Poultry

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

Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.

Cooking chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp the skin.

Does this cassoulet recipe seem daunting? Don‘t worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.

Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving.

You can turn leftover roast chicken or store-bought rotisserie chicken into a hearty soup in about half an hour. Fresh dill and lemon juice bring a nice dose of brightness.

In this Filipino chicken rice porridge, a combination of medium-grain and sticky rice cooks in freshly made chicken stock until it becomes thick and creamy.

Slather bone-in thighs with a Dijon-thyme butter, coat in breadcrumbs, and sidle onto a baking sheet for an effortlessly crispy roast chicken dinner.

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color—the dark, charred parts are extra tasty.