Bird

Baked chicken and chicken noodles, fire cutlets and sazivi, wings on a barbecue and legs in the oven, a duck with oranges and a couric... Well, who does not love all this! A bird (most often, of course, a chicken) is the first thing we learn to cook when we decide to seriously settle in the kitchen. But for some reason, few people think about the fact that it is actually brewing or frying the chicken - this is the last stage in a whole chain of actions. And before that, you need to choose it in the market or in the store, if necessary, defrost, gut, divide... And only if all this is done correctly, competently, you will get really delicious food. In this book you will find not only excellent recipes, but also many technologies - from the simplest to rather complicated ones. You will learn how to distinguish a soup chicken from a broiler, and the rooster is from the cap. Learn to cook strong broth, remove meat from the roulette bones, cook the most delicate and juicy chicken breasts, stuffing and let, fried in fruit and bake on charcoal. The Christmas turkey, the rooster in the fault and the duck in Peking will cease to seem to you something from the field of science fiction-and you will become better to cook them than in any restaurant. Open this book, consider, study, prepare according to our recipes - and you will succeed!