Achieving crisp skin without drying out the delicate white meat is easier said than done when roasting a whole breast.
Most herbed roast chicken has so little herb flavor it's hardly worthy of the name. We set out to roast a chicken with herbs in every bite.
The secret to delicious roast duck without a thick layer of fat is a two-step process. Steam it first, then cut it into parts and roast it.
Juicy, crisp-crusted perfection means overcoming two obstacles: chemically treated scallops and weak stovetops.
For a rich, flavorful roast goose with crispy browned skin, first dunk the bird in boiling water, then refrigerate for at least 24 hours before roasting.
Sautéing chicken pieces and then braising them with vegetables produces perfectly cooked white and dark meat.
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and short on flavor. Here’s how we foiled these problems.
After roasting 14 birds, we offer our two favorite methods.
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up?
We solve the problems of this Chicago chicken and potatoes classic: dull meat, soggy skin, tasteless potatoes, and a bitter sauce.