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.
Our incredibly simple method for dredging this crispy fried chicken (no brine! no seasoned flour! no dipping!) is based on kara-age, or Japanese fried chicken. Take our tip for frying and use a high-sided vessel like a Dutch oven to avoid any obnoxious splatter.
Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes 30 minute skillet chicken. Butterflying and flattening the bird might feel like chicken chiropractory, but it’s all in the name of crisp golden chicken skin, and what more noble cause could there be?
Check out the recipe here: https://weightloss-tricks.today/recipe/chicken-under-a-skillet-with-lemon-pan-sauce
Check out Carla's Instagram: @lallimusic
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!
Join Rawlston Williams in his home kitchen as he makes stewed chicken and breadfruit. This stewed chicken recipe ideally uses a yardbird (a free-range chicken) marinated in a mixture of spices, including ginger, bay leaves, culantro, broadleaf thyme, gochujang and more. Rawlston prepares the breadfruit three ways; roasted, steamed and fried. You really can't go wrong with any of these methods.
Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
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
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
For those of you who grew up cooking entire whole chickens in the microwave, do we have news for you! There are actually other ways to cook a whole chicken. Many other ways! Did you know you can cook chickens in the oven or even on the grill? Or you can even take a hair dryer to it and blast that bird for a while. If you're interested watch this video and allow Amiel Stanek to teach you almost every way to cook a whole chicken.
Sometimes you just crave chicken wings. Certain situations, environments, and friends seem to bring out the urge. But what if rather than hitting up your local chicken joint you could scratch that itch directly from your own kitchen? We challenged chef Susan Kim to fry up a batch of chicken wings faster than it takes for delivery to arrive. Was she up to the task?
Get our speediest hot wing recipe: Extra-Crispy Air Fryer Chicken Wings
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).
Ben Sukle, chef and owner at Oberlin and Hot Ten 2016 winner shows us how to grill squid chicken under a brick style. He garnishes the salad with fresh allium and herb flowers. Look for those at your local farmers market or pull them from your garden once the herbs have flowered. Get the recipe: http://weightloss-tricks.today/recipe/grilled-squid-with-chile-dressing-and-radishes%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-60ae5785e4bb451306f26915">
When the craving for a fried chicken sandwich hits, it’s usually time to hit up your local takeout joint. But what if you could scratch that itch directly from your own kitchen? We challenged DeVonn Francis to fry up and serve a chicken sandwich faster than it takes for delivery to arrive. Was he up to the challenge?
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes Neapolitan chicken. The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally paired with long pasta. In our version, chicken legs are gently oven-braised in the puttanesca until it's nearly falling off the bone. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight.
Filmed on 1/13/20.
Join Basically editor Amiel Stanek as he attempts to cook chicken breast in almost every way possible. Which method is the best? Deep-fried? Coal-cooked? Microwaved? Well, it's definitely not microwaved.
By butchering your own meat, you can save money and make more interesting dishes. Chef Chad Colby of Chi Spacca in LA shows Kitchen Lab host Jimmy Wong how to be a butcher by quartering a whole chicken.
Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
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.
