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A weeknight godsend, these spice-rubbed, oven-blasted chicken parts do dinner on the double. Er, triple.

Easy. Healthy. Keto. Paleo. Able to be made in a slow cooker. Remnants of a rotisserie hen work just dandy. And, natch, the taste. Just a few of the things we adore about this chicken stock.

In Nahuatl, pozole means "make a big batch of this on the weekend and reheat during the week after soccer practice." (Not really.)

We seriously cannot get enough of this easy roast chicken and pan gravy that's got our heads spinning...and everyone clamoring for more.

Permeated with an enticing and sorta (but not intimidatingly) exotic blend of spices, these chicken thighs and tender roasted onions and couldn't be easier.

This simple, one-pot stovetop braise melds the intoxicating aromas of soy, citrus, ginger, and star anise. But don't take our word for it...

Truly exceptional gluten- and dairy-free fried chicken is difficult to come by. Your wait is over.

Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.

Jambalaya just doesn't get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.

That's right. Chicken stock or broth in the microwave. Easy. Inexpensive. And done in 10 minutes. Wowsa, right?!

A little spicy, a little tangy, and a little less than an hour from start to table.

Succulent. Crisp-skinned. Simple. If that's what you seek in a roast hen, your search stops with this ooh- and aah-inducing technique.

Here’s a soothing dinner fix with a ridiculously high taste-to-effort ratio. And you'd never guess it's healthy. Consider it the soup equivalent of Taco Tuesday. 

Simple enough for a weeknight. Sophisticated enough for weekend entertaining. And it's definitely as good as you remember, too.

Spicy. Sweet. Savory. Simple. And perfect for stashing in the freezer for hectic weekday mornings or holiday entertaining.

Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.

What's so special about these wings? You sorta gotta experience them to understand.

David explains his unconventional and amazing approach to brining a chicken before roasting--a technique we've never seen anyone else do anywhere. So easy. So unspeakably effective.

"Simple." "Perfect." "The moistest chicken with the crispiest skin we've ever had." That's what folks are saying about this crowd-pleasing, weeknight-friendly chicken trick.

Japanese grilling at its sweetest--and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.