Spatchcocking chicken is an underrated technique for ensuring even cooking and delicious product, says Kaleena Bliss, ...

If you want to sauce your chicken, be sure to do so after it’s cooked to maintain the crispy skin. You can explore all of our ...

Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use kitchen sheers to cut just to one side of spine from tail to top of chicken, keeping tail whole on one side of cut.

Set this marinade aside. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the ...

A much quicker way to cook a whole chicken that’s perfect for a barbecue. Delicious served with this goats’ cheese, peach and radicchio salad. To spatchcock the chicken, turn it breast-side ...

“After cleaning, dry your cast iron with either a lint-free cloth, paper towel, or by heating it on the stove or in the oven, ...

With decades of cooking and testing recipes under my apron, I'm no spring chicken. (Sadly.) But I certainly love to eat a good spring chicken, especially if preparing the meal for my family ...

Held’s recipe for lemon and sumac roast chicken is a lovely main course for your Easter table, or any spring occasion. It is impressive and delicious, yet easy to make and won’t have you working away ...

It's time to smoke some meat! We have pro preparations for tender beef ribs; jerk-seasoned duck; dry-brined salmon; pork ...