Poultry

Chicken Parmesan

Ingredients
6 boneless skinless chicken breast halves
750mls buttermilk, divided
6 only cloves garlic, minced
Kosher salt & freshly ground black pepper
2 loaves Italian bread, crust removed, roughly diced
200gms grated Parmesan cheese
500 gms all-purpose flour
4 large eggs, whites & eggs
400mls homemade tomato sauce
250mls canola oil
600gms fresh mozzarella cheese, macedoine
4 tbsp minced fresh parsley, basil, mix

With a sharp chef’s knife, split chicken breasts in half horizontally. Working one piece at a time, place inside a plastic zipper-lock bag & pound with a meat pounder or the bottom of a skillet to an even ¼-inch thickness. Transfer to a large bowl.

Add 1 ½ cups buttermilk & minced garlic to bowl. Season with 2 tablespoons kosher salt & 1 tsp freshly ground black pepper. Turn chicken with hands until salt, pepper, & garlic are evenly incorporated & all the chicken is coated in buttermilk mixture. Transfer to a large zipper-lock bag, press out the air, & seal. Refrigerate for at least 4 hours & up to overnight.

Meanwhile, place bread slices on a rack set in a rimmed baking sheet. Leave out on counter for at least 4 hours & up to overnight until mostly dried.

The next day, break bread into rough pieces (leave the wire rack in the rimmed baking sheet) & combine with 4 ounces Parmesan cheese in the food processor. Season with black pepper. Process until bread is finely ground, about 20 seconds. Transfer mixture to a large shallow bowl or pie plate.

Place flour in a second shallow bowl or pie plate. Whisk eggs, 2 tablespoons buttermilk, & 1 tablespoon of the flour in a third pie plate. Drizzle remaining 2 tablespoons buttermilk over the bread crumb/Parmesan mixture & incorporate with your fingertips. The mixture should be mealy but hold together in clumps if you squeeze it together with your hands.

Working one piece of chicken at a time, remove from the bag & add to flour. Turn to coat, shake off excess, & add to egg mixture. Turn to coat, letting excess drip off, & add to bread crumb mixture. Turn to coat, piling crumbs on top & pressing down firmly so a thick layer adheres. Transfer coated chicken to the wire rack & repeat with remaining chicken breasts.

Preheat oven to 220°c. Place sauce in a medium saucepan & heat over low heat, stirring occasionally, until barely simmering. Remove from heat & set aside.

Heat oil in a large non-stick or cast-iron skillet over medium-high heat until it registers 190°C on an instant read thermometer. Working in batches, carefully add chicken by lowering the cutlets away from you into the oil.

Cook, swirling pan gently & using a thin flexible metal spatula to loosen chicken if it sticks, until chicken is golden-brown & crisp on bottom side, about 2 minutes. Using a thin metal spatula & a fork, carefully flip chicken & cook until golden brown on second side. Transfer chicken to a paper-towel lined plate to drain & repeat with remaining chicken.

Spoon ⅓ of sauce onto the bottom of a casserole or oven-safe serving dish. Shingle chicken pieces on top of sauce. Top with more sauce, forming a line down the centre. Combine mozzarella & remaining 1 tablespoon Parmesan cheese in a large bowl & toss to coat. Lay cheese mixture over chicken in a straight line down the centre.

Transfer to the oven & cook until cheese is melted & bubbly, about 20 minutes. Remove from oven & immediately grate fresh Parmesan on top. Allow to rest for 3 minutes, top with chopped herbs, & serve immediately.

Grilled Chicken Breast Fillet w/ Italian Herbs

Ingredients:
2kgs boneless skinless chicken breasts

Italian seasoning mix
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp dried marjoram
1 tbsp dried parsley
2 tbsp dried oregano
1 tsp red pepper flakes, optional
1 tsp garlic powder, optional

1.5 tsp paprika
1.5 tsp red pepper flakes (optional)
15 large garlic cloves, minced
6 lemons, zested & juiced
extra virgin olive oil, plus more for oiling the grill
Kosher salt
Italian parsley leaves, for garnish

Method:
Tenderize the chicken breasts: Place one chicken breast in a large zip-top bag. Push out any air & fasten the bag shut. Use a kitchen mallet to pound the chicken until it’s evenly flattened to about ½-inch. Repeat with the remaining chicken breasts, pounding one at a time.

Make the marinade: In a mixing bowl, combine the Italian seasoning, paprika, red pepper flakes (if using), garlic, lemon zest & juice. Add the olive oil & whisk to combine.

Marinate the chicken: Season the chicken well all over with salt. Add it to the bowl with the marinade & toss to coat. Let it sit at room temperature for 30 minutes.

Grill the chicken: Lightly oil the grates & preheat your gas grill or an indoor griddle to medium. Arrange the chicken in one single layer over the heated surface. Grill for about 2 to 3 minutes per side, or until the internal temperature reaches somewhere between 68°C & 70°C.

Cover & rest: Transfer to a large plate & immediately tent a large piece of foil loosely over the chicken. Allow to rest, covered, until its internal temperature reaches 75°C, about 5 minutes.

Garnish with parsley & serve.

Nutritional Value:
Serving: 158g, Calories:286cal (14%), Carbohydrates:4g (1%), Protein:46g (92%), Fat:7g (11%), Saturated Fat:1g (6%), Polyunsaturated Fat:1g, Monounsaturated Fat:1g, Cholesterol 127mg (42%), Sodium:403mg (18%) Potassium:397mg (11%) Iron:0.6mg (3%) Sugar: 4g (4%) Vitamin A:325IU (7%), Vitamin C:1.7mg (2%), Calcium:11mg (1%)

Chicken Kiev

Ingredients
Garlic Butter
90g unsalted butter, softened (or salted butter)
2 tsp parsley, finely chopped
2 garlic cloves, very finely minced (2 tsp)
¼ tsp salt (skip if using salted butter)

Chicken
2 x 250gms chicken breast fillet, skinless
½ tsp salt
¼ tsp pepper
1 egg, lightly whisked
¼ cup flour
1 cup panko breadcrumbs
Oil for frying, canola oil 1 litre

The major dining experience for any patron ordering a Chicken Kiev is when they first cut into the crumbed fillet & the garlic butter slowly escapes from its centre similar to a lava flow as it transcends down the side of a mountain. The unmistakable aromatics of the gently cooked garlic & butter which fills the air is an experience to savour.

Method:
Garlic butter filling: Place ingredients in a bowl & mix until combined

Garlic butter filling: Place ingredients in a bowl & mix until combined

Shape & chill butter: Scrape butter on to a small sheet of baking / parchment paper & roughly shape into 10 x 6cm rectangles or logs. Refrigerate until firm, then cut in half lengthwise to form two batons.

