25 years and so have discovered not only the very best way to cook every kind of chicken but they have also developed hundreds of great recipes. And the basics are only the beginning. Liven up a weeknight with One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes, impress dinner guests with a streamlined Cassoulet, or deploy your Instant Pot to make Chicken Bouillabaisse. Like fried chicken? We've developed 14 different kinds (so far), including Jack's current favorite, Japanese Fried Chicken Thighs, where marinating, dredging, then frying turns strips of chicken savory and succulent. Also like wings? We have 8 recipes for those, including our game-changing Korean-Style Fried Chicken Wings. We double-fry them so they stay extra-crispy under their blanket of spicy-sweet-salty sauce.
Learn the test kitchen's go-to methods, secrets, and proprietary techniques throughout this expansive resource: when to salt and when to brine; how to add flavor under the skin and over it; cooking in a sealed pot; and highroasting versus low and slow. Discover the recipe that finally sealed the deal as Julia's, and the company's, alltime favorite way to roast chicken (and we've roasted a lot of chickens). Every cook needs recipes like these in their arsenal.