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Double-frying is the simplest way to get extra-crispy fried chicken without overcooking the meat. Fry once to cook it through, let it rest so moisture can escape, then fry again to crisp the crust.

For centuries in France, families who subsisted on little, made pot au feu (literally pot on the fire) a dish of boiled meat and vegetables. Now considered the national dish of France, pot au feu was ...

Chicken soup season is here. For this golden version (thanks the deep yellow color of turmeric), simmer bone-in, skin-on chicken thighs with a mirepoix (diced carrots, celery and onions), lots of ...

Cooking chicken in its very own low-heat bath also preserves moisture in a way that other higher-heat methods like grilling ...

This succulent, oven-baked dish features bone-in chicken pieces roasted with three whole heads of garlic and finished with a ...