Place chicken in a ziplock bag or between two pieces of parchment paper & proceed to gently pound to tenderize & achieve an even thickness using a meat mallet Season each side of the chicken with salt & pepper.

Place a baton of butter in the middle of the fillet & proceed to fold the sides in over the butter & commence to roll the chicken securing the chilled garlic butter in the fillet.

Wrap & partially freeze: Wrap the chicken log in cling wrap, twisting the ends tightly to create a firm log shape.

Crumb: Place egg, flour & breadcrumbs in separate bowls. Coat chicken in flour, shaking off excess. Coat in egg, drip off excess. Then coat in breadcrumbs, pressing to adhere.

Partial freeze: Place crumbed chicken in the freezer for 30 minutes until fairly firm. Preheat oven to 180°C. Deep fry Kiev’s in canola oil until golden brown & firm. Place on absorbent paper to soak up excessive oil. Place chicken on a rack & bake for 15 minutes or until the internal temperature of the breast fillet reaches 70°c.

Garnish & serve immediately

Nutritional Value:
Serving:158g, Calories:286cal (14%) Carbohydrates:4g (1%) Protein:46g (92%) Fat:7g (11%) Saturated Fat:1g (6%) Polyunsaturated Fat:1g Monounsaturated Fat:1g Cholesterol:127mg (42%) Sodium:403mg (18%) Potassium:397mg (11%) Iron:0.6mg (3%) Sugar:4g (4%) Vitamin A:325IU (7%) Vitamin C:1.7mg (2%) Calcium:11mg (1%)

Chicken Normandy (Poulet à la Normande)

Ingredients
olive oil
6 chicken legs
200g middle bacon
2 onions, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 tbsp plain flour
500ml calvados,
150ml chicken stock
2 sprigs thyme
1 bay leaf
150ml crème fraîche

Season chicken generously with salt & pepper. Drudge it through the flour to coat. Set aside & reserve the extra drudging flour.

Heat oil & butter in a large skillet or Dutch oven equipped with a lid. Add the chicken & brown over medium high heat (about 4 minutes per side). Transfer chicken to a plate.

Lower heat to medium & add the onions. You can add a little more oil or butter if needed. Cook onions for 5 minutes. Add the apples & garlic & cook 2 minutes more. Add 3 tablespoons of flour (use the reserved drudging flour). Stir the mixture until the onions & apples are well coated.

Add the calvados, cider, chicken stock, honey, thyme, & bay leaf to the pan. Nestle the chicken into the pan & raise the heat to high. Once the mixture has reached a boil, reduce heat to medium-low & cover. Simmer for 40 minutes turning the chicken at the halfway point.

Transfer the chicken to a plate. Stir in the crème fraîche & heat through. Adjust seasoning & serve.

Chicken stroganoff

Ingredients
1 tbsp olive oil
1 tbsp butter
400gms field mushrooms, sliced
2 red onions, chopped
2 garlic cloves, finely chopped
3 skinless, boneless chicken breasts, cut into bite-sized pieces
300mls chicken stock
1 tbsp tomato purée
1 tbsp wholegrain mustard
1 tbsp sweet smoked paprika
250mls soured cream
chopped tarragon or parsley
salt & ground black pepper

Heat the oil & butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions & garlic & stir-fry for 3–4 minutes, or until lightly golden-brown. Transfer to a bowl or plate (with all the pan juices) & set aside.

Return the pan to the heat & stir-fry the chicken for 6–7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard & smoked paprika, & season well with salt & pepper.

Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream & chopped tarragon or parsley & cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.

Check the seasoning & add salt & freshly ground black pepper to taste.

The above recipes offer four very distinct cooking methods of how to prepare a chicken breast fillet. Firstly, the breast can be a very dry meat if high heat is applied as the fat content is minimal. To product a succulent fillet when cooked, consider the below:

1. Grilled Chicken Breast Fillet w/ Italian Herbs: to overcook a chicken breast fillet is sacrilege, to undercook encourages bacteria growth. Cook chicken meat thoroughly, with all parts of the meat to reach at least 75°C during the cooking process – above 75°C, bacteria are destroyed. Food temperature probes are inexpensive & calibrated to offer a high degree of accuracy; if there not already, it is essential that both a probe for internal temperature & an Infra-Red Food Thermometer to measure surface temperature becomes a part of your tool kit.

2. There is no need to apply exceed heat throughout the cooking process, you certainly want to seal the breast fillet to retain as much water/juices as possible, a minute on either side will achieve this. Apply moderate heat thereafter for 3 minutes on both sides & remove, but let fillet rest in the hot skillet prior to serving, you will not overcook the fillet & you will burn the Italian herb rub.

1. Chicken Kiev: we will apply two cooking methods for the Kiev, firstly, we want to deep fry to seal the Kiev; however, it is necessary to use a high heat when deep frying otherwise the chicken breast fillet will absorb the cooking liquid rendering the dish unpalatable. Panko is a bleached Japanese style breadcrumb, it is coarse, but yet a delicate crumb & will discolour & burn when excessive heat is applied.

2. Deep fry until lightly golden only & remove immediately from the hot oil. Your Kiev will be sealed & ready to place in a pre-heated oven set at 180°C Bake for 15 minutes only or until the internal temperature of the breast fillet reaches 70°C.

3. Contradictory to my above statement that bacteria is destroyed at temperatures above 75°c you will say. Consider that the fillets have been butterflied, in additional, we have applied a tenderizing mallet further reducing the thickness. 70°c will destroy most pathogens, 75°c would be ideal, but I am comfortable with the temperature I have prescribed.

1. Chicken Normandy (Poulet à la Normande): This simple, classic braise from northern France brings together the full flavours of sweet apples, yeasty cider, cream & chicken

1. Chicken stroganoff: preparation varies significantly not only based on geography, but based on other factors as well, such as the cut of meat & seasonings selected. Meat for the dish can be cut in different ways & is sometimes diced, cubed, or cut into strips, the above recipe uses bite sized pieces. Some variations include mushrooms & onions or other vegetables & varied seasonings such as sugar, salt, black pepper, & bottled marinades (especially Worcestershire sauce) & rubs.

2. In the version often prepared in the United States today in restaurants & hotels, it consists of strips of beef filet with a mushroom, onion, & sour cream sauce, & is served over rice or noodles. Today, the dish is generally served over wide or twisted egg noodles & serve with a creamy white wine sauce, whereas more “authentic” versions are often red stews with a scoop of sour cream separately served on top.

