Poultry
Brine to Chicken Ratios
When brining chicken breasts, should you change the brine recipe if you add extra chicken to the brine bucket?
Whole Eggs vs. Egg Whites for Breading Chicken Cutlets
When frying chicken cutlets, some use beaten whole eggs to help the bread crumbs adhere. Some recipes use egg whites. Does it make a difference?
How to Butterfly a Chicken
With a few scissor snips and a little leveling from a meat pounder, whole chickens can be quickly flattened to promote even cooking on the grill.
Dark Meat Chicken Broth
Since dark chicken meat is more flavorful than white meat, should I make broth from only dark meat?
How to Prepare a Turkey for Roasting
A frozen 20-pound bird can take four days to thaw in the refrigerator. Plan on one day per five pounds of turkey, and always thaw in the refrigerator.
How to Carve a Turkey
Use a large platter that can hold all of the meat and make sure the platter is warm. If you like, you can line the platter with kale or another sturdy green. It is easiest to transfer the turkey to the platter as you carve.
