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videos how to butterfly a chicken
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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.
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(5)
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Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
4.7
(4.69)
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This quick-cooking grilled half chicken recipe has a tangy bbq-like glaze made from marmalade, mustard, and sherry vinegar.
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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)
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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.
Easy
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This recipe for crispy baked chicken wings is perfect for game day. Finish half the wings with Buffalo sauce and the rest with a sticky ginger-soy glaze.
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The beloved bar food gets transformed into a 20-minute salad featuring broiled chicken thighs, crunchy celery, and a bright, creamy dressing.
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Only 6 ingredients, and you'll always know when it's done.
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(4.76)
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This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.
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(3.98)
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Sticky, flavorful wings that get a rich, deep color from dark soy sauce.
4.0
(4.17)
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Bye-bye Buffalo, hello new world of wings!
Recipes
Turn classic chicken piccata into a salad by using the lemon-and-caper-spiked pan sauce as the base for a warm vinaigrette.
4.5
(4.45)
Articles
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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
Videos
(112)
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Butterflying a chicken makes it cook faster and more evenly. We demonstrate how to do it in this episode of Kitchen Techniques.
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Join pro chefs Brad Leone, Tiana Gee, Kendra Vaculin, DeVonn Francis, Chris Morocco, Harold Villarosa, and Jessie YuChen in the Bon Appétit Test Kitchen as they prepare 7 of their favorite chicken wing recipes. Whether putting out that crucial buffet for the big game, adding a new entry to your wing arsenal, or holding a mid-winter chicken wing eating competition, these recipes will help put you over the top and into the host hall of fame.
Get our favorite recipes:
Extra-Saucy Baked Chicken Wings
Extra-Crispy Air Fryer Chicken Wings
BA’s Best Buffalo Wings
Get our favorite recipes:
Extra-Saucy Baked Chicken Wings
Extra-Crispy Air Fryer Chicken Wings
BA’s Best Buffalo Wings
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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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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 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
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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