Schmaltz (Rendered Chicken Fat)

A staple of Ashkenazi Jewish cooking, schmaltz—rendered chicken fat—adds rich flavor to the dishes it's used in.

Fried Chicken Skin With Hot Sauce and Honey From 'Heritage'

Most would agree, the best part of fried chicken is the skin. Evil-genius chef Sean Brock decided to skip the middle man—er, chicken—and go right for the good stuff. He serves these deep-fried strips of chicken skin as a bar snack at Husk, and was benevolent enough to share the recipe for them in his new cookbook, Heritage.

Pig's Skin

When we think of eating organs, we imagine the red, glossy innards of various beasts and fowl. The skin, however, the largest organ of them all, is a boon for the cook and meat lover.

Extra-Crispy Fried Chicken With Caramelized Honey and Spice

This fried chicken is coated with a layer of super light, extra crunchy craggy-ness thanks to a tight packing of fine 00 flour coupled with a low-temperature shallow fry. It's finished with a drizzle of toasted honey butter, allowing the hot and flavorful spice dust to stick to every nook and cranny.

Chicken-Fried Chicken With Cream Gravy

We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.

Roast Chicken

Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection. Juicy on the inside, and served with liquid gold pan juices loaded with flavour, this is THE Roast Chicken recipe you'll make over and over again!

Crispy Duck Cracklings With Za'atar and Sea Salt

Rendering duck fat gives you the bonus of a delicious, crispy duck skin snack.

Chicken Kiev

Of all of the carefully curated recipes in The Unofficial Mad Men Cookbook, Chicken Kiev has got to be the one with the most retro caché and and quite possibly the one most worth revisiting.

Roasted Bone-in Chicken Breast

Our incredibly simple recipe gives you juicy, tender, and flavorful roasted chicken breast. The trick is cooking it on the bone.

Spatchcocked (Butterflied) Roast Chicken

Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.