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Cornish game hens (or Rock Cornish hens) are not as large as a chicken, yet larger than a quail. The French call them poussins, and they are essentially baby chickens. Mama has always cooked game hens for semi-special occasions since we all love them. They are great for a dinner party, too. Plan ahead, however; many grocery stores only sell them frozen. The safest way to defrost meat is in the refrigerator overnight or in the sink under cold running water. Bacteria thrive when food is between 41° and 140°F. So, you can imagine how appalled I am recalling how my mother, not knowing any better at the time, would defrost these hens, as well as chicken and hamburger meat, on the windowsill in the bright sunshine. It is amazing we never got sick (she knows better, now). Or maybe the early exposure just built up our resistance to food-borne bacteria.
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Recipes
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America’s Best New Restaurants 2016.
5.0
(5)
Easy
Recipes
Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
Recipes
Sous vide chicken has the silky texture of poached, and you can throw it on anything—tacos, salad, soups, sandwiches.
4.5
(4.5)
Recipes
Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets.
Quick
Recipes
Frying chicken is like outdoor barbecue: Sometimes we just don’t have the energy to do the work. In a pinch, chicksticks make a nice pile of crispy chicken strips with a high crust-to-bite ratio. Our trick is to roll the chicken breast strips in a mix of oil and bottled smoke before breading. Serve them hot or cold and take them anywhere. Kids love them with ketchup and honey mustard; sports fans drag them through buffalo sauce or chipotle ketchup (see Note). Cut them up to top a Caesar salad. Load them in a hoagie roll with pickles, mayo, and lettuce. For fancier meals, serve them with fresh lemon.
Easy
Recipes
Kosher Status: Poultry
Cooking doesn't have to be difficult or complicated, and it doesn't need to use lots of ingredients to be perfect. The better cook you are, the quicker you learn that. Here's one recipe that proves it.
Recipes
This succulent chicken is spiced with ras el hanout, a North African spice mix.
Recipes
Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.
4.5
(4.46)
Easy
Recipes
Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
5.0
(5)
3.4
(3.36)
Recipes
For the very best results, brine the chicken, sear it over the flames, and finish cooking it on the other side of the grill before tossing with a robust vinaigrette.
Articles
(196)
Cooking
Tried and true safeguards, according to food scientists.
Li Goldstein
Cooking
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Cooking
You don't even need a thermometer to know when it's done.
Alyse Whitney
techniques
It keeps those veggies moist, too
Bon Appétit
Cooking
This week on the podcast, Chris and MacKenzie help a caller conquer her fear of cooking poultry.
Bon Appétit Staff & Contributors
Videos
(298)
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate a General Tso’s chicken recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Chris Morrocco
Guest: Hana Asbrink
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hynes
Camera Operator: Jeremy Harris
Sound Mixer: Brett van Deusen
Culinary Assistant: Christopher Liu
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Chris Morrocco
Guest: Hana Asbrink
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hynes
Camera Operator: Jeremy Harris
Sound Mixer: Brett van Deusen
Culinary Assistant: Christopher Liu
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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Join professional chefs Chris Morocco, Jessie YuChen, Susan Kim, Rachel Gurjar, Chrissy Tracey, and Harold Villarosa in the Bon Appétit Test Kitchen as they demonstrate the correct way to perform 6 potentially dangerous cooking tasks. With sharp blades and open flames at every turn, take it from the pros and use these tips to stay safe in the kitchen.
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Bon Appétit asked 8 of NYC’s top chefs to share their best kitchen tips to help you cook smarter at home. From mastering mise en place to sharpening knives with a whetstone, and using tools like a microplane, thermometer, and food processor–these are the essential chef secrets every home cook should know.
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We're taking chicken questions here! Chicken may be one of the most standard foods in America, but that doesn't mean it's always easy to make. Well, Brad, Carla, Gaby, Molly, Andy, Chris, Priya and Amiel are here to answer 13 of your burning chicken questions (and to hopefully help you not burn your chicken).
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Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
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Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!