by Kate Heyhoe
Chapter 1: The World's Most Popular Bird
The Author's Confession
Birds on a Budget
FlavorPrints: Blueprints for World Cuisines
Chapter 2: A Brief History of the Chicken
Chickens by Land and Sea
From Free-Range Rocky to Red Jungle Fowl
Chapter 3: A Chicken in Every Pot...Pan, Grill or Wok
Thrifty Chickens, Bargain Buys, and Conveniences
Serving Sizes: How Much to Buy
Chickens Little & Big
Safe Handling & Storage of Chicken
Do-It-Yourself: Jointing Chickens and Boning Breasts
Brining for Flavor, Tenderness, and Texture
Chapter 4: Whole Birds
There's nothing simpler than cooking a whole chicken, although a chicken split into two halves comes pretty close. These one-bird recipes, roasted or cooked on the stovetop, are designed for simple satisfaction, with flavors that travel from China to Spain.
Chapter 5: Chicken Packages Piece by Piece
Try these quantity recipes for thrifty chicken buys-great for those jumbo packs! These recipes cook from 4 to 6 pounds of chicken pieces. Serve as many as 8 persons, or feed just a few mouths and save some pieces for encore performances.
Chapter 6: Chicken Plus 6-Ingredients (or Less!)
From pantry to table, these meals feature chicken and just a few select ingredients. Salt, pepper, and chicken aren't counted as the "6" components, but the few ingredients that join them are effortlessly tossed together to make exotic worldly meals, without being complicated or time-consuming.
Chapter 7: 30-Minute or Less Chicken Meals
Beat the mid-week madness-make these meals in almost no time (most can be prepared in only 20 minutes). They're quick to fix, but they certainly don't skimp on flavor. You just get to enjoy 'em sooner.
Chapter 8: Chicken in a Bowl: Soups, Stocks & Stews
Everyone knows chicken soup is good for what ails you. Serve it Asian-style with ginger and wontons. Sup on comforting winter warmers like chowder, gumbo, stews, and even the folk-cure for the common cold: Jewish chicken soup with pleasantly plump matzo balls.
Chapter 9: Broiled & Grilled Chicken
Outdoor grills and indoor broilers cook chicken quickly, with savory recipes for Argentine Chimichurri Chicken, Cuban Sour Orange Chicken, Tandoori Chicken, and Portuguese Grilled Chicken Oporto, and stops to a few other countries along the way. Need to perfect your grilling and broiling skills? The first two recipes in this chapter provide the basics of grilling and broiling chicken.
Chapter 10: Savory Stovetop Chicken
Around the world, ovens are a luxury; most foods are cooked in pans directly over the flame, including these skillet dishes, stir-fries, and sautés. Take a tour de France with chicken in wine, mustard, or tarragon. Spice up your voyage with Moroccan and Indian chickens, and sweeten your day with coconut curries from the Caribbean to Malaysia.
Chapter 11: Chicken Bakes, Casseroles & Braises
The world knows that casseroles, baked chicken, and long-cooked braises make cozy meals for everyday dining and casual entertaining. Warm up with a Spanish paella, a Greek pot pie, or California-style chicken pieces roasted with goat-cheese and fresh cherry tomatoes.
Chapter 12: Salads, Sauces and Little Bits
Cool, crunchy, and crisp-these salads feature chicken as the key ingredient. Got odds 'n' ends of cooked chicken meat from previous recipes? Toss them in salads or mix with sauces and spices. Ground chicken plumps and crumbles in wontons or salad. Livers get lively in pâtes and bacon-wrapped cocktail nibbles, and crunchy fried chicken bites are luscious enough to make a meal in themselves.
A Chicken in Every Pot
Global Recipes for the World's Most Popular Bird
by Kate Heyhoe
Photos and Styling by Thomas Way & Kate Heyhoe
Information provided by the publisher.
This page created November 2003
The Global Gourmet®
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