Poultry

It has been noted by some that I cook a good bird. I suppose there are a number of factors that support this statement. Perhaps the most important is the simple truth of hours. I have devoted so much time to bird cookery that it has become a part of me.

There are, of course, many ways to cook poultry; I love poaching, which is delicious and perhaps slightly out of favor in today’s kitchens. Grilling is my absolute favorite method, and, yes, sautéing is great, albeit a bit tricky. Lastly, stewing, which is a really perfect technique for birds. Whatever method makes sense at the moment. I suggest you try them all! There are other types of poultry cookery: salt crusted, baked in clay, baked in banana leaves, etc., but for the most part these seem outside the realm of Barbuto.