Slow-cooking a “roast” chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving. The miso-honey mixture that’s drizzled on before broiling helps the skin get deep caramelization, and it also reinforces the salty-sweet miso flavor you added in the beginning, which will have mellowed.
Entrees - Poultry
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
This recipe demonstrates how to use the supermarket in the best possible way and how to transform an ordinary chicken into a simple, delicious family dinner.
Put a classic on the grill for Father’s Day: Beer can chicken. In this recipe, the beer steams while the chicken roasts and absorbs aromatic smoke.
Spatchcocked chickens cook quickly and evenly, turning gorgeously brown in the process. Roasting grapes with a sprinkle of sugar and some sherry vinegar is one of those culinary party tricks that I pull out whenever I want to seem impressively elegant without actually doing much work. Here it is with a golden spatchcocked chicken. This is company-worthy, weeknight easy, and exceedingly pretty if you use a combination of red and green grapes.