Poultry

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.

If you’ve made risotto, this recipe will feel intuitive, but the combination of earthy rye berries and mushrooms will taste completely new.

If you can’t find freekeh, use another whole grain, like spelt or rye berries.

We didn't think it could be done, but we've developed a turkey chili recipe that uses the bird's dark meat—and actually tastes good.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.

Fried chicken on a hot buttered biscuit—what’s not to like?

Matt Reynolds, director of "The Great Chicken Wing Hunt" documentary, offers tips on making the perfect buffalo wings

Duck breasts may not be in your regular rotation, but cooking them doesn’t require a special occasion—or any special skills. Sear each side and you're done!

From a perfect grass-fed burger to a pan-seared pork chop, 6 recipes for grass-fed beef, heritage pork, and pasture-raised chicken

Advice for home cooks on how to buy, store, and cook heritage pork, pasture-raised poultry, and grass-fed beef

Will there be a repeat of the Great Chicken Wing Shortage of 2013? We've got a juicy exclusive from the National Chicken Council!

If you have time to marinate the chicken the night before, it will deliver extra flavor. If not, just be sure to marinate it before preparing the rest of your dinner.

We like to cook chicken breasts with the skin on because it helps keep the meat moist. And this recipe calls for a little aromatic thyme and garlic to be tucked underneath the skin to flavor the chicken as it cooks. We’ll let you decide whether to pluck off the skin before eating.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.