Chicken is such an easy, quick addition to a meal. Well-raised chicken can be had for not very much money, and a little chicken adds a lot of healthy protein to a weeknight dinner. So we weren't sur...
Why not make confit at home? Aim high, we say! Besides, long before confit became synonymous with fine dining, making confit was a common way for home cooks to preserve meat for extended periods of ti...
One of the best things about roasting a whole chicken like we did last weekend is having all that leftover meat! It's often more economical to buy a whole chicken instead of chicken parts, and already...
Unless we're having guests over, roasting a whole chicken isn't honestly something that we would normally think of doing. But reading Melissa Clark's description in the New York Times a few weeks ago ...
It's been quite the week for fried chicken. First we gave you Grandma's recipe, then we showed you oven-fried crispy chicken. And now we're giving you one more crispy, greasy, delicious recipe for fri...
Whether or not you're a fan of crispy skin, have you ever thought about seasoning under it? This is one of our favorite ways to prepare whole birds since the skin seals in the juices while the herbs a...
See that succulent morsel, with browned and crispy skin? That's duck magret, and if offered the choice, I would probably choose it over a good steak. But when most Americans try to imagine a way to sp...
Have you ever seen a black chicken? We don't mean a black-feathered chicken; we mean a Silkie chicken, which is black-pigmented right down to its bones. They aren't commonly found in the grocery store...
It's not that we're afraid of frying or even that we're hoping to avoid the extra calories. It's just that sometimes we want a bit of that lovely crunch without going to all the trouble of deep-fat fr...
Ever wondered what brining really does? Or been curious about the Maillard reaction? Want to get the scoop on nitrates in our food? For answers to these questions and more, read on......
After getting married, one of the first things we learned to make was fried chicken. With a husband whose Grandmother had award-winning chicken frying skills, it was a quick realization that we too wo...
We have one week left in Meat/Un-Meat month, and we're talking about poultry. We have probably talked about chicken than any other single meat, here at The Kitchn; a good roast chicken is an absolute...
Whether we're grilling chicken breasts or braising legs and thighs, we find it just as easy to cook a large batch all at once. (Or just cook a whole chicken!) Any leftovers not immediately eaten get s...
Here's a good question from Anne (in Reno) on that Thanksgiving turkey. Hi, I'm doing a pre-Thanksgiving turkey this weekend since there are never enough leftovers. I have been recipe surfing and fo...
It's election season and everyone is talking about politics. We promise, this is a food blog and not a political blog, but if you're in California, here's one item that affects your food: California ...
Silkie chickens are an Asian breed noted for their plumage of silky feathers, blue earlobes, five toes, and black skin. They're often raised for show due to their attractive looks, but Asians conside...
One of our favorite vendors at the Ferry Plaza Farmer's Market is Marin Sun Farms. Marin Sun is a local family farm in Marin County, California that raises organic, grass-fed cattle, pigs, goat, lamb...
We're not saying this is a debate that ranks up up there with health care, but still — there is a lot of disagreement over whether or not you should rinse raw chicken when it comes out of the packag...
Lately, consumers have been concerned about rising food prices, and with good reason. However, it's not hopeless; good bargains are to be found! We've been paying attention to what things are costin...
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