—you …

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Roasting Fowl

If you just put a chicken in the oven, it’s cooked before it’s brown. In my restaurants I had sous-viding machines, but you can do the same thing at home by wrapping the bird in plastic wrap until it’s perfectly sealed and then poaching it for twenty minutes. The beautiful juices will collect in the …

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Why Stuff a Fowl?

Stuffing is an important part of roasting fowl, and when I was a boy, it was traditional to stuff ducks and geese and then sew up the arse before roasting. Why were they stuffed? To slow down the cooking so the bird cooked from the outside in. If you don’t stuff it, the heat gets …

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Roasting chicken

Why roast a chicken for over an hour when you can get it out of the oven in just 30 minutes? My “secret” to cooking chicken as quickly as possible is to roast it in a preheated frying pan in the oven. The hot pan jump-starts the cooking process by letting the bottom of the …

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Chicken stock

Lemongrass. Just a couple stalks. Fish em out afterwards. Makes the stock more aromatic. Johnathan Law, Restaurateur

Trussing a chicken

If you need to truss (tie up) a chicken so it cooks evenly, but you realize you’re out of kitchen twine, you can poke holes in the rearmost fat and stick the legs through the holes so they’re crossed, then fold the wings underneath.

Advice on chopping

Nothing wet goes on your cutting boards. Use a paper towel to dry off fish, chicken, etc. Moist objects slide, and we don’t want to chop off those pretty little fingers.

Schmaltz (Chicken fat)

Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it.Tony Maws – Craigie On Main, Cambridge, MA

Cooking chicken

Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to …

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