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The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken. — Florence Fabricant
This is a version of the traditional Japanese comfort food Oyakodon, a chicken and egg rice bowl. Heritage chickens are exceptional when cooked low and slow, and this traditional braise celebrates the qualities that make these heritage chickens so unique.
Chef TJ Steele of Claro, a Michelin-starred Oaxacan restaurant in Brooklyn, dropped by our studio recently to share secrets behind his signature Heritage Turkey Tinga Tostada. Turkey is a protein that has existed in Mexican cuisine since well before Europeans arrived. Deli turkey sandwich culture this is not! TJ is a king of making the most of whole turkeys. In his kitchen, he celebrates heritage turkey and goat, two meats not typically found in America’s top restaurants.
Not everyone thinks nose-to-tail when it comes to poultry, but this recipe uses every last bit of our heritage turkey. Traditionally made with beef heart, today we are preparing this classic Peruvian dish that showcases the country's delicious native smoky pepper, with our heritage turkey giblets.
Our favorite way to prepare heritage turkey wings is to tenderize them by cooking them slowly to break down the connective tissues and tendons. We cure our meaty wings for two days then cook it in fat with herbs and garlic thus infusing the meat with delicious flavor, then sear it in a pan to get the skin crispy. We love the large turkey wing as a substitute to the more traditional confit leg of duck.
Chef Hannah prepares a garlic and herb paste which is inserted under the skin of the turkey breast adding flavor to the white meat. The breast is placed in a roasting pan with a splash of white wine on the bottom and then covered so it steams as it cooks in the oven. The breast is finished uncovered to crisp the skin.
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