Chicken is the most accommodating of all birds, even of all meats. The flavor is gentle and amenable. In this book you find all the basic methods to cook chickens: broiling, frying, oven-frying, frying in deep fat, roasting, braising, stewing. Also here are 49 chicken recipes that use these methods.
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|Size: ||337 KB|
|Date published: || 2015|
|ISBN: ||9781329711884 (DRM-EPUB)|
|Read Aloud: ||not allowed|