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forkfellow.com

Fork Fellow | Food is best with your friends and family

Food is best with your friends and family

http://www.forkfellow.com/

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Fork Fellow | Food is best with your friends and family | forkfellow.com Reviews
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Food is best with your friends and family
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Fork Fellow | Food is best with your friends and family | forkfellow.com Reviews

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Food is best with your friends and family

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1

Butchering a Whole Chicken | Fork Fellow

http://www.forkfellow.com/2014/03/28/butchering-a-whole-chicken

Tips, tricks and tools. Tips, tricks and tools. Butchering a Whole Chicken. March 28, 2014. Bird is the word. Breaking down a whole chicken is one of the best ways to save a little money in the kitchen, but besides that it’s a great skill to know because you have ingredients for stock and you have the chicken cut the way you want it. Either way you slice it, I like to start with the leg and thigh portion first since it gets about half of the chicken out of my way. Sharp knives make for short work. I like...

2

broth | Fork Fellow

http://www.forkfellow.com/tag/broth

Tips, tricks and tools. Tips, tricks and tools. April 5, 2014. Lots o’ stock. Stock is made from bones rather than meat like broth is and adds complexity to whatever you use it for. This recipe utilizes two chicken carcasses that were obtained from the butchering whole chickens. The aromatics that add the background flavors only take a bit of prep before adding them to the stock pot. I used the second largest pot I have, it’s a 3 gallon pot. For the carrots and celery just rinse. Snap in half by hand.

3

Chicken Soup for the Stomach | Fork Fellow

http://www.forkfellow.com/2014/05/21/chicken-soup-for-the-stomach

Tips, tricks and tools. Chicken Soup for the Stomach. May 21, 2014. Simply, chicken soup is poached chicken with mirepoix in chicken broth, so you’ll need those things. I buy my chickens whole and butcher. Them so I can use the bones for chicken stock. The chicken will be poached in the chicken stock to make the chicken broth. Mirepoix is just celery, carrots and onion (usually 2 parts onion to one parts both carrot and celery), this trio is so common in cooking the French gave them a team name. Now if y...

4

Desserts | Fork Fellow

http://www.forkfellow.com/category/dessert

Tips, tricks and tools. November 17, 2014. Roasted yams pureed, lightly sweetened with brown sugar and spices, topped with mini marshmallows and brown sugar, then baked to create a crispiness on top of a creamy interior. The top looks like a cobblestone road made of deliciousness. I start this by washing and drying yams, then roasting in a 425 F oven either directly on the rack or in a cast iron pan. They’re done when you can poke them with a fork and it goes in and comes out very easily. Place the mini ...

5

Vegetables | Fork Fellow

http://www.forkfellow.com/category/vegetables

Tips, tricks and tools. From the garden to the plate. November 17, 2014. Roasted yams pureed, lightly sweetened with brown sugar and spices, topped with mini marshmallows and brown sugar, then baked to create a crispiness on top of a creamy interior. The top looks like a cobblestone road made of deliciousness. By roasting the yams you intensify the yaminess by caramelizing the sugars that you would lose in water if you boiled the them. Mashed yams and goodness. Place the mini marshmallows shoulder to sho...

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Tips, tricks and tools. Chicken Soup for the Stomach. Col Tran’s Country Fried Chicken. Tips, tricks and tools. Tips, tricks and tools. April 5, 2014. Lots o’ stock. Stock is made from bones rather than meat like broth is and adds complexity to whatever you use it for. This recipe utilizes two chicken carcasses that were obtained from the butchering whole chickens. Parsley, celery, carrots, whole peppercorns, bay leaves and leeks. For the carrots and celery just rinse. Snap in half by hand. The only thin...

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