Ep 16. Fowl Territory

In Good Eats season 10 episode 16 titled "Fowl Territory," viewers are taken on a culinary journey where the host Alton Brown explains the right way to cook poultry dishes and shares numerous recipes. The episode starts with Alton explaining that chicken is one of the most consumed meats in the world, but many home cooks still struggle to get it right. With this episode, Alton aims to help viewers get over their fears of cooking poultry, and introduces quick and easy recipes that can be cooked even on weeknights.

The first recipe that is introduced in this episode is "Pan Roasted Chicken Breasts with Shallots and Garlic." Alton shows viewers how to sear chicken breasts in a pan to get a crispy exterior and moist interior, and then adds some shallots and garlic to create a delicious pan sauce. He explains that it's important to use a heavy pan to get a golden crust on the chicken, and suggests using boneless, skin-on chicken breasts to keep the meat juicy.

In the next segment of the episode, Alton talks about different types of poultry and how they should be cooked. He explains that chicken and turkey are the most commonly eaten birds in the United States, but there are other types of poultry that are worth exploring. He introduces viewers to quail, pheasant, and guinea fowl, and shares his tips for cooking these birds. He also explains the difference between a game bird and a domestic bird, and how that affects their flavor and cooking time.

Next up on the menu is a recipe for "Crispy Buttermilk Fried Chicken." Alton shows viewers his secret to making crispy fried chicken that's not greasy. He brines the chicken in buttermilk to make it tender and juicy, and then coats it in a mixture of flour, cornmeal, and spices before frying it until it's golden brown. He explains that the key to getting a crispy crust is to let the chicken rest for a few minutes before frying it, and to use a heavy pot with enough oil to fully submerge the chicken.

After the fried chicken is ready, Alton moves on to a recipe for "Roasted Turkey Breast with Gravy." He explains that cooking an entire turkey can be intimidating, but roasting just the breast is a great alternative. He demonstrates how to make a dry brine with salt and sugar, which helps to season the turkey and keep it moist during cooking. He then roasts the turkey in the oven until it's perfectly cooked, and shares his recipe for a simple yet flavorful gravy. He suggests using the leftovers to make sandwiches or adding the meat to soups and stews.

In the final segment of the episode, Alton discusses the importance of food safety when cooking poultry. He talks about the risks of salmonella and other foodborne illnesses, and shares his tips for handling raw poultry safely. He also shares his ideas for using up leftover poultry, such as making a quick soup or salad.

Overall, "Fowl Territory" is a must-watch episode for anyone who loves to cook or wants to learn how to cook poultry better. Alton Brown's expertise and humorous commentary make the show entertaining and informative, and his recipes are easy to follow and delicious. Whether you're a seasoned home cook or a beginner, this episode will leave you feeling confident and inspired to cook more poultry dishes in your own kitchen.