What is it?

When people say, “It taste like chicken,” it just shows how ubiquitous this domesticated fowl is. Raised around the world for its eggs as well as its meat, chicken takes well to just about every cooking method, and its rather mild flavor goes well with all kinds of flavorings and accompaniments.

Don’t have it?

When a recipe calls for chicken cutlet, turkey, pork, or veal cutlets can often substitute. Rabbit can often substitute for chicken in recipes where the meat is braised. For a whole roast chicken, you can substitute a small turkey.

How to choose:

Chicken comes packaged in a variety of ways, whole with giblets stuffed inside the cavity; in pieces with bone in and skin on, and boneless and skinless. If buying skin-on chicken, know that the skin color can range slightly depending on the chicken’s feed; but do look for birds with smooth, intact skin—a sign that it was handled well.

If you want the best-tasting, most humanely raised chicken with no unnatural additives, look for one or more of these labels on the wrapping:

最好的选择:

USDA Organic Certified: The official organic seal means the chicken was raised under a specific set of humane guidelines, including requirements for shelter and an organic diet without antibiotics or synthetic pesticides.

Next best:

No Antibiotics Used: These chickens are not necessarily organic, but they have been raised without antibiotics of any kind.

Certified Humane: Chickens with the Humane Farm Animal Care seal meet requirements for humane treatment, which include access to clean water, no antibiotics, and no cages.

Pastured Poultry or “Grass-Ranged” Poultry:This term is most often used to label chickens that have been raised on small farms in uncrowded conditions and been allowed to feed on grass in addition to grain.

Keep an eye out for:

Air-Chilled: Most chickens are chilled in water, but a new process called air-chilling prevents them from absorbing excess water, which can mean a tastier, crispier bird. There are brands that are both air-chilled and certified organic.

Kosher: Kosher chickens are slaughtered according to Jewish dietary laws. The process includes brining the chicken in a salt solution, which not only removes any remaining blood and bacteria but enhances flavor as well. There are brands that are both kosher and organic.

Don’t be fooled by:

100 % Natural: This means nothing. Many of these birds are injected with saline solution to add weight. They may also contain “natural” additives, such as carrageenan, broth, tenderizers, or marinades.

Hormone-Free: All chickens are hormone-free because the use of hormones in poultry is prohibited by law.

Cage-Free: The birds may still be tightly packed into sheds without room to move, access to the outdoors, or clean surroundings.

Free-Range: This popular label does not mean much other than the birds are “allowed” to wander outside the barn for a few short weeks of their lives.

How to prep:

Though many cookbooks may recommend rinsing whole chickens inside and out, it’s best to forego that step since it’s an easy way to spread bacteria. Remove any giblets stuffed inside a whole bird and cut away excess fat and skin from a whole bird of pieces.

How to store:

Store in the coldest part of your refrigerator or freeze for up to 3 months.

Recipes

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  Recipe

  Chicken Burgers with Lime, Pepper, and Pickle

  Who knew a burger could taste so light and bright? Lime zest and juice as well as fresh cilantro and red bell pepper brighten this one beautifully. Don’t leave off…

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  Recipe

  Avocado Stuffed with Chicken, Radishes, Feta, and Cilantro

  The ultimate no-cook summer meal, these stuffed avocados are refreshing and light but also deliciously satisfying. Round out the meal with a salad on the side.

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  Recipe

  Chicken Cabbage Salad with Basil, Cilantro, and Cashews

  Fresh, colorful, and a little crunchy from the cabbage and cashews, this cool salad is perfect on a hot summer night.

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  Recipe

  Warm Kamut, Chicken, and Plum Salad

  The sweetness of plum counters the nuttiness of kamut and peppery arugula in this main dish salad. Substitute whatever stone fruit is in season if you prefer—apricots, peaches, or cherries…

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  Recipe

  Ginger-Sesame-Chicken Lettuce Wraps

  These wraps satisfy on every level, delivering the perfect balance of sweet, salt, heat, and crunch in each bite. Ground turkey, pork, and beef all make good substitutes for the…

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  Recipe

  French Onion Roast Chicken

  Few dishes are as simple to make as this one—juicy roast chicken with a caramelized onion relish made right in the roasting pan. The wonderful flavor is reminiscent of French onion…

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  Recipe

  Spicy Chicken Larb with Thai-Style Roasted Cabbage

  The unofficial national dish of Laos, larb is also popular in Thailand and exemplifies the bold flavors of the region. Usually served with fresh vegetables as a salad, it’s made…

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  Recipe

  Sheet Pan Macaroni and Cheese with Roasted Chicken and Broccoli

  Baking macaroni and cheese on a sheet pan creates some deeply golden crispy bits. For even more crunch, sprinkle the top with breadcrumbs tossed in melted butter before baking, and…

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  Recipe

  Ginger-Sesame Waffles with Indonesian Fried Chicken

  Want to wow guests at dinner? Make this. It’s wild and wonderful with flavors and textures that get better with every bite.