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2. In bottom of a large flameproof casserole, arrange onions and top with chicken pieces.
Generously coat the bottom of a large sauté pan with olive oil.
2. Line the bottom of a large, wide pot with a few paper towels.
Arrange one layer in bottom of a large colander and sprinkle evenly and generously with salt.
Add enough oil just to coat the bottom of a large pot over medium heat.
2. Swirl olive oil in the bottom of a large, heavy pot.
2. Place a rack in the bottom of a large stockpot or canning bath.
3. When ready to cook, boil water in the bottom of a large steamer.
Film bottom of a large skillet with oil and place over medium heat; a minute later, add plantains.
Scatter the carrots on the bottom of a large roasting tray, mix them with the duck fat and season.
Film bottom of a large nonstick or well-seasoned cast iron skillet with oil and turn heat to medium.
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