3. Larousse Gastronomique lists Stroganoff as a cream, paprika, veal stock & white wine recipe. The Brazilian variant includes diced beef or strips of beef (usually filet mignon) with tomato sauce, onions, mushrooms & heavy cream. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef. It is commonly served with a side of shoe-string potatoes & white rice.

Cooking Techniques Uses in Recipes included in this Module

Braise (verb) fry (food) lightly & then stew it slowly in a closed container. Braising is simply a cooking method that involves browning meat or vegetables in oil, then cooking them in a small amount of liquid in a covered pan, either on the stovetop or in the oven. The long, slow cook time helps develop flavour & turn even the toughest of meat cuts fork-tender.

deep-fry (verb) gerund or present participle: deep-frying (food) in an amount of fat or oil sufficient to cover it completely.

The 3 Methods of Deep Frying
• Basket Method: Use the fryer basket to hold food that has been breaded, if frozen or will not stick together during cooking.
• Double Basket Method: This is used for food that tends to float. So that this food will cook evenly, you submerge the food in one basket & weigh it down by placing the other basket on top.
• Swimming Method: This is used for battered items or food that tends to stick together. Remove both baskets & drop the food into the pool of oil to cook. The food is then retrieved by a spider strainer after it is cooked.

Bake (verb) cook (food) by dry heat without direct exposure to a flame, typically in an oven. Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread, but many other types of foods can be baked.

Stir-fry (verb) fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly. Stir-frying is a Chinese cooking technique that is done over high heat & with a small amount of oil. Vegetables & proteins are tossed together in a very hot wok & cooked in a matter of minutes using appropriately sized meats.

1. Normandy, a region in France is a significant cider-producing region, & also produces calvados, a distilled cider or apple brandy.
2. Calvados is distilled from cider made from specially grown & selected apples, from over 200 varieties. It is not uncommon for a calvados producer to use over 100 specific varieties of apples.
3. The fruit is harvested & pressed into a juice that is fermented into a dry cider. The longer calvados is aged, the smoother the drink becomes.

Classic Chicken Cacciatore

Ingredients
200gms reconstituted dried porcini mushrooms
1 whole chicken broken down into individual cuts
2 tbsp olive oil
½ peeled & small diced onion
3 small diced ribs of celery
2 peeled & small diced carrots
4 finely minced cloves of garlic
1 cup sliced baby portabella
1 cup sliced button mushrooms
500mls chicken stock
1 cup dry red wine
425gms whole peeled tomatoes, crushed
1 tbsp diced fresh parsley
1 ½ tbsp fresh rosemary sprigs
sea salt & fresh cracked pepper to taste

Method:
Pour 2 cups of boiling water over top a ½ ounce of dried porcini mushrooms in a medium-sized bowl & let them sit for 20 minutes.

Finely strain the mushrooms & reserve ½ of the liquid.

Rinse the mushrooms well under cold water & then squeeze out as much liquid as possible & dice the mushrooms.

Season the chicken pieces with salt & pepper.

Heat the olive oil in a Dutch oven over medium heat, add chicken pieces & brown well on each side, remove & set aside.

Add the mirepoix of onions, celery & carrots & sweat on a medium-high heat until fragrant. Include garlic, & mushrooms to the pan & sauté for a further 5 minutes.

Deglaze with the wine & cook over medium heat until the liquid has reduced by ⅓ & add the reserved porcini mushroom liquid, chicken stock, tomatoes, herbs, salt, & pepper & stir. Add the chicken into the sauce & simmer over low heat for 40-45 minutes to firstly cook the chicken, reduce & concentrate/infuse the flavours of the sauce & achieve the desired consistency.

Garnish with chopped parsley

Butter Chicken (Chicken Makhani)

Ingredients
1.5kgs of skinless, thinly sliced chicken
2 ½ tsp sea salt & ½ tsp black pepper
2 tsp red chili powder
1 tsp ground coriander
½ tsp turmeric
½ tsp kasoori methi
1 tbsp + 1 tsp garlic paste, see video
1 t ginger paste, see video
½ cup whole milk yogurt & juice of 1 lemon
3 tbsp ghee or oil

For the Sauce:
1 stick + 4 tsp tbsp cold unsalted butter
2 peeled thinly sliced red onions
1 tbsp garlic paste & 1 tbsp ginger paste
1 tbsp garam masala
½ tsp red chili powder
1 tsp kasoori methi

5 seeded dried Kashmiri chiles
1 seeded & roughly diced jalapeño
10 cored & roughly cut Roma tomatoes
½ cup cashews
¼ cup heavy whipping cream
2 tbsp chopped fresh cilantro

Method:
Marinating the chicken: Prepare the chicken by cutting it into bit size pieces. Add the salt, pepper, chili powder, coriander, turmeric, kasoori methi, garlic, ginger, yogurt, & lemon to a large bowl along with the prepared chicken & mix thoroughly. Refrigerator to marinate for 1 hour.

Butter Chicken Sauce: Add 2 tablespoons of unsalted butter to a Dutch oven over low to medium heat, caramelize the red onions until they are golden brown & aromatic; stir regularly to caramelize evenly, add the ginger & garlic, & cook until the garlic is fragrant, include the garam masala, chili powder, ½ tsp of kasoori methi, dried chiles, & jalapeño, & mix for 1 to 2 minutes. You may need to add some water to scrape up some of the fond.

A fond refers to the small particles of browned food, that stick to the bottom of a cooking pan after searing of browning. These particles are packed with flavour & are often deglazed with a liquid & used as the base for a sauce, soup, or gravy. The process of deglazing loosens the fond from the pan, allowing it to mix with the liquid & impart its rich flavours. This is a common technique used in many types of cuisine to create depth & complexity in a dish

Add the tomatoes & cashews, stir & cover with a lid, & cook for 20 minutes on low to medium heat. Transfer the mixture to a blender & pulse until smooth. Using a chinois, strain the mixture back into the pot & keep warm on low heat. Whisk in 1 stick of cold butter until fully incorporated & then the whipped cream. Adjust the seasonings & keep warm.

In a separate large frying pan, add ghee or oil over medium-high heat, add the marinated chicken once the butter or oil begins to smoke lightly.

Ghee is a type of clarified butter tha’s more concentrated in fat then butter, as its water & milk solids have been romoved. The term comes from the Sanskirt word meaning “sprinkled”. Ghee was created to prevent butter from spoiling during warm weather. Ghee is sought after for several reasons:

High Smoke Point: Ghee has a high smoke point 230c, compared to 175c, for ordinary butter. This makes it ideal for high-heat cooking methods like sauteing & frying.

Rich Flavour: Ghee has a slightly roasted, nutty flavour, which complements many dishes.

