Whole Chicken

It’s really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour.

Nigerian peppersoup should be fiery hot with rich flavor—while the traditional spices can be hard to find in the U.S., this recipe approximates the taste with a few more readily available substitutes.

This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It’s also popularly made with quail or duck—another Moorish influence.

Molasses, pomegranate juice, and apricot jam lend a deliciously sweet-tart, barbecue sauce–like glaze to this summertime grilling staple.

Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd. As the fat renders, it bastes the vegetables for a built-in side dish.

Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.

Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.

For the diner who can never decide, this classic dish marries salsa roja and salsa verde over a bed of chicken enchiladas. A crown of queso fresco, crème fraîche, and crisp raw onions bridge the gap.

How to pull off a weeknight roast chicken: set it over a bed of peppers laced with thyme and chiles for a two-for-one deal.

Letting the chicken skin dry out before cooking really helps give it texture when cooked, as does the signature move of rotating the cast-iron skillet for even browning.

Marinating chicken in vinegar and spices tenderizes the meat and makes it extra flavorful. The accompanying mayo-based white sauce is positively addictive.

This summer salad brims with sweet, creamy, and sharp flavors—and tender, crunchy, and juicy textures. Make sure to use peak-season apricots and a fairly mild blue cheese that won’t overwhelm the mix.

The final step of chef Bryan Furman's method for the best grilled chicken? Grill some lemon quarters until charred and softened, then squeeze them over the butter-brushed bird.

This dish is my mother's interpretation of a meal we had at a friend’s birthday party when we were young. We came home raving about it and had to try making it for ourselves!

Butterfly your chicken with confidence—the flatter the bird, the more contact with the cast-iron pan—and the more crackly skin to enjoy at the end!

Roasting a chicken directly on your oven rack gives it a crispier skin on all sides. Add a tray of vegetables underneath it to catch all the delicious drippings and you'll never look back.

The richly flavored, mustard-laced pan juices from this white-wine-and-cream-braised chicken are simmered down and emulsified into a rich, velvety sauce that’ll bring comfort to any cold winter night.

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a crisp and juicy bird with a built-in side dish.

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.