Poultry

Doubling down on proteins in recipes shows sophistication and speaks to a hallmark of Soul cuisine—utilizing the entire animal. Chicken hearts are an underutilized part of the chicken. They provide an earthiness to dishes that allows fattier, delectable morsels of food to stand tall. You can find this same quality in mushrooms, but I think hearts are a fun way to explore new techniques.

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.

Some people might be afraid of cooking chicken hearts, but they’re not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.

This is easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken.

When braised in a tart brine, gizzards are truly delectable! This is an easy dish to serve guests, as it can be made a day in advance and reheated. Cooked barley is a perfect side to soak up the rich sauce.

This grand gesture of thrift (at just one dollar per serving) and deliciousness has the flavors of a cozy gravy, of roasted birds on cold winter days. 

This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.

These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.

Make fast roast chicken by using a rarely used part of the oven: the floor. The intense heat under your skillet from the oven’s floor quickly cooks the chicken and allows its skin to become remarkably crispy.

Named for the famous 8th century Tang dynasty consort, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City. The chicken gives the dumplings body, while the cabbage gives them volume.

Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.