An airline chicken breast, also known as a Statler chicken breast or a Chicken suprême is a chicken breast with the first joint of the wing still attached. If I'm serving a whole chicken breast, I prefer airline breasts over regular boneless breasts both for the presentation factor (that bone sticking out just looks so cool), and for the juicier meat it delivers. Here's how to cut an airline chicken breast from a whole chicken.
'poultry' on Serious Eats
A staple of Ashkenazi Jewish cooking, schmaltz made from rendered chicken fat takes some time, but pays off by adding tons of flavor to dishes like chopped liver and matzo balls.
We recently took a look into the USDA labels that appear on beef. Now it's time to talk poultry. Here's a primer on the vocabulary used to market birds raised for meat, and what it means from farm to plate.
While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.
As the story goes, Cathal Armstrong was cooking a variation of his mother's chicken casserole at home on his day off from working at his flagship Restaurant Eve when he got a phone call: President Obama was on his way to dine at Armstrong's restaurant. Since that night, he has renamed this simple chicken and vegetable stew "President Obama Stew."
This classic Japanese dish of chicken cooked with egg is at once delicate and comforting.
Gloriously golden, with ultra-crisp skin, this stuffed bird is truly a thing of beauty. It's a simple recipe, cooked for a couple of hours in a moderate oven, but one trick helps to maintain the integrity of the lean breast meat: a couple of coats of pork fat and a sheath of fatback, salt pork, or bacon.
These ground turkey tacos with a quick mole sauce and squash can be on the table in under half an hour.
This pork-free version of ramen is the most satisfying chicken soup you'll ever have. For a full bodied stock use collagen-rich chicken wings and feet.
Brown the roux in the microwave while the veggies cook and you can have this hearty Cajun stew on the table in under an hour.
To make our authentically flavored jerk chicken, start with a powerfully flavored marinade and brine combination, followed by a low and slow smoke over smoldering allspice berries and bay leaves.
Grilled chicken turns this summertime salad into a main course. Toasting the bread on the grill lets it sop up all of the juice from those farm fresh tomatoes without getting too mushy.
Using homemade chicken stock as a soup as well as to cook your rice and veggies ties together this light and flavorful meal that is a true Singapore staple.
Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula.
Juicy chunks of mango, tangy-sweet honey mustard dressing, and crunchy pepita seeds make this chicken and spinach salad pop. It's also an easy dinner to pull together in a flash.
Chicken and shrimp are loaded with flavor from a searing Southeast Asian chili sambal.
Quick and easy skillet chicken fajitas cooked with peppers and onions and served in hot tortillas.
Moist chicken elevates this quick dish into more than just a plate of pasta. Fresh basil, bright and tangy lemon, and parmesan star in a light, barely-there cream sauce.
Rustic Braised Chicken is a hearty stew full of tomatoes, olives, capers, and chicken.