Cooking chicken breast evenly is key: let it come to room temperature, roast at a moderate heat, and pull it from the oven ...

This year will bring big changes to meat prices. Move aside red meat enthusiasts — it’s time for poultry lovers to have their day in the sun. A recent RestaurantDive.com report revealed that chicken ...

A friend, longtime butcher and, at times, mentor once described the process to me as an exercise in reductionism. That might seem a little philosophical for a profession that is all about breaking ...

Myles Moody, chef and co-owner of Kinship Butcher & Sundry, was glad to share the recipe and sent a few suggestions for how to serve the pate. “It is a wonderful and impressive accompaniment to ...

Holding the chicken by its wings, Riley Starks lifts the Rhode Island Red from its crate, confidently inverts the hen, places it between his thighs and slits its jugular with a thin blade. Not a ...

This five-ingredient spatchcocked roast chicken delivers juicy meat and glossy, golden skin. Calabrian chile and toasted cumin add gentle heat and depth.