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?
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
It’s not just about how lovely a turkey imbued with smoke would be. It’s also about how lovely an empty oven on Thanksgiving would be.
With its crisp, nubbly coating and moist, insanely tender meat, this is fried chicken perfection. Finger lickin’ good.
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