Modern Cooking Blog: Chicken

Showing posts with label Chicken. Show all posts

Roast Turkey and Gravy

When buying a turkey, buy at least a pound per guest and ideally a bit more so you will have leftovers. Unless you are stuffing your t...

The rite of carving makes a roast chicken seem like a special occasion, and with a little practice, any cook can look like an expert. The...

Customary mole sauces contain a terrifying number of fixings—in spite of the fact that not generally chocolate—however an amazing mole c...

This truncated rendition of coq au vin is best made with red wine chicken stock, which is soup made precisely like chestnut chicken stoc...

The amount of butter in this recipe often puts off cooks and guests, but very little of it is actually absorbed by the chicken. In fact, ...

The flavors of this soup are impressed by the enchiladas with inexperienced sauce found in just about each Mexican edifice in Southern G...

These are very similar to the chicken “yakitori” that are so popular in Japanese restaurants. MAKES 6 SKEWERS (6 FIRST COURSE SER...

Unlike most pâtés and terrines in which raw ingredients are cooked together in a mold, chicken liver mousse is made with cook...