Chicken & Poultry

crowdsource Community Insights

This recipe benefits most from a couple simple choices people kept repeating. People who pressed or squeezed each piece hard into the flour so the crust truly stuck ended up with a crisp coating that stayed on. A buttermilk marinade was another common win; people who used it found more dependable flavor and texture than those who skipped it. One thing that tripped people up was adding MSG during frying: the ones who did usually regretted it, so most cooks avoided adding MSG while it was frying.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Chicken

• Whole chicken, cut into pieces

Buttermilk Marinade

• 2 cup buttermilk (or milk)
• 2 tbsp kosher salt
• 1 tsp sugar
• 1 1/2 tsp MSG
• 1 tbsp garlic powder
• 2 tsp smoked paprika
• 1 tsp cayenne powder (or omit or reduce amount)

Dredge

• 2 1/2 cup all-purpose flour
• 1/2 cup potato starch (or all-purpose flour, cornstarch)
• 1 tbsp kosher salt
• 1 tsp MSG
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp black pepper, freshly ground
• 1 tsp dried oregano

Frying & Garnish

• Canola oil
• Fresh herbs

book_ribbon Instructions

1. Break down the whole chicken into pieces: separate the leg quarters, optionally split thigh from drumstick along the fat line, remove wings, and halve the breast if desired.
2. Reserve backbone/spine pieces for stock or freezing.
3. Make the buttermilk marinade: whisk together 2 cups buttermilk, 2 tablespoons kosher salt, 1 teaspoon sugar, 1.5 teaspoons MSG, 1 tablespoon garlic powder, 2 teaspoons smoked paprika, and 1 teaspoon cayenne powder until homogeneous.
4. Add the chicken pieces to the marinade, press them down so they are submerged, and refrigerate covered for at least 1 hour, ideally overnight or up to 2 nights.
5. Make the dredge: in a bowl combine 2.5 cups all-purpose flour, 1/2 cup potato starch, 1 tablespoon kosher salt, 1 teaspoon MSG, 1 teaspoon cayenne, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 2 teaspoons black pepper, and 1 teaspoon dried oregano; whisk to combine.
6. Drain the marinated chicken over a wire rack.
7. Take a 1/3 cup measuring cup and add 1/3 cup of the dredge mix into the remaining marinade; whisk until smooth and thickened.
8. Flick a few small bits of that thickened marinade into the flour mix and whisk to create small hydrated flecks; repeat a couple times.
9. Use a dry hand and a wet hand method: with the wet hand, place a piece of chicken into the thickened marinade, shake off excess, then with the dry hand place it in the flour-dredge and gently press and toss to coat every crevice (including under the skin). Shake off excess and transfer the breaded piece to a sheet tray. Repeat with remaining pieces.
10. Heat a deep Dutch oven with oil (use canola oil; any high-heat oil or fat may be used) filled to about halfway up the pot. Heat oil to 325–350°F.
11. Fry the chicken in batches, lowering pieces into the oil and adjusting heat to keep the oil between 325°F and 350°F. Cook until an instant-read thermometer in the thickest part of the meat reads 165°F and the crust is golden brown and crispy.
12. Approximate frying times: about 10–15 minutes for smaller pieces and about 15–20 minutes for very large pieces; monitor internal temperature rather than relying only on time.
13. Remove fried chicken and drain on a wire rack set over a baking sheet (or on plates lined with paper towels).
14. Allow chicken to rest/cool 2–3 minutes and serve immediately. Optionally garnish with fresh herbs for color.
15. If you saved backbone/spine pieces, freeze or roast them later to make stock.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Boneless chicken thighs, boned, halved, skin on (or bone-in chicken thighs)
• Buttermilk
• Louisiana hot sauce (or any other hot sauce)
• Garlic powder
• Mustard powder
• 2 tbsp salt
• Flour
• Fresh cracked black pepper
• Hot oil