Lactose & Casein Free: Ghee is free of the milk sugar lactose & the milk protein casein, making it suitable for those with lactose intolerance.

Long Shelf Life: Ghee does not require refrigeration & can be kept at room temperature for several weeks.

Culinary Uses: Ghee can work as the butter or oil in most recipes, no matter the origin. it can be used for sauteing, deep-frying, spread on toas, poured over popcorn, or dizzled on vegetables before serving.

Cultural & Religious Significance : In many parts of the word, particularly in india, ghee hols a significant cultural & religious value. It’s used in various ceremonies, rituals, & traditional medicines.

While ghee has several potential health benefits, it’s high in calories & saturated fat, & should be used in moderation.

Spread the chicken out across the pan in batches & cook for 3 to 4 minutes, & then stir-fry for 1 to 2 minutes or until thoroughly cooked. Combine all chicken with the sauce & finish by mixing in fresh cilantro, remaining ½ tsp of kasoori methi, & 2 tablespoons of butter & serve.

Mexican-Inspired Crispy Chicken Wings

Ingredients
Chicken Wings
2 lbs chicken wings
1 tbsp cooking oil
1 tsp chipotle powder
1 tbsp lime juice freshly squeezed
½ tsp salt
¼ tsp fresh ground black pepper

Wing Sauce
¼ cup crema fresca
¼ cup mayonnaise
1 tbsp lime zest
1 tbsp lime juice
2 cloves garlic minced
1 tbsp cotija cheese crumbled
1 tbsp cilantro chopped
½ tsp chipotle powder
¼ tsp smoked paprika
¼ tsp salt
¼ tsp fresh ground black pepper
Garnish
¼ cup cotija cheese crumbled
¼ cup cilantro chopped

Method:
Arrange the chicken wings in a single layer on a wire cooling rack. Place the rack on a baking sheet & allow the wings to dry in the fridge. Time permitting, allow the wings to dry out for 2-3 hours but if you are making the wings right away, let them dry while preheating the oven.

Preheat oven to 425°. Pat any moisture from the wings using a paper towel. Place the wings in a bowl & drizzle with cooking oil & one tsp of chipotle powder. Rearrange the wings on the wire rack & place in the oven to bake for 40 minutes, turning after 25 minutes, then turning again after 35 minutes.

While the chicken wings are baking, make the sauce by adding crema, mayonnaise, zest & juice of one lime, garlic, a tablespoon each of cotija cheese & cilantro, half tsp of chipotle powder, paprika, salt & pepper in a blender. Blend on high speed for 30 seconds. Transfer to a squeeze bottle.
Once the wings are baked, toss them in a bowl with the juice of half a lime & a sprinkling of salt & pepper.

To serve, arrange the chicken wings on a plate or platter. Squeeze a little more than half the sauce all over the wings, then sprinkle with a handful of cotija cheese. Top with cilantro. Serve with celery, carrots, & the remaining sauce for dipping.

Chicken Breasts w/ White Wine Pan Sauce & Crème Fraîche

Ingredients
6 only skin-on chicken breast fillets
1 ¼ tsp kosher salt.
½ tsp black pepper.
1 tbsp unsalted butter
¼ cup sliced spring onions
3 garlic cloves, minced
100mls dry white wine
300mls chicken stock
2 tbsp crème fraîche
1 egg yolk
3 tbsp chopped mixed fresh herbs (such as tarragon, dill, chives, & parsley)
1 tsp fresh lemon juice

Method:
Season chicken breast fillets & sauté in butter on a medium heat on both sides for 3 minutes only Residual heat will continue to cook the fillets & we will finish off in the sauce. Remove & cool to room temperature.

Add 1 tsp of butter, garlic & spring onions to the skillet & sauté until fragrant, add wine & chicken stock & deglaze skillet whilst reducing liquid by two thirds.

Reduce heat to low; include the egg yolk with the crème fraîche & add to the sauce reduction. Include herbs & lemon juice & season to taste with salt & cracked black pepper. Plate breast fillet & top with white wine pan sauce. Garnish with dill, parsley & or chives depending on preference

Coq au Vin

Ingredients
500mls dry red wine
230gms pearl onions
200gms bacon or cured pork jowl
sea salt & freshly ground black pepper
250gms button or cremini mushrooms, quartered
3 medium carrots, diced
4 medium garlic cloves, crushed
2 sprigs thyme
2 bay leaves
500mls gelatinous homemade chicken stock
3 tbsp cold unsalted butter, cubed
½ cup minced flat-leaf parsley

Method:
Preheat oven to 180°C. Add chicken to medium sized ziplock bag. Pour in wine & seal bag, pressing out air. Let stand while you prepare the remaining ingredients.

Using a paring knife, trim off the ends of each onion & score a light “X” into one cut side. Bring a small pot of water to a boil over high heat. Add onions & cook until outer layers are soft, about 1 ½ minutes. Drain onions & run under cool water until cold enough to handle. Peel onions with your fingers & discard peels.

In a large Dutch oven or rondeau, cook bacon over medium-high heat, stirring & reducing heat as necessary to prevent scorching, until browned & fat has rendered, about 10 minutes. Remove from heat &, using a slotted spoon, transfer bacon to a paper towel-lined plate.

Remove chicken from zipper-lock bag, reserving wine, & pat dry. Season with salt & pepper. Return Dutch oven with rendered bacon fat to medium-high heat &, working in batches, add chicken, skin side down, & cook until browned, about 7 minutes. Turn & brown other side, about 5 minutes. Transfer browned chicken to a wire rack set over a rimmed baking sheet. Reserve at room temperature.

Once all chicken is browned, add mushrooms to Dutch oven & cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes. Add pearl onions, carrots, & garlic & cook, stirring, until lightly browned, about 5 minutes. Add bacon, wine, thyme, & bay leaves & bring to a simmer, stirring up any browned bits.

Stir in stock. Add chicken legs skin side up, nestling them into the Dutch oven so that they are partially submerged but top of skin is above the liquid. Pour in any accumulated juices from chicken. Transfer to oven & cook, uncovered, for 1 hour.

Add chicken breasts, nestling them skin side up amongst the legs, & return to the oven. Cook until breasts are just cooked through (they should register 145 to 150°F/63°C to 66°C on an instant-read thermometer), about 20 minutes.

Transfer chicken breasts & legs to a clean rack set over a rimmed backing sheet. Set Dutch oven over medium-low heat & simmer until sauce is lightly viscous, about 10 minutes. Whisk in butter, then season with salt (if necessary) & pepper. Stir in half of parsley.

Return chicken to pot, spooning sauce on top. Garnish with remaining parsley. Serve right away with buttered potatoes, pasta, or rice.

