Step-by-step, we show you how to prepare, stuff, and fire-roast an entire chicken in a traditional blazing tandoor. Farm-fresh veggies seal in the flavor, while the clay oven creates that iconic ...

One tablespoon of medium-grain sea salt per 4 1/2 pounds of meat may sound like overkill, but salting the chicken 1 to 3 days ahead of time (and storing, lightly covered in the fridge) elicits a ...

Chicken 4 chicken leg quarters, patted dry (about 2 1/4 pounds) 2 teaspoons plus 1/2 tablespoon kosher salt, divided 2 yellow onions, divided 1/2 cup water, divided 1 1/4 cups vegetable oil, divided ...

The USDA recommends cooking chicken until it reaches 165 F, but since I'm making a whole bird and not just a piece of chicken breast, I like to ensure it's done.

2. Pasta With Bacon, Cheese, Lemon and Pine Nuts I made this on Monday, and my little family went crazy for it, which is the point: Julia Moskin wrote the recipe to be customizable for everyone at ...

As the saying goes, "If you love someone, roast them a chicken; if you burn for them, roast them a jerk chicken." We may or may not have just made up that saying, but we do believe it.

Lesson 37: Butterflied Chicken While roasting a whole chicken has its obvious advantages — hardly any prep, you just toss a chicken on a baking sheet with oil, salt and pepper and shove it in ...

1 cup plain whole-milk yogurt OR ¾ cup plain whole-milk Greek yogurt thinned with 3 tablespoons water 4 medium garlic cloves, smashed and peeled 1 medium red OR yellow onion, half roughly chopped ...