Baked chicken wings? As in, chicken wings without the butter, deep-frying, or grease-splattered stovetop? Count us in.
Thankfully for those of us seeking to satiate our craving for obscenely indulgent Canadian poutine, it’s no longer a little-known entity.
We wish we always had a stash of this chicken soup recipe in the fridge to take to lunch as a soothing respite in the day.
Simple as can be. Rub a hen with spice and salt. Toss in carrots and sweet spuds. Shove it in the oven. Accept accolades.
“Simple.” “Perfect.” “The moistest chicken with the crispest skin we’ve ever had.” That’s what folks are saying about this recipe.
Gluten-free. Dairy-free. Paleo-friendly. Things just got a heck of a lot easier for you to plan your Thanksgiving menu.
Easy. Elegant. Effing awesome. That’s what we think of this Mexican classic, whether for everyday or entertaining.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
If you go weak in the knees at the crisp skin on a roast hen, your day just got a heck of a lot better.
Crisp roast chicken skin makes everything better. It’s right up there with bacon as far as we’re concerned. Witness these eggs.
Pancakes are swell, but breakfast hasn’t got an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
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