Bill Taylor Cooks Chicken (Paperback) by Taylor, Bill
Paperback; Published 11/1/1999; 152 Pages; ISBN 9781580910453
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Bill Taylor cooks Monday through Thursday at The Crossing Press. In the past six years, he has prepared hundreds of chicken dishes and has chosen the very best for this book. There are over twenty employees at Crossing Press, all with different needs: some are vegans, some vegetarians, some eat meat. And though we have marathon runners on staff in addition to somewhat sedentary people, all of them are health conscious. Therefore, I try to suit their concerns by watching the fat content of every dish I prepare and find that people don't really miss the fat as long as the food is tasty. On this score, I get feedback after every meal and the votes are clearly in - people here really like the way I cook. Beyond the matter of taste, I am proud to say that the recipes in this book really work. I guarantee it and Crossing guarantees it.
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A general rule with supermarket shopping is that the more a piece of meat has been fussed with, the more expensive it will be- that's why boneless, skinless chicken breasts are so much more expensive than if you just bought a whole chicken. Save money and buy a whole chicken, then cut up into individual pieces. Freeze what you won't use immediately, then use to carcass to make homemade chicken stock.