Poultry

Does Tosca’s roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

Prefer a turkey, pork, or lamb sausage? By all means, use that instead.

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.

The funky flavor in these mind-altering chicken wings comes from a jarred condiment that’s pretty easy to find at Asian markets.

How does the fried chicken from Rose's Luxury achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.

Weeknights are all about easy chicken dinners. Here's how we improvise our birds, from a coconut-milk-and-soy-sauce braise to a roast that lasts all week

This white chili recipe works well with ground chicken or turkey, too.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.

Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.

It's July, but we're already thinking about Thanksgiving here at Bon Appétit—and we want your help and advice

From skipping the brine to using the wrong oil, these common mistakes will ruin your fried chicken. Avoid them to make the crunchiest, juiciest bird ever

Chicken kebabs are making a comeback with this tangy, sweet glaze.

Quick chicken recipes, from spatchcocking to stir-frying to grilling.

These wings are hot, sweet, and tangy.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

Restaurants around the country are featuring the Nashville specialty hot chicken. Local spot Hattie B’s shows us how it’s done.

Sometimes the most unexpected foods are totally brilliant together—pickles and whiskey, anyone?

We’d serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.

This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against over­cooking the noodles: “They should be pretty firm and snappy, not flabby.”