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tips how to loosen the skin on chicken
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Cooking
Break out your kitchen shears—we're doing some (light) butchery.
Kate Kassin
Cooking
You don't even need a thermometer to know when it's done.
Alyse Whitney
Culture
In season three of The Bear, chef Thomas Keller shows one quick way to prep your chicken like a pro.
Sam Stone
Cooking
The secret to crispy skin? Patience, grasshopper.
Alyse Whitney
techniques
All you need is a pair of kitchen shears.
Alyse Whitney
Cooking
And at the end you get soup.
Sarah Jampel
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This chef is convinced that chicken breast is the best part of the bird—it's all in how he cooks it. Steal his secrets here.
Rochelle Bilow
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Cooking
You know how the crispy skin is the best part of roast chicken? Chefs are catching on—and serving it solo.
Amiel Stanek
Cooking
All you need is some rice to soak up all that spiced, coconut-y goodness. This chicken curry recipe is a winner.
Molly Baz
Cooking
Here's how to get deeply-browned chicken skin in a hurry.
Alex Delany
techniques
Avoid these common chicken breast mistakes and pretty soon you'll be the breast around. Err… well, you know.
Rochelle Bilow
This one-skillet dinner is healthy, it’s easy to clean up, and holds the secret to the crispiest chicken thighs ever. Make this on the night where it’s someone else’s turn to do the dishes and win their love forever.
Tommy Werner
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Cooking
Chicken breasts, you've been redeemed.
Anya Tchoupakov
Cooking
Say no to stringy, dry white meat.
Antara Sinha
Cooking
When properly poached, a chicken breast is a juicy, succulent canvas for big flavors.
Zoe Denenberg
techniques
You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.
Claire Saffitz
Lifestyle
Japanese dry curry inspired this dish that keeps the chicken plenty juicy.
Chris Morocco
techniques
How to avoid the dreaded dry white meat.
Rick Martinez
Lifestyle
There's no searing or chopping. You barely need a knife!
Chris Morocco
Cooking
Plus the trick that guarantees tender, flavorful chicken—every time.
Alex Beggs
techniques
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
Rochelle Bilow
Culture
This method turns out crispy skin, juicy meat, and all you need is a cast iron skillet to make it happen.
Christina Chaey
techniques
Watch chef Jeff McInnis brine and skillet-fry a chicken just the way he does at his restaurant Yardbird, in Miami
Matt Duckor