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Carl Clarke has garnered the reputation from his industry peers and
the general public alike as an authority and advocate on cooking
ethically reared chicken. What he doesn't know about chicken isn't
worth knowing, from brining and seasoning to poaching, grilling and
frying. The Whole Chicken is not only an homage to the world's most
eaten meat, but also a demonstration of its versatility, from the
pie that everyone wants to perfect, to the spicy and sour chicken
thighs found on the hawker stalls on the streets of Seoul. With
detailed, step-by-step photography showing exactly how to joint a
chicken, the chapters that follow - whole bird, breast, wing,
thigh, leg, skin, bone and offal - show exactly how to use every
last scrap. This is in equal parts a cookbook, a compendium, and a
love letter, with a whole lot of style and personality to frame it.
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