Poultry Tips & Techniques

Splitting a Chicken in Two – Legs/Thighs & Breasts/Wings

This technique quickly & easily splits poultry into two large pieces for easier poaching, boiling, etc. Directions: 1. With the back of the chicken towards you, cut down the body on either side to cut the connecting skin between the
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How to French Bones

“Frenching” refers to cleaning protruding bones of meat and tissue before cooking for a cleaner presentation. Here we’re demonstrating with a duck leg, but the same technique is used for racks, “airline” poultry breasts, rabbit legs, some bone in steaks
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How to Debone Duck Legs for Stuffing

If you want to remove the thigh bone from duck legs (actually “leg-thigh combos”) to leave a cavity for stuffing, here’s the technique: 1. Turn the duck leg over (skin side down). Pull the excess skin and fat away from
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How to Render Goose Fat from Trimmings

If you have goose breasts and you want to render fat out of them before cooking them, use the technique in How to Render Duck Fat. If you’ve bought a whole goose and cut it up (raw) into goose breasts
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Poultry Prep Tips – How to Make Your Bird Even More Delicious

Want to cook better poultry?  Here are some prep tricks the pros use to help ensure a better finished dish. Brine, Marinate, Bard, Air-Dry or Apply a Rub Ahead None of these techniques are required, certainly, but they can help
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How to Truss Poultry

Trussing poultry and game birds promotes even browning by protecting the wing tips and legs from getting scorched. It also gives the bird a classic presentation that many people prefer. Here’s how you do it: 1a. Tuck the tips of
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How to Perfectly Roast a Boneless Chicken Breast

  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
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How to Cut Up Poultry

How to Cut Up Chicken – Video Guide   How to Cut Up Duck – Video Guide Text Guide to Cutting Up Poultry: Cutting up poultry into its various component cuts (called “fabricating” in the culinary industry) is a very
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How to Render Duck Fat

This post covers both rendering fat from duck breasts (before finishing with a sear) and (further below) rendering fat from duck trimmings.   How to Render Fat From Duck Breasts Ducks carry a significant portion of their fat near the
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How to Brine Meat & Poultry

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
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How to Make Chicken Stock

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
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How to Poach an Egg

If you’ve ever tried to poach an egg before, you know that it can sometimes be a frustrating process.  Here’s the method professional chefs use to make a perfect poached egg. Serve poached eggs on toast (perhaps with Kurobuta bacon?) or
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