I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and as such, requires pounding the chicken. ...
At restaurants, I know that meats are often cooked by searing or grilling the meat to "mark" it, and then it is put in an oven for some time to be cooked. I also understand that this is done partly ...
I am tired of using canned broth/stock and would like to make my own - any suggestions as to the proper technique and parts to use?
What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing. Id like to know what the process is ...
My wife's family breaks apart the inside and cleans out what is in between the bones. My family just rinses the inside and then bakes it. Do you need to be super thorough when cleaning a chicken or is ...