book_ribbon Instructions

1. Trim and prep the chicken thighs: remove bones and any cartilage with a boning knife, trim excess skin as desired, and halve each thigh; save removed bones for stock if desired.
2. Make the brine: whisk buttermilk, Louisiana hot sauce, garlic powder, mustard powder, and salt together in a bowl until combined and the salt has dissolved.
3. Cover the chicken with the brine so all pieces are submerged, mix the pieces so they don't stick together, and refrigerate for at least 12 hours.
4. Prepare the dredge: in a bowl combine flour, about a couple tablespoons of salt, and fresh cracked black pepper; whisk to distribute the dry ingredients evenly.
5. First dredge: working in small batches (two or three pieces at a time), lightly drain each piece of chicken from the brine, coat it thoroughly in the flour, shake lightly, and place the coated pieces on a rack so they do not touch.
6. Let the first dredge rest on the rack for about 25 to 30 minutes so the flour absorbs moisture and becomes slightly sticky.
7. Second dredge: transfer the sticky, rested pieces back into the flour to pick up lumps and large bits of flour for a thicker crust; shake lightly but do not shake off the coating.
8. Heat hot oil in a cast iron pan (used as the fryer) and maintain an even frying temperature; add chicken to the pan away from you to avoid splashes and adjust heat if it appears too high.
9. Fry the chicken without moving it until the bottom is a nice even brown and you see bubbling around the pieces (bubbling indicates moisture is sealing the chicken); when it is getting brown on the bottom, flip the pieces.
10. Flip after about 4 minutes to cook the other side; continue to fry until the chicken is evenly browned and cooked through.
11. Remove fried pieces and drain them well on a rack so they do not sit in their juices and become soggy; repeat frying with the next batches.

crowdsource Community Insights

This one rewards a little patience: people who brined the wings and then double-fried them generally got juicier meat and a much crisper skin compared with those who skipped those steps. The double-fry approach (fry once low, then again hot) is the trick most people used when they wanted crunch. Brining before cooking came up as the easiest way people found to keep the inside moist. And about saucing, some people tossed their wings in sauce, while others left them unsauced or sauced at the table because saucing can soften that crisp crust, so pick what matters to you.

grocery Ingredients

• Chicken wings, separated into drums and flats
• 1/3 of pot soybean oil
• 1 portion Frank's RedHot
• 3 portion butter, melted
• Celery, sticks (or carrots)
• Blue cheese
• Carrots
• Pepper, to taste

book_ribbon Instructions

1. Cut or separate fresh chicken wings so drums and flats are separated; discard any wings that are still connected at the elbow.
2. Fill a deep fryer or a tall cooking pot about a third full with soybean oil and heat to about 365 degrees Fahrenheit.
3. Set a timer to 13 minutes and, when the oil is up to temperature, place wings in a fryer basket or carefully add them to the hot oil.
4. Fry the wings for 13 minutes, periodically shaking the basket or stirring the wings to pry them apart and rotate them so they crisp evenly.
5. Mix sauce from melted butter and Frank's RedHot at the desired ratio: for mild use three portions melted butter to one portion hot sauce; for medium use three portions hot sauce to one portion butter; for hot use straight hot sauce.
6. Coat every wing thoroughly in the sauce, using a squeeze bottle to get into nooks and crannies or dumping and tossing but ensuring full coverage for each wing.
7. Optionally add a little pepper "for love."
8. Serve the sauced wings with celery sticks and blue cheese (some people substitute carrots for celery).

grocery Ingredients

• Chicken wings, cut and dried overnight
• 1 stick butter
• Hot sauce
• 1 clove garlic, smashed
• Ketchup
• Salt, to taste
• Black pepper
• Oil
• Blue cheese
• Carrots
• Celery

book_ribbon Instructions

1. Trim whole wings: remove and save the tips for stock, and separate each wing at the joint into a flat and a drumette.
2. Dry the cut wings thoroughly with paper towels, place them on a rack, and refrigerate them to dry out for at least a day (overnight).
3. Make the sauce: melt a whole stick of butter in a pan over low heat, add Crystal hot sauce, add a smashed clove of garlic, add ketchup, and a pinch of salt; heat until the butter is melted and absorbed into the sauce but do not boil to avoid separation.
4. Prepare to fry: fill a pot about halfway to three-quarters full with oil and heat the oil to 375°F.
5. Fry the wings: working carefully, lower the wings close to the oil and drop them away from you to avoid splatter; stir briefly while frying.
6. Fry until golden brown and crispy, about 12 minutes, testing doneness by twisting a wing and confirming the meat pulls from the bone.
7. Remove wings from the oil and immediately season with a little salt and a little black pepper so the seasoning sticks.
8. Sauce the wings: put the fried wings into a mixing bowl, add some of the prepared sauce (do not add all the sauce at once), and toss to coat; alternatively use tongs or a spatula if you prefer not to toss.
9. Scoop the coated wings out of the bowl so excess sauce remains in the bowl, and serve with blue cheese, carrots, and celery.

