A roasted whole chicken is pretty ambitious and impressive in its own right. Still, it feels good sometimes to take on a project that's even more challenging. A deboned whole chicken can be cooked as a rolled-up, easily sliced roast. Whether stuffed or simply seasoned with fresh herbs, it makes ...

Chicken satay skewers are a staple in Southeast Asian cuisine because they are so easy to make but are incredibly tasty. The secret lies in the unique marinades used as well as the blend of spices that really bring out the flavor in the chicken. If done properly, each bite should have you coming back for more. Usually, the chicken is marinated for a few hours but our paleo skewers recipe requires even less than 30 minutes to prepare and cook. This recipe also contains a lot of protein, so it…

The best part of butchering a whole chicken? Making a delicious homemade chicken stock. Learn how here.

Recipe video above. BRINING is the secret to the most succulent, tender roast chicken you will EVER have in your life! Adapted from a recipe by Thomas Keller, one of the great masters of the culinary world. The flesh is seasoned all the way through with a hint of the brine flavourings (herbs, lemon, garlic).

Every wondered what part of the chicken gizzards are? Learn everything you need to know about chicken gizzards, including how to buy, cook, and store them.

This Hainanese chicken and rice dish is soul-warming and comforting. A succulent whole chicken is gently poached until it reaches tender perfection. It is sliced and presented atop a bed of fragrant rice, each grain infused with chicken broth and garlic. But it's not just the chicken and rice that make this dish extraordinary; it's the accompanying trio of sauces that elevate the flavors. The chili sauce, with its fiery kick tempered by sweetness and tanginess, the ginger garlic sauce…

Roast turkey just got more interesting. Here, we've basted it with an Asian-inspired sticky peach glaze then roasted it to a beautifully rich finish. We've kept things light and fresh by serving the bird with a peach, rice and spring onion salad.

It was almost 2 years ago that I woke up on Easter morning to find a box of day old chicks on my kitchen counter. I pretty much took it all in stride. You know.

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