How to cook your chicken: So it's juicy and delicous! Start with a whole bird, or break it down into wings, legs, thighs, drumsticks, and two perfectly butterflied breasts. We have roasted, baked, broiled, sauteed, and braised recipes that make the best of different parts of the chicken (and some for the whole bird).
A paillard is simply a skinless, boneless chicken breast half that you butterfly and pound thin. It’s one of the speediest routes to a lean meal: While you prep and sauté it, roast some squash and red onion, then place it on top with fresh spinach and crisp fried sage.
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A simple paste of maple syrup and two mustards is all you need for these savory-sweet baked chicken legs. Just add carrots, potatoes, and shallots (they all caramelize in their juices) for a great one-dish meal for two.
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A tandoor clay oven grills and roasts at the same time, but you can get a similar effect by broiling. Chicken wings are ideal for this technique: The meat is protected by a garam-masala-spiced yogurt marinade, and the wing tips get crisp. Glaze the wings with store-bought mango chutney after cooking.
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Brown the chicken parts first to create the all-important flavor base. Then deglaze the pan and braise with sherry vinegar and chicken broth. The chicken parts fit snugly in the pan alongside green olives and jarred marinated piquillo peppers.
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Spatchcocking a chicken means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. Smear it with butter, season with chunky sea salt, and place it on a platform of bread to absorb the juices for the fastest, easiest no-waste roasted chicken ever. While it’s still hot, scatter fresh herbs over it and squeeze on some lemon juice for a fresh sauce that basically makes itself.
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