I offer this recipe as a guideline, not a dictate. There are a few basic steps, the details of which can vary. Season with the za’atar suggested here, or with other herbs and spices — or just with ...

1. Put chicken into a 6-quart pot, and add enough cold water to cover by about 2 inches. Bring to a high simmer and boil over medium-high heat, skimming off the foam as it rises to the surface.

Thirteen years ago, London chef Simon Hopkinson wrote a quirky collection of essays and recipes he called “Roast Chicken and Other Recipes,” a sort of collage of culinary musings. The recipes are ...

Marcelle cooks boneless, skinless chicken breasts to make quesadillas, to toss into salads and pastas, and to make mile-high sandwiches. For variety, use fresh orange, lemon or lime juice rather than ...

Chicken doesn't often get the excitement of seafood or steak, but the bird offers far more than the basic grilled breast on top of a salad. As chicken is often (wrongfully) labeled as the basic but ...

For most meat-eating Americans, the ultimate comfort food is chicken. As New York Times food editor Sam Sifton told Salon Food on an episode of “Salon Talks,” chicken is the most searched-for food on ...