For those who have butchered chickens before and know what you’re doing, this article is not for you. This is for the first timer’s, like me. Saturday dawned a little cool, but sunny. I knew what ...
Chowhound on MSN
Make Roast Chicken Skin Crackle With This 3-Day Technique
This 3-day preparation technique is the key you need to making roast chicken with the crispiest, crackliest skin around. Here ...
The German-founded supermarket aims to bring quality cuts with affordable price tags to its U.S. customers. Lidl U.S. has launched its first private-label meat line, Butcher’s Specialty, offering USDA ...
Serious Eats on MSN
Why So Many Meat Cooking “Rules” Are Wrong—and What Actually Makes Steaks Juicy and Chicken Crisp
So why sear? Flavor. Browning (thanks to the Maillard reaction) creates a deeply savory crust and makes meat taste better—not ...
Myles Moody, chef and co-owner of Kinship Butcher & Sundry, was glad to share the recipe and sent a few suggestions for how to serve the pate. “It is a wonderful and impressive accompaniment to ...
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