Perfect every single time.

As a chef, here's how I use brining and two simple ingredients in my recipe to make the best roast chicken. It's easier than it looks.

This oven-roasted spatchcock chicken is juicy, evenly cooked, and finished with golden, crispy skin in under an hour.

Learn how to make classic chicken stock with a whole chicken and wings for rich flavor for soups, sauces, and stews. This essential recipe freezes beautifully and forms the backbone of countless ...

Oh the versatile chicken breast. It is a blank canvas that can be flavored so many different ways. Try a simple baked chicken with herbs to exciting flavors like chicken fajitas or Italian chicken ...

Several are made in one pan, most should be eaten with rice and all are fantastic. By Mia Leimkuhler Hello! Mia here, filling in for Emily. A wild, groundbreaking statement: I love chicken. I love how ...

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands.

While some fans were wary of the cooking tip, Garten clarified that the chicken continues to cook under aluminum foil Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes ...

A juicy roast chicken with crispy skin is within everyone's reach. Keep this common mistake in mind to make sure your next roast is restaurant-worthy.

Despite what the USDA may say, they're not the same.