Here, five smart tips and tricks from brilliant chefs and F&W’s Test Kitchen.
Here, seven delicious ways to make incredible roast chicken.
Occasionally, in the Food & Wine diet, we swap wine for a cold, crisp beer.
Here's how chef Tyler Florence makes his fried chicken incredibly crispy and perfectly moist.
In Copenhagen, one of the world's hottest restaurant cities, Amass chef Matt Orlando has created a dish everyone's talking about.
The Jewish cooking staple schmaltz (rendered chicken fat flavored with onion) is the new "it" ingredient. Here, a glossary of essential Yiddish schmaltz terminology.
"Everybody likes to joke about chicken—the rubber-chicken prize, or 'This alligator tastes like chicken.' It's calling something boring," says Judy Rodgers, chef-owner of San Francisco's beloved Zuni Café. But chicken done expertly, Rodgers says, "is like a perfect piece of toast with just the right amount of butter. It can be astonishing." She should know: Zuni's roast chicken is considered the best in the country—in a recent poll by foodandwine.com, Rodgers's recipe won by a landslide.
Rodgers joined Zuni in 1987 and, within months, proposed what the menu still calls "Chicken for two roasted in the brick oven; warm bread salad with scallions, garlic, dandelion greens, dried currants and pine nuts. (Approximately one hour.)" The dish depends famously on three key elements: small birds, high heat (450 to 500 degrees) and thorough presalting of the chicken several days before cooking. The essence of the Zuni chicken experience, in Rodgers's view, is that "it's like, 'Here. Is. Chicken.' " Pure and bold and underlined. "Then of course there's the family-style thing," she says of the way the dish is presented on a platter. "Eating with your hands, shopping around for the pieces you want. 'Oh, I want a gooey piece! Now I want a crispy piece! Get your hands off the pine nuts!' Plus, it smells good."
For F&W's September issue dedicated to all things chicken, TV star, philanthropist and New Orleans booster Emeril Lagasse interviews Martha Stewart about her famous birds.
Emeril Lagasse: My foundation helps support the Edible Schoolyard Project at an elementary school in New Orleans. What could my students there learn from raising chickens?
Martha Stewart: Every garden can benefit from a chicken coop and a flock of healthy birds. A little ecosystem can be developed that enables the chickens to eat all the vegetable scraps from the garden, and the owner to eat the eggs from the chickens. There's much to learn about backyard animal husbandry, and raising chickens is an excellent way to teach children the importance of good animal caregiving.
EL: If I were going to raise chickens, what breed would match my personality?
MS: I've always raised a variety of birds, finding that they are extremely interesting to look at and have different personalities. And the old saying that birds of a feather flock together is absolutely true. I think you should raise the big birds, like the Jersey Giants, the Buff Cochins, the Partridge Cochin and the Araucana.
EL: In New Orleans, we have some great chicken dishes. Do you have a favorite?
MS: One dish that I really enjoy is chicken-and-andouille gumbo, which happens to be the signature stew of New Orleans. It bears the imprint of nearly every ethnic group to have settled in the Crescent City. The gumbo includes the "holy trinity" of Cajun and Creole cooking: celery, onion and bell pepper. It must always be served over rice.
EL: What have you learned from raising chickens for so many years?
MS: That I can't possibly buy a store-bought egg. I can't bake or cook or eat anything but my own eggs. They are so good, so rich, so delicious and so nutritious when the chickens they come from are raised carefully and organically in your own backyard.
For F&W's September issue dedicated to all things chicken, superstar chef Michael Symon shared his favorite spice mixes.
To make each dry rub, toast 2 tablespoons of each ingredient in a small skillet over moderate heat until fragrant. Transfer to a mortar and let cool, then coarsely crush.
Coriander seeds, dried lemon peel and ground ginger.
Cumin seeds, smoked paprika and chipotle chile powder.
Dried oregano, dried orange peel and granulated garlic.
Fennel seeds, dried orange peel and onion powder.
Pink peppercorns, dried rosemary and granulated garlic.
TO USE: Season the chicken with salt and pepper, then rub and chill for 4 to 8 hours before roasting or grilling.