A pearl onion, also known as a button, or baby onion, is a small, round vegetable that is a close relative of the leek. It is distinguished from common onions by having only a single storage leaf, similar to cloves of garlic. Pearl onions can be yellow, red, or white, with white being the most common variety.

The key differences between pearl onions & regular onions are:

Size: Pearl onions are much smaller than regular onions.

Flavour: Pearl onions have a milder & sweeter flavour compared to regular onions.

Texture: Pearl onions are known for their firm, juicy texture.

Usage: Due to their size & flavour, pearl onions are often used in dishes where their shape adds to the aesthetics of the meal. They are commonly used in pickling, casseroles, & roasts

Chicken Marsala

Ingredients
300mls Marsala wine (see note)
180mls homemade chicken stock
1 packet unflavoured gelatine
4 boneless, skinless chicken cutlets or 780gms in total
sea salt & freshly ground black pepper
1 cup all-purpose flour, for dredging
60mls extra-virgin olive oil, plus more if needed
280gms cremini mushrooms, stemmed & thinly sliced
4 medium shallots (6 ounces; 165g), minced
2 medium cloves garlic, minced
1 tsp (about 3g) minced fresh thyme leaves
3 tbsp (45g) cold unsalted butter, cut into cubes
1 tsp (5ml) soy sauce
white wine vinegar, sherry vinegar, or fresh lemon juice, to taste
Minced fresh parsley, for garnish

Method:
Combine Marsala & stock in a mixing bowl or large measuring cup & sprinkle gelatine all over surface. Set aside.

Season chicken cutlets all over with salt & pepper. Pour a roughly ½-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, & transfer to clean plate.

Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, add chicken & cook, turning once, until browned on both sides, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain.

Add mushrooms to skillet (do not drain remaining oil) & cook, stirring frequently, until mushrooms have released their juices & browned well, about 10 minutes. Add shallots, garlic, & thyme & cook, stirring, until shallots are translucent, about 2 minutes. Add more oil if pan seems too dry at any point.

Pour Marsala mixture into pan, making sure to scrape in all the gelatine. Bring to a boil, whisking & scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters. Add butter & soy sauce & whisk constantly until emulsified & sauce takes on the consistency of heavy cream. Season with salt & pepper. Taste sauce & adjust with a small amount of vinegar or lemon juice, as needed.

Return chicken cutlets to pan, swirling to bathe them in the sauce & warm them through. If the sauce begins to break at any point, swirl in a splash of water to bring it back together. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with parsley & serve.

Chicken Piccata (Fried Chicken Cutlets w/ Lemon-Butter

Ingredients:
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko bread crumbs
60gms grated Parmigiano-Reggiano cheese
8 boneless, skinless chicken cutlets
Kosher salt & freshly ground black pepper
Vegetable oil, for frying
½ cup dry white wine (120ml)
1 ½ tbsp drained capers (15g)
5 tbsp unsalted butter (70g)
2 tbsp fresh juice from 1 lemon (30ml)
1 ½ tbsp minced flat-leaf parsley

Method:
Set 3 wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, & panko & Parmesan cheese to the third. Mix panko & Parmesan thoroughly.

Line a rimmed baking sheet with parchment paper. Season chicken cutlets all over with salt & pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift & allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet & repeat with remaining cutlets.

Fill a large skillet with ¼ inch oil. Heat over high heat until shimmering & just shy of smoking, about 191°C on an instant-read thermometer.

Working in batches & using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, gently swirling pan & rotating cutlets for even browning, & adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned & crisp, about 3 minutes. Flip cutlets & fry until other side is browned & crisp, about 3 minutes longer. Transfer to paper towels to drain & season with salt right away. Repeat with remaining cutlets, topping up oil if necessary.

Drain all but one tablespoon oil from skillet. Add wine & bring to a boil over medium-high heat, cooking until raw alcohol smell has mostly cooked off, about 2 minutes. Add capers & butter, whisking constantly, until butter has melted. Lower heat to medium & continue whisking & reducing until a creamy, emulsified sauce forms (the time this takes will depend on your burner power & the size of your pan). If sauce over-reduces & breaks at any point, add 1 tablespoon cold water & whisk to emulsify it again. Whisk in lemon juice & parsley, season with salt & pepper, & remove from heat.

Arrange cutlets on a platter & drizzle warm butter sauce all over. Serve right away.

Chicken a la King

Ingredients:
For the Puff Pastry Shells:
1 sheet Puff Pastry, chilled
2 Egg Yolks
1 tbsp 15ml Heavy Cream

For the Chicken:
453gms boneless, skinless chicken thighs, diced into bite-sized pieces
1 tbsp clarified butter or cooking oil
¼ tsp smoked paprika
½ cup capsicum, finely diced, red & green
85gms butter
1 large shallot, diced brunoise
¼ cup all-purpose flour

16 ounces chicken stock
½ cup culinary cream
½ cup frozen peas
Sea salt & cracked black pepper, to taste

Method:
Preheat oven to 200°C

Prepare the Puff Pastry Shells: Roll out the chilled puff pastry on a floured surface. Using a round cookie cutter cut out 10 cm circles. These will be the bases of your shells.

On 2 of the circles, cut a smaller circle in the centre, leaving a ¾-inch border. Brush the edges of the larger circles with egg yolk mixed with cream. Place the smaller circle on top of the larger ones, creating a raised edge.

Use a fork to dock the centre of the smaller circle to prevent it from rising too much. Brush the tops with the egg wash. Bake the pastry shells in the preheated oven for about 15-20 minutes or until they are golden brown & puffed. Set aside.

In a frying pan, heat the clarified butter & when hot add the chicken pieces. Sauté until it’s cooked through & nicely browned.

Add the paprika & mix to coat. Add the bell pepper. Cook for another 2-3 minutes until everything is heated through.

To Make the Sauce: Add the butter & shallots & sweat until aromatic, add the flour & stir continuously to create a roux. Cook for a further 2 minutes whilst stirring to combine. Let the roux cool & slowly whisk in the hot chicken stock & continue to cook on a slow simmer to cook out the starch in the flour & desired consistency is achieved. Remove from heat & slowly incorporate culinary cream & peas.
Continue to cook, stirring, until the mixture thickens & is very smooth, add the hot sauce, sherry & the peas.

Season with salt & pepper to taste, turn the heat off & add the remaining butter.

To Serve: Fill each puff pastry shell with the chicken mixture & garnish with fresh parsley.

