Chicken

A smaller chicken (something in the two- to three-pound range) will fit in a cast-iron skillet and can go straight from oven to table.

One of the centerpieces of Butch Anthony’s outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We’ve adapted the method for a regular oven.

Use your newly skinless thighs in a braise.

Here's why you should never use a baking sheet to make roast chicken.

Roasting a bird is just half the battle. Learn how to carve a chicken with Dai Due's Jesse Griffiths.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

Chef Dale Talde, who just published his cookbook Asian-American, wants you to make McDonald's' chicken nuggets and apple pie at home...except way better.

Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.

This chef is convinced that chicken breast is the best part of the bird—it's all in how he cooks it. Steal his secrets here.

This brine will add both moisture and flavor to your birds.

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.

Make your grilled chicken better by doctoring it up with one of these 15 seasoning ideas. From Japanese spice blends to fish sauce, your bird is about to get a whole lot better.

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.

That Thanksgiving turkey isn't the only bird that you can brine. Here's why you should be brining chicken—all year 'round.

We asked a butcher for tips on how to salvage overcooked meats.

You absolutely should be buying and cooking with whole chickens. Here's how to break one down at home the way your butcher does.

You know what most chicken salads are missing? Crunch. Not this one!

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

Crispy skin, tender meat, and herby, big flavor—no wonder chicken wings are one of our favorite things to throw on the grill.