Food & Wine Chicken

Magazine

Whether it's whole, cut up, just legs, or thighs, or breast, or wings, roasted. grilled, poached, pan-fried, or stir-fried, chicken is exceptionally versatile. The recipes in this book celebrate the fabulousness of chicken in all of its delicious iterations — from a simple but sublime roasted whole chicken to picnic-perfect fried chicken to soothing noodle soup. Every recipe is proof that this most popular protein is always on point.