Roast chicken with simple classic flavourings is the perfect Sunday dinner. With a large chicken, there will be leftovers for sandwiches the next day or to chop and use in a salad.
A real winner of a recipe, this satisfying chicken burger incorporates sharp old cheddar, sweet honey, hot horseradish and creamy mayonnaise.
This one-pot dish is a fast family favourite, plus easy on the wallet using chicken thigh meat and ramen noodles.
Chicken bones are the best choice for making tasty soup. To extract maximum flavour, a stock needs to simmer for hours – long after there is any flavour left in the accompanying meat.
Nice and juicy chicken thighs are more economical than breasts in this quick and easy dish. If you do not have a meat pounder, the bottom of a small saucepan works just as well.
Plump chicken thighs are made special with tender sweet potatoes, perfect for sharing with friends and family.
Barbecued chicken can be a challenge. You know the scenario — burned skin and meat red at the bone. But there's a secret to cooking the chicken through and getting crispy golden brown skin that has everyone asking for seconds. It's grilling chicken pieces over indirect medium heat until juices run clear, then moving them over direct heat to crisp and colour. You can buy the chicken whole and cut it up, or opt for parts and choose any combination you like. In our Test Kitchen, thighs rule! They are meaty and taste better than white meat, and there's less risk overcooking than with breasts.
Cook 1-1/2 cups (375 mL) more rice one night, cook extra chicken the next, and on the third night, create this completely different dish.
Chimichurri sauce is usually served on the side after grilling or roasting the chicken. However, here it is rubbed under the skin to add flavour to the meat while allowing the skin to crisp.
After breading chicken or fish with this flavourful mix, you can either cook it right away or freeze it for future use. Be sure to use fresh (not thawed) chicken or fish if you plan to freeze the breaded pieces.
