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Techniques: trussing/roasting/letting meat rest

Techniques: sautéing and baking/deglazing/creating a pan sauce

Techniques: poaching in simmering liquid/poaching extra chicken for later uses/using a flavored poaching liquid/cooling in the broth/reusing broth for other dishes/other uses for oven-poached chicken

Techniques: poaching/thickening with a puree/enriching with yogurt/making curry powder/toasting spices

Techniques: braising/cooking a spice/thickening sauces with vegetable puree/enriching with sour cream

Techniques: butterflying/broiling

Techniques: braising/enriching with heavy cream

Technique: roasting a turkey/making a giblet gravy

Techniques: toasting nuts

Techniques: seasoning bag/caramelizing