Self

One 2-inch (5cm) piece of fresh ginger, peeled and grated

2-pounds (900g) boneless chicken thighs (4-8 thighs, depending on size)

640 grams chicken - drumsticks and thighs ( 3 whole chicken legs cut apart)

1 tablespoon butter – cultured unsalted (or olive oil)

240 grams onion sliced thin (1 large onion)

70 grams Anaheim pepper chopped (1 large pepper)

Two 12-ounce chicken breasts, boned and halved

1 (4-lb.) chicken, halved, backbone, ribcage, and thighbones removed

Kosher salt and freshly ground black pepper, to taste

3 lemons, peeled, rinds thinly sliced and reserved

½ cup Banyuls or another fortified dessert wine

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter cut into small pieces

6 bone-in chicken breast halves, or 6 chicken thighs and wings, skin-on

1 whole chicken (or 3 chicken carcasses), cut up into chunks

4 pieces chicken, trimmed, skin pierced with a fork

2 large russet potatoes, peeled and cut into chunks

1 3-4 pound chicken, cut into 8 pieces (or 3 pound chicken legs)

2 cups shredded cooked chicken (preferably leftover from making chicken soup)

1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8kg)

3/4 pound chicken fat and skin, finely chopped

2 whole chicken parts (two breasts, two leg/thighs, or a mix), totaling about 2 pounds

2 chicken carcasses cut into 6 to 8 pieces

1 to 1/2 cups soy sauce, depending on darkness