The New York Times Chicken Cookbook by Linda Amster

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  • Chicken breasts with mustard sauce

    • PinchOfSalt on December 19, 2012

      Quick and easy to cook. The cream makes it a splurge. Tasty, though it could have used a bit more bite in the sauce. A pinch of cayenne might have helped. Served it with brown rice, which seemed a particularly good foil for the sauce.

  • Chicken with ginger, mushrooms and scallions

    • mjes on September 22, 2021

      This recipes uses a cut up chicken which is browned then baked in a sauce of the other ingredients. The seasonings are mildly Asian. Everyone enjoyed this chicken.

  • Pan-roasted soy chicken with chilied sesame noodles

    • ashallen on October 20, 2021

      The chicken part of this recipe was very good - salty, well-browned exterior with good flavor after marinating only 1.5-2 hours. My chicken breast halves were on the larger side so I ended up cooking them covered on low for a while after the initial searing to bring the interior up to temperature without scorching the exterior. The noodle part of the recipe was annoying as written but turned out fine with some adjustments. Initially the sauce wasn't very flavorful, in part because the peanuts didn't chop to a smooth puree in the blender - too much chicken stock for that! I ended up supplementing the sauce with a slurry of water and 1/3-1/2 cup natural peanut butter, seasoned with soy sauce and heated in the microwave. Next time I'll substitute additional peanut butter for the peanuts. I used thin alkaline Chinese wheat noodles instead of angel hair pasta - worked well. The chicken and noodles were great together!

    • ashallen on October 29, 2021

      Made these again using boneless chicken breast halves vs. the skin-on, bone-in halves called for in the original recipe (which you're asked to de-bone, retaining the skin on the meat). I liked using the boneless breast halves better, both because it was faster and easier and because the chicken skin never fully rendered and so was a bit rubbery. It's also not necessary for protecting the chicken meat underneath if you're careful.

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  • ISBN 10 0312312342
  • ISBN 13 9780312312343
  • Published Aug 01 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher St. Martin's Press
  • Imprint St. Martin's Press

Publishers Text

The editors of The New York Times are cooking everyone's favorite meal--chicken--in a classic new cookbook.


For home cooks looking for a way to roast the juiciest chicken or bake the most comforting potpie comes The New York Times Chicken Cookbook. Divided into sections covering:

  • How to roast a perfect chicken and its parts
  • Grilling and broiling
  • Fried Chicken
  • Stemaing and Poaching
  • Sauteing and stir-frying
  • Braising
  • One-dish chicken classics.


Readers will learn the best ways to cook America's favorite meal with recipes that include the classic roasted chicken, chicken with forty cloves of garlic, Southern Fried Chicken, grilled Mexican chicken, and chicken with ginger and snow peas.


Linda Amster has included recipes from American restaurants and chefs like Zuni Cafe's Winter Chicken, Moira Hodgson's Chicken Tagine, and Pearl's Lemon Chicken. In addition, each section has some recipes classified as Easy or Easy/Fast that makes it possible for anyone to put a chicken dinner on the table for the family at the end of a hectic day. Straight from the pages of The New York Times, this is the authoritative cookbook on chicken that home cooks will cherish.



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