Q: We're hosting a dinner party for about 10 people. We will be roasting three chickens as the main course. I am planning to cook the chickens one at a time on the day of the party; then I'll carve them and serve them in one big bowl. What the best way to keep the carved chicken pieces warm while the rest of the food is cooking? I'm afraid to stick them back in the oven right before dinner because I don't want the meat to dry out. Maybe I could do a double boiler thing, the way you do to keep mashed potatoes warm for awhile?

Sent by Julianne More

You can call this oven-fried chicken or crunchy baked chicken or breaded chicken or any number of things. I like calling this dish Fake Fried Chicken because I feel like I'm getting away with something sneaky. More

No matter which day of the week I happen to roast a chicken, it always feels like a Sunday dinner to me. Pulling a burnished chicken from the oven feels like a step above my usual haphazard meals, and special in its very simplicity. Here are a few different takes on roast chicken that have caught my eye recently. More

Q: The hubs and I are driving north next week to spend Christmas with his family, and we're bringing a frozen 12-pound turkey that wasn't thawed or cooked during Thanksgiving. The trip will take 9 to 11 hours. I know the turkey should thaw in a fridge for about 3 days, but here's my question: We don't have a cooler and I haven't found one in stores that will fit the turkey.

What should we do? I was thinking about traveling with the frozen turkey on ice in a lined tub (then getting it into the fridge at our destination), or should we thaw the turkey first, then travel with it on ice? I would love to know what readers think and thanks in advance.

Sent by Mis P. More

Several years ago, we posted Dan Barber's amazing TED talk about how he witnessed a more humane way to produce the delicious but controversial fatted goose liver called foie gras. The talk is classic Dan Barber, full of self-deprecating humor and his clearly passionate relationship to food. After his discovery of this more humane method, which eschews gavage, or force feeding, Barber (sort of) vows to never serve conventional foie gras in his restaurants again.

Barber is the chef and co-owner of the well-known Blue Hill at Stone Barns in Pocantico Hills, New York which is a part of an organic, sustainably run working farm. Can he duplicate this method on his farm and once again serve this favorite ingredient? More

Q: I keep seeing articles pop up that warn against rinsing raw poultry, as that actually spreads the bacteria instead of getting rid of it. And yet, every recipe I see for roasting or baking a whole chicken first instructs me to rinse the raw chicken and pat dry before cooking.

So, what's the verdict? Should I just skip the first step of all these recipes when they tell me to rinse the chicken?

Sent by Anna More

Are you roasting a whole turkey for the first time this year? Or perhaps you've done this many times before, but you want a quick refresher to brush up on the basics? We'll help you make your mama proud with these step-by-step instructions for roasting a delicious turkey. Here's our super basic, super simple, super easy tutorial for roasting a super beautiful turkey this Thanksgiving. More

The deeply browned and greasy scrapings from the bottom of the roasting pan might not look like much when you first take the turkey out of the oven. But those drippings are Thanksgiving manna. Let's make some gravy. More

Here's the situation: your thermometer reads 165°, but that meat still looks pretty darn pink. What do you do? According to the USDA, looks can be deceiving. More