Vietnamese-Style Baked Chicken

Ingredients:
900gms bone-in, skin-on chicken thighs
60mls soy sauce
60mls fish sauce
55gms palm or dark brown sugar
2 tbsp grapeseed or other neutral oil
2 packed tbsp fresh cilantro leaves, finely diced
1 ½ tbsp fresh juice from 1 lime
1 tsp finely grated zest from 1 lime
1 tbsp minced peeled fresh ginger
2 tsp hot chilli paste (sambal oelek)
3 medium cloves garlic, minced
sliced limes & cilantro leaves, for garnish

Method:
Place thighs in a large ziplock bag. In a medium bowl, whisk together soy sauce, fish sauce, sugar, oil, cilantro, lime juice & zest, ginger, chili-garlic paste, & garlic. Pour marinade into bag with chicken, seal bag, & toss to coat well. Let chicken marinate for at least 30 minutes & up to 4 hours.

Preheat oven to 220°C & set oven rack to middle position.

Line a rimmed baking sheet with foil & place a wire rack on top. Remove chicken from bag, allowing marinade to drip off, & set on wire rack skin-side up, making sure to leave space between thighs. Discard marinade.

Bake until thighs register 68 to 71°C on an instant-read thermometer, about 35 minutes. (Be sure to measure temperature in the centre of the thickest part of the thighs, but not directly against the bone.)

Transfer chicken to a platter & let rest for 5 minutes & garnish with lime slices & cilantro.

Dijon Chicken (Poulet à la Dijonnaise)

Ingredients:
1 whole chicken (size 17) cut into 4 pieces
sea salt & white pepper to season
flour to dust the chicken
40gms butter
2 bay leaves
1 sprig fresh thyme
200mls white wine (Chardonnay works well)
200mls culinary cream
2 egg yolks
2 to 3 tbsp Dijon mustard
1 or 2 pinch cayenne pepper

Method:
Dust the chicken pieces with seasoned flour.

Melt the butter in a sauté pan or large skillet over medium heat, then sauté the chicken on both sides until golden brown.

Add the thyme & bay leaf to the pan, then pour in the wine. Cover with a lid & let it cook on gentle heat for 25 minutes or until the chicken is cooked through. Remove the chicken from the saucepan & place on a tray or plate. Cover with foil & keep them warm in the oven while you make the sauce.

Pass the cooking juices remaining in the pan through a sieve, & return juice to the saucepan. Let the cooking juices reduce on high heat for a minute or two. Add the cream, reduce for a few more minutes, & then turn off the heat.

Mix the two egg yolks with a few tablespoons of the sauce to temper, & add the mixture back to the pan & stir gently. Follow by adding the mustard & give the sauce another stir.

To finish, turn the heat to very low. Remove the chicken out of the oven & pour any cooking juices from the tray or pan into the sauce. Stir gently before adding the chicken pieces back to the pan.

Warm up the chicken in the sauce until it’s hot enough to serve, making sure the sauce never boils (to avoid splitting the sauce).

Serve directly from the pan or on a warm serving dish, with a side of potato mash.

Turkey Seasoning

Ingredients
2 tbsp dried thyme
2 tbsp dried rosemary
4 tsp dried oregano
6 tbsp brown sugar
4 tbsp garlic powder
6 tsp coarse salt
4 tsp pepper
2 tbsp chili powder
4 tsp smoked paprika

Place all ingredients for the turkey seasoning into a large glass container or mason jar, stir the spices

together to create your rub. Seal jar & store remainder in a dry, cool place.

How much does this seasoning for turkey yield?
This recipe yields enough seasoning for a 7 kgs turkey. For smaller or larger birds, use 1.5 tablespoons of seasoning per kgs of turkey.

The Benefits of Roasting Turkey in Parts

1 whole turkey, 4.5 to 6.8kg
Kosher salt & freshly ground black pepper
1 large onion, peeled & roughly chopped
1 large carrot, peeled & roughly chopped
2 large ribs celery, roughly chopped
2 medium cloves garlic, peeled & smashed
2 bay leaves
12 whole black peppercorns
900mls chicken stock, divided
2 tbsp (30ml) vegetable oil
3 tbsp (45g) unsalted butter
3 tbsp flour
¼ tsp vegemite
1 tsp (5ml) soy sauce

Using a sharp knife, remove legs from turkey & set aside. Using a large cleaver or heavy chef’s knife, cut backbone & carcass away from the turkey breast. Separate turkey wings from breast. Chop backbone & carcass into rough pieces with the cleaver. Season liberally with salt & pepper. For best results, transfer turkey parts to a wire rack set in a rimmed baking sheet & let rest, uncovered, overnight in refrigerator (see notes).

Adjust oven rack to lower-middle position & preheat oven to 135°C. Spread onions, carrots, celery, garlic, bay leaves, & black peppercorns evenly across a rimmed baking sheet. Pour 1 cup (240ml) stock into baking sheet; reserve remaining stock. Place a wire rack on top of the baking sheet. (It may rest directly on top of vegetables—this is okay.) Set aside. Place turkey on top of rack on top of vegetables, trying to leave a little space between the turkey pieces.

Roast turkey until an instant-read thermometer inserted into the centre
of a breast piece registers 66°C, 2 to 3 hours total. Remove breast & set aside. Continue roasting legs until an instant-read thermometer registers 77°C when inserted into leg, about 30 minutes longer. (Depending on the pieces’ arrangement, the legs might finish at the same time as the breasts.) The turkey pieces will not be browned. Set aside at room temperature for at least 30 minutes & up to 2 hours. Set a fine-mesh strainer over a large bowl. Strain vegetables from tray. Reserve liquid & discard vegetables.

While Turkey Is Roasting, Make the Gravy: Roughly chop carcass & neck into 1-inch chunks. Heat vegetable oil in a large saucepan or Dutch oven over high heat until just beginning to smoke. Add turkey carcass & cook, stirring frequently, until well browned on all surfaces, about 10 minutes. Add remaining stock. Add water until turkey pieces are barely covered. Bring to a boil, reduce to a simmer, & allow to simmer while turkey roasts.

While turkey is resting, pour stock through the same strainer & add to reserved stock from strained vegetables. Discard solids.