military_tech Why This Recipe Stands Out

• Easy To Customize: Home cooks often adapt it to what they have without issue.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Rotisserie chicken, pulled
• 1 pack puff pastry
• 3 tbsp butter
• Onion
• 6 clove garlic, crushed and roughly chopped
• 2 turnip, medium, peeled and diced
• 1 tbsp fresh thyme leaves, picked leaves (or rosemary)
• 1 tsp salt
• Black pepper
• 3 tbsp flour
• Wine
• 2 cup heavy cream
• Frozen peas

book_ribbon Instructions

1. Pull the rotisserie chicken into parts and remove the skin; reserve and pull the meat.
2. Peel the turnips, cut into thick planks, and dice them; place diced turnips in a bowl.
3. Smash six cloves of garlic with the side of a knife, roughly chop them, and add to the turnips.
4. Pick about 1 tablespoon fresh thyme leaves and add to the turnip and garlic mixture.
5. Preheat a 12 inch skillet over medium heat.
6. Add 3 tablespoons butter to the preheated skillet and melt.
7. Add the onions and sweat gently without browning until translucent.
8. Fold in the turnip, garlic, and thyme mixture and cook about 3 minutes to begin softening the turnips.
9. Season with 1 teaspoon salt and a good amount of black pepper.
10. Sprinkle 3 tablespoons flour over the vegetables and cook for about 1 minute to cook out the raw flour taste.
11. Add wine and cook until the wine reduces and the alcohol cooks off and the mixture begins to thicken.
12. Add 2 cups heavy cream (reserve 1 tablespoon of the cream), stir until the sauce thickens and the skillet is relatively dry on the bottom.
13. Stir in all of the pulled rotisserie chicken meat and the frozen peas; heat through.
14. Bring the skillet to the counter and let the filling cool for a couple of minutes while you roll out the puff pastry.
15. Lightly flour a surface and unfurl one package of puff pastry; roll it to about a 13 inch square.
16. Curl the rolled pastry onto a rolling pin and unfurl it over the skillet to cover the filling.
17. Trim the pastry to leave a 1 inch border, fold the border under to create a crust, and press to even the edge.
18. Crimp the edge with the tines of a fork.
19. Brush the top of the pastry lightly with the reserved 1 tablespoon heavy cream.
20. Cut a few slits in the pastry to vent the pie.
21. Place a sheet tray under the skillet to catch any bubbling, then bake the pot pie in a 400 degree oven for about 25 minutes until the pastry is nicely golden.
22. Lower the oven to 350 degrees and continue baking until the puff pastry is cooked through (time not specified).
23. Remove the pot pie from the oven and let it cool about 15 minutes before serving.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Puff pastry
• 3 tbsp all-purpose flour
• 3 tbsp unsalted butter
• Olive oil
• 1 egg, beaten
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• Chicken thighs, skinless
• Dry sherry
• 2-3 cup chicken stock
• 1/2 pint heavy cream (or milk)
• Onion, diced
• Carrot, diced
• Celery, diced
• Garlic, thinly sliced
• Rosemary, small tied bundle
• Thyme, small tied bundle
• Salt, to taste
• Dijon mustard
• Parmesan cheese, grated
• Chives, finely minced

