Poultry

Using this triple-threat sauce as a marinade, basting liquid, and finger-licking-good dip guarantees a depth of flavor that’s impossible to achieve with any single step.

Press this chicken-liver mixture through a fine-mesh sieve to yield a creamy, ultrasmooth pâté.
Start at least 1 day ahead; the pâté needs to chill overnight. Try this starter alongside the rest of Chicago chef Paul Kahan’s summer cookout menu: Smoked Fish Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, Country-Style Ribs with Quick-Pickled Waterme.…

Not just for chicken, this cilantro-lime salsa verde holds up well in the refrigerator. Keep an extra batch around for spooning over fish, steak, or vegetables.

Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.

Some like it hot. And those that do will absolutely love this jerk chicken recipe, which calls for heaps of Scotch bonnet (or habanero) peppers.

Some chefs like using kosher chickens because they're salted and you get awesome flavor without brining.

Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.

Gently poach chicken breasts, or use purchased rotisserie chicken for this bright salad.

Marinate thinly-sliced mushrooms to create a simple, fresh salad.

Chop whatever veg you've got in your fridge to make this soup.