Roasting a chicken upright in a Bundt pan allows the bird to cook evenly and the skin to get crisp all over. Plus, the juices flavour and moisten the vegetables in the pan. Serve with crusty bread and ...

Betty White’s chicken recipe uses just five ingredients: chicken wings, soy sauce, butter, brown sugar and dry mustard. The ...

J.M. Hirsch joins "CBS Mornings" with a recipe for zucchini and chicken salad straight from Milan, featured in his new ...

To prepare fried chicken: Heat 1/4 cup oil in a small saucepan over medium heat until shimmering. Add cayenne, paprika, garlic powder, sugar, and 1 teaspoon salt.

Often the simple stuff is the most satisfying. An example is The New York Times Chicken Cookbook (St. Martin's, $29.95). Beyond roast chicken, the book's editor, Times staffer Linda Amster, has ...

“Chicken A-Z" by Mireille Sanchez won the prestigious “Best Book of the Year” award at the 24th Gourmand World Cookbook Awards last year. It is impressive and encyclopedic, with 830 pages ...

Try this, and you may never eat canned chicken again. Refrigerate poached chicken for as-needed use in any number of dishes or freeze it for future use. 6 cups water 2¼ teaspoons salt ...

Bring the heat back up to medium and add the chicken stock and lime juice. Bring the chili to a simmer and let it cook, occasionally stirring it from the bottom to prevent burning, for 1 hour and ...

When you’ve picked the frame of the chicken clean, don’t throw the bones away. “I think the true value in a grocery store rotisserie comes from saving all the bones and jus and making a ...

Add 3 cups water, the garlic, chicken bouillon and a hefty pinch of salt. Arrange the chicken thighs on top, crispy skin-side up. Increase the heat to medium-high and bring to a simmer.

This cookbook, therefore, isn't about "new" as much as "old," about the very best ways each corner of the world has devised to cook a chicken in every pot. June 27, 2001 JOHN DEMERS ...