The Food Lab: Better Home Cooking Through Science

sheet, one side of that sphere will always cook more than the other. A spatchcocked chicken, on the ...

other hand, is simple. The legs nearly fall off all on their own, requiring just a little ...

POULTRY COOKING METHOD 2 (If You’ve Got Time to Spare): DIVIDE and CONQUER You’ll need to know how to break dow ...

here) and everything to do with exposed surfaces. The more surface area of the meat is exposed, the more ...

POULTRY COOKING METHOD 3 (For the Traditional Look): The HOT STEEL Say you don’t want to break down your bird ...

full blast. Place the bird on a rack set on a rimmed baking sheet with the breasts facing up, then p ...

radiation heat, such as below the rim of a roasting pan or inside the cavity of a turkey. A convec ...

elements: water, fat, and protein (mostly collagen). In order for it to become crisp, a few ...

channels for the rendering fat to escape your bird. The most effective means of doing this is to butter ...

Separating the skin from the meat of a roasting chicken allows the rendering fat to escape ...

Step 2: Go in from the Bottom Lift up the flap of skin at the bottom of the breasts, insert one or two ...

second theory applies only to barding, and it’s that the layer of fat will provide insulation to he ...

LET IT REST! Resting is key to making any roast poultry dinner, particularly a hectic one like Thank ...

method is exactly the same. Those dozens or hundreds of chicken recipes you can find online for herb-rubbed this ...

or melted butter to make a paste. Separate the skin covering the breasts from the meat. Rub the herb mixtu ...

Alliums (garlic, shallots, scallions, chives) Finely mince enough alliums in a food processor or by hand to make 2 ...

olive oil or melted butter to make a paste, adding 1 to 2 tablespoons red or white wine vinegar if desired. ...

Lemon Separate the skin covering the breasts from the meat. Cut a lemon in half and rub the cut surfaces all o ...

add flavor). Alternatively, add grated lemon zest to any chopped herb mix or spice blend. SHOULD I MARINATE ...

worked out. Turns out that you can overmarinate chicken, particularly if using an acidic marinade ...