With this cookbook on their kitchen counters, home cooks can prepare delicious chicken suppers with confidence and ease. The spirit of this cookbook lies in author Stacie Billis’ light, funny, and instructional tone, which takes the intimidation factor out of working with chicken, whether breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavor. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple–Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe, readers will master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout.
|Product dimensions:||7.37(w) x 9.12(h) x (d)|
About the Author
Stacie Billis is a veteran food editor, on-air personality, co-host of the popular food podcast for parents, Didn't I Just Feed You?!, and the author of Winner! Winner! Chicken Dinner and Make It Easy. Stacie's recipes and non-judgemental cooking advice been featured in dozens of publications including Parents, Every Day with Rachael Ray, The Washington Post, and Redbook. She also appears on national and local TV outlets including The TODAY Show, QVC, and Hallmark’s Home & Family to share her recipes and kitchen hacks with other busy home cooks.
Table of Contents
Preface Part 1: Choosing, Buying, and Handling Part 2: Butchering and Carving for the Everyday Cook Part 3: Recipes Chapter 1: In an Oven: Roasting and Baking Chapter 2: In a Pan: Sauteing, Stir-Frying, and Braising Chapter 3: In a Pot: Stewing, Frying, and in an Instant Chapter 4: On a Grill: Burgers and Wings Chapter 5: Using - and Creating - Leftovers Metric Conversion Charts Index