GET DRESSED
Don’t wait until Thanksgiving
to pair roasted poultry and
rustic stuffing. Bake a split
bone-in chicken breast on
a bed of celery, onion, garlic,
torn ciabatta, and grapes
(for harvest-time sweetness).
The meat’s juices soak into
the bread, so the center
is moist, while the craggy
bits on top crunch like
croutons. You’re welcome!
8
GRILLED CHICKEN
BREAST WITH
CUCUMBER RELISH
CHICKEN
SA LTI MB O C CA
WITH SAGE
ROASTED CHICKEN
BREAST WITH
GRAPE STUFFING
SAUTÉ IT
Pounding breasts to ¼-inch thickness promises even cooking, and
wrapping them in prosciutto (with two sage leaves tucked in) forms a
flavor blanket that crisps in the pan. Dredge them in flour so they brown
well, and to thicken the sauce at the end. Serve with steamed squash
and shallow-fried sage leaves—a genius way to use the whole bunch.
6
GRILL IT
Though appealing in theory—light, juicy, pleasing to the pickiest of
eaters—grilled breasts overcook easily, leaving you with a tough, flavor-
less protein. To avoid this fate, pound them to an even ½-inch thickness,
salt them generously, and let them sit for half an hour at room temperature
before grilling. Then top with a zesty, Thai-inspired cuke relish.
7
Here’s yet another use for your multicooker: our food editors’ (relatively) speedy chicken broth. 1. In cooker, combine
3 pounds wings, backbones, necks, or wing tips (or a combo); 2 carrots and 2 celery stalks, cut in thirds; 1 onion,
quartered; 6 sprigs flat-leaf parsley; 1 dried bay leaf; 1 teaspoon black peppercorns; and 1 tablespoon kosher salt.
Add 10 cups water; bring to a simmer on high “sauté” setting. Skim foam from surface. 2. Secure lid and switch
to “pressure cook” setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, release pressure
manually. Once all steam has been released, carefully remove lid. 3. Strain broth through a fine-mesh sieve; discard
solids. Skim rendered fat from surface with a spoon, or refrigerate broth and let fat solidify before removing.
Instant
Success
Bird Words
Three common terms and what they mean.
ORGANIC
The animals were raised without anti biotics and
given organic feed, among other requirements, and
the farm was certified by an annual inspection.
RAISED WITHOUT ANTIBIOTICS
The farm has sent proof of this practice to the USDA,
but was not inspected for compliance. Ditto for
“No Antibiotics Ever” and “Never Given Antibiotics.”
ANIMAL WELFARE APPROVED
There is no single certifying body for humane treatment
of chickens—adequate space, time outdoors—but
the ASPCA recommends looking for this label, as well as
“Certified Humane” and “Global Animal Partnership
step 2” and higher (up to step 5+).
86
ART DIRECTION BY JAMES MAIKOWSKI; FOOD STYLING BY SHIRA BOCAR; PROP STYLING BY TANYA GRAFF; ILLUSTRATIONS BY BROWN BIRD DESIGN
