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magazine roast chicken with dried fruit and almonds
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Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Lifestyle
Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.
Amanda Gabriele
Cooking
And at the end you get soup.
Sarah Jampel
Cooking
A new (easy!) recipe from pitmaster Bryan Furman will give you all kinds of ATL cred.
Hilary Cadigan
techniques
How to avoid the dreaded dry white meat.
Rick Martinez
Cooking
You don't even need a thermometer to know when it's done.
Alyse Whitney
Cooking
That roast chicken has so much more to give than one measly dinner.
Molly Baz
Cooking
Bonus: You can run errands while it cooks.
Adam Rapoport
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Cooking
It's lemony, garlicky, and you'll never have to wonder whether or not it's done.
Emily Eisen
Cooking
It adds umami, lends sweetness, and makes meat more tender. Meet the ingredient of the future: koji
Nick Blue
techniques
Here's why you should never use a baking sheet to make roast chicken.
Christina Chaey
techniques
The best vegetables have been underneath your roast chicken the whole time.
Elyssa Goldberg
Cooking
An overnight soak in Shaoxing wine keeps it juicy and tender.
Michelle Tchea
Lifestyle
And how it stretched over four (very good) meals.
Christina Chaey
Cooking
Every poultry-centric meal needs an interesting counterpart. Here's how to make chicks (or dudes, or whoever) dig your chicken
Danielle Walsh
techniques
There's an art to a perfectly tender roast lemon chicken—but it's also easier than you think. Watch this video to learn the technique.
Rochelle Bilow
Culture
Chef Daniel Humm of Eleven Madison Park and The Nomad makes the case for a technique that eliminates dry roast chicken, now and forever.
Elyssa Goldberg
Culture
Our new "Grilling Book" is out soon, and we're having bloggers test-drive the recipes. Today: The Year in Food's Kimberley Hasselbrink grill-roasts some chickens
Bon Appétit
Cooking
Just find something heavy and go to town
Julia Bainbridge
Cooking
I'd choose fall-apart tender meat over crispy skin any day.
Molly Baz
techniques
Cooking a great anytime-dinner is easy once you learn how to roast a chicken. Avoid these common mistakes for a juicy bird.
Rochelle Bilow
test-kitchen
Or, rather, a simple crust made with kosher salt and egg whites
Mary-Frances Heck