Experts say pan-searing followed by oven-roasting creates juicy chicken thighs with crispy skin. Bone-in, skin-on thighs ...

Say no to flabby chicken skin.

The cold-pan start works for many skin-on poultry cuts, but when the skin’s fat starts to render and liquify around the meat, things get messy. The burner’s bottom-up heat causes more splattering than ...

Add Yahoo as a preferred source to see more of our stories on Google. There’s no need to struggle with soggy chicken skin anymore! In this video, learn the best way to cook perfectly crispy skin on ...

Using a smaller slow cooker: This quantity of chicken works in a six to seven-quart slow cooker. If you have a three to ...

Unless we’re talking stir-fry, curry, or chicken parm, I have one poultry prerequisite: It must be skin-on. Throughout my childhood I was the chicken skin czar of my family, commanding that all crispy ...

Rub the flesh of the chicken with the harissa paste. Try not to get any harissa paste on the skin. Heat the olive oil in a large sauté pan over medium-low. Generously season the chicken flesh with ...

Braising is a culinary technique that keeps on giving. Slow cooking in liquid over low heat provides a number of benefits; it renders ingredients ultra-tender, and creates a rich, flavorful sauce that ...