Cutting up poultry into its various component cuts (called “fabricating” in the culinary industry) is a very good skill to develop.  Not only is it generally more economical to buy whole birds, but you are also left with the bones, which can be used to make stock. The most important thing to remember when fabbing whole …

Brining is an easy technique that gives you a more moist finished dish while also imparting additional flavor.  It’s a particularly good idea when working with pork, lean game meats like wild boar, and poultry. How to Brine: 1.  Mix up a brining solution (see below for ratios).  Boil it to a boil. 2.  Cool the solution to at …

This technique is a great way to enjoy breasts cut from more flavorful heritage chickens. 1. Season the skin-on breast generously with salt & pepper.  If using a skin-off breast, lightly flour it before seasoning. 2. Put a sauté pan over medium-high heat. Add grapeseed, peanut or canola oil to coat. 3. When oil begins …

Although not as easy as making vegetable stock, homemade chicken stock is very approachable and incredibly useful once you’ve added it to your kitchen skill set.  This technique can also be used to make stock from most other whole birds. What to do with chicken stock: Chicken stock can be used to make velouté, a classic …

Duck Breasts with Cranberry Sauce & Parsnip Puree: (serves 6) Wine Pairing: Pinot Noir from Burgundy or Oregon Cranberry sauce isn’t just for turkey!  Here we’ve paired it with the rich, deep flavor of duck.  Though you could use almost any sides, we’ve paired it here with farro cooked on the stovetop, parsnip puree and sauteed wild mushrooms with …

After you have fabricated your whole duck, don’t just throw the carcass away.  Make duck stock!  Duck stock can be used as you would chicken stock (cooking lentils, making risotto, as a base for soups or sauces), just keep in mind that it will turn your food a darker color and impart a more robust …

  Thai red curry has a flavor that’s a complex blend of spicy, sweet, citrus, creaminess from the coconut milk and a slight musky taste from the fish sauce and coconut palm sugar.  Once you’ve made the thai red curry paste, the final dish is a snap! Ingredients: 1 lb of chicken breasts or chicken …

Pan-Roasted Blue Poulet with Roasted Sweet Potatoes and Herbs This recipe provides an easy alternative to roasting the whole blue foot chicken, and the technique can be adapted to most poultry.  You will first need to fabricate the whole chicken in order to obtain the breasts and leg-thigh combos this recipe calls for. Pan-Roasted Blue Poulet …

This is a version of this classic French dish that has been adapted for home chefs.  A traditional cassoulet is a 2-day process, because you have to confit the duck legs, etc. This version still has plenty of steps, but you can do it at home in about four hours. The result is a rich, delicious …