The chicken bible Say goodbye to boring chicken with 500 recipes for easy dinners, braises, wings, stir-fries, and so much more

America's Test Kitchen (Firm)

Book - 2021

"Poultry enthusiasts unite! ATK has you covered from the basic to the spectacular with 500 recipes that deliver low-key dinners, game-day favorites, simple sandwiches, special-occasion showstoppers, and beyond. You can call chicken a lot of things. Blank canvas, weeknight go-to, lean protein, we've heard it all. But boring? That's where we draw the line. Sure, it might have started to feel a bit redundant. But that's not the chicken's fault. ATK is here with the inspiration you need. It's time those chicken pieces in your freezer got the respect they deserve. Chicken is the go-anywhere, eat-with-anything, highly transformable crowd favorite that always fills the bill. Find exactly what you're looking for (...and more!) with a wide breadth of themed chapters, including Easy Dinners, Classic Braises, Breaded and Fried, Pasta and Noodles, Savory Pies and Casseroles, and appliance-specific recipes. There's even a dedicated chapter of recipes for cooking for two. And with an introduction detailing how to prep any chicken part, from pounding breasts and preparing cutlets, to whole bird skills like butterflying or breaking down a chicken, you'll be a poultry pro in no time. Cozy up to succulent roast chickens with sauces made from pan drippings, sink your teeth into the crispiest, crunchiest fried chicken you've ever had, try your hand at sous vide for unbelievably moist chicken, or fire up the grill for anything from kebabs to beer can chicken. Feel like wingin' it? Us too. Our favorite is our game-changing Korean Fried Chicken Wings, double-fried so they stay extra-crispy under their blanket of spicy, salty, slightly-sweet sauce. With over 500 recipes, you could eat chicken every night and never tire of it. (And yes, that's a challenge.)"--

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Location Call Number   Status
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Subjects
Genres
Cookbooks
Published
Boston, MA : America's Test Kitchen [2021]
Language
English
Corporate Author
America's Test Kitchen (Firm)
Corporate Author
America's Test Kitchen (Firm) (author)
Item Description
Includes index.
Physical Description
ix, 534 pages : color illustrations ; 26 cm
ISBN
9781948703543
  • Easy dinners
  • Salads
  • Sandwiches, burgers, tacos, and more
  • Soups
  • Stews, chilis, and curries
  • Classic braises
  • Simple sautés and stir-fries
  • Roasted
  • Baked and broiled
  • Breaded and fried
  • Pasta and noodles
  • Savory pies and casseroles
  • On the grill
  • Instant Pot, air fryer, and sous vide
  • Slow cooker
  • Cooking for two
  • Nutritional information for our recipes.
Review by Booklist Review

The folks at America's Test Kitchen could choose no better name: Here is fowl (which includes turkey) at its most expansive--and able to be repurposed using any number of techniques. Matzo-ball soup, for example, is brewed on the stove or in a pressure cooker. Perfectly poached chicken stars in many recipes, most notably in salads and bowls. Though not every one of the 500 dishes features a color photograph, all do highlight the company's standard "Why this recipes works" explanation (a tribute to ATK's experiences and rigorous testing regimens) and include no exotic ingredients. There's good advice to be found throughout, both in the beginning chapters (chicken-chopping and -storing tips, poultry-doneness temperatures, etc.) and sandwiched in between the recipes: peeling and deveining shrimp, massaging kale, three ways to warm tortillas, carving turkey thighs. Readers will find plucked truths from veteran professionals, and an appeal to most home cooks.

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review

Chicken doesn't have to be boring, especially when you have this essential collection at hand. It contains recipes with not only common preparations like roasting, grilling, and frying, but also recipes featuring popular kitchen appliances such as slow cookers, pressure cookers, and air fryers. The introduction helpfully offers information about all parts of a chicken, along with common equipment necessary for cooking it, as well as the best ways to prepare different parts for various meals. This will come in handy when preparing standouts such as honey mustard-glazed chicken with roasted sweet potato salad; spicy chicken flautas; two honey roast chickens; and chicken, spinach, and artichoke pot pie. Similar to other America's Test Kitchen books, each recipe is well written and features tips on how to effectively make each dish. The book concludes with a handy chapter on cooking for two, with several options and variations. VERDICT A beautifully photographed addition to the family of America's Test Kitchen books that will draw in cooks of all levels.--Holly Skir, Broward Cty. Lib., FL

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