What's the best way to carve poutry so that you get the most amount of meat? Are there any tricks you've found that will make this easier?
I have seen many videos online and by chefs on tv, showing how to truss a chicken. What is your way of trussing a chicken? They all seem to have a different tec
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is
I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is suf
Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it sa
I've had various successes (but mostly failures) with the little birds. I'd like your advise on making it tender as can be. My technique is mostly to sear the
I understand that a slaughtered chicken may become externally contaminated due to the impurities present in water. Over the course of a processing day and
I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips
What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my
I love making roast chicken, but I don't seem to be able to get the skin to crisp to that nice mahogany color, like this: Some of the things I have tried: b
I am interested in sourcing a turkey and cooking it. It's not that easy to get a turkey from where I am. I am only wondering if it would be worthwhile to do so.
Because I like the dark meat of turkey cooked differently than the white meat, this year I cut my Thanksgiving turkey into parts for cooking and it turned out g
Now, I think we have all heard of this method of telling that poultry is done: "When the meat pulls away from the bone easily." How true is this? Might the meat
I know that usually roosters are roasted because rooster is tough. But I was wondering if there is a way to fry rooster and have it be tender without using so m
I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165°C oven they’re really hard to get right.
I have a recipe from James Peterson for chicken stock that asks for a chicken carcass and a stewing hen. So I'm wondering what the difference is. The problem is
I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Mea
I brined my turkey but it came out tooooo salty. Any suggestions to save it? It's really good, juicy and tasty. I will cut it up and cook in turkey gravy, but
I have a 4.6 kg frozen goose from the supermarket. I have cut it in half along the spine and am planning to roast both halves separately. Presumably the bigger
The calculator here: http://www.butterball.com/how-tos/thaw-a-turkey says I need about four days of thawing, and I only have two. Can I cold water thaw it at