Poultry

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

Instead of chicken, this curry recipe is really good with boneless pork chops. Cut into ½" pieces and proceed as written. Check out step-by-step photos here.

Sauerkraut is our new secret flavoring weapon. It adds a little bit of acid and funk, and this chicken pot pie recipe proves there are so many other uses for it than a hot dog topping. Check out step-by-step photos here.

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

The word “buttery” is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.

You know what most chicken salads are missing? Crunch. Not this one!

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.