Grilled Chicken with Sweet and Spicy Barbecue Sauce

To make “grilled” chicken in a broiler, preheat the broiler and cover a broiler pan with aluminum foil, spraying it lightly with nonstick spray to prevent sticking. Place the chicken pieces skin side down on the foil and broil 4 to 6 inches from the heat source for 10 minutes (without mopping with the sauce). Turn and continue broiling for 5 more minutes. Turn again and mop generously with the Sweet-and-Spicy Barbecue Sauce.  Continue broiling, mopping...

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Chicken Halves Roasted over Squash

Substitute 2 medium leeks, halved lengthwise, cleaned, and thinly sliced, for the onion. Add one 10-ounce package frozen chopped spinach, thawed and squeezed dry, with the squash. Substitute any hard winter squash such as blue hubbard, butternut, or kabocha for the acorn squash. 2 tablespoons unsalted butter 1 medium onion, chopped 1 red bell pepper, cored, seeded, and chopped 1 large acorn squash (about 2 pounds), peeled, seeded, and cut into very small  1⁄2-inch...

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Stewed Chicken

Omit the celery and parsnip and add 2 large turnips, peeled and diced, or 1 large rutabaga, peeled and diced, in their stead. Substitute 1 tablespoon chopped sage leaves for the dill. Finish the cooking broth with 2 teaspoons rice vinegar or lemon juice just before serving. 1 tablespoon olive oil One 4- to 5-pound whole chicken, giblets  and neck removed, trussed with butcher’s twine 3 carrots, peeled and cut into  2-inch pieces 2 medium leeks, white...

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Chicken Roasted in a Salt Crust

To test for doneness, push an instant-read thermometer into the chicken through the salt crust, eyeing where the thigh is through the crust itself. If you’re unsure of placement, make a little fi  nger indention in the crust as you’re shaping it to show you where to guide the thermometer in. Or use an old-fashioned, oven-safe probe.  Once the chicken is covered in the leaves, insert the probe into the thickest section of the thigh through the leaves,...

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Roast Chicken

 Insert different herbs under the skin. Try 10 thyme sprigs (5 on each side of the breast), 8 oregano sprigs (4 on each side), 2 tablespoons rosemary leaves (1 tablespoon on each side), or a combination of oregano and rosemary. For a milder, grassier taste, add a couple of sprigs of parsley to any herb you choose.  For a more aromatic bird, place 1 small onion, quartered; 2 celery ribs, cut into 3-inch pieces; and 2 bay leaves inside the large body...

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