30 Minutes Before Serving Turkey: Preheat oven to 260°C. Place turkey in oven & cook until crisp & browned, turning breast once during cooking. Serve immediately with cranberry sauce, a traditional turkey gravy

Turkey Talk: The Benefits of Roasting Turkey in Parts
Separating the dark meat from the white is the only way to nail the 20-degree temperature differential between properly cooked thighs & breasts. As a delicious added plus, separated legs can be slow-cooked to break down their connective tissue & provide a wonderfully silky mouthfeel.
1. Even cooking. Because of its symmetrical shape, the turkey heats through along its entire length at the same rate. Nobody gets stuck with a dry piece.
2. Better seasoning. By removing the breasts from the carcass, you expose more surface area, allowing the seasonings to reach the space between the breasts, hence reaching the center of the turkey roll. Similarly, brining is more effective (though with low temperature cooking & an even shape, brining is wholly unnecessary).
3. Crisper skin. While it’s possible to get crisp skin on this beast by popping it back into a 500°F oven for a few minutes just before serving, an even better way to do it is to sear it in butter in a big skillet on the stovetop–an endeavour that’s reasonably simple with the breast’s reduced size & more convenient shape.
4. Easier carving. With no bones & an even shape, carving this turkey is as simple as slicing a tenderloin.
5. Better gravy. With the entire carcass of the bird at your disposal, it’s easy to make a delicious, very turkey gravy. I make mine by chopping up the bones, browning them, making a stock with aromatics, enhancing with some marmite & soy sauce, then thickening. Delicious!
6. The butchery itself is actually pretty simple. Just remember to use a very sharp knife & to use your hands as much as possible.
After separating the appendages & deboning the breasts, I assemble the roast by stacking the breast halves on top of each other smooth-side-out, making sure the thin end of each half is aligned with the thick end of the other half. This guarantees relatively even thickness throughout its length. I wrap the cylinder back up in the skin & truss it with a series of half-hitch knots or. If that’s not your bag, you can use several simple granny knots all along the length of the roast.

Cooking Temperatures for Juicy, Evenly Cooked Meat & Crispy Skin
The easiest way to cook the bird is to roast all of the pieces in a 135°c oven on a couple of rimmed baking sheets fitted with a rack. Pull out the breast when it reaches 62.5°C. Tent with foil & continue to cook until the legs/wings reach an internal temperature of 74°C. Sear the breast pieces in hot butter in a skillet to crisp the skin. All told, roasting should take approximately 1½ to 1¾ hours for a 5.5kgs bird. Carve the bird, & serve.

How to Spatchcock a Turkey

3 large onions, roughly chopped (about 1 ½ quarts)
3 large carrots, peeled & roughly chopped
4 stalks celery, roughly chopped
12 thyme sprigs
1 whole turkey (12 to 14 pounds total), butterflied as per the instructions above, backbone, neck, & giblets reserved
2 tbsp vegetable oil
Kosher salt & freshly ground black pepper
1 ½ quarts low-sodium homemade or store-bought chicken or turkey broth
2 bay leaves
3 tbsp unsalted butter
4 tbsp all-purpose flour

Adjust oven rack to middle position & preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminium foil. Scatter 2/3rds of onions, carrots, celery & thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.

Pat turkey dry with paper towels & rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt & black pepper. (If using a brined, salted, or Kosher turkey, omit salting step; see note.) Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.

Transfer turkey to oven & roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, & the thighs register at least 165°F, about 80 minutes.

While turkey roasts, make the gravy. Roughly chop the neck, backbone, & giblets. Heat remaining 1 tablespoon oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts & cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, & celery & continue to cook, stirring occasionally, until vegetables start to soften & brown in spots, another 5 minutes. Add chicken or turkey stock, remaining thyme, & bay leaves. Bring to a boil & reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2-quart liquid measuring cup & discard solids. Skim off any fat from the surface of the broth.

Melt butter over medium-high heat in a 2-quart saucepan. Add flour & cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it is all incorporated. Bring to a boil, reduce to a simmer, & cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt & pepper, cover, & keep gravy warm.

When turkey is cooked, remove from oven & transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat & discard. Whisk juices into gravy.

Carve turkey & serve with gravy.

Turkey Troubles: How to Cook a Turkey Quickly & Evenly
We all know the basic problem with roasting a whole turkey or chicken, right? It lies in the fact that while leg meat, with its connective tissue, fat, & deep colour should be cooked to at least 74-75°C to be palatable, lean breast meat will completely dry out much above 65°C.

Compounding that issue, you have this problem:

With a regular turkey, the breast is totally exposed, while the legs are relatively protected. Unless drastic measures are taken, you do not stand a chance of getting it all to finish cooking at the same time.

What Is Spatchcock?
Spatchcocking your bird—that is, cutting out the backbone & laying it flat—solves all of these problems, & then some. The basics for butterflying a turkey could not be simpler.

Continue cutting, working your way around the thigh joint until you have snipped through every rib bone & completely split the turkey up to the neck. Use your hands the spread the turkey open slightly.

All you have got to do is cut out the turkey’s back with a pair of solid poultry shears. Start by patting the turkey dry with paper towels, then place it breast-side down on the cutting board. Holding it firmly with one hand, make a cut along one side of the backbone, starting down near where the thighs meet the tail.

Then make an identical cut along the other side of the backbone. This cut is a little trickier, so make sure not to get your fingers in the way of the blade. Using a clean dish towel or rag to hold on to the bird will make it easier to keep control. Once you have removed the backbone entirely, you should remove a large hood of fat up near the neck, if it’s there. And if you wish to make carving even easier, the wishbone can also be removed by making a thin incision with the tip of a paring knife or boning knife along both sides of it, & pulling it out with your fingers.

Turn the turkey over onto what once was its back, splaying its legs out in a manner that can only be described as inappropriate. Press down hard on the ridge of the breast bone. You should hear a couple of cracks, & the turkey should now rest flatter. Flatter is better for even cooking & crisper skin. Finally, tuck the wing tips behind the breast. This step is not strictly necessary, but it will prevent your turkey from looking like it wants to give you a high five as it roasts.

Why Spatchcock a Turkey?
The benefits of spatchcocking a turkey or any poultry bird for that matter are numerous

Advantage 1: Flat Shape = Even Cooking
By laying the bird out flat & spreading the legs out to the sides, what was once the most protected part of the bird (the thighs & drumsticks) are now the most exposed. This means that they cook faster—precisely what you want when your goal is cooking the dark meat to a higher temperature than light meat.

As a bonus, it does not take up nearly as much vertical space in your oven, which means that if you wanted to, you could even cook two birds at once. This is a much better strategy for moist meat than trying to cook one massive bird.

Advantage 2: All Skin on Top = Juicier Meat & Crisper Skin
A regular turkey can be approximated as a sphere with meat inside & skin on the outside. Because it’s resting on top of a roasting pan or baking sheet, one side of that sphere will always cook more than the other.

A spatchcocked turkey, on the other hand, resembles a cuboid, in which the top surface is skin & the volume is meat. This leads to three end results. First, all of the skin is exposed to the full heat of the oven at the same time. There is no skin hiding underneath, no underbelly to worry about. Secondly, there is ample room for rendering fat to drip out from under the skin & into the pan below. This makes for skin that ends up thinner & crisper in the end.

