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videos how to butterfly a chicken
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techniques
All you need is a pair of kitchen shears.
Alyse Whitney
Cooking
And at the end you get soup.
Sarah Jampel
Culture
Cooking
This week on the podcast, Chris and MacKenzie help a caller conquer her fear of cooking poultry.
Bon Appétit Staff & Contributors
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
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
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Cooking
All you need is a paring knife and a little patience.
Meredith Schwartz
Cooking
You’ll never have to wonder whether they’re cooked through ever again.
Ali Francis
Cooking
This is me giving you permission to eat chicken wings—and only chicken wings—for dinner tonight.
Alex Delany
Cooking
An overnight soak in Shaoxing wine keeps it juicy and tender.
Michelle Tchea
Cooking
A new (easy!) recipe from pitmaster Bryan Furman will give you all kinds of ATL cred.
Hilary Cadigan
Cooking
All your at-home grilling dreams come true
Mehreen Karim
techniques
Crispy skin, tender meat, and herby, big flavor—no wonder chicken wings are one of our favorite things to throw on the grill.
Christina Chaey
Culture
It's a guaranteed way for your dish to look this good
Julia Bainbridge
techniques
Roasting a bird is just half the battle. Learn how to carve a chicken with Dai Due's Jesse Griffiths.
Rochelle Bilow
Culture
We gave you a sneak peek at three photos from BBQ25. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
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Cooking
Chicken breasts, you've been redeemed.
Anya Tchoupakov
Cooking
Plus the trick that guarantees tender, flavorful chicken—every time.
Alex Beggs
Culture
You voted for your favorite recipe from the Meatball Shop Cookbook. Now here's the recipe!
Julia Bainbridge
Cooking
Excluding “there's never enough of it."
Sarah Jampel