SIMMER IT DOWN
This Mexican soup makes satisfying
use of the whole bird. Cut it into
pieces and start them in cool water
to ensure even, gentle cooking
when you poach them. Pull off the
cooked meat, and toss the bones
back in to extract every last bit of
flavor. To serve, combine the broth,
the shredded meat, and a fiesta of
toppings: creamy avocado, tangy
cotija cheese, bright cilantro, cool
radish slices, and fried tortilla strips.
America’s favorite meat
is due for a flock of
new recipes—and smart,
surefire ways to cook it
to perfection every time.
Read on for some fresh
dinner inspiration and all
the juicy details.
PHOTOGRAPHS BY MARCUS NILSSON
TEXT BY MICHELLE SHIH
RECIPES BY SHIRA BOCAR
Playing
Chicken
Extra! Extra!
After making this soup,
you’ll have enough
shredded meat left for
tomorrow’s lunch:
our quick chicken salad.
See the recipe on
page 114.
SPICY
CHICKEN-
AND-LIME
SOUP
1
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