roast chicken

It's not brining. And it involves your favorite food.
So it was nagging at me that I had never made up a recipe when I opened up the freezer and saw we had four whole chickens. Most of my life is spent trying to figure out how I am going to use the chicken in our freezer.
3. Preheat your oven to 425°F. Wrap a brick in aluminum foil. In a large skillet over medium-high, heat the canola oil. Grasp
Here comes the secret my French chef mentors would never have dreamt of.
Over the years, I have found some surefire tricks, shortcuts and general guidelines that make staying on track much easier to do.
This is one of the meals I regularly make for my family. The truth is, not only is it a family favorite because it's absolutely delicious, but also because it's so easy.
Roast chicken is an end unto itself -- but it's also a means to your next lunch.
The mighty sheet pan could be the most versatile item in your kitchen. It's big enough to hold an entire meal, and its low
How to make a "weeknight" chicken taste like a $75 restaurant chicken.
White meat or dark meat, you just can't lose. Here are your strategies for a perfectly roasted chicken.
Homemade chicken broth from scratch is the basis for almost everything I believe in. It's so simple and easy, so valuable, so healing, and so freaking delicious.
I feel ridiculous writing another story about cooking chicken but this one is so astonishing, so easy and delicious, that with the snow day coming after an already long weekend, I have to share.
Generally speaking, I am an olive oil person. But what about butter? I cook with it so seldom, it seems. No longer.
Martha's recipe calls for only three ingredients -- chicken, butter and salt -- that's it! But when you use those three ingredients
This is my take on Pollo a la Brasa, the delicious spit-roasted chicken made popular by so many Peruvian restaurants. The chicken is first marinated in olive oil, lime juice, garlic and spices, and then oven-roasted until tender, juicy and crisp-skinned.
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