Chicken

This is crucial to remember before you start to cook.

I've made this too many times to count.

Here’s how to separate wings into pieces with just a knife and a cutting board.

There are a couple of options depending on how many hours you've got until dinner.

No, it's not mayonnaise!

Here's how we made it, and what we thought.

It's good enough for guests and easy enough for any weeknight.

Because there's nothing worse than realizing you forgot to defrost the chicken for dinner.

A winning chicken dinner for adults and kids alike.

Never suffer through a dry piece of chicken again.

My favorite part of a chicken is, hands down, the wing. Whether I’m nibbling on one as I carve up a whole roasted chicken, or feasting on a messy pile of saucy buffalo wings, they’re fun to eat and oh-so-satisfying to a dark-meat lover like me. If you look closely, whole chicken wings are actually composed of three parts. Do you know what they are called? I consider chicken wings a bit of a delicacy since there are only two per chicken, but they pack a ton of flavor.

Searing meat is 100% about building flavor. And oh, what flavor it is! When that meat hits a scorching hot pan, the surface instantly begins caramelizing. In your stew or braise or roast, this translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean. No sear, no plate-licking good times. Here’s how to do it. Searing meat might seem like an unnecessary and time-consuming step in a recipe.

You've got questions, and we've got answers.

Ever wonder when chicken is cooked all the way through? Wonder no more! Cook chicken until the juices run clear and the internal temperature is 165°F.

Here's how to figure it out in four steps.

As we dive into some fresh tutorials and videos for How To Month we’d like to first direct your attention to a few tutorials from our archives. These 10 tutorials are all on everyone’s most-requested topic: Knife skills!There are some basics here; we especially recommend the video on basic knife skills, which covers how to set up your cutting board, and how to hold your knife. Also, The Claw! makes an appearance.

We got advice from Kiana Muschett-Owes, the owner and chef at Katie O’s Soul Food in Brooklyn.

Nobody likes dry chicken — here's how to avoid it when reheating it.

Get ready for some crispy, crunchy, juicy pan-fried chicken!

Warm up with a bowl tonight.

The winning method delivers juicy, flavorful meat and crispy skin — and it's easy!

It's a great way to reinvent leftovers.

Basting is an easy way to add flavor and moisture — here's how to do it!

The winner gives you tender, juicy perfection every time.

You always learn a lot while writing a cookbook. But I didn't realize that I’d learn quite as much as I did on this one.

Undercooked chicken can pose some serious health risk, but pink chicken can still be safe to eat if it reaches the right temperature. Here's what you need to know.

If you're missing the crispy, salty satisfaction of wings at your favorite bar, you're going to want to read this.

Stock is one of the kitchen's greatest magic tricks. Here are the five rules to this magic.

Never overcook a chicken again!

No breading or deep-frying required.

It's a game-changer for weeknight dinners.

Time, temperature, and a reliable thermometer will give you chicken from the grill that is stress-free and delicious.

The rich, golden-hued liquid will upgrade your soups, risottos, sauces, and more.

One unifying fact during this crisis is that we are all becoming more intimately connected to our pantries. From stress-baking banana bread to fueling our families with breakfast, lunch, and dinner (plus so many snacks), we’re looking to our pantries to nourish us in all the usual ways and a few new ones as we try to make food last even one more day before making another trip to the grocery store.

You probably have it in your pantry.

Two simple tips will guarantee your dumplings are fluffy and tender.

Do you do this, too?

We all know what it’s like to come home hungry at the end of a long day and not want to spend a ton of time in the kitchen. Instead, we’ll turn to our default dinners — the fast, familiar bites we can toss together with whatever’s in our fridge or pantry (with bonus points if the end result is quick, cheap, and, of course, delicious). And famous food figures — from chefs, to TV hosts, to bloggers — feel that way too.

You can even use it with pork or steak.

Here's everything you need to know about cooking with this staple meat substitute.

A lot of the methods were great, but only one was a winner.

This chicken soup had the most payoff for the time and effort involved.

The final four: Carla, Ree, Joanna, and Deb.

In our Fancy Chicken bracket, here's the surprising dark horse.

Don’t be surprised if you end up with lots of hungry guests on your doorstep.

Chicken is the ultimate weeknight dinner staple — and you can never have too many recipes in your kitchen roster. But if you’re anything like us, you’ve got a few (or maybe a ton!) of chicken recipes you never get tired of, and that you keep coming back to again and again. These are the tried-and-true dishes that deliver on everything from taste, to texture, to time.

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself. If you’re on the market for a new winning chicken dinner, say hello to five brand-new contenders. These set-it-and-forget-it meals require just five ingredients, and the slow cooker basically does all the work for you. Sounds too good to be true, right?

Weird, but it works.

Meal prepping? You might be leaving it too long.

This old-school method makes mouthwatering chicken and steak.

A box of nuggets plus a few pantry staples equals your next miracle meal.

Because you deserve better grilled chicken.

Don't give up on it just yet.

I lived off packaged stir-fry dinners from the freezer section for the better part of my 20s. As easy as it is to throw together a spur of the moment stir-fry dinner, there were many nights when all I wanted to do was open a package, dump it in a pan, and have dinner ready — and let’s be honest, there are still plenty of nights like these.

Boneless skinless chicken breasts are one of the quickest, easiest, and healthiest cuts of meat to prepare, which is why they’re featured in so many recipes for weeknight meals. But we’re also constantly frustrated when these easy-peasy chicken breasts turn out dry and tasteless. Here are three methods that can help!The reason chicken breasts often end up dry is actually one of the things we value about them: they have very little fat.

Ah, boneless, skinless chicken breast — healthy eating that gets boring quickly. But think of chicken breast as a blank canvas that can be colored into something new just by changing what you season or serve it with. It doesn’t have to be complicated or time-consuming; you just have to make the choice to be adventurous. Here are five easy ideas to help make a quick meal of chicken breasts a lot more interesting.

There are few foods as comforting as homemade chicken noodle soup. It’s the first thing I turn to when I’m sick. And once the winter chill sets in, I feel like I could eat this warming soup for lunch day after day. Homemade chicken noodle soup is an essential go-to recipe that every home cook should have in their back pocket. But, before you get your soup simmering, be sure you’re not making one of these five common mistakes.

Remember these tricks the next time you want to get dinner on the table quickly.

There’s a lot to love about chicken breast. The low fat content keeps it lean, nourishing, and nutritious. It’s easy to cook, and hugely versatile. But because this meat is so lean, on its own, it lacks in the flavor department. All it needs is a boost from the outside. One of the easiest way to pile on the flavor is with a single ingredient that’s sitting in your pantry or fridge. I hope you’re ready for juicy, flavorful chicken.

If you prepare it the right way, cabbage is seriously delicious.