Tips & Tactics for Chicken

By Michael Roberts Updated March 31, 2015

For best flavor, buy a premium chicken or a kosher one. In taste tests, both beat regular supermarket chickens.
To make 4 generous servings, buy one 4-pound chicken or 3 1/2 pounds of chicken pieces.
If a recipe calls for chicken pieces, you can use only legs or only breasts if you prefer. Remember that white meat cooks faster than dark.
Freeze wing tips, necks, backs and giblets (except the liver) to make a simple homemade broth.
Never crowd the skillet when sautéing chicken or it won’t brown. For most recipes, a heavy 12-inch skillet or 10-inch sauté pan will do.
If all of the chicken pieces won’t fit into the skillet, cut off the wing tips.