Roasted chicken is a classic comfort food and a beautiful meal for entertaining dinner guests. But getting the skin to come out just the right amount of crispy can be a tricky task, especially if ...

Roast chicken is an everyday pleasure—a good fit for both special occasions and midnight snacks. While you might be familiar with the classic roasting style, with trussed legs and tucked wings, this ...

Spatchcocking is a way to flatten a whole chicken so it cooks evenly — you cut out its backbone, then lay it flat on indirect grill heat, flipping the whole thing once. I also brined it for 24 hours, ...

Spatchcocking involves cutting the backbone out of a raw, whole bird – chicken, turkey, whatever – in order to basically flatten it. It’s also known as “butterflying” – but who’s gonna choose that ...

This 3-day preparation technique is the key you need to making roast chicken with the crispiest, crackliest skin around. Here ...

Chicken is a family favorite during summer, especially when it’s cooked on the grill. But it can be kind of a pain to prepare because the white and dark parts cook at different temperatures. There’s ...

Chicken is a family favorite during summer, especially when it’s cooked on the grill. But it can be kind of a pain to prepare because the white and dark parts cook at different temperatures. There’s ...

What better way to kick off the start of summer than with a time-honored cookout? If you're thinking "chicken," we've got a sure-fire way to cook an entire bird to perfection on the grill. It's called ...

This spatchcocked saffron chicken recipe appears in the "Grilled Favorites" episode of Martha Stewart's Cooking School. To spatchcock a chicken, cut along each side of the backbone with shears. Remove ...