⚡ Block 23–24 Quick Reference — Poultry

Block 23 — Poultry Fundamentals

Session	Dish	Skill	Link
Session 62	⏰ High-Heat Roast Chicken + Roast Potatoes + Green Salad	Dry brine; high-heat bird science	Roast Chicken · Roast Potatoes
Session 63	Spatchcock Chicken + Roasted Cauliflower with Capers	Spatchcocking; even doneness	Spatchcock Method · Cauliflower
Session 64	Coq au Vin + Crusty Bread	Braised poultry; collagen → gelatin	Coq au Vin · Thigh Technique
Session 65	Pan-Seared Chicken Breast + Pan Sauce + Honey-Roasted Carrots	Pan sauce from fond; breast precision	Pan-Seared Chicken + Sauce · Carrots
Service 16	⏰ Duck Confit + French Bistro Salad + Duck-Fat Lentils	Confit; patience-based fat cooking	Duck Confit · Bistro Salad

Block 24 — Expanding the Repertoire

Session	Dish	Skill	Link
Session 66	Crusty Chicken Thighs + Mushroom-Wine Sauce	Cold-pan start; rendering fat; quick pan sauce	Jacques Pépin Crusty Chicken
Session 67	Chicken Stock + Homemade Chicken Soup	Stock fundamentals; gelatin extraction; gentle simmer	Chicken Stock · Chicken Soup
Session 68	Kung Pao Chicken + Steamed Rice	Wok technique; velveting; Sichuan flavor balance	Kung Pao Chicken
Session 69	⏰ Thai Grilled Chicken (Gai Yang) + Sweet Chile Sauce	Two-zone grilling; sugar marinades; spice pastes	Gai Yang · Chile Sauce
Service 17	⏰ Roast Turkey Dinner + Gravy + Two Sides	Large-bird management; dry brine; multi-component timing	Roast Turkey

Shopping Notes

Block 23 covers whole-bird roasting, spatchcocking, braising, pan searing, and duck confit. Buy whole chickens early in the week; duck legs may need a butcher order.

Block 24 adds chicken thighs, stock making, wok stir-fry, grilling, and a full turkey dinner. The turkey (Service 17) needs 24–48 hours of dry-brining and the chicken for gai yang (Session 69) should marinate overnight.