Le Tecniche

In this chapter, students learn to fabricate chicken and poultry. These recipes were chosen to teach students to apply cooking techniques that have been introduced in previous chapters—saltare and deglassare—to poultry and game. New techniques of brasare (braising), grigliare (grilling), and arrostire (roasting) are demonstrated here. For a more complete discussion of poultry and game birds, see Lesson 11.