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The Best Chicken Recipes by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Baked chicken with fennel, oranges, and oil-cured olives

    • la23267 on February 01, 2019

      This was very tasty. Because I used boneless skinless chicken breasts, I cooked the veggies for about 15-20 at 400 F before adding the chicken, and used the broiler for the last 5 minutes. I took the picture before adding the cilantro garnish - which definitely went well with the brine of the olives.

  • Basic pilaf-style rice

    • Paojava on June 25, 2012

      Goes well with Chicken Tikka Masala. Excellent flavor and easy to make.

  • Chicken tikka masala

    • ccav on February 17, 2015

      Very good; sauce was excellent and chicken was tender.

  • Chicken with green cabbage, carrots, and ginger en papillote

    • Laura on November 26, 2012

      Pg. 326. I was in search of a recipe that used chicken breasts and cabbage and this turned up on my EYB search. Frankly, I was skeptical that it would turn out to be anything good, but I was wrong. It was not bad at all and pretty healthy. It wasn't spectacular, but it was a perfectly respectable dish to serve on a weeknight at home when time is short. The 25-minute cooktime was perfect.

  • Chicken with orzo, asparagus, and Parmesan

    • Jane on March 24, 2012

      This has become one of our stand-by quick dinners. I always have all the ingredients required, it's very quick and easy to make and most importantly, it tastes really good. I'd never toasted orzo before making this dish and it definitely improves its flavor and makes it cook much more quickly. The finishing drizzle of oil, garlic and lemon gives a great flavor boost to the chicken breasts, which can be somewhat bland.

    • Erica on April 12, 2018

      Excellent! Quick to make (but quicker if you do the prep first), and full of flavor. I made w/ a little less oil and still delicious.

  • French-style chicken in a pot

    • Laura on September 30, 2010

      Pg. 137. I have now made this recipe twice in the past month. This recipe is so easy and consumes so little hands-on time that I will continue to make it. It produces a chicken that is more like a poached chicken than a roasted chicken. It's moist and very healthy. Flavor? Not so much. It's not bad, mind you, it's just bland and boring. But, if you need to get a nutritious meal on the table and don't have a lot of time to devote to hands-on prep, this is for you!

  • Indian-style chicken curry with cauliflower and peas

    • Jane on December 19, 2011

      A very quick and easy weeknight dinner. Good flavor from the caramelized onions, roasted spices, garlic & ginger. I liked the combination of cauliflower, tomatoes and peas. Will definitely be putting this on regular rotation.

  • Pan-roasted asparagus with toasted garlic and Parmesan

    • Analyze on March 12, 2019

      This is a delicious recipe! I've made it four times and we've loved it every time. My husband doesn't care for the garlic, so I get it all :)

  • Scallion and horseradish mashed potatoes

    • Laura on January 28, 2011

      These mashed potatoes were delicious, although I would add more horseradish in the future -- I love the flavor and it was a bit too subtle. Also, used whole milk in place of the half-and-half. It would only be even more creamy and delicious with that.

  • Skillet chicken, broccoli, and ziti

    • Erica on January 03, 2014

      Flavor not bad but water dripping around as if forgot to drain. Maybe I didn'tdo something perfectly--a problem I often have w/ Cook's Illustrated recipes. But nothing special and not a keeper.

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  • ISBN 10 1933615230
  • ISBN 13 9781933615233
  • Published Mar 01 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated
  • Imprint Cook's Illustrated

Publishers Text

Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time They did. Here are 300 exhaustively tested recipes for America's favorite main course.

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 Best Chicken Recipes offers 300 foolproof ideas for cooking chicken right - and making dinner interesting again. Whether you're looking for a never-fail recipe for Simple Roast Chicken, classics with a modern twist (Chicken Salad with Fennel, Lemon, and Parmesan or Braised Chicken with Leeks and Saffron), or something entirely new to incorporate into your repertoire (Chicken Tagine or Firecracker Chicken, anyone), you'll find it all here. In addition, they offer recipes to fit just about any season, occasion, and lifestyle, all divided into easy-to-navigate chapters for easy reference. Their information-packed primer shows you how to take the guesswork out of knowing when a chicken is done and provides tips for boosting flavor, as well as detailed instructions for basic butchering and carving techniques. Whether you're entertaining a group or cooking for two, are health conscious or time-crunched - they've got you covered. With this book in your kitchen, no one will ever be late to dinner again.



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