Shortcut the glaze by using already-ground coriander and cumin – though the aroma and flavor of toasting the whole spices really boosts the taste quotient. The wheat berry dressing is a great way to use a whole grain. In the time it takes to roast the chicken, the wheat berry… Read More

Choose a tea that you like, but the stronger the tea the heavier or smokier the flavor when the chicken is grilled. The salt + sugar in the rub creates a light curing effect that keeps the chicken moist as it grills. The aromatic Chinese 5-spice blend is made up… Read More

To shorten the roasting time, butterfly the chicken. Remove the backbone with poultry shears, open the chicken up like a book, and press flat on the baking sheet. Rub with the oil and smoky spice blend rub. Read More

Pollo al mattone is the Italian name for a chicken that’s pressed under bricks to speed up cooking and create a very crisp skin. Traditionally made in a cast-iron skillet, this version is hot off the grill. Either a whole butterflied chicken or chicken halves work beautifully. The zesty marinade… Read More

If you need to feed more than your family, why not roast two birds at the same time? It’s no more work and is easy to serve. Any leftovers are ready and waiting to make sandwiches, a small pot of soup, or a pan of chicken enchiladas. Read More

Fresh fennel brings a subtle flavor of licorice to dishes and is especially good teamed with sweet bell peppers and onions. Trim away the tough upper stem of the fennel, but reserve some of the delicate fronds for garnish. Read More

Brining whole chicken is a great flavor booster and insurance policy that you’ll end up with super moist birds after a long slow smoking. If you want to make two chickens just double the brine. Read More

In southern France a “tian” refers to both an earthenware casserole and the actual vegetable-centric dish. A tian is a wonderful way to make the most of summer produce and leftover chicken; use this version as a base for jumping off to create your own favorite combinations. … Read More

Nashville hot fried chicken is all the rage, deep-fried and ultra crispy, doused in an incendiary hot chile oil. Here the chicken is still golden and crispy, but without the dunking in hot oil. Baked on racks that allow air to circulate around the chicken, this version is no less… Read More

The heart of a truly good ramen bowl is all about the broth. Simmer a cut-up chicken for at least 2 hours (or longer if you have time) on the stovetop—or give a slow-cooker or pressure cooker a spin to either allow you to leave the house or speed up… Read More

Chickenomics 101: Roast 2 Chickens Eat 3 Times… Read More

Oven-roasting warms the home, blanketing it with aromas that awaken the senses and appetites of family and friends.  The next time you roast a whole chicken, wrap your chicken in flavor using a rub and spice blend to start, then finish with an infusion of vinegar or citrus juice.  Here’s… Read More

An easy shortcut for cooking a whole chicken is to flatten or butterfly it prior to cooking. This method lets you grill or roast a whole chicken in nearly half the time and season both the inside and outside of the chicken with ease.  This technique is called butterflying or spatchcocking… Read More

Sometimes purchasing a whole chicken can seem overwhelming. We get it. Our Just Bare® Young Chicken is not only hearty and versatile, but it’s a quick and easy way to feed the family. Not to mention you can make weekly meal prep a breeze by using the leftovers.  … Read More

A simple whole chicken recipe the entire family will love. Read More

Stock or chicken broth and gravy are must-haves for every cook’s collection. Here are two flavorful basic recipes: a broth that serves as the perfect start for any chicken soup recipe and a gravy for a savory finish. Basic Chicken Stock/Broth Makes 4 quarts broth Substitute this… Read More

Most chicken recipes call for chicken parts or pieces. Here are a few steps for cutting a whole chicken into 8 pieces (compiled from several websites including Good Housekeeping and Eating Well): two split breasts, two thighs, two drumsticks and two wings.  You’ll also be left with a backbone that can be discarded or… Read More

It’s just as easy to cut up and stuff two chickens as one, making it a great way to feed a crowd. Use your kitchen shears to cut up the birds, keeping the legs whole (drumstick and thigh attached) so you can make a larger pocket under the skin to… Read More

Place the chicken on a clean, sanitary cutting board. Remove leg and thigh section by pressing leg away from body. Cut through joint carefully, following body contour.Cut the drumstick and thigh apart at the joint. Repeat steps 1 and 2 for the opposite side of the chicken.Cut the meat from… Read More