Poultry connoisseurs will attest that the best way to roast a bird is to spatchcock it first. Cutting out the backbone—while a little gruesome—guarantees a juicy breast, legs that are cooked all the ...

I firmly believe that chicken thighs are an underrated cut of meat—sure, they may not have the same volume or variability as chicken breasts, but there are just certain situations where dark meat ...

Well, America, it’s time to escape the chicken breast chokehold and embrace more flavorful and forgiving cuts of fowl: chicken quarters and thighs. While much of the following applies to drumsticks, ...

If you have whole chicken legs, remove the chicken thighs by cutting through the joint between the drumstick and thigh. Or, buy a package of chicken thighs; they are usually sold either skin-on with ...

Chicken breasts and tenderloins are everyday favorites that are commonly found in many fridges. Both are lean, white cuts of meat with a similar texture and flavor profile, so it's no surprise that ...

WASHINGTON (Reuters) - Russia, a top market for U.S. meat, has cut its 2010 import quotas, meaning fewer pork and poultry imports will be allowed in at low duty rates compared to 2009, industry ...