Oven-Roasted Barbecue Chicken
Many recipes for oven-barbecued chicken disappoint with soggy skin and little flavor, so our goals were clear. To fix the issue with the skin, we tried a handful of methods including air-drying and broiling, but in the end the best solution was simply to remove it before cooking. This left the meat exposed, making it […]
Old-Fashioned Chicken Noodle Soup
We were after a comforting, deeply flavored old-fashioned chicken noodle soup that was easy enough to make when you're feeling under the weather. Browning bone-in chicken pieces before simmering them in store-bought chicken broth creates an intensely chicken-y soup base. A standard mix of onion, celery, and carrot simmered alongside the chicken enhanced rather than […]
Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses
This meal-in-one is our adaptation of a recipe in “The Palestinian Table” by Reem Kassis, which she prepared for us on a recent trip to Galilee. In lieu of seasoning the chicken and potatoes with the Kassis family’s nine-spice blend, we make a simpler mixture from a few select ground spices. And to make a […]
One-Batch Fried Chicken
Inspired by the pressure-frying machine in which Colonel Sanders created his famous fried chicken, we set out to find a faster way to fry that would get all the chicken on the table at the same time. For fast frying, we cooked the chicken all in one batch and covered the pot for the first […]
Confit Chicken Thigh and Andouille Sausage Cassoulet
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Cast Iron Baked Chicken
In the pursuit of roast chicken with juicy meat and lovely browned skin that we could make on a weeknight, we turned to the cast-iron skillet, which retains heat well and, once hot, distributes that heat evenly across the skillet’s surface. To avoid having to cut up a whole chicken and to reduce the cooking […]