By Richard Sax
Published 1997
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
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