Good Eats Season 3 Episode 13 Head Games

Good Eats is a show hosted by Alton Brown that delves into the science behind cooking and gives viewers an in-depth look at various culinary techniques and ingredients. Season 3 episode 13 is titled "Head Games" and focuses on methods for cooking different types of poultry, particularly the head and neck.

In traditional American cooking, the head and neck of poultry are often discarded and seen as undesirable parts. However, in many cultures around the world, these parts are considered delicacies and are often used in soups and stews. Alton Brown explores the different ways to cook these parts of the bird and makes several unique and delicious dishes.

The episode begins with Alton discussing the anatomy of chicken, specifically the head and neck. He explains that the neck contains a lot of flavorful cartilage and that the head has a lot of tender meat around the cheeks. He also notes that the brain is not used in this episode, as it requires a special permit to handle in the United States.

The first dish that Alton prepares is a simple chicken neck broth. He starts by blanching the necks in boiling water for a few minutes, then roasts them in the oven with some vegetables. Once the necks are browned, he adds them to a pot with water, herbs, and spices, and simmers for several hours. The end result is a clear and flavorful broth that is perfect for use in soups and stews.

Next, Alton tackles the chicken head by making a dish called plov. This is a traditional rice dish from Uzbekistan that often contains lamb or beef, but Alton substitutes the meat for the head of a chicken. He starts by sautéing the head in some oil until it is browned on all sides, then adds some onions and spices. Once the onions are softened, he adds rice, chicken broth, and some dried fruit. The dish is then covered and simmered until the rice is cooked through.

The third dish that Alton makes is a take on the classic French dish coq au vin, but instead of using a whole chicken, he uses just the necks. He browns the necks in some butter and then adds aromatics like garlic, carrots, and mushrooms. He then adds red wine, chicken broth, and some tomato paste to the pot and simmers until the necks are tender. The end result is a rich and flavorful dish that is served over some mashed potatoes.

Finally, Alton shows how to make a simple and delicious dish using chicken feet. He explains that chicken feet are used in many cuisines around the world and contain a lot of collagen, which makes them perfect for making gelatinous broths. He starts by roasting the feet in the oven until they are browned, then adds them to a pot with water and spices. The broth is then simmered for several hours, resulting in a gelatinous and flavorful liquid that is perfect for making soups or adding to sauces.

Overall, this episode of Good Eats provides a unique and fascinating look at some of the lesser-known parts of the chicken. Alton Brown's explanations of the different parts of the bird are informative and interesting, making this episode a must-watch for anyone interested in the science behind cooking. Whether you're a seasoned cook or a beginner, this episode will teach you something new and provide plenty of inspiration for your next meal.