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tips how to pound flat a chicken
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Recipes
Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.
4.7
(4.74)
Easy
Recipes
Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
Recipes
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Recipes
The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end.
4.3
(4.26)
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Recipes
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America’s Best New Restaurants 2016.
5.0
(5)
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A make-ahead French chicken dish that’s dinner-party-worthy but quick enough to make on a weeknight? Yes, chef.
4.0
(3.78)
Easy
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Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
5.0
(5)
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Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.
Recipes
Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch oven—and the result feels like a warm hug.
4.5
(4.5)
Easy
Recipes
Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.
4.5
(4.47)
Recipes
Crunchy chicken, gooey center—this old-school dinner delivers big comfort fast.
4.6
(4.61)
Recipes
Brining this lemon chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.
3.5
(3.5)
Articles
(173)
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
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
Cooking
A flat bird is (usually) a good bird—except when you ignore the directions.
Adam Rapoport
Videos
(211)
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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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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.
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Try out these chicken meatballs for a weeknight quick fix!
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If you want a soup with a lighter consistency, reduce the cook time by 10 minutes.
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Chicken Soup
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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.