Savor Chicken — Every Cut, Every Technique, All Ancestral Fat

Savor Chicken covers the chicken from every angle: the whole bird, jointed pieces, thighs, wings, and global preparations. Every cut and technique is represented and every recipe is cooked in butter, ghee, tallow, or coconut oil. The book makes a particular case for the cold-pan thigh technique and the under-skin butter method for whole birds — the two techniques that produce the crispiest chicken skin achievable in a domestic oven.

What's Inside

Savor Chicken covers 20 chicken recipes in every cut and technique, all seed oil free. Every recipe is built on butter, ghee, tallow, lard, coconut oil, or olive oil. No seed oils anywhere in the book.

Standout Recipes

• Ghee Baked Chicken — butter under the skin, ghee outside
• Tallow Chicken Thighs — the cold-pan crispy skin technique
• Lemon Tallow Chicken — whole bird with lemon and herbs
• Butter Roasted Chicken — the classic with compound butter
• Yassa Chicken — the Senegalese caramelised onion braise
• One-Pan Butter Chicken Thighs with Roasted Vegetables

Who It's For

Anyone who cooks chicken regularly and wants techniques that produce better results than the standard oil-and-roast method. Anyone on MAHA looking for a seed oil free chicken resource that covers multiple cuisines and techniques.

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What Is Inside Savor Chicken

40 chicken recipes across 15 cuisines — every major preparation from pan-searing and braising to spatchcocking and grilling, all using ancestral fats. Fat selection guide for chicken: ghee for Indian, tallow for cast iron sear, lard for Mexican, butter for French, coconut oil for Thai, olive oil for Mediterranean.

Structured by technique rather than cuisine. The searing section covers three chicken searing methods with fat recommendations. The braising section covers six cuisines. Every recipe includes a fat substitution note.

Who This Book Is For

For anyone who wants to cook chicken beyond the default grilled breast and reach the full range possible when using the correct fat at the correct temperature.

What makes it different from other chicken cookbooks?

The fat-forward approach — every recipe specifies not just which fat but why that fat belongs in that dish.

Are all 40 recipes seed oil free?

Yes. Ghee, tallow, lard, butter, coconut oil, or olive oil only.

Savor Chicken is available in Kindle and paperback on Amazon. The techniques in the book are specifically designed for the home kitchen: no combi oven, no sous vide, no equipment that costs more than a good cast iron pan. Every recipe has been tested with the Lodge 12-inch skillet and a standard home oven. If you can make scrambled eggs, you can make every dish in this book. The difference is understanding which fat belongs in which dish and why — and the book explains that explicitly for each of the 40 recipes.