Chicken Duck, and Game Birds

A superb chicken or game bird, crisp on the outside and tender and juicy within, can be prepard in either the fast lane or the slow. Since this book is about slow-cooking, the recipes that follow are all cooked by traditional methods employed mainly by Mediterranean women in their role as home cooks.

Around the Mediterranean, chicken, ducks, quail, guinea hens, squab, and quail are similarly treated—flattered, coaxed, and pushed in one way or another by poaching, braising, steaming, or simply marinating with yogurt, steeping in wine or lemon juice, or brushing with mayonnaise; then slowly roasted or grilled.