The Whole Chicken
This book is currently available for pre-order and will be ready for shipping and instore pickup after October 27th 2020.
Renowned chef Carl Clarke showcases his vast knowledge of all things poultry with step-by-step photography and straight forward but stunning recipes for every ability.
Carl Clarke has garnered the reputation from his industry peers and the general public alike as an authority and advocate on cooking ethically reared chicken. What he doesn't know about chicken isn't worth knowing, from brining and seasoning to poaching, grilling, and frying. The Whole Chicken is not only an homage to the world's most eaten meat, but also a demonstration of its versatility, from the pie that everyone wants to perfect, to the spicy and sour chicken thighs found on the hawker stalls on the streets of Seoul. With detailed, step-by-step photography showing exactly how to joint a chicken, the chapters that follow—whole bird, breast, wing, thigh, leg, skin, bone and offal—show exactly how to use every last scrap. This is in equal parts a cookbook, a compendium, and a love letter, with a whole lot of style and personality to frame it.