Why Haven’t We Been Roasting Chicken Like This All Along?

“When in doubt, roast a chicken. When hurried, roast a chicken. Seeking simple pleasure? Roast a chicken.”
These are the words of legendary cookbook author, Barbara Kafka, from her 1995 volume, Roasting: A Simple Art. And Barbara is one to know—her ro…

“When in doubt, roast a chicken. When hurried, roast a chicken. Seeking simple pleasure? Roast a chicken.”

These are the words of legendary cookbook author, Barbara Kafka, from her 1995 volume, Roasting: A Simple Art. And Barbara is one to know—her roast chicken recipe, from that very book, has stood the test of time; it's the foolproof rendition we turn to again and again.

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This Simple Trick Will Get You the Greatest Ground Chicken

Chicken is pretty much universally beloved—every part of it. The white meat is tender, lean, and mild; the dark meat a little richer and gamier; the wings and other bonier parts chock-full of the meat’s essence. In recipes, each has a purpose: chicken …

Chicken is pretty much universally beloved—every part of it. The white meat is tender, lean, and mild; the dark meat a little richer and gamier; the wings and other bonier parts chock-full of the meat's essence. In recipes, each has a purpose: chicken breasts offer a juicy blank canvas for powerful bursts of flavor to shine, like this smoky grilled rendition; thighs bring an unctuousness and meatiness anywhere they're involved, and can stand up to braising (no less, in chocolate milk!) for extended periods to become helplessly tender. And the bones and skin and other tendony bits of chicken offer deep—well—chickeniness to stock; they also bring a whole lot of the protein, collagen, that helps make stock thick and luxurious (we'll get into this topic another time).

But today, we're not here to talk about the nuances of tender braised chicken thighs or a smoky, juicy grilled chicken breast. Today, we're here to talk about chicken meatballs, aka chicken that's been blown to smithereens. Specifically, we're exploring Chicken & Broccoli Meatball Subs with Apple Giardiniera by Tyler Kord, chef–owner of No. 7 Restaurant and author of our most recent cookbook, Dynamite Chicken. Because it turns out that blown-to-smithereens chicken can have a whole lot of nuance, too.

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Chocolate Milk–Braised Chicken (Yep, That’s Right!) Is a Weeknight Magic Trick

A few years ago, as we were dreaming up our next cookbook, we thought long and hard about what the topic might be. We’d published a book on vegan cooking for plant-based folks (and folks looking to eat more plants), and another one on riffable, mighty …

A few years ago, as we were dreaming up our next cookbook, we thought long and hard about what the topic might be. We'd published a book on vegan cooking for plant-based folks (and folks looking to eat more plants), and another one on riffable, mighty salads. There was a book on adventurous ice creams and other frozen treats, and one on the most Genius recipes in our canon. One on expert dinner planning and one on baking classics and new favorites, alike. There was even a book on grilling, for people who didn't know they liked to grill. And another one on baking, this time from some of the greatest food minds we know.

So what to do next?

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