Chicken and Other Poultry: James Peterson’s Kitchen Education

Ebook $3.99

Ten Speed Press | Apr 10, 2012 | 150 Pages | ISBN 9781607743996

  • Ebook$3.99

    Ten Speed Press | Apr 10, 2012 | 150 Pages | ISBN 9781607743996

Table Of Contents

AUTHOR’S NOTE

ASSUMPTIONS
Ingredients
Equipment

CHICKEN AND TURKEY

Roast Chicken
Box: Safety
Roast Chicken
How to Truss and Roast a Chicken
How to Carve a Roast Chicken
Chicken Jus or Gravy
How to Make Chicken Jus
How to Cut Up a Raw Chicken for Sautéing or Frying
How to Bone Chicken Breasts
How to Prepare Chicken Thighs
Sautéed Chicken
Chicken Sautéed in Butter
Chicken with Tomatoes and Tarragon or Basil
Chicken with Red Wine Sauce
Chicken Cacciatore
Chicken with Simplified Mole Sauce
Provençal Chicken with Aioli, Tomatoes, and Basil
Moroccan Chicken Tagine
Coconut Curry Chicken
Sautéed Boneless, Skinless Chicken Breasts
Sautéed Boneless Chicken Breasts with Madeira Sauce
Breaded and Floured Boneless Chicken Breasts
How to Make Fresh Bread Crumbs
How to Bread Chicken Breasts with Fresh Bread Crumbs
How to Sauté Breaded Chicken
Breaded Boneless and Skinless Chicken Breasts
Braised Chicken
Chicken Fricassee with Morels
Chicken Fricassee with Spring Vegetables
Vegetable-Lover’s Chicken Fricassee
Boneless Chicken Stews
Thai Chicken Curry
Velvet Chicken with Spices, Cashews, and Ghee
Chicken with Shrimp
Chicken Korma
Poached Chicken
Poached Chicken with Leeks and Root Vegetables
Grilled Chicken
Fried Chicken

Turkey
Roast Turkey and Gravy
How to Roast a Turkey
How to Make Turkey Gravy
How to Carve the Turkey

DUCK
How to Cut Up a Whole Raw Pekin Duck
Sautéed Duck Breasts
How to Sauté Duck Breasts

Sauces for Duck Breasts  
Orange Sauce for Duck Breasts
Berry Sauce for Duck Breasts

Duck Thighs
Slow-Roasted Duck Thighs
Slow-Roasted Duck Thighs with Sauerkraut
Slow-Roasted Duck Thighs with Red Cabbage and Apples
How to Make Slow-Roasted Duck Thighs with Red Cabbage and Apples
Duck Thighs Braised in Red Wine
How to Make Braised Mullard Duck Thighs
Duck Confit
How to Make Duck Confit

Squab and Quail

Squab
How to Roast Squab and Other Small Birds
Sautéed Squab with Its Own Jus
How to Cut Up a Raw Small Bird
How to Make a Jus from a Small Roast Bird
How to Carve a Small Roast Bird
Squab Civet with Fava Bean Cassoulet

Quail
How to Truss Quail
How to Roast Quail
Sautéed Whole Quail
Sautéed Quail Breasts and Thighs en Civet

APPENDIXES

Cooking Terms
The 10 Basic Cooking Methods
Roasting
Box: Convection Ovens
Braising
Box: What about Pressure Cookers?
Poaching
Sautéing
Steaming
Box: Selecting a Steamer
Frying
Grilling
Smoking
Barbecuing
Boiling

BASIC RECIPES AND TECHNIQUES
Aioli Sauce
Basic Mayonnaise
Bourride
Brown Chicken Broth
How to Make Brown Chicken Broth
Cassoulet
Foie Gras Terrine
How to Make Foie Gras Terrine
Goan-Style Shrimp Curry
Harissa
Basic Spinach
Pureed Creamed Spinach
How to Make Celeriac Macédoine
How to Make Clarified Butter and Ghee
How to Make Mushroom Duxelles
How to Make Preserved Lemons
How to Peel and Chop Onions
How to Peel and Seed Tomatoes
How to Peel and Shape Turnips
How to Prepare Asparagus
How to Prepare Carrots for Glazing or Roasting
How to Prepare Leeks
How to Trim Artichokes to Make Artichoke Bottoms
Box: Letting Roasts and Steaks Sit at Room Temperature
Box: Meat Glaze

Bell Peppers and Chiles
How Peel Peppers
Bouquet Garni
How to Make a Bouquet Garni
Truffles

CONVERSION CHARTS

ABOUT THE AUTHOR


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