Poultry

Want crispy-spicy chicken wings without having to deep-fry at home? We got you.

This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.

The chile-chicken nachos you’ll need at your Super Bowl party this year.

The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

Why choose between verde and roja salsa when you can have both?

One-skillet, sheet-pan, simply roasted, and more ways you loved chicken this year.

If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time.

You probably know the number one recipe, because it was alllll over your Instagram feed.

A big hunk of protein is definitely the way to go.

No searing! No chopping! One baking dish!

There's no searing or chopping. You barely need a knife!

You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop.

Chicken, cauliflower, zingy chutney, and one simple yet highly effective ingredient make for a one-pan dinner that’s anything but one-note.

Marinating in spiced yogurt gets you a juicy and super-tender chicken every time.

Make a batch of herby, anchovy-y green goddess dressing before Thanksgiving—a special gift to Friday You.

Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.

This chicken-meets-bacon-meets-sausage-meets-sauerkraut showstopper takes only 25 minutes in the oven.

There will be lots of delicious pan juices in the baking dish when the chicken is done, which is a great reason to serve this with rice, mashed potatoes, or a batch of polenta.

Fear the massive raw bird no longer! These products are here to rescue you, from cooking to carving and every step in between.

Your dry, already-sliced bird is going to make a terrible sandwich. Follow us if you want the good stuff.

Why editor in chief Adam Rapoport would rather make braised turkey legs.

Getting your chicken super juicy on the inside and extra crispy on the outside requires one simple tool (that’s the brick part) and a few helpful techniques.

Don’t bother with appetizers, don’t expect any help, and more sage advice from the Barefoot Contessa.