book_ribbon Instructions

1. Prepare puff pastry bowls: dust work surface with a little flour, roll each puff pastry sheet just slightly and cut to fit over two bowls, drape the dough over the bowls on a sheet tray, trim edges and reserve trim.
2. Make a lattice from the trimmed strips by cutting thin strips, weaving into a 4x4 square, press edges with a little water to glue, trim excess, then use a fork to prick the flat bottom of each dough-lined bowl so the bottoms stay flat.
3. Chill the shaped puff pastry bowls in the refrigerator until firm before egg-washing and baking.
4. Build a herb bundle: gather a small amount of rosemary and thyme, tie tightly with kitchen twine and leave a tail so you can secure the bundle to the rim of the pot.
5. Dice a mirepoix (two parts onion to one part carrot and one part celery) and thinly slice the garlic.
6. Preheat oven to 400 degrees Fahrenheit before baking puff pastry (preheat while other steps progress).
7. Season skinless chicken thighs and very lightly dredge them in flour.
8. Heat a Dutch oven over high heat with enough olive oil to coat the bottom, add the chicken thighs and sear on the first side until golden brown, flip and sear the remaining side, then remove the thighs from the pot.
9. To the same pot, add the diced mirepoix, season with salt, and cook for about 2 to 3 minutes or until the vegetables are soft and translucent.
10. Add the sliced garlic and cook until the garlic softens and browns around the edges and becomes fragrant.
11. Add about 2 tablespoons unsalted butter to the vegetables to help them soften; note that the roux will require approximately 3 tablespoons flour and 3 tablespoons butter in total.
12. Once the vegetables are soft, add 3 tablespoons of flour and stir constantly to combine with the fat and cook out the raw flour taste for a minute or two until the roux is lightly browned.
13. Deglaze the pot with dry sherry, stirring as it thickens, then lower the heat and cook until the alcohol aroma is gone.
14. Add roughly 2 to 3 cups of chicken stock and about a half pint (0.5 pint) of heavy cream, then tie the herb bundle to the pot so it can be removed later.
15. Return the seared chicken thighs to the pot, move the pot to a very low burner, cover, and cook for at least 1 hour, or until the chicken is tender and easily shredded; stir occasionally and add a touch more stock if it reduces too much.
16. After braising, remove the pot from the heat, keep covered and let it rest off the stove to absorb liquid and relax.
17. Remove the chicken thighs and the herb bundle from the braising liquid, then shred the chicken with two forks or chop into pieces as desired.
18. If using Dijon mustard, temper a little of the hot cooking liquid into a small bowl with a bit of mustard to form a slurry, then stir that back into the braising liquid to brighten the sauce.
19. Add the shredded chicken back into the pot with the frozen corn and frozen peas, then return the pot to the stove and heat until the frozen vegetables are hot and the mixture is hot throughout.
20. Check seasoning and add salt as needed, then finish the filling by stirring in grated Parmesan cheese until the consistency is thick, creamy, and not clumpy.
21. Brush the chilled puff pastry bowls and lattice tops with the beaten egg wash, bake in the preheated 400 degrees Fahrenheit oven for about 30 minutes or until the pastry puffs around the edges and is golden brown and crisp.
22. Gently release the baked puff pastry bowls from the molds, grate a little Parmesan into the center of each bowl as a barrier, fill each pastry bowl with the hot chicken pot pie filling allowing a little to overflow, finish with additional grated Parmesan and the finely minced chives, and serve.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 yellow onion, diced
• Garlic, finely minced
• Fennel seeds, crushed and chopped
• Olive oil
• Salt, to taste
• Dried oregano
• Crushed red pepper flakes
• Tomato paste
• 2 can peeled tomatoes, hand-broken into chunks
• Fresh basil, sprigs
• Fresh cracked pepper
• Sugar, to taste
• 2 chicken breast, butterflied and pounded to about 1/3 inch
• Flour, seasoned with salt and pepper
• 2 eggs, whisked with a pinch of salt
• Seasoned breadcrumbs
• Panko breadcrumbs
• Parmesan cheese
• Lemon zest, zested
• Spaghetti
• Low moisture mozzarella, sliced into thin strips
• Tomato sauce (or jarred tomato sauce)

