Chicken

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.

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

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.

Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

When a craving for fried chicken hits, I turn to this recipe, which tastes nothing like chicken that's been passed through a fast-food window—and that’s a good thing. The chicken is marinated overnight in kefir, so the lactic acid helps tenderize it while imparting a subtle buttermilk flavor. It’s fried in grapeseed oil, which is high in polyunsaturated fats and vitamin E, plus has a high smoke point, making it a nice substitute for olive or vegetable oils when frying (sautéing and stir-frying, too).

Sip this broth as a restorative or use it as a base for soups, stews, and sauces.