It may not sound like much, but when we got into the kitchen, this classic Southern dish won over the skeptics.
The fruit was soupy. The topping was soggy. And they call this a crisp?
Chicken and rice is a comfort food classic, but it won’t comfort anyone if the rice is mushy and the chicken dry. We set out to foolproof a recipe scaled for two.
The currant jam transforms into a thick, clingy glaze for the chicken.
Their real names may be strange—bierocks or runsas, depending on where you hang your hat—but their delicious taste requires no translation.
It takes time for smoke to penetrate, which is why most pulled chicken has dried out by the time it's sufficiently smoky. We wanted plenty of smoke and tender, moist meat.