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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes cast-iron roast chicken with crispy potatoes.
Get the full recipe here: Cast-Iron Roast Chicken With Crispy Potatoes
Get the full recipe here: Cast-Iron Roast Chicken With Crispy Potatoes
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Roast chicken is the perfect dish for a crowd. Contributing Editor Allison Roman recommends slow-roasting with fennel and fingerling potatoes. Castelvetrano olives and oranges add a slightly briny and bright citrus flavor.
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Bon Appétit joins Chef Jassimran Singh, Executive Chef at Michelin Star restaurant Crown Shy, to make their signature grilled chicken. Perfected by the late Chef Jamal James Kent, Crown Shy’s grilled chicken is their number one dish–so popular that guests make reservations just to enjoy it.
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Want to make the easiest most delicious dinner? Try this roast chicken recipe. You definitely won't mess this up.
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Bon Appétit joins Chef Meherwan Irani to explore Delhi’s street food scene at Aslam Chicken. Located in Old Delhi, Aslam Chicken is serving butter chicken–but it’s not the butter chicken you would expect. Grilled over charcoal on a rooftop, marinated with yoghurt and spices, this dish is finished off with a drenching of cream and astonishing amounts of butter. Considered the predecessor of the butter chicken we know so well, Old Delhi-style butter chicken perfectly showcases the skill, technique, and drama of Delhi street food.
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We're taking chicken questions here! Chicken may be one of the most standard foods in America, but that doesn't mean it's always easy to make. Well, Brad, Carla, Gaby, Molly, Andy, Chris, Priya and Amiel are here to answer 13 of your burning chicken questions (and to hopefully help you not burn your chicken).
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Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
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VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting
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The legendary chefs of Chef’s Table: Legends—Jamie Oliver, Thomas Keller, Alice Waters, and José Andrés—join Bon Appétit to answer your top cooking questions. From achieving perfectly crispy bacon to ordering steak well-done, they share expert tips to level up your cooking game.
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Chicken feet are a mainstay of many cuisines, but a lot of people still look at them nervously. Not chef Harold Villarosa. In the first episode of his new show, Dish It Out, Harold hits the streets of New York to learn all about chicken feet and their place in Filipino cooking. He then returns to the kitchen to transform them into a brand new dish: chicken feet risotto.
Read more: 15 Risotto Recipes to Make Your Heart Stir
Read more: 15 Risotto Recipes to Make Your Heart Stir
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In this episode of 'Food Film School', First We Feast Hot Ones host Sean Evans reviews the most popular food videos on the internet including Gordon Ramsay's perfect burger tutorial, the 'World's Hottest Hot Sauce Challenge', the biggest wings video on YouTube, the First We Feast Hot Ones featuring Kevin Hart, the biggest fried chicken video on Instagram, and Tasty's 'Kimchi Queso' recipe on Facebook.
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Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes roast chicken and potatoes.This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more similar to rotisserie chicken—except (bonus!) it gets slathered in the funky-spicy-sweet gochujang.
Filmed on November 4, 2019.
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Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.
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Ever wondered how Panda Express makes its legendary orange chicken? Chef Lucas Sin heads inside the Panda Express test kitchen with Head Chef Jimmy Wang for a behind-the-scenes look at how to make their iconic orange chicken and how new dishes are created, including Panda’s spiciest dish yet.
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Presented by Campbell's® | In the first episode of the Test Kitchen Challenge, contestants are tasked with breaking down a chicken and making use of it in their interpretation of the ultimate comfort food dish. The winner moves on to the grand finale!
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Today, one of NYC’s best Italian chefs, Angie Rito, demonstrates how she cooks the perfect chicken parmesan. As co-founder of Don Angie and San Sabino, Rito has mastered the art of Italian fine dining, but even top chefs still love the classic dishes easily made at home.
Learn more about chef Angie Rito's chicken parm dos and don't here
Learn more about chef Angie Rito's chicken parm dos and don't here
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In this episode of Eat Stay Love, host Jamie McDonald samples the cuisine at FT 33 in Dallas where chef Matt McCallister is pushing the boundaries on formal dining with his highly creative menu that is an evolution beyond farm-to-table. Through intimate partnerships with local chefs and a set of self-enforced creative challenges that force the entire team to think outside of the box, the dining experience at FT33 is a standout in the South, or anywhere.
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This peppercorn chicken recipe is perfect for a quick week night dinner.
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Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
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Join Chef Harold Villarosa as he makes Grilled Chicken Inasal, a Filipino favorite marinated in garlic, ginger, lemongrass and lemon-lime soda. Paired with Harold's tangy macaroni salad, this Chicken Inasal is just asking for a feast with friends.
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Produced by Bon Appétit with The Home Depot | Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
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Learn how to perfectly fry crispy, delicious chicken in a deep-bottomed skillet from food editor Hunter Lewis.
Get our recipes:
Buttermilk Fried Chicken
Skillet Fried Chicken
Get our recipes:
Buttermilk Fried Chicken
Skillet Fried Chicken
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When we saw chef Daniel Berlin‘s ingredient and prep list for his May 18 dinner at the BA Night Kitchen, we admit: We were a little intimidated. Dried salty egg white? Seaweed juice? Celeriac with burned skin? We’re game for anything—especially Berlin’s New Nordic style of cooking—but where were we going to get all that rooster skin?