book_ribbon Instructions

1. Make the tomato sauce: dice 1 yellow onion and finely mince the garlic; crush and chop the fennel seeds.
2. Heat a heavy-bottomed pot, add a splash of olive oil and the diced onion, sprinkle with salt, and stir for about 3 to 5 minutes over medium until the onion is softened and translucent (not browned).
3. Add dried oregano, the crushed fennel seeds, all of the minced garlic, and a little pinch of crushed red pepper flakes; continue stirring over medium and scraping the pan for another 1 to 2 minutes.
4. Stir in the tomato paste and cook, stirring, for about 2 to 3 minutes until it develops a more robust, almost brownish color.
5. Open 2 cans of peeled tomatoes, fill the cans with the remaining tomato liquid and add it to the pot, then break the tomatoes apart by hand into different-sized chunks until you reach the texture you want.
6. Season the sauce with a bit more salt, fresh cracked pepper, and a little pinch of sugar depending on acidity, layer a few sprigs of fresh basil on top, cover, and set the sauce aside to simmer until needed.
7. Prepare the chicken: butterfly each chicken breast by slicing through the center, place the pieces in a Ziploc bag or between plastic wrap, and pound with a heavy-bottomed item until each piece is about a third of an inch thick.
8. Set up a three-part dredging station: plate 1 — flour seasoned with salt and fresh cracked pepper; plate 2 — 2 eggs cracked with a pinch of salt and whisked until combined; plate 3 — a mixture of seasoned breadcrumbs and panko breadcrumbs combined with parmesan cheese, very finely minced or grated garlic, and a generous amount of lemon zest, mixed evenly.
9. Dredge each chicken piece in the seasoned flour, shake off excess, dip into the egg (one flip is sufficient), then press into the breadcrumb mixture so the crumbs adhere well; transfer to a baking sheet lined with a wire rack. Repeat with remaining chicken.
10. Fry the chicken: add enough oil to a heavy-bottomed pot so it comes about halfway up the chicken when placed in, and heat until the oil is just starting to shimmer or lightly smoke.
11. Carefully add the chicken (do not overcrowd the pan; fry two at a time), and cook at about medium heat for about 4 to 5 minutes per side, constantly moving them so nothing sits in one spot; fry until golden brown and crispy, then transfer to a tray to rest while you cook the remaining cutlets.
12. Cook the spaghetti: bring a pot of water to a boil with lots of salt, add the pasta, stir to separate and fully submerge, cook until done, then strain.
13. Toss the drained pasta in a bowl with a light drizzle of olive oil and a tiny dusting of parmesan cheese and mix briefly.
14. Prepare to broil: slice low-moisture mozzarella into thin strips, place a fried chicken piece on an oven-safe metal sizzle platter or a baking sheet, spoon a moderate amount of tomato sauce over the chicken (avoid overloading the sides), top with mozzarella slices, and add shavings of parmesan cheese across the top and edges.
15. Broil in the oven at high broil until the cheese is golden brown and bubbly (broil until golden brown and bubbly).
16. To serve: plate a portion of the fresh pasta, add a layer of parmesan and a last drizzle of olive oil, spoon a light layer of tomato sauce over the pasta and the bottom of the chicken, place the broiled chicken parm on top, and finish with fresh basil.

crowdsource Community Insights

This recipe really hinges on the crust. Most people who made this found it easiest to grate frozen butter into the flour, freezing the butter first and using a box grater to shred it makes the dough come together more predictably than trying to slice chilled sticks. If you want a tidy finish, people who preferred a cleaner edge folded the crust under and crimped it rather than folding it over. And as an optional step, some cooks cut a vent in the top crust to let steam escape while it bakes.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Shortcrust Pastry

• 2.2 lb (998g) all-purpose flour
• 17.6 oz (499g) unsalted butter, cut into tiny cubes
• 4 tsp salt
• 4 large eggs, beaten
• 1/2 cup ice-cold water
• 1 egg yolk

Chicken Pot Pie Filling

• 1 whole roasted chicken, cut into 1-inch cubes (or rotisserie chicken, cooked breast and thighs (pan-cooked))
• 6 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 yellow onion, large dice
• 4 carrots, cut into oblique shapes
• Celery
• 2 1/2 cup chicken stock
• 1/2 cup heavy cream
• 2 tsp Marmite
• 1 tbsp Dijon mustard
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup frozen peas
• 2 tsp fresh rosemary, finely chopped
• 2 tsp fresh sage, finely chopped
• 5 sprig thyme, stripped
• Wine (or omit)
• Coarse salt, to taste
• Mushrooms

