Tips • Skills • How-Tos
Find out which chicken cuts work best for different dishes
Learn what goes into a basic marinade and how it keeps chicken tender, juicy and flavourful
From picking and prepping to seasoning and roasting, it's surprisingly simple to cook a whole chicken
Follow this step-by-step tutorial and carve a whole chicken with ease. Enjoy as the main course or use assorted cuts in various recipes
Learn how to split and flatten a chicken for quicker cooking
Breasts, thighs or drumsticks stay moist as they bake, thanks to a buttermilk marinade. And the corn-flake coating gets nice and crispy in the oven — without messy deep-frying!
A tangy mixture of orange juice, hoisin sauce and ginger serves as both a marinade and a basting sauce for this simple roasted chicken. It works well on thighs or breasts.
This roast chicken has savoury stuffing tucked underneath the skin — instead of inside the bird — to keep the meat moist as it cooks. And there’s no need to make gravy — the tasty pan drippings become a simple sauce.
Carve up a rotisserie chicken, and you'll have plenty of meat to top this salad, plus leftovers for other meals. The yogourt dressing is so simple and delicious, you might want to make a double batch.
Cutting out the backbone and flattening the chicken is the key to quicker cooking. This spice-rubbed spatchcock recipe is grilled over indirect heat and ready in about 45 minutes — faster than a whole bird!
Discover more tips, skills and how-tos for eating well
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