Poultry

Roasting turkey in pieces is a great strategy when cooking for a large crowd. You can buy the turkey already cut up, separate two turkeys yourself, or ask your butcher to do the work for you.

This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner.

Shred perfectly cooked chicken thighs, then add the bare bones back to the simmering pot for an ultra-rich stew. Zesty gremolata, chopped bacon, and fresh lemon add even more flavor.

If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.

Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.

Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.

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.

Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

This dish—both a backyard staple and street food treat in the Philippines—is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.