The Food Lab: Better Home Cooking Through Science

skin, preparing for cooking, 579–80
skin, seasoning under, 586, 586
skin, separating from meat, 586, 586
skin-on, buying and cooking, 573
soup, best cooking methods, 188–89
stock, best cooking methods, 180–83, 181, 182, 183
stock, clear versus cloudy, 183
stock, for vegetable soup recipes, 202–3
stock, ideal cooking time, 182
stock, saving chicken parts for, 186
temperature, time, and bacterial reduction, 362
thighs, boning, note about, 573
“water-chilled” label, 573
Chicken (recipes)
Barbecue-Glazed Roast Chicken, 600
Buttery Lemon-Herb-Rubbed Roast Chicken, 595
Chicken and Dumplings, 235, 236, 237
Chicken Parmesan, 878, 878–81, 880
Chopped Ranch Cobb Salad, 841–42
Cooler-Cooked Chicken with Lemon or Sun-Dried
Tomato Vinaigrette, 396–97
Easy Skillet-Braised Chicken with Mushrooms and
Bacon, 252
Easy Skillet-Braised Chicken with Peppers and Onions,
251
Easy Skillet Braised Chicken with Tomatoes, Olives, and
Capers, 247, 248
Easy Skillet Braised Chicken with White Wine, Fennel,
and Pancetta, 249
Extra-Crunchy Fried Chicken Sandwiches, 876, 876–77,