Chicken

Sticky Soy-Garlic Adobo Chicken Bowl What cut of chicken is best for making an adobo chicken bowl? Bone-in, skin-on chicken thighs are the ideal choice. Thighs are naturally more flavorful and tender than breast meat because of their higher fat content and slightly darker meat, which holds up well during long simmering in the adobo sauce. The bones also contribute extra richness and depth to the sauce as it cooks, creating a more savory and satisfying dish. Skin-on thighs caramelize beautifully during searing, giving the finished adobo chicken bowl a glossy, slightly crisp exterior. Chicken breasts can be used as … Read more

Apricot-Glazed Stuffed Chicken Thighs What type of chicken works best for making stuffed chicken? Bone-in, skin-on chicken thighs are the best choice for making stuffed chicken because they offer superior flavor, moisture retention, and structural integrity during long roasting. The bone helps regulate heat, preventing the meat from drying out, while the skin protects the filling and bastes the chicken as it cooks. Thigh meat also contains more fat than chicken breast, which keeps the stuffed chicken thighs juicy even after extended oven time. Boneless thighs can be used, but they require careful tying or snug wrapping to prevent the … Read more

Classic Israeli Schnitzel What is the best way to keep Israeli schnitzel crispy after frying? It is important to properly drain excess oil immediately and allow the schnitzels to rest on a wire rack rather than directly on paper towels. Paper towels can trap steam, which will soften the coating, while a wire rack permits air circulation around the schnitzel, keeping it crisp. Additionally, frying at the correct oil temperature of 350°F/175°C ensures the coating sets quickly, forming a stable crust that resists oil absorption. Avoid stacking schnitzels after frying, and serve immediately or keep them in a low oven … Read more

One Pan Lemon Chicken and Potatoes What cut of chicken works best for lemon chicken and potatoes? Bone-in chicken thighs or drumsticks are ideal because they stay moist during the long roasting process. Thighs have a higher fat content and slightly more connective tissue, which breaks down while cooking, keeping the meat tender and flavorful. While chicken breasts can be used, they cook faster and risk drying out before the potatoes are fully tender. Drumsticks and thighs also allow the skin to crisp nicely under high heat, adding texture and flavor. Using bone-in cuts also contributes to a richer pan … Read more

​Homemade Butter Chicken with Naan How to make butter chicken with naan ahead of time without losing flavor or texture Butter chicken with naan is an excellent make-ahead dish, and in many cases improves with time. The sauce benefits from resting, as the spices mellow and integrate more fully after several hours or overnight refrigeration. To make it ahead, cook the butter chicken fully but keep the naan separate. Store the chicken in an airtight container and refrigerate for up to three days. When reheating, use low heat and add a small splash of cream or chicken broth to loosen … Read more

Southern Roast Chicken with Mashed Potatoes What is the best way to get crispy skin? The key is to start with a very dry chicken. Pat the entire chicken thoroughly with paper towels to remove any moisture, as water on the surface prevents browning. Next, season the skin with salt and allow the chicken to sit uncovered in the refrigerator for at least an hour before roasting; this helps the skin dry further. Roasting at a high temperature, such as 375°F/190°C, allows the fat under the skin to render and crisp the surface. Basting sparingly with pan juices keeps the … Read more