Chicken and Egg - Janice Cole [1]
Capon: A 4- to 8-month-old castrated rooster weighing about 4 to 7 pounds, with plump, moist flesh.
Stewing hen: A mature hen over 10 months old. The meat is less tender and requires slow moist-heat cooking, such as stewing or braising. It is almost impossible to find a stewing hen in a supermarket, but you may be able to find one at a farmers’ market or an ethnic grocery store.
When you’re shopping for chickens and eggs, labels can be confusing. Here’s a guide to help you through the maze:
Cage free: This USDA designation means the chickens have been raised without cages, and it usually means they can walk, spread their wings, scratch the ground, and nest. It does not mean they have any access to the outdoors.
Free range: This term, also regulated by the USDA, means the chicken has access to the outdoors, but there are no requirements on how much time is spent outside or what the conditions are.
Humane: This label is not covered by the USDA, but there are groups, such as Humane Farm Animal Care, that offer certified programs for chickens raised under humane conditions. They usually require that the birds be cage free, with more space than traditional facilities provide, and have access to the outdoors. They prohibit forced molting (to control laying), and require a natural diet with no animal by-products.
Natural: This term is meaningless because it is not regulated. All chickens are considered natural because they are not a processed food. However, even chickens labeled “natural” may contain natural additives such as seaweed extract (carageenan).
No hormones or antibiotics added: The USDA has ruled that no hormones can be given to chickens. It also forbids the routine use of antibiotics, but they may be given to treat ill chickens.
Organic: Chickens and eggs with an “organic” label, which is regulated by the USDA, are kept cage free, with access to the outdoors. They cannot be given antibiotics, and their food must meet organic standards.
Pasture raised: There are no USDA regulations for this term, but it usually implies the hens were allowed to forage on pasture and eat a natural diet of greens and bugs, supplemented by feed. I find these to be the best-tasting eggs and chicken, and studies have found them to be the most nutritious. You can purchase them at your local farmers’ market or food co-op.
Vegetarian fed (or grain fed): Labels with these unregulated terms mean just what they say. Even though chickens are not natural vegetarians, “vegetarian fed” has gained widespread acceptance because it indicates the chickens were not given any feed containing chicken feathers, other chicken by-products, or pork or beef (unscrupulous, but not unheard-of practices).
Equipment
Pots and Pans
Good-quality cookware almost always makes a cook’s job easier. I prefer pots and pans with a heavy core of aluminum on the bottom and sides, lined with a thin layer of stainless steel. That said, all of the recipes in this book will work well with whatever cookware you have in your kitchen, but lightweight pots and pans may require a little more vigilance.
An essential piece of equipment for many of the egg recipes in this book is a nonstick skillet. It’s perfect for making cooking and cleanup a dream. Be sure your nonstick pots and pans are free of scratches and chips, however, to gain their full benefits. Nonstick cookware does have some drawbacks. It’s usually not suitable for cooking over high heat and doesn’t brown food as well as uncoated cookware.
See the measurements for skillets and saucepans.
Skillets (measured across the top)
Small: 8 inches
Medium: 10 inches
Large: 12 inches
Saucepans (measured across the top)
Small: 1 to 2 quarts
Medium: 2 to 3 quarts
Large: 3 to 4 quarts
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Roasting and Baking Pans
It’s important to choose the correct roasting pan for chicken, because most roasting pans are made for larger birds or cuts of meat. For perfect roasting, the chicken should