Spring feasts typically call for a center-of-the-plate star like brisket or lamb. Of course they’re delicious, but both can seriously ramp up the fat and calories in a meal that tends to put the ...

The process starts with an overnight brine that seasons the chicken deeply and locks in moisture. From there, the bird is slow-roasted at a surprisingly low temperature—just 90°C ...

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin–a 3½-4-lb. bird has the proportions we're after.

Step 9. Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg ...

Tender, juicy, and full of flavor, capon is the roast bird you need on your table. A 1990 Food & Wine Best New Chef, Tom Valenti is the executive chef of the Jockey Hollow Bar and Kitchen in ...

I approached my first multiple bird roast - otherwise known as a turducken - with an open mind. The turducken is an ingenious combination of turkey, duck and chicken, all cooked together as one.