The Whole Chicken
100 Easy but Innovative Ways to Cook from Beak to Tail
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- $19.99
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- $19.99
Publisher Description
Longlisted for the André Simon Food and Drink Book Awards 2020
Carl Clarke has garnered the reputation from his industry peers and the general public alike as an authority and advocate on cooking ethically reared chicken.
What he doesn't know about chicken isn't worth knowing, from brining and seasoning to poaching, grilling and frying. The Whole Chicken is not only an homage to the world's most eaten meat, but also a demonstration of its versatility, from the pie that everyone wants to perfect, to the spicy and sour chicken thighs found on the hawker stalls on the streets of Seoul.
With detailed, step-by-step photography showing exactly how to joint a chicken, the chapters that follow – whole bird, breast, wing, thigh, leg, skin, bone and offal – show exactly how to use every last scrap.
This is in equal parts a cookbook, a compendium, and a love letter, with a whole lot of style and personality to frame it.
PUBLISHERS WEEKLY
It may be fashionable to dismiss chicken as boring, but Clarke, chef and proprietor of London's Chik'n'Sours, begs to differ in his appetizingly audacious debut. His aim is to "bring some light and life to an ingredient I have come to be very passionate about," and thanks to a bold design and straightforward organization, his guide delivers, turning the familiar endeavor of cooking chicken into an attractive affair. (Clarke even offers a few playlists for those serious about getting into the "whole chicken" mood.) Once the butchering commences with a simple tutorial on cutting a bird into 10 parts, readers are shown how to make use of what they've got, with each chapter devoted to a chicken part, from the breasts to the offal, legs, and bones. Taking cues from the various ways chicken is prepared around the world, Clarke kicks things off with a how-to on cooking crispy chicken skin and making schmaltz (the fat of choice in traditional Ashkenazi Jewish cooking). The best recipes lean toward modern mash-ups of international dishes—such as the chicken, hot dog, and kimchi fried rice and Bangkok-style tacos—while the wings section offers seven recipes, including the chef's cheekily titled "General Tso My Style." This is ideal for those who want to go whole hog on hens.
