Poultry

Crackling skin, juicy thighs and birds that never dry out.

Whole roast chickens, spatchcocked birds, bone-in thighs, wings, drumsticks and boneless breasts, plus turkey, duck breast and the occasional quail. Recipes here lean on dry-brining for crisp skin, buttermilk soaks for fried chicken, and pounding breasts even so cutlets cook in minutes. We cover rendering duck fat slowly, grilling wings over two heat zones, and checking 165 F in the thickest part of the thigh.

34 recipes at this counter