For the Chicken: Remove neck and giblets from chicken cavity and heat oven to 500 degrees. Take kitchen shears and cut down both sides of the backbone, removing it from the chicken. Set aside and use ...

Grocery store rotisserie chicken can only do so much, and occasionally, you wind up with flavorless meat. Here's how to ...

Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies. Let rub sit on the chicken for up to 12 hours in the re-frigerator.

This Buffalo Chicken Dry Rub is made with simple ingredients and can be assembled in less than five minutes. Its bold, spicy, and tangy flavors make it perfect for chicken wings—whether baking, ...

Two bunches of lemon thyme, a pound of sweet butter, two plump chickens, a ball of fresh mozzarella and an armload of bright bell peppers. I pick these up at the market, and with the odds and ends I ...

Heat oven to 200. Grate the citrus and the garlic on a Microplane grater and spread on a cookie sheet. Turn off the oven, and place the cookie sheet inside to dry for at least 4 hours or overnight.