📺 Chicken from Paris to the Middle East | Milk Street

Watched Chicken from Paris to the Middle East from Milk Street

In this episode, we learn how to elevate simple chicken recipes by using techniques and flavors from around the world. Milk Street Cook Matthew Card shows Christopher Kimball the best technique to spatchcock a chicken. Nimco Mahamud-Hassan stops by Milk Street to teach us how to make chicken soup the Somali way—layering flavors, textures and colors. Later, Matthew shows Chris an easy recipe for Za'atar-Roasted Chicken, and finally, we borrow a technique from France to make Chicken en Cocotte with Milk Street Cook Catherine Smart.

Published by

Chris Aldrich

I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, IndieWeb, theoretical mathematics, and big history. I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.

Leave a Reply

Your email address will not be published.