Whole chickens cost less per pound than parts but there’s waste. Is it cheaper to buy whole chickens and break them down yourself?
When freezing boneless chicken breasts, can a marinade be added so the meat is ready to cook when it thaws?
When making beer can chicken, does it matter what kind of beer you use?
If you find yourself with a leftover grilled chicken carcass, can it be put to use by making stock?
When brining chicken breasts, should you change the brine recipe if you add extra chicken to the brine bucket?
When frying chicken cutlets, some use beaten whole eggs to help the bread crumbs adhere. Some recipes use egg whites. Does it make a difference?
With a few scissor snips and a little leveling from a meat pounder, whole chickens can be quickly flattened to promote even cooking on the grill.
Since dark chicken meat is more flavorful than white meat, should I make broth from only dark meat?
A frozen 20-pound bird can take four days to thaw in the refrigerator. Plan on one day per five pounds of turkey, and always thaw in the refrigerator.
Use a large platter that can hold all of the meat and make sure the platter is warm. If you like, you can line the platter with kale or another sturdy green. It is easiest to transfer the turkey to the platter as you carve.
Why do we eat rare beef but not rare chicken?
What does sugar do in a brine?
A chef’s knife and a good pair of kitchen shears can easily handle this technique.
These seven steps are all you need for a perfect roast chicken.
For the most flavorful meat, try rubbing these herb pastes under and over the skin before roasting.
Bad roast chickens do happen to good cooks. Here is a rogue's gallery of the most common problems.
Don’t let these common pitfalls stand between you and a batch of perfectly fried chicken.
I like to brine chicken to keep it moist, but sometimes it's too salty. Why is that?
You don't have to be a Southern grandmother to know how to fry a chicken. We'll help you understand the core techniques so you too will be able to fry the perfect chicken.
With the right tools and technique, this seemingly difficult kitchen task is actually pretty easy.
Follow these simple steps for easy turkey carving. And remember—carve in the kitchen, not at the dinner table.
The items in the giblets bag may look scary, but you’ll need them to develop the most flavorful turkey gravy. Just avoid using the liver.
Can you brine boneless chicken breasts, then freeze them for later?
Finally, a turkey-based product we can get behind. And it’s a smart—and flavorful—choice for the calorie conscious.
Although you might think a frozen bird is easier (no need to put in an order for a fresh bird from the butcher), a frozen turkey requires some planning, unless you want to deal with a rock-hard bird on Thanksgiving morning.