Download The Big Book of Chicken: Over 300 Exciting Ways to Cook by Maryana Vollstedt PDF

By Maryana Vollstedt

Book Details:

ASIN: B009UWRJQ2
Publisher: Chronicle Books LLC
Publication Date: 2012-10-19
Number of Pages: 372
Website: Amazon, LibraryThing, Google Books

Synopsis:

Whether it's roasted, fried, grilled, broiled, braised, sautéed, or baked, chook is usually scrumptious. Maryana Vollstedt has created a brand new addition to Chronicle's best-selling Big Book sequence with this excellent homage to everyone's favourite chook. The great number of rules levels from inventive recipes like Pomegranate-Molasses fowl Drummettes and Chipotle Cheddar chook Corn Chowder to comforting favorites like bird Marsala and outdated Fried bird. each recipe is easy to keep on with with plenty of important pointers on selecting components of the bird, slicing up and storing it, and secure coaching strategies. With greater than 275 recipes encouraged from cuisines worldwide, this immense e-book serves up every thing there's to grasp approximately chicken.

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Extra info for The Big Book of Chicken: Over 300 Exciting Ways to Cook Chicken

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3 1 1 12 4 ½ 1 ¼ 3 46 slices bacon, diced cup finely chopped yellow onion pound ground chicken ounces ground veal ounces pork sausage cup dried bread crumbs large egg cup brandy garlic cloves, minced THE BIG BOOK OF CHICKEN 1 1 ½ ¼ ½ teaspoon teaspoon teaspoon teaspoon teaspoon dried basil salt dried thyme ground allspice herbes de Provence Baguette slices for serving Dijon-Basil Mayonnaise (facing page) for serving Cornichons (small tart pickles) for serving Preheat the oven to 350ºF. In a small skillet over medium heat, cook the bacon until slightly browned.

Simmer, uncovered, until the flavors are blended, about 10 minutes. Remove the pan from the heat, add the cheese, and stir until melted. Do not boil after the cheese is added. Makes 6 servings SOUPS 55 CHICKEN, VEGETABLE, AND RICE SOUP Here is a standby soup you can always rely on for a wholesome meal. Just the tempting aroma as it simmers on the stove will make you hungry. Homemade stock is the key to this soup. 8 cups Basic Chicken Stock (page 29) or reduced-sodium chicken broth 1 cup chopped yellow onion 1 celery stalk, chopped 2 carrots, chopped ½ red bell pepper, chopped ½ cup uncooked long-grain white rice 1½ teaspoons salt 1 garlic clove, chopped ¼ teaspoon dried marjoram Freshly ground pepper 2 cups cubed cooked chicken 56 THE BIG BOOK OF CHICKEN In a large soup pot over high heat, combine all the ingredients except the chicken.

Soup is often a “meal in a bowl” to serve as an entrée for a light, wholesome meal. Today’s homemade soups call for fresh ingredients, not just tired leftovers. Homemade stock is best, but good-quality reduced-sodium broth can be used. Most soups can be made ahead and often improve in flavor when reheated. One advantage of soups is that they do not have to be served immediately. They can simmer (but not boil) until ready to eat. Chicken soups are a combination of chicken with pasta, vegetables, grains, or other meats in a flavorful broth or sauce.

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