Re: culinary staples
This is a good idea. Perfecting the whole bird is an excellent place to start. I like RDH's method with a couple of tweaks. I use the whole bird rather than just legs and thighs. I use olive oil rather than vegetable oil or shortening. I cut the backbone out of the chicken and press it flat, which looks great on the plate for serving and seems to cook more evenly.
Lastly, if you crave simple preparation and short cooking time, stick to fish.
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