The Whole Chicken: 100 Easy but Innovative Ways to Cook from Beak to Tail

Renowned chef and author Carl Clarke showcases his expertise in poultry cooking with step-by-step photography and stunning recipes for all skill levels. The book covers various chicken cooking techniques, from brining and seasoning to poaching, grilling, and frying. It’s not just a cookbook but also a demonstration of chicken’s versatility, from classic pies to spicy and sour chicken thighs.

Detailed step-by-step photography guides readers through jointing a chicken, and subsequent chapters detail how to use every part, from the whole bird to the offal.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)