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tips how to pound flat a chicken
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Cooking
And at the end you get soup.
Sarah Jampel
Cooking
You don't even need a thermometer to know when it's done.
Alyse Whitney
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
techniques
All you need is a pair of kitchen shears.
Alyse Whitney
Cooking
A flat bird is (usually) a good bird—except when you ignore the directions.
Adam Rapoport
Culture
You absolutely should be buying and cooking with whole chickens. Here's how to break one down at home the way your butcher does.
Elyssa Goldberg
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Cooking
Chicken breasts, you've been redeemed.
Anya Tchoupakov
Cooking
Just because it's lean doesn't mean it can't be juicy and flavorful. Here's how to give ground chicken the love it deserves.
Alex Delany
techniques
The best vegetables have been underneath your roast chicken the whole time.
Elyssa Goldberg
Cooking
When properly poached, a chicken breast is a juicy, succulent canvas for big flavors.
Zoe Denenberg
Cooking
Say no to stringy, dry white meat.
Antara Sinha
techniques
How to avoid the dreaded dry white meat.
Rick Martinez
techniques
You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.
Claire Saffitz
Cooking
Break out your kitchen shears—we're doing some (light) butchery.
Kate Kassin
Lifestyle
Japanese dry curry inspired this dish that keeps the chicken plenty juicy.
Chris Morocco
Cooking
The secret to crispy skin? Patience, grasshopper.
Alyse Whitney
Cooking
Plus the trick that guarantees tender, flavorful chicken—every time.
Alex Beggs
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
best-new-restaurants
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
test-kitchen
Or, rather, a simple crust made with kosher salt and egg whites
Mary-Frances Heck
Cooking
Excluding “there's never enough of it."
Sarah Jampel
techniques
Not as filthy as it sounds, the butterflying technique lets you roast a whole chicken in the time it takes to put your groceries away
Carla Lalli Music
Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone
Culture
For whole-animal butcher Sophia Hampton, this ubiquitous cut of meat is actually the most problematic item in the case.
Sophia Hampton