What is Jidori Chicken
The Masterclass Series Part 3: The "Gold" in the Pan
Chicken Schmaltz after the Sear In Part 2, we mastered the science of the sear. But the process doesn't end when you lift the chicken out of the pan. If...
The Masterclass Series Part 2: The Science of the Perfect Sear
In Part 1, we talked about the anatomy of the bird and the art of the breaking down a whole chicken. Now that you have your precision cuts ready, it is...
Jidori Chicken and Wine Pairings for Your Valentine’s Day Meal
Valentine's Day often feels like a choice between two extremes: fighting for a cramped reservation at a loud restaurant, or staying home with a meal that feels just like any...
Dry-Aging Chicken in your Refrigerator
We’ve all seen "dry-aged" on a steakhouse menu or even at your local grocery store. It’s the gold standard for beef, promising deeper flavor and better texture. But lately, top-tier...
Stick to Seasonal Ingredients for Depth of Flavor
As our food cravings switch from the quick grills of summer for the slow, simmering comfort of the hearth for fall, here are some ways to capitalize on seasonal flavors...