While you can poach any cut of chicken, it shines the most with white meat, particularly skinless and boneless. Given how quickly white meat cooks, neither skin, which protects the meat from ...

Make sure you have a sharp knife, and a stable cutting board. For an elongated cut of meat, such as a chicken breast, I usually place it so the thickest side is on the right and the point of the ...

In a small roasting pan, scatter the shallots, carrot and celery in an even layer. Rub the chicken with 2 tablespoons of the olive oil, then generously season with salt and black pepper.

On a journey to buy better meat and try less-common proteins like ... The city has an abundance of places to get quality cuts of chicken, beef, and pork, and duck breasts, elk steaks, whole ...