book_ribbon Instructions

Shortcrust Pastry

1. Pour ice-cold water over a measure and immediately mix it into beaten eggs; refrigerate the egg-and-water mixture until needed.
2. Sift all-purpose flour and salt together through a strainer into a bowl.
3. Add very cold unsalted butter cut into tiny cubes to the flour and, using a pastry cutter or a bench scraper, cut the butter into the flour until large cold pieces remain (about 3 minutes with the tool used).
4. Occasionally submerge hands in ice water to keep them cold; use a pinching/smashing motion to spread the butter pieces for about 90 seconds, re-ice hands as needed; if the butter warms, freeze the mixture for about 10 minutes.
5. Make a well in the flour-butter mixture and pour in the cold egg-and-water mixture; use a bench scraper to start bringing the dough together, then finish by hand on a lightly floured surface, taking care not to overwork it.
6. Flatten the dough, divide it in half (this recipe was doubled), wrap each piece in parchment, and refrigerate for at least 30 minutes (one hour recommended).
7. Before rolling, let the dough sit at room temperature for about 10 minutes so it is cold but not rock hard.
8. On a lightly floured surface, roll the dough starting from the center, adding a little flour if it sticks, and roll to a size that allows about 1 and a quarter inch overhang for the pie top.
9. Carefully transfer the rolled dough to the pie dish, push the sides down so the dough is not stretched tight, trim the overhang leaving roughly 1 and a quarter inch, and crimp the edge.
10. Make an egg wash by combining one egg yolk with one teaspoon of water and brush one even layer over the pastry (including the edge); chill for 10 minutes to let the wash dry; repeat coats if a deeper color is desired.
11. Cut decorations from extra dough, place them on the pie, egg-wash the decorations, sprinkle with a little coarse salt, chill another 10 minutes, then bake.

Chicken Pot Pie Filling & Assembly

1. Heat a pot over medium heat, tilt it and add unsalted butter; once melted, add the carrots and cook on medium-low heat for about 5 to 6 minutes.
2. Add the onions and celery and cook for about 7 to 8 minutes.
3. Add the all-purpose flour to the vegetables to build a roux and cook it down for at least 4 minutes to remove raw flour flavor.
4. Optionally add a splash of wine and cook for 2 to 3 minutes with the wine.
5. Start adding the chicken stock in two additions: add half the stock, bring up to temperature until bubbling, then add the rest of the stock and bring up to temperature again.
6. Add a little bit of heavy cream.
7. Add Marmite and Dijon mustard before adding salt, because both ingredients are salty; do not add salt prior to these.
8. Add finely chopped sage and rosemary and stripped thyme leaves (use modest amounts); add black pepper (about a teaspoon was used) and then turn off the heat.
9. With the heat off, fold in the cubed roasted chicken so it does not cook further; let the filling sit so the chicken soaks up the gravy.
10. Rinse frozen peas under hot water for about 30 seconds to moderate their flavor, then fold them into the filling.
11. Pour the filling into the baking dish you will use for the pie and chill it in the freezer for about 40 minutes to cool.
12. Place the prepared pie top over the chilled filling, finish any decoration, and bake in a preheated oven at 400°F for 1 hour (may take slightly longer or shorter depending on pastry thickness).
13. Let the pie cool a little before serving.

crowdsource Community Insights

This recipe really rewards steady seasoning and a light touch. Most people who've made it say the biggest difference was seasoning throughout cooking, salt, pepper and a mix of poultry seasoning, powdered garlic, thyme and rosemary, tasting as you go so it doesn't end up flat. Also, if you're planning a double layer of pastry, people who added potatoes usually regretted it, so either skip the potatoes or go with a single crust. Finally, some people marinated the chicken before cooking for extra flavor; that's an easy optional step if you want a deeper chicken taste.

military_tech Why This Recipe Stands Out

• Easy To Customize: Home cooks often adapt it to what they have without issue.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Filling

• 2 cup whole chicken
• Water
• 1 onion, peeled and cut into 1/2 inch pieces
• 1 lb (454g) Yukon Gold potatoes, peeled and cut into about 1/2 inch pieces
• 2-3 carrots, peeled and cut into chunks
• 2 cup chicken stock, rich
• 5 tbsp butter
• Cremini mushrooms
• 1/2 cup cognac
• 5 tbsp flour
• 1 cup whole milk
• Salt, to taste
• Black pepper
• 1 cup peas
• 2 tbsp fresh thyme leaves, chopped
• 2 tbsp flat-leaf parsley

