Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
Pickle-brined fried chicken?! Oh yes we did! And folks are calling it fried chicken perfection.
For those nights when you want the ease and comfort of roast chicken without the usual predictability of roast chicken.
Folks are calling this recipe “wonderful” and “amazingly tender” and “perfectly balanced” and “restaurant quality.” Sorta enticing, yes?
Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. That’s what you get with this smoked hen.
Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.
Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken stock.
If only we could go back in time to candidates who simply promised a chicken in every pot.
This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.
Translation? A spectacularly satisfying and soupy stewy dish made with green chiles and chicken that takes just an hour (!) yet tastes authentic as heck.
Like Nashville Hot Chicken except that it’s baked rather than fried, this spicy roast chicken is doused with cayenne for a nice, mild, warm burn that you’re gonna love.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
Perfectly battered. Nicely seasoned. And easy as heck. That’s how we like our chicken wings, thank you very much.
“Just like something grandma made.” “A great way to have chicken leftovers.” “WONDERFUL!” That’s what folks are saying about this soup.
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