Poultry connoisseurs will attest that the best way to roast a bird is to spatchcock it first. Cutting out the backbone—while a little gruesome—guarantees a juicy breast, legs that are cooked all the ...

From thighs to wings and breasts, there are many cuts of chicken to enjoy. Although those classic and common cuts are tried ...

Chicken breasts and tenderloins are everyday favorites that are commonly found in many fridges. Both are lean, white cuts of meat with a similar texture and flavor profile, so it's no surprise that ...

Well, America, it’s time to escape the chicken breast chokehold and embrace more flavorful and forgiving cuts of fowl: chicken quarters and thighs. While much of the following applies to drumsticks, ...

If you have whole chicken legs, remove the chicken thighs by cutting through the joint between the drumstick and thigh. Or, buy a package of chicken thighs; they are usually sold either skin-on with ...