Chicken

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

Our double-dark chicken noodle soup begins with a deeply flavored stock made from chicken wings.

Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.

How to make fried chicken, according to chef Dale Talde. There will be kimchi.

The double-frying technique is the secret to a shatteringly-crisp crust; the first sets the spiced batter in place, the second lacquers the chicken with a crunchy outer layer.

There's an art to a perfectly tender roast lemon chicken—but it's also easier than you think. Watch this video to learn the technique.

Brining this lemon chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.

Here's how to make the most of your rotisserie chicken leftovers—right down to the bones.

We set out on a quest to create the best Buffalo wing recipe. Here's what we came up with

The chicken and leek meld together as they cook in the filling.

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.

Cooking a great anytime-dinner is easy once you learn how to roast a chicken. Avoid these common mistakes for a juicy bird.

Join Bon Appétit in a plank challenge… a cedar plank challenge, that is.

Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.

Whiz any cooked squash with tahini, lemon, and garlic for hummus-like spread that tastes great with roast chicken.

Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. You can prepare it either while the turkey roasts or one day ahead.

Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.

Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.