Whole Chicken
Chicken Soup with Dill Matzo Balls
Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.
By Leah Koenig
Chicken With Honey-Glazed Carrots and Ginger
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.
By Chris Morocco
Slow Cooker Miso-Butter Roast Chicken and Potatoes
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.
By Sarah DiGregorio
Arroz Caldo
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.
By Yasmin Newman
Pomegranate-Glazed Chicken
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.
By Andy Baraghani
Kefir-Battered Cast-Iron Fried Chicken
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).
By Julie Smolyansky
Feel-Good Chicken Soup
This brothy ginger, soy, and chile–scented Asian chicken soup is bound to make anyone feel 110% better.
By Donna Hay
Asian-Style Poached Chicken
Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months.
By Donna Hay
Cast-Iron Roast Chicken With Fennel and Carrots
Fennel and carrots perfume a roasting chicken in this one-dish dinner while soaking in flavor from the bird as it renders its fat into the skillet.
By Chris Morocco
Cast-Iron Roast Chicken With Winter Squash and Pancetta
Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.
By Chris Morocco
Cast-Iron Roast Chicken
No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.
By Chris Morocco
Cast-Iron Roast Chicken with Caramelized Leeks
Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.
By Chris Morocco
Grilled Chicken With Herbs and Cracked Olives
Butterflying chicken transforms a hard-to-grill round bird into a flatter shape that is easier to crisp and cook through.
By Alison Carroll
"Tzimmes" Chicken With Apricots, Prunes, and Carrots
Sheet-pan chicken just might be the best thing since, ahem, unleavened bread.
By Anna Stockwell
Gingery Chicken Soup With Zucchini “Noodles”
Not only is this immunity-boosting chicken soup just as comforting as your grandma’s, it's also gluten-free, thanks to spiralized zucchini “noodles.”
By Rhoda Boone
Turmeric-Ginger Chicken Soup
Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.
By Claire Saffitz
Soy Sauce Chicken
A whole chicken, poached in a ginger and anise–scented soy broth, is a popular dish served at Chinese New Year celebrations.
By Kei Lum Chan and Diora Fong Chan
Coq au Vin With Cocoa Powder
In this hearty, velvety stew, chicken slowly braises in red wine with bacon, mushrooms, and a touch of enriching cocoa powder.
By Ludo Lefebvre
Roast Koji Chicken
Koji—a type of fermented rice used as seasoning in Japan—makes the meat in this roast chicken more tender, crisps up the chicken skin, and lends both sweet and savory notes.