Finally, all of that dripping fat bastes the meat as it cooks, helping it to cook more evenly, & creating a temperature buffer, protecting the meat from drying out.

Advantage 3: Thinner Profile = Faster Cooking
A normal roast turkey can take several hours to cook through at an oven temperature of around 350°F or so. Try & increase that heat, & you end up scorching the skin before the meat has had a chance to cook through.

With a spatchcocked turkey & its slim profile, this is not a problem. You can apply a high heat of 220°C & it will cook through in about 80 minutes without even burning the skin. In fact, you want to cook it at this temperature to ensure that the legs & breasts end up cooking at the same time (lower heat leads to a lower differential in the internal temperature between hot & cool spots), & that the skin crisps up properly.

Advantage 4: Turkey Backbones = Better Gravy
It is very difficult to distinguish what is the biggest advantageous of spatchcocking a turkey, but to have the entire backbone, neck & giblets immediately at your disposable to construct a rich gelatinous sauce together with selected aromatics, turkey giblets & a homemade chicken stock is definitely right up there.

Turkey Gravy

2 carrots, cut into large dice
2 celery stalks, cut into large dice
1 white onion, cut into large dice
2 only large tomatoes, cut into large dice
½ fennel bulb, cut into large dice
5 garlic cloves, smashed

500mls espagnole sauce
200mls turkey or chicken stock
100gms tomato paste
5 fresh thyme sprigs
1 bay leaf
75mls culinary cream

Arrange the carrots, celery, onion, fennel & garlic in an even layer in a large roasting pan, & nestle in the turkey backbone, neck & giblets. Set a roasting rack on top. Place the stuffed spatchcocked turkey on a rack over the bed of vegetables & roast, rotating the pan 180° every 20 minutes. Follow the instructions

above & below to roast the turkey but extract the mirepoix of vegetables, roasted backbone, neck & giblets 45 minutes or so into the roasting process; this is sufficient time to achieve a nice caramelization without burning.

Transfer the roasted backbone, neck, giblets, mirepoix & pan juices to a medium sized saucepan. Add espagnole sauce, turkey/chicken stock, thyme & bay leaf & bring to a simmer, skimming occasionally to remove any fat & impurities from the surface, as you slowly reduce to concentrate the flavours.

Your turkey is cooked when the breasts register 65°C, & thighs have reached an internal temperature of 74°C on the instant read thermometer. Remove from oven & rest……no, no, no……. not you…….the turkey!

Deglaze the roasting pan with chicken stock & or red wine, strain & discard any solids that you have lifted with the wine & stock & add liquid to saucepan. Continue to simmer & reduce on low heat for a further 20-30 minutes or until you have achieved a consistency to nap the back of a spoon. You may require a small amount of roux to help you achieve this.

Strain the stock, discarding the solids & pour into a small saucepan & return to a slow simmer. Finish with culinary cream & or a few knobs of butter, season with salt & cracked black pepper & serve.

Layering the Fats
Layering fats in cooking is a technique that involves adding different types of fats to a casserole, stew or sauce at different stages of the cooking process to enhance its flavour.

Bacon & or duck render are two prime examples, clarified butter to sauté your aromatics to infuse the dish with a rich, savory taste that adds texture & a velvety sheen to your finished sauce. Pan juices from a roast can be used to create a delicious sauce that complements the flavours of the meat; deglazing is another technique used to extract even more flavour to a finished sauce. Though not technically a fat, the caramelized residue on the bottom of your roasting pan is partly due to the fats rendered from your roast.

As you continue to cook your dish, consider incorporating olive oil, or cream, use in moderation & appropriately to add a burst of fresh flavour & help to tie all the other flavours together.

When it comes to cooking with fats, there are many different types that can be used, each with its own unique flavour & distinct properties. By layering fats in this way, you can create complex, nuanced flavours that will take your cooking to the next level.

The Drawbacks to Spatchcocking
There are not too many drawbacks to the method. For some diners, the primary complaint will be that a spatchcocked turkey simply looks wrong. It arrives at the table with its legs splayed; others may complain that you cannot stuff a spatchcocked turkey, very true; however, you can start your turkey in the oven resting directly on top of a large tray of stuffing, transferring the turkey to a rack in a rimmed baking sheet about half way through cooking before the stuffing has a chance to start burning.

This is actually an even more effective way of getting turkey flavour into the stuffing than to stuff it into the cavity itself. After all, you can only fit so much stuffing into the cavity of a whole turkey. When butterflied, you get direct contact between far more turkey & stuffing than you ever could otherwise.

Christmas Turkey Stuffing

Ingredients
1 large rustic bread loaf.
90mls olive oil
2 only egg yolks
50mls chicken stock
150gms white button, mushrooms
50gms dried shiitake mushrooms, soaked finely sliced.
2 Granny Smith apples, cored, peeled & finely diced
1 large onions, finely diced
3 only celery stalks, finely diced
1 tbsp minced garlic
1 tbsp fresh sage, finely chopped
1 tbsp fresh thyme leaves, finely chopped

1 tbsp freshly chopped parsley
1 tbsp maple syrup
sea salt, to taste
fresh ground black pepper, to taste

Method:
Stuffing a turkey is a traditional way of preparing the bird for Christmas dinner or any occasion for that matter. When you fill the turkey’s cavity full of freshly prepared stuffing, it will absorb all of the delicious juices from the bird as it cooks, & the result is a flavourful side dish that is sometimes enjoyed more than the turkey itself.

Importantly though, you must achieve an internal temperature of 74°C to ensure all foodborne spores in the stuffing mix has been eliminated.

A longer cooking time means a hotter, drier turkey; however, there is a solution, but let’s firstly prepare the stuffing mix.

Prepare all the mise en place:

• Dry roast cremini & or white button/field mushrooms to extract all the water content as this offers absolutely no advantage, it is flavourless & will distract from your finished result.

• Soak shitake mushrooms for 1 or two hours to soften.

• Cut or tear your loaf into crouton sized pieces, no need to discard the crust, it adds texture & colour to your stuffing mix.

• Though the recipe stipulates you chop your herb mix, get into the habit of tearing; to finely chop leaves most of the flavour on the cutting board

Combine all of the above ingredients, use only sufficient chicken stock to lightly moisten, the diced apples will break down during the cooking process & will also moisten the stuffing; the egg yolks are used only as a binder.

Place the seasoned turkey skin side down onto the cutting board exposing the rib cage & commence applying the stuffing; as discussed above you can use the entire carcass & rest the bird on the stuffing.

Remove all the stuffing from the cavity of the turkey once an internal temperature of 74°C is reached.