Chicken Cooking Recipes & Techniques

This lesson covers the key fundamentals required to make great stock every time. Making stocks is such an essential tool for any cook because so many delicious recipes use stock as a base ingredient. We will focus on white chicken stock in this lesson and then apply the techniques used here to other stocks. In subsequent sections, we will make sauces, soups, braised dishes and fancy pan sauces with the end result of your efforts here.

Pan frying is one of the most common dry-heat cooking methods, yet many cooks have trouble achieving that nice golden crust when pan frying or they have problems with sticking and burning. Pan frying is an important cooking skill to learn as so many recipes start in the pan.

In this lesson, you will learn the few key indicators to look for when pan frying along with some simple yet effective cooking methods that will enable you to master the art of pan frying.

To simplify soup making, we have classified soups by their textures and the techniques used to make them. The five categories of soup are: broth-based clear soup, stock-based clear soup, roux-based soup, thick soup and consommé.

In this lesson, we will walk you through the process of making excellent broth-based clear soups. Delicious broth soups are not hard to make; however, a highly-flavored, well-balanced broth soup does require some care and attention. Once you know how to make a delicious base, countless soups are at your fingertips.

Learning how to sauté is an important task for any home cook or professional chef. It is one of the fastest and most common dry-heat cooking methods used to cook bite-sized pieces of food in a pan.

When learning how to sauté, there are a few things you need to understand before you can master this cooking technique. In this lesson, we will cover these key steps required for sautéing success.

Pan sauce is an à la minute sauce made in the same pan in which ingredients, especially meats, have been sautéed, seared or pan-fried. The flavors can range from simple to quite complex.

In this lesson, you will learn the essential steps for making a pan sauce. Soon you’ll be able to make some of those delicious and fancy restaurant sauces…without a recipe.

By learning how to butcher a whole chicken yourself into 8 or 10 cut, you will save money. Not only will you be able to use individual pieces for particular recipes, such as the chicken breast, legs, or wings, you will have leftover bones to make chicken stock.

How to cook a chicken or turkey may not be a mystery, but how long to cook poultry can be. The easy answer is it needs to be cooked until it is done. Here, we'll show you the key indicators to look for when cooking white meat poultry.

Save money by deboning a chicken breast yourself. Don't let the butcher do this for you as you will be able to reserve the leftover bones to make chicken stock.

When a recipe calls for chicken stock, it is best if you use homemade; however, in a pinch, you can find some some quick, easy options right on the supermarket shelf.

This technique will teach you how to properly butcher a whole chicken (or any type of poultry). In this video, we show you how to remove the chicken wings, chicken thighs, chicken drumsticks and chicken breasts. By butchering your own whole chicken, you'll be saving money. Save the left over bones to make great stocks, such as chicken stock or duck stock.

Underneath the chicken breast is a piece of meat called the tenderloin. Attached to the tenderloin is a tough, white tendon. It can be left in and cooked, however it is more pleasant to eat if removed.