My motheir - and many other Chinese cooks - poach the bird ... After the chicken is cooked, it's plunged into a bowl of iced water, which tightens the skin and firms up the meat (this only works ...

To a medium saucepan, add the chicken, salt, peppercorns, garlic, and enough water to cover. Squeeze in the lemon and add the spent rind to the pan. Add the thyme and bay leaf, if using.

Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part registers 140 degrees ...

but it looks so wonderful in its pot I like to bring it to the table whole. Place a dish by the Dutch oven, then pull chicken gently apart with a couple of forks, removing any bones and skin that ...

The edges of the skin crisp and crackle to offset the tender meat. Yes, it is actually possible to roast a whole chicken evenly ... I took the classic technique of a poached chicken breast and swapped ...

Chicken pot pie is a savory pie crowned with a golden crust and filled with a generous mix of meat and vegetables bathing in ...

To get comfortable with whole chicken recipes, you could try cooking a whole poached chicken ... the black silkie chicken soup. Though the skin of a silkie chicken is dark, its flavor remains ...

If you have a whole chicken on your hands, you're probably going to roast it. Roast chicken is one of those classic Sunday dinners that gives you tons of leftovers to put in soups, salads and ...

This curried chicken salad recipe with a regal history is well worth making for coronation watching and beyond. Keystone/Hulton Archive, via Getty Images The original dish of cold poached chicken ...

This speedy method for making a whole chicken also gets the skin wildly crispy while keeping the meat from drying out. To make a perfect roasted chicken in 45 minutes with very little prep and ...