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| Getting to Know Chicken | |
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| The Chicken and the Egg | |
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| A Growth Industry | |
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| What's Got Into Your Chicken? Antibiotics and Growth Hormones | |
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| Ruling the Roost: USDA Standards | |
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| The Difference Between Organic, Free-Range, and Battery | |
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| What's A Capon? Buying and Handling | |
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| Rock Cornish Game Hens and Other Mysteries | |
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| Baby Broilers, Squab, or Rock Cornish Game Hen | |
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| Broiler-Fyer | |
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| Roaster | |
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| Stewing Hen | |
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| Capon | |
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| Special Cuts | |
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| Giblets and What to Do with Them | |
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| Rotisserie Chicken | |
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| Playing Chicken: Safe Handling of Raw Poultry | |
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| We Are Not Alone: Bacteria in Raw Chicken | |
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| Transportation, Storage, and Handling of Raw Chicken | |
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| Safe Cooking Tips | |
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| Storing Cooked Chicken | |
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| Someone's Gotta Do It: Jointing and Carving | |
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| Tools for the Job | |
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| The Full Monty: How to Cut Up a Whole Raw Chicken | |
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| Boning Breasts | |
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| Carving Roast Chicken | |
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| Marinating: A Little Effort, A Lotta Flavor | |
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| What Marinating Really Does--and How It Works | |
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| Basic Marinades | |
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| Dry Rubs | |
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| Brining: The Pro's Secret | |
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| Chicken Wrangling: Major Cooking Methods | |
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| Chicken Stock: Good for What Ails You | |
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| Stock Secrets: Tips for Making Good Stock | |
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| One Last Peep: Stock from Cooked Chicken | |
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| Ultimate Stock | |
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| The Rules of Stock | |
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| In the Stocks | |
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| Quick Basic Stock | |
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| Elaborate Stock | |
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| Roasting: The Ultimate Test | |
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| What's So Great About Roast Chicken? | |
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| Tips for Better Roasting | |
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| To Truss or Not to Truss? | |
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| On the Rack | |
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| A Foolproof Roast Chicken Recipe and Variation | |
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| Low and Slow Roast Variation | |
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| Frying: Everyone's Got a Theory | |
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| Favorite Fried Chicken | |
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| Tips for Better Frying | |
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| Know Your Oil | |
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| The Big Cover-Up | |
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| A Hot Pan, A Little Butter: Sauteing | |
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| What Is a Chicken Saute? | |
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| Tips for Better Sauteing | |
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| A Chicken in Every Pot: Stewing | |
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| What's the Point of Stewing? | |
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| Making a Better Stew | |
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| The Dish with the Funny Name: Fricassee | |
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| Fricka-who? | |
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| Tips for Better Fricassees | |
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| No Spring Chicken | |
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| A Classic Fricassee: Fricassee of Chicken with White Wine and Mushrooms | |
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| Let the Water Smile: Poaching | |
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| Clucking Good Poached Chicken | |
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| Tips for Better Poaching | |
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| Steaming: Moist and Velvety Chicken | |
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| The Chinese Secret: Steaming | |
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| Tips for Better Steaming | |
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| The Art of Grilling | |
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| An American Art Form | |
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| Tips for Better Grilling | |
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| Great Grilling Recipes | |
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| Butterfield Chicken with Chile | |
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| Chicken by the Part: I Saw a Sale on Drumsticks for 39 a Pound! Or, What to Make When There's Nothing to Cook but Chicken Thigh | |
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| Whole Chicken | |
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| Roast Chicken Variations: Anything Goes | |
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| Flying the Coop: New Ideas for Roast Chicken | |
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| Out of the Oven: Whole Chicken in the Pot | |
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| Cooking Jointed Chicken | |
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| Breasts: Endless Possibilities | |
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| Breast Benefits | |
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| Quick on the Draw: Dinner in Fifteen Minutes | |
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| White Meat for Me: Deliciously Simple Recipes | |
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| Thighs: The Underrated Part | |
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| You've Got Chicken Legs: The Underrated Thigh | |
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| Boning a Chicken Thigh | |
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| Shaping Up Your Thighs: Recipes to Bring Out the Best | |
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| I Get a Drumstick! The Favorite Part | |
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| The Original Finger Food | |
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| Boning Drumsticks | |
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| Kiddie Food: Recipes to Get the Fun Back Into Drumsticks | |
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| Wings: Beyond Buffalo | |
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| When Wings Were Waste | |
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| Trimming and Jointing | |
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| A Different Drummer: Making Drummettes | |
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| Wild Ways with Wings | |
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| Gaga for Giblets--Gizzards, Hearts, Livers, Necks | |
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| Don't Throw It Away! | |
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| Cleaning Organ Meat | |
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| Better Than You'd Think: Tasty Recipes for Chicken Innards | |
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| What Do I Do with It? Light and Tasty Ground Chicken | |
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| It's Not Pale Hamburger | |
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| Grinding Your Own | |
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| This Is Chicken?! Great Ground Chicken Recipes | |
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| Chicken by the Course | |
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| Appetizers, Snacks, and Sandwiches | |
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| Appetizers and Snacks | |
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| Sandwiches | |
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| Soups and Salads | |
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| Soups | |
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| Salads | |
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| Pastas, Pies, and Pastries | |
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| Pasta | |
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| Pies and Pastries | |
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| Stews and Casseroles | |
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| Stews | |
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| Casseroles | |
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| Chicken Around the World | |
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| Chicken and the Frozen North | |
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| Icy Little Birds | |
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| The Recipes | |
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| Chicken and the Sizzling South | |
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| Pollo Ay Caramba! and Others | |
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| The Recipes | |
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| The Chicken Rises in the East | |
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| The Start of It All | |
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| The Recipes | |
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| Chicken and the Not-So-Wild West | |
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| Old-World Chicken | |
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| The Recipes | |
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| Beyond Chicken: Playing the Game | |
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| Not Actually from Cornwall: Cornish Game Hens | |
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| What Are They Anyway? | |
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| Care and Handling of Your Cornish Game Hen | |
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| Recipes: Roasted, Grilled, and Stuffed | |
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| The Big Challenge: Turkey | |
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| Who's Afraid of the Big Bad Turkey? | |
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| Talking Turkey: Tips for Better Cooking | |
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| Quick-Time Turkey | |
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| You Don't Have to Get Up at Dawn: Turkey Recipes | |
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| Just Ducky: All About Ducks | |
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| Getting Your Ducks in a Row | |
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| Knowing When to Duck: Tips for Better Cooking | |
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| Roast Duck and More: Recipes | |
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| Variations | |
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| Duck, Duck . . . Goose! | |
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| The Noble Fowl | |
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| Loose as a Goose: Tips for Better Cooking | |
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| Great Goose Recipes | |
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| Stuffing Variations | |
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| Call of the Wild: Other Game Birds | |
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| What Are Game Birds? | |
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| Squab | |
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| Guinea Fowl | |
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| Pheasant | |
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| Partridge | |
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| Quail | |
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| Rules of the Game: Tips for Better Cooking | |
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| Playing the Game: Recipes for Game Birds | |
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| Appendices | |
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| Glossary | |
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| Sources | |
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| Poultry and Game | |
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| Index | |