From Season 12
If you can plan ahead, by all means brine or salt your bird. But when you want dinner on the table in an hour, you need a different way to get juicy, tender chicken.
This classic French dish of poached chicken in cream sauce would have a lot going for it, if we could streamline the recipe and punch up the flavors.
We thought we’d picked a winner—until our favorite board warped after just a few years. This time we upped the ante: three months of test kitchen boot camp.
What is emulsification and how does it work?