Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
In this episode, we learn how to elevate simple chicken recipes by using techniques and flavors from around the world. Milk Street Cook Matthew Card shows Christopher Kimball the best technique to spatchcock a chicken. Nimco Mahamud-Hassan stops by Milk Street to teach us how to make chicken soup the Somali way—layering flavors, textures and colors. Later, Matthew shows Chris an easy recipe for Za'atar-Roasted Chicken, and finally, we borrow a technique from France to make Chicken en Cocotte with Milk Street Cook Catherine Smart.