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Broiling and Grilling
Poaching Braising Fricasseeing and Stewing
8 other sections not shown
3-pound chicken add the onion baking basting boil bone bowl braising bread crumbs breast broiling broth brown sauce butter or oil celery Chardonnay chicken saute chives chopped fresh chopped parsley cloves cold cooked chicken Cotes du Rhone cream dish egg yolks finely chopped flavor flour Freshly ground black fricassee frying garlic garlic cloves garnish grams grill ground black pepper heated platter herbs kilograms knife lemon juice liquid marinade master recipe mayonnaise medium heat medium-high heat medium-low heat Melt the butter minutes mushrooms mustard onion parsley Place the chicken poached potatoes pounds red wine reduce the heat refrigerator remove roast chicken salad salt and pepper Salt Freshly ground saucepan sauteed Season with salt serve immediately serving pieces shallots skillet skin side sliced soup stir stuffing Tablespoons Tablespoons butter tarragon teaspoon freshly ground teaspoon salt tomatoes trussing turn the chicken vegetables vinaigrette Vz cup white sauce