Chicken Parts, 9 Ways

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These recipes apply only to bone-in chicken parts, something that no longer goes without saying in a world obsessed with boneless breast. To serve four, start with a 3- to 4-pound cut-up whole chicken or 2 or more pounds of parts. Bone-in breasts remain pretty juicy when cooked in the following recipes, but if you’re worried that they’ll dry out, just p…

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