recipe from james peterson's kitchen education chicken and other poultry

8/2/2019 Recipe from James Peterson's Kitchen Education Chicken and Other Poultry

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2012 Ten Speed Press eBook Edition

Copyright 2007, 2012 by James Peterson

Photographs copyright 2007 by James Peterson

All rights reserved.Published in the United States by Ten Speed Press, an imprint of the

Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks

of Random House, Inc.

This work, with a new introduction, is comprised of material from Cookingby James Peterson, originally published in hardcover in the United States by

Ten Speed Press, an imprint of the Crown Publishing Group, a division of

Random House, Inc., Berkeley, in 2007.

Library of Congress Cataloging-in-Publication Data

Peterson, James.

Cooking / James Peterson.

p.cm.1. Cookery I. Title

TX652.P455 2007

641.5dc22

2007021065

eISBN 978-1-60774-399-6

Design by Nancy Austin

10 9 8 7 6 5 4 3 2 1

V3.1


5/10C H I C KE N A N D T U R KE Y

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1. Turn the chicken breast side down and cutthrough the wing joints, detaching the wings.

2. Cut the wing off at the second joint, so you leavea little still attached to the breast.

HOW TO CUT UP A RAW CHICKEN FOR SAUTING OR FRYING

3. Pull a thigh forward and cut through the skin thatruns along the side of the thigh.

4. Continue cutting until you reach the back, andthen slide the knife along the back, under the oyster,the tiny nugget of meat nestled in the back.



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H OW T O CU T U P A R AW CH I CK EN FOR SAU T I N G OR FR Y I N G , continued

5. Continue in this way until you have completelydetached the thigh.

6. Rotate the chicken around and repeat on theother side.

7. Cut through the skin that connects the other thigh

to the back.

8. Completely remove the second thigh.



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H OW T O CU T U P A R AW CH I CK EN FOR SAU T I N G OR FR Y I N G , continued

9. Turn the chicken so the pointed end of thebreasts is facing up. Whack through the bone witha knife to cut through the ribs and separate themfrom the back.

10. Pull the ribs away from the breasts.

11. Snap off the section w ith the ribs. Cut aroundthe inside of the collarbone to detach the ribsection.

12. Pull the skin over the breasts so they are bothwell covered.



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SAUTED CHICKEN

The tastiest way to saut a whole chicken is to cut it up into 2 breasts and 2 thighs

and saut it in butter or olive oil. Always use a pan just large enough to hold the

pieces. If the pan is too big, the juices run into the exposed parts and burn. Cover

any spaces with the chicken giblets and the chicken back. Start the chicken skin

side down so that the skin renders its fat and turns crispy. A nonstick pan is

handy, since chicken skin can stick. If you dont have a nonstick pan, move the pan

quickly back and forth on the burner during the first few minutes of cooking. If

the chicken is sticking when you try to turn it, cook it for a few minutes more. It

will often come loose when the skin cooks a bit longer.

Chicken Sauted in Butter

The amount of butter in this recipe often puts off cooks and guests, but very little of

it is actually absorbed by the chicken. In fact, if you measure both the fat that goes

into the dish and the fat that comes out, you will discover more fat comes out. Thats

because the butter causes the fat in the skin to render and liquefy. And even though

very little butter is absorbed, the chicken has an intensely buttery flavor because the

proteins in the butter cling to the skin and flavor it. Many guests have declared thissimple dish the best chicken they have ever eaten. If you are dead set against the but-

ter, substitute olive oil.

MAKES 4 MAIN-COURSE SERVINGS

One 4-pound chicken

Salt

Pepper4 tablespoons butter or pure olive oil

Cut up the chickenand season the pieces on both sides with salt and pepper.



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In a skillet just large enough to hold the chicken, heat the butter over medium to high

heat. Put the chicken pieces, skin side down, in the pan and cook for about 12 minutes, or

until the skin is golden brown. Turn the pieces over and cook for about 7 minutes longer, or

until the thighs and breasts are f irm to the touch. Serve immediately.

VARIATIONS

Nearly every country in the world has simple sauted chicken recipes such as this one.

European recipes, especially French ones, tell you to pour out and discard the fat in the pan,

and then put together some kind of sauce or garnish in the pan used to cook the chicken.

This makes sense if you have used a traditional pan (not nonstick), which will have savory

juices clinging to it. But if you have used a nonstick pan, there will be no clinging juices, so

you can just as easily put together a sauce or garnish in another pan or saucepan while the

chicken is cooking.


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recipe from james peterson's kitchen education chicken and other poultry

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