Crispier Skin: For extra-crispy skin, start the chicken at 425°F (220°C) for the first 20 minutes, then lower the temperature ...

Let the bird sit, the salt working that magic of drawing the moisture out and then re-absorbing. You could even go as long as 72 hours, storing the salted chicken in the fridge.

A relatively hands-off way to cook chicken is to roast it, bone-in. There are three ways to approach this, each of which has its advantages. Leaving the bird whole makes an impressive presentation ...

It’s easy to think of chicken wings as a snappy-quick snack. Order some at a bar and, poof, they arrive, hot from the fryer, golden bubbly-brown, and probably slicked in buttery, spicy Buffalo ...

The art of the pan roast is a sequence of four easy-to-master steps, each designed to coax maximum flavor and texture from whatever you're cooking. THE SEAR: Browning on the stove-top creates a ...

Preparation. Step 1. Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum. Cover and cook until tender, about 1 hour. Drain well.

Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 ...

Chicken tips. Allow 6-8oz/170-225g meat per person. Buy corn-fed, free-range, organic chicken if you can afford it. The Rolls-Royce of chickens is poulet de Bresse (about £15 a bird from Harvey ...

For wine pairings, Wolen looks to Boka's general manager Jon Leopold and head sommelier Alisandro Serna for guidance. For the roast chicken on its own, they recommend a fruit-forward Rhône red like ...