Chef Yia Vang makes a sweet marinade that includes soy sauce, ginger and chili flakes to glaze his flavorful spatchcocked quail, cooked over open flame.
Get the satisfaction of a slow-roasted Sunday dinner, but in half the time. This one-pot chicken dish is roasted on a bed of sourdough bread to serve alongside. No flavor left behind!
Marc Murphy shows how to remove the backbone and flatten a whole chicken to cut the roasting time in half and create the crispiest skin. He also teaches how to roast the bird on a bed of vegetables for an easy sheet-pan dinner.
Rachael Ray demonstrates one of her favorite tips to cook a chicken quicker and more evenly, and she shares how to make a simple herb and cheese filling for a chicken.