Joy of Cooking: All About Chicken - Rilegato

Rombauer, Irma Von Starkloff; Becker, Marion Rombauer; Becker, Ethan

Rilegato

ISBN 10: 074320204X ISBN 13: 9780743202046

Casa editrice: Scribner, 2000

Riassunto

The book that taught America how to cook,

now illustrated with glorious color photography

ALL ABOUT

CHICKEN

A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.

• Organized by techinique -- roasting, broiling, baking, braising, grilling, frying, and more
• More than 100 of Joy's recipes, including the legendary Chicken Fricassee, Chicken Cordon Bleu, and Turned Roasted Chicken
• Invaluable techniques and tips for buying, storing, preparing, and carving chicken

Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.

All About Chicken upholds that standard. In the conversational and instructional manner of the flagship book, All About Chicken is organized by technique. Chapters that cover roasting, broiling, baking, sautéing and stir-frying, braising, frying, and grilling chicken incorporate more than 100 of Joy's best-loved recipes -- Casserole Roasted Chicken with Forty Cloves of Garlic to Broiled Lemon Garlic Chicken to Chicken Breasts Baked on Mushroom Caps. You'll also find recipes for a dozen or more stuffings, sauces, marinades, and gravies, as well as techniques for carving, preparing, buying, and storing chicken. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.

Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Chicken is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.

The Indispensable Kitchen Resource...

All-New, All-Purpose, and now All-in-Color

Su questo libro

L'autore

Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer the original author of Joy of Cooking. He attended Le Cordon Bleu in Paris and has been a devoted home cook all his life. Continuing a family tradition stemming from the conviction that fine cooking depends upon the freshest ingredients, Ethan is an enthusiastic organic gardener. He and his wife, Susan, live at the family home, Cockaigne, in Cincinnati, Ohio.

Estratto. © Riproduzione autorizzata. Diritti riservati.

Baked Stuffed Boneless Chicken Breasts

6 to 8 servings

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Position a rack in the center of the oven. Preheat the oven to 350°F.

Rinse and pat dry:

8 boneless chicken breast halves (about 3 pounds), with or without the skin

Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet or the side of an empty bottle until about 3/8 inch thick. Season with:

Salt and ground black pepper to taste

Heat in a small skillet over medium-high heat until the foam begins to subside:

2 to 3 tablespoons unsalted butter

Add and cook, stirring, until tender but not brown, about 5 minutes:

1/3 cup finely chopped onions

Stir in and cook for 30 seconds:

1 teaspoon minced garlic

Remove the mixture to a bowl and stir in:

2 cups dry unseasoned breadcrumbs

¼ cup grated Parmesan cheese

¼ cup finely chopped fresh parsley

½ teaspoon dried rosemary, crumbled

½ teaspoon dried sage, crumbled

½ teaspoon salt

½ teaspoon ground black pepper

Stir in:

1/3 to 2/3 cup Chicken Stock, 124

The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand. Do not overmoisten. Taste and adjust the seasonings.

Lightly oil a 13 x 9-inch baking pan. Place ¼ cup stuffing on the center of the underside of each breast and press lightly to compact it. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with:

Olive oil

Season with:

Salt and ground black pepper to taste

Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Serve immediately.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust

Su questa edizione

• Editore: Scribner
• Data di pubblicazione: 2000
• ISBN 10: 074320204X
• ISBN 13: 9780743202046
• Rilegatura: Copertina rigida
• Numero di pagine: 128