How to CookChickenGenius RecipesTips & TechniquesRoast Chicken
7 Genius Recipes for Cooking the Finest Chicken of your Life
by Kristen Miglore
• March 16, 2016
• 8 Comments
After last week's raw sweet potatoes, I thought I'd give you something that would go down easy. Seven brilliant, proven, utterly delicious chicken recipes from some of the greatest cookbook authors of the last 50 years—how about that?
So next time I dare you to trust me and try something a little weird—sunflower seed risotto, or burnt toast soup, perhaps—I want you remember this moment.
(But also: Send me your genius chicken tips, because you're not the only ones who love it.)
Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected].
The Genius Recipes cookbook is here—and a New York Times Best Seller and IACP Award Winner! It's a mix of greatest hits from the column and unpublished new favorites—all told, over 100 recipes that will change the way you cook. Order your signed copy now.
Comments (8)
6 months ago Lisa Egan
Chicken in Milk was so delicious! Used cream instead of milk as well and this is a wonderful addition to my rotation of poultry
6 months ago HDeffenbaugh
These are great options! The chicken gratin looks fantastic and a great dish to host some dinner guests with. I may try this out for an Easter dinner I have coming up. There will be kids and adults and this seems like an elevated dish that will still appease to the mouths of 7 year olds.
6 months ago Transcendancing
I love a bunch of these - the Buttermilk Fried Chicken was what convinced me brining was awesome, Chicken in Milk was so mouthwateringly tender, and the Chicken Gratin was one of the most decadent feasts I did last year and I've been thinking about it ever since (time for a repeat now that the cooler weather is on its way!) I'm looking forward to trying the Chicken with Lemon, the Perfect Roast Chicken, and the Alabama BBQ sauce too :)
6 months ago Judith Rae
My two go-to chicken recipes are:
Chicken thighs with bone and skin, rubbed with a mixture of Dijon mustard and Worcestershire sauce, covered with panko, roasted at 375 degrees until done
Spatchcocked chicken, rubbed with a mixture of olive oil, salt, and red pepper flakes, roasted at 375 degrees until done
7 months ago Victoria Carr
Barbara Kafka wrote a book called Food for Friends, which is, sadly, out of print. For me it is a real classic. It sits on a shelf in my kitchen with my favs. Jamie Oliver's Chicken in Milk is delicious. The last time I made it, I used a pint of heavy cream instead of milk, and that will be my go-to way to make it from now on. The cream didn't curdle, and it was absolutely, hauntingly delicious!
6 months ago Transcendancing
Ooh, I shall have to try it with the cream I think :)
7 months ago Isabelle Johnson
Oliver's milk chicken IS delicious. But otherwise I think my go-to is still Amanda H's spatchcock chicken as taught to me by Mrs.Wheelbarrow.
7 months ago cv
A year ago, the Detroit News pitted three classic roast chicken recipes against each other to determine the best amongst the three: Julia Child, Thomas Keller, and Judy Rodgers.
http://www.detroitnews...
The winner? Judy Rodgers' (Zuni Cafe) version.
I think her bread salad is almost as important as the bird itself.