Poultry

Texas toast is the perfect vehicle for this stacked sandwich. Toasting the bread with Heinz® mayonnaise gives it a crisp outside and leaves it just soft enough on the inside that it can hold all the ingredients inside.

All our new recipes for Thanksgiving in 2018.

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

Worried you won't have enough leftovers for next-day sandwiches? Rather not bother with a giant turkey? The bone-in breast is your ticket.

Simmering a rotisserie bird with a handful of aromatics and ‘shroom stems beats boxed chicken stock any day.

Try new takes on Thanksgiving favorites, like stuffing-crusted turkey cutlets and cheesy stuffing.

All you need is some rice to soak up all that spiced, coconut-y goodness. This chicken curry recipe is a winner.

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you've got the method down, you can braise just about anything.

Top this uber-rich slow-cooked autumn centerpiece with mix n’ match fixings.

It’s equally great for dinner parties and meal prep.

Chrissy’s Milanese recipe from ‘Cravings: Hungry for More’ is stuffed with cheese and topped with arugula salad.

And we mean lots.

A flavorful chicken stew that gets every iota of value from the chicken bones.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

This grilled chicken sandwich recipe goes above and beyond with a bright and crunchy fennel slaw and a creamy-tangy homemade mayo.

There. We said it.

How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

These oven-barbecued chicken thighs are saucy, ultra-tender, and you 100% don't need a backyard to make them.

Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.

A weekly dispatch from Bon Appétit's editor in chief.

The bacon dressing might have something to do with it.

A new recipe that will show you the wonders of chicken marinated in yogurt.