The Two-Livered Chicken

I often get feeling like I should be eating more offal. I’ve gotten okay with pig ears and cracklings, and will plow my way through a plate of sweetbreads. But I’m still a bit skittish when it comes to brains, stomachs, kidneys and so forth.

Crostini with beet pickles

Crostini with beet pickles

I love the idea of eating the whole animal. And when I purchase a duck, for example, I’ll be mindful to get five or six separate dishes out of the bird — breasts, leg confit, liver pate, bone stock and demi glaze, skin cracklings, and rendered fat. More

One Chicken, Six Recipes

Chicken can be one of the least interesting meats. Overcook it, and it’s practically inedible. But with a free morning, a good knife and a little know-how, a single chicken can make a whole bunch of really delicious, interesting dishes.

Cuban chicken and garlic, black beans and rice, mojito

As the owner of twelve chickens (and a rooster), I think of the chicken not merely as a plump, tidy ball of meat wrapped in Foster Farms plastic in the fridge, but also as a living animal scratching for food, rolling around in the dirt, resting in the sun. I can see them out the window as I write this, going about their business. More