Topping

• 2 sheets puff pastry (or pie crust)
• Egg, beaten with water

book_ribbon Instructions

1. Place the whole 3.5 pound chicken in a large stock pot and add water to cover.
2. Bring the pot to a boil, then reduce the heat and simmer until the chicken reaches 165 degrees on an instant-read thermometer, about 1 hour.
3. Remove the chicken from the pot, take off the skin, and tear the meat into pieces about the size of the vegetables.
4. Preheat the oven to 425 degrees.
5. In a heavy casserole, melt 5 tablespoons of butter and sauté the peeled, 1/2-inch diced onion until beginning to soften.
6. Add the peeled, chunked carrots and the peeled Yukon Gold potatoes cut into about 1/2-inch pieces; coat with butter and cook about 10 to 12 minutes, until the potatoes and carrots are fork tender.
7. Add the cremini mushrooms and stir to combine.
8. Pour in 1/2 cup cognac to deglaze the pan and let the flavor infuse into the vegetables.
9. Sprinkle 5 tablespoons of flour evenly over the vegetables and cook to remove the raw flour taste.
10. Add 2 cups of chicken stock, then 1 cup of whole milk; add a little salt and pepper, bring to a simmer, and cook for about 2 to 3 minutes until the sauce thickens.
11. Add 1 cup of peas, 2 tablespoons chopped fresh thyme leaves, and 2 tablespoons fresh flat-leaf parsley; stir to combine and heat through.
12. Add the shredded chicken (about 2 cups) to the filling, taste, and adjust seasoning with salt and pepper.
13. Spoon the solids into six heavy-duty ramekins, topping with additional sauce as needed. Let the filled ramekins cool slightly while you prepare the pastry.
14. Lightly flour a work surface, use two puff pastry sheets to cut rounds to fit the six ramekins, trim excess, and return scraps to the refrigerator; cut a small vent hole in each pastry round.
15. Chill the pastry rounds on a parchment sheet until stiff.
16. Brush the rim of each ramekin with egg wash (egg beaten with water), place a chilled pastry round on top, and crimp the edges to seal.
17. Chill the assembled tray of pot pies until the pastry is rigid, then bake in the preheated 425-degree oven for about 25 to 30 minutes, until the pastry is puffed and centers are bubbling.
18. The assembled pot pies can be refrigerated, covered, for up to one day before baking, or wrapped well and frozen for one to two weeks before baking.

crowdsource Community Insights

People who've made this tend to share three kitchen-first lessons. Using metal tongs on a Teflon pan was a real mistake for some cooks, the ones who used metal scratched the coating, and the ones who avoided metal tongs didn’t have that problem. Hand-washing came up repeatedly: people who washed before handling the wings avoided cross-contamination, and those who skipped it ran into hygiene worries. And on baking, opinions are split, some cooks baked the wings, while others specifically advised not to bake them, so expect mixed approaches and pick the method you’re most comfortable with.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken wings
• Garlic powder
• Salt, to taste
• Smoked paprika
• 1 tbsp oil
• Butter
• Black pepper, coarsely cracked
• 1 tbsp hot sauce

book_ribbon Instructions

1. Dust the chicken wings with garlic powder, salt, and smoked paprika; mix to coat and then do a light additional dusting of garlic powder and salt on top.
2. Heat a pan until very hot, add 1 tablespoon oil, then add the wings to sear.
3. Add a bit of butter to the pan while searing and roll the wings so they get a deep golden, caramelized sear.
4. Season the seared wings with coarsely cracked black pepper from the pepper mill.
5. When the spiced wings start to froth, transfer them to the oven and bake at 375 Fahrenheit for 15 minutes.
6. After baking, spoon a large tablespoon of the pan juices, shake the hot sauce, and gently drip hot sauce over the wings.
7. Add a knob of butter to the wings, add one more little tablespoon of hot sauce, then toss the wings with tongs until the butter melts and the wings are glossy and glazed.