While it roasts, cubes of sourdough get pan-toasted until golden. Once carved, the chicken is served on the croutons, ...

2. Heat a large skillet over medium. Add the oil and swirl the pan to coat it. Place the chicken skin side down and cook ...

Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken.

When my best friend, Robin (plus her husband, Aaron, and their toddler daughter, Nora) moved from D.C. to Chicago in August, ...

In Ali Slagle’s recipe, rendered chicken skin makes crispy chicken thighs and the ideal fat for sautéing the peas and pickled chiles. The chicken is finished with crumbles of a salty cheese ...

TIP: Rendered chicken fat, sometimes called schmaltz when clarified, can be used to pan-fry vegetables and meat; to enrich a soup, stew, sauce or tomato-based braise; or to spread on toast.

The spices seemed to have fried in the chicken’s rendered fat. The smell was surprisingly appealing. The taste was even better. “Daniela,” Robin said, “I took one bite and told Aaron ...

Fried chicken skins are a pretty perfect topping, if you ask me. They’re crispy, crunchy, and flavorful. I never discard raw ...

Heady with aromatics such as ginger, garlic, peppercorns and cilantro roots, these translucent cellophane noodles – made of ...