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Braising

Braised meats are juicy, flavorful, and tender. Braising, also known as stewing, is a moist-heat, slow-cooking technique that is used to make the most of tougher cuts of meat, such as chuck, round, shank, shoulder, and flank. Meats are sometimes but not always seared before braising to help seal in moisture and flavor and to deepen color. With a pot roast, for instance, you first brown the meat on all sides, over fairly high heat, and then add a bit of water or broth and allow it to stew in its own juices for 2 1/2 to 3 hours. This is how to make it flake-apart tender.

Brining a chicken
Brining a ChickenGood Southern cooks swear to brining a chicken before frying it. Here`s how to do it.Pour 4 cups of cold water into a large bowl. Add 1/2 cup sugar and 3/4 cup kosher salt. Stir to dissolve. Place pieces of a whole chicken, cut up, in brine, then set aside in a co (Upload by user)

Chicken stock
Chicken StockIn a large pot, cover 4 pounds of washed, raw chicken bones or parts with cold water enough to cover them by 5 inches. Necks and backs are the most flavorful bones of the chicken, so they are ideal, but you can also make a wonderful chicken stock with a whole, cut up, raw (Upload by user)

Citrus curls
Citrus CurlsUse a zester to cut the lemon, lime or grapefruit peel into long strips. Wrap strips around a chopstick or drinking straw and let sit for 30 minutes. Cut to desired lengths. (Upload by user)