The Whole Chicken: 100 Easy But Innovative Ways to Cook From Beak to Tail by Carl Clarke

  • How to cut a chicken into ten parts (page 12)

    from The Whole Chicken: 100 Easy But Innovative Ways to Cook From Beak to Tail The Whole Chicken by Carl Clarke

    • Categories: How to...
    • Ingredients: whole chicken
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Kavey Eats

    ...Carl Clarke really knows and loves his chicken! His commitment to ethical sourcing drives him to use every edible part of the bird, and he knows just how to wring the best out of it!

    Full review
  • ISBN 10 1784883638
  • ISBN 13 9781784883638
  • Linked ISBNs
  • Published Oct 29 2020
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom, United States
  • Publisher Hardie Grant

Publishers Text

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.

Other cookbooks by this author