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How to Make Duck Confit

Published November 1, 2009.

Making homemade duck confit takes some extra time. But the effort is worth it for this authentic French recipe.

Lighter Chicken and Dumplings

Published September 1, 2009.

A stew as thick and heavy as pot-pie filling was fine for our forebears, but we wanted a lighter broth and dumplings that wouldn’t sink to the bottom of the pot.

Grill-Roasted Boneless Turkey Breast

Published July 1, 2009.

Notoriously dry turkey breast is tricky enough to roast indoors using the oven. So how do you keep it moist and tender on the grill?

Boning a Turkey Breast

Published July 1, 2009.

With a boning knife or a chef’s knife, it's easy to get two boneless skinless turkey breast halves out of a whole breast.

Using Bricks for Italian-Style Grilled Chicken

Published May 1, 2009.

Weighing the butterflied chicken down with bricks wrapped in aluminum foil helps maximize flavorful browning and produces ultra-crisp skin.

Italian-Style Grilled Chicken

Published May 1, 2009.

What do a pair of bricks have to do with juicy, crisp-skinned chicken?

Sauteed Chicken Cutlets with Porcini Sauce

Published March 1, 2009.

Chicken braised in white wine with porcini mushroom is a northern Italian classic. Could we use the same flavors to make a quick weeknight meal?

Glazed Roast Chicken

Published March 1, 2009.

Applying a glaze to a whole chicken can land you in a sweet mess. To resolve this sticky situation, we brought an outdoor method indoors.

Developing our Tandoori Chicken Recipe

Published January 1, 2009.

We take a trip around Boston’s local Indian restaurants to see how this popular Indian classic is prepared and show you how to replicate it at home.

Quick and Hearty Chicken Noodle Soup

Published January 1, 2009.

Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?

Tandoori Chicken

Published January 1, 2009.

We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this Indian classic into an easy weeknight dinner.

Turkey Safety

Published November 1, 2008.

There are a few things to know about safety when getting your holiday bird to the table.

Slow-Roasted Turkey

Published November 1, 2008.

Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole?

Stovetop Roast Chicken

Published November 1, 2008.

One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

Carving a Butterflied Chicken

Published September 1, 2008.

Carving a butterflied chicken is both easier and faster than tackling a whole bird.

Butterflying a Chicken

Published September 1, 2008.

In some high heat applications, butterflying a chicken promotes even cooking and reduces cooking times.

Brining Chicken

Published September 1, 2008.

Brining not only keeps poultry meat juicy, but it also seasons the birds right down to the bone.

Herbed Roast Chicken

Published September 1, 2008.

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.

Enchiladas Verdes

Published July 1, 2008.

The bright taste of their quick-cooking sauce gives enchiladas verdes an edge over the "red" kind. But not if the sauce is watery and lacks good green chile flavor.

Grilled Bone-In Chicken Breasts

Published July 1, 2008.

The key to avoiding the charred skin and dried-out meat that plague most grilled chicken breasts is all in how you set up the fire.

Stuffed Chicken Breasts

Published May 1, 2008.

French chefs use a forcemeat filling to transform pedestrian chicken breasts into a four-star affair. We wanted the same filling without the fuss.

Porterhouse vs. T-Bone Steaks

Published May 1, 2008.

Porterhouse and T-bone steaks are both two steaks in one package. So what's the significant difference between the two cuts of meat?

Pounding Chicken Breasts

Published May 1, 2008.

The best method for pounding butterflied chicken breasts requires gentle pressure and a sturdy zipper-top bag.

Making Chicken Cutlets

Published March 1, 2008.

It's not difficult to make cutlets out of skinless, boneless chicken breasts. Try freezing the breast for a bit to make the task easier.

Crisp Roast Chicken

Published March 1, 2008.

Years ago, we developed an ideal roasting method for tender, juicy meat. Now could we figure out how to get the supercrisp skin?

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