Poultry

Dry brined spatchcock chicken with preserved lemon butter under the skin, roasted on potatoes and pulled at separate breast and thigh temperatures.

Chicken piccata cooked to an internal temperature instead of a timer, with brown butter in the pan sauce and the capers fried crisp before they go near liquid.

Roast turkey breast is a gamble, the outside overcooks long before the middle is safe, and you end up carving dry slabs. Sous vide flips the odds. By cracking the breast so it lays flat, tucking fresh herbs right against the meat, and tying it into a tidy roast, you get even 145°F doneness edge…

Dry chicken breast is a tragedy of overcooking, and sous vide ends it. At 145F the breast turns silky and genuinely juicy, nothing like the rubbery oven version, and because holding it at temperature over time pasteurizes the meat, it is completely safe even though it looks softer and pinker than you may expect. That…

You do not need a deep fryer for crackling wings. The secret is a light toss of baking powder before they go in the oven, which dries the skin and raises its pH so it browns and crisps like it was fried. A hot oven does the rest, and a quick toss in buffalo sauce…

Bone-in, skin-on chicken thighs are the most forgiving, flavorful part of the bird, and we think they are the best value in the whole poultry case. Dark meat stays juicy even if you leave it in a few minutes too long, and roasted hot on a rack the skin turns shatteringly crisp. There is no…