Cook's Illustrated Magazine Special Issue: All-Time Best Chicken Recipes (2014)

  • One-pan roast chicken and potatoes

    One-pan roast chicken and potatoes (page 5)

    from Cook's Illustrated Magazine Special Issue: All-Time Best Chicken Recipes (2014) Cook's Illustrated Magazine Special Issue

    • Categories: Main course
    • Ingredients: thyme; smoked paprika; lemons; whole chicken; potatoes
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  • Best chicken Parmesan

    • Rinshin on October 22, 2020

      Made a mistake by using cast iron to avoid using two different pans. It sticks in cast iron. Otherwise, this recipe is fine but I prefer the mixture of Parmesan, Pecorino Romano and mozzarella better as topping. Not sure I noticed the Fontina cheese flavor in mozzarella topping.

  • Gingery stir-fried chicken and bok choy

    • sdeathe on November 18, 2020

      Delicious - good balance of flavours. N.B. There is a half hour required to marinate the chicken mid-way through the prep. Do this first, then do the sauce and finish the chopping. Yummy!

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  • Published Jun 01 2014
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Chicken is the go-to main course for most Americans, but the same old recipes featuring bland, dry chicken are all too often the norm—resulting in a collective sigh around the dinner table. The test cooks at America’s Test Kitchen set to work on rediscovering the best ways to cook classic chicken recipes to come up with the special collection of 80+ recipes you’ll want in your repertoire.

Our recipe development methodology? We go back, test a variety of approaches, and then make them over and over, changing variables, until we end up with a crowd pleaser. Get the definitive recipes for Best Chicken Parmesan (we solve the problems of mushy breading, chewy cheese, and dry chicken), Ultimate Crispy Fried Chicken (air drying the chicken before breading it produces a better crust), Skillet Roast Chicken and Potatoes (the juiciest weeknight chicken ever), White Chicken Chili (we amp up the chili flavor and keep our chicken from turning rubbery), Barbecued Pulled Chicken (how about a recipe that rivals the best pulled pork?), Old-Fashioned Chicken Pot Pie (our version is fast, full-flavored, and fresh-tasting), Classic Chicken Salad (our easy cooking method guarantees tender chicken), and a knockout version of Buffalo Wings (say goodbye to flabby, fatty wings).

We also go beyond the tried-and –true staples of the American dinner table to find the best recipes for Enchiladas Verdes, Arroz con Pollo, Chicken Tikka Masala, Moroccan Chicken with Olives and Lemon, and a range of Asian preparations.