I love smashburgers, their easy to consume patties, the large blanket of well-seared crust, the yellow cheese that burns a little because the patty is so thin that when a slice melts it’ll inevitably touch the pan. For years, I didn’t consider anything other than beef the meat one uses for a burger. But we grow older, and our absolutes become less absolute, and then all of sudden you’re letting other meats into your burger arsenal. Even writing that last sentence was hard.
There a so many ways to prepare a chicken. One of our favorite methods is to spatchcock the bird so that it cooks more evenly. There is something special about using a butchering technique when cooking — it connects you with the bird in a special way and puts you in touch with every part of the animal, nose to tail. It also lets the cooking happen faster by adding more surface area to the chicken which makes up time on the backend of the process.
If waterfowl were more readily available, we would consume it each and everyday, some of us at the warehouse for breakfast, lunch and dinner! For many of us, these duck lettuce wraps would be part of a last supper if we could create the menu! The red meat of birds that spend so much of their lives in cold water is intense, succulent, and totally satisfying — even a few medallions will fill you. The skin and fat cap on duck are delicacies of the first order. The lettuce in these wraps offsets the strength of the duck flavors and the five-spice is one of our favorite flavorings for duck!
Brining chicken in a buttermilk bath before frying it to crispy golden-brown perfection has been a long standing southern tradition, but did you know using buttermilk to brine your chicken will produced juicy, fall off the bone tender result when roasted in your over too!
Grandma Litke was a God fearing woman and never missed Church on Sunday, which meant she had to get up early to start Sunday dinner. One of her Sunday specials was baked chicken. She’d get everything ready and just before she walked out the door it all went into the oven. She knew her hen would take longer to bake than most and she had the cooking time planed according to the standard 45 minute sermon, 3 hymns, the offering and the preacher handshake as they went out the door of the church. By the time they had arrived home the house smelled wonderful, and the bird, well the bird was cooked to perfection.
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