The techniques for cooking chicken that have changed are all in this one book.
Related terms
Chicken dish names from four countries

Chicken Cooking Technique 1_ Moisturizing the Meat
Chicken Cooking Technique 2_ Crispy Skin
Chicken Cooking Technique 3_ Make the skin golden brown
Chicken Cooking Technique 4_ Evenly Cooking the Whole Chicken

Chicken skeleton diagram

1.
Chicken preparation techniques

2. French Cuisine Broths and Authentic Dishes

3.
Italian broths and authentic dishes

4.
Japanese Cuisine Broths and Authentic Dishes

5.
Chinese Cuisine Broths and Authentic Dishes

6.
Applications for each part of the body
brisket
tenderloin
leg
wings
minced meat
Shell - neck meat
interior decoration
Whole Chicken - Consommé
The science of cooking chicken

The charm of chicken
It can be used in any Eastern or Western cuisine.
It has a wide range of cooking methods and is therefore highly versatile.
The price is also affordable.

The nutrition of chicken
When cooked with the skin removed, it is lower in calories and higher in protein than pork or beef.
It is also effective in preventing fatigue, antioxidant action, immune regulation, and diabetes.
It is the most easily digested of all meats.

This book
Four chefs specializing in the cuisines of four countries: French, Italian, Japanese, and Chinese.
From basic chicken preparation to making broth
Various authentic dishes made with chicken
New chicken dishes made with innovative ideas, etc.
We will provide detailed information from preparation to cooking.
We will teach you the basic techniques and secret recipes of chicken dishes from four countries.


Especially, it is a know-how that only professionals know.
How to cook dry breast meat until it is moist
How to bake to preserve the appetizing aroma and golden color
How to make the skin crispy, etc.
The fact that it informs is also a great attraction of this book.

4 Chicken Broth Preparation Methods and 82 Chicken Recipes from 4 Countries
This book consists of six parts.
PART 1.
In the technique of preparing chicken,
Basic techniques for preparing chicken that are common to all chicken dishes
Technique of dividing by part
Bride's technology for roast chicken
It explains in detail the techniques for preparing internal organs and bones, along with step-by-step process photos.
You can learn different preparation methods depending on the dish you want to make, such as whether to cook it whole, cook it by dividing it into parts with the bones in, or cook it after removing the bones and cutting it.

In PART 2 ~ PART 5
Various chicken broths such as Fond de Volaille, Brodo, Doridashi, and Mao Tang
We introduce authentic chicken dishes from each country, including roast chicken, chicken terrine, chicken diavola, chicken cachaça, chicken skewers, karaage, chuipiji, and sambae-gye.
PART 6.
In the application of each part of the dish,
Four chefs present new dishes that bring out the unique characteristics of each part, including breast, leg, and innards, as well as skin, feet, and even crest, with innovative ideas.
In addition, in the column
It provides easy-to-understand cooking knowledge that is actually helpful in the kitchen, such as cooking methods that increase the nutritional value and savory components of chicken.