Chicken and Other Poultry: James Peterson's Kitchen Education : Recipes and Techniques from Cooking
Celebrated chef, teacher, and cookbook author James Peterson presents more than thirty recipes for chicken, turkey, duck, squab, and quail from Cooking, his classic guide for home cooks. Featuring delicious and approachable recipes for all manner of poultry and birds, such as Moroccan Chicken Tagine, Proven�al Chicken, classic Roast Turkey, Duck Confit, and more, Peterson teaches the finer points of cooking to produce consistently excellent results. He also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen.
In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone's digital library, and cooks both new and experienced will appreciate Peterson's relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen.
Be sure to check out more e-book exclusives from James Peterson's Kitchen Education series.
There are no customer reviews available at this time. Would you like to write a review?
Ten Speed Press
April 09, 2012
Number of Print Pages*
Adobe DRM EPUB
* Number of eBook pages may differ. Click here for more information.
Excerpt from Chicken and Other Poultry: James Peterson's Kitchen Education by James Peterson
Even though we can now buy turkey parts-breasts, thighs, and wings-at the supermarket, most of us still associate turkey with the whole roast bird served on holidays. And for many cooks, roasting a turkey is the only time they desperately reach for a cookbook for guidance on temperature and timing or turn to their grandmother's foolproof recipe for stuffing.
Turkey worries cooks for three reasons: they want to know when it is done, how long it is going to take to cook, and how to make good stuffing and gravy.
Five Tips for a Successful Roast Turkey
1. LEAVE THE TURKEY OUT OF THE REFRIGERATOR BEFORE ROASTING.
If you leave a turkey, or any roast, out of the refrigerator for about 3 hours before roasting, it will cook more quickly and evenly (see Letting Roasts and Steaks Sit at Room Temperature). If you put an ice-cold bird into a hot oven, the outer part of the breast will overcook and dry out before the inside heats through.
2. DON'T STUFF THE TURKEY.
While this may sound heretical to some, stuffing a turkey can make cooking the turkey to the optimum temperature difficult. In order for the stuffing to reach a safe temperature, say, 145�F, the bird has to be considerably hotter, which means it will probably be overcooked. Stuffing can also be a health hazard if doesn't reach a sufficiently hot temperature, or if it is allowed to sit in the bird too long before it reaches the temperature that kills any bacteria. If you insist on stuffing the turkey, allow your bird to come to room temperature, and then stuff it just before it goes into the oven. Otherwise, the stuffing sits in the bird at a temperature that can favor the development of bacteria. Stuffing also absorbs juices from the turkey that would otherwise drip down onto the pan and provide flavorful gravy.
If you want to serve a stuffing, cook it in a separate roasting pan next to the turkey. Don't roast it in the same pan as the turkey, or it will absorb the juices you need for the gravy. Remember, the less stuffing, the more juices you will have for a flavorful gravy. If you want a flavorful stuffing, spoon gravy over it at the table.
3. DON'T USE A ROASTING RACK.
A roasting rack keeps the turkey above the roasting pan and will cause the juices to burn. A better trick is to put the giblets in the roasting pan and set the turkey on top of them. They will cook (you can chop them up for the gravy; see Roast Turkey and Gravy) at the same time they prevent the turkey from sticking to the pan and the juices from burning.
4. COVER THE BREASTS WITH ALUMINUM FOIL
For the turkey to get hot enough at the point where it cooks last-at the thigh joint-the heat has to be given plenty of time to penetrate through the breast and thigh. To keep the breast meat from drying out, cover the breast loosely with a triple-thick sheet of buttered aluminum foil. This insulates the breast, slowing down its cooking so it doesn't dry out.
5. CARVE THE TURKEY AT THE TABLE
Many people have forgotten the old-fashioned ritual of carving at the table. Carving a big turkey makes a meal festive, a little more formal, and memorable. Carve the bird on a deep platter to catch juices. Be willing to be embarrassed the first few times, until you get the hang of it.