The Whole Chicken: 100 easy but innovative ways to cook from beak to tail

by Carl Clarke

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.

Genres: Cookbooks

224 pages, Hardcover

Published October 27, 2020

Reviews

[Jocelyn · Rating 3 out of 5]

A really well-designed cookbook with some mouthwatering pictures. Unfortunately, and I get that Clarke is known for his fried chicken shops, the number of fried chicken recipes in here makes it difficult to make unless you have a fryer or like using lots of oil and doing the effort of properly disposing of it (please, folks, properly dispose of your used frying oil). I appreciate the how-to for spatchcocking and the fact that this book advocates the whole use of a chicken, but I'm not sure how much use I will get out of these recipes. For design and contents of the book, I'd say an estimated time rather than difficulty gauge would've been more useful – difficulty isn't that important to me as much as knowing how much time I should set aside (marinate overnight? start prep at 4pm if I want to eat by 7pm?). The sauces and marinades will probably be the most useful, but there are definitely some recipes here that require a multi-stop ingredient shop or look a bit too, shall we say, indulgent for your everyday meals.

[Kelly Pochyba · Rating 4 out of 5]

go to book for chicken recipes for the next few months me thinks