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 doesnosquo;t know about chicken isnosquo;t worth knowing, from brining and seasoning to poaching, grilling and frying. The Whole Chicken is not only an homage to the worldvsquo;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 hdash; whole bird, breast, wing, thigh, leg, skin, bone and offal pdash; 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.
