Of all the common parts of a chicken, the thigh ought to be MVP. With more pockets of fat and collagen than breasts, thighs contain great potential for flavor. We found cooking thighs at a higher ...

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KANSAS CITY — Time-saving shortcuts — such as heat-and-eat meat and poultry — have become standard fare in foodservice and the home kitchen. Meat and poultry processors are turning to sous vide ...

Mexican mole sauce is known for its incredible depth and complexity, and today I’m showing you my take on this rich, chocolate-infused sauce. We paired it with perfectly cooked sous vide chicken ...

If you like your chicken breasts juicy and full of flavor, these sous vide tips are for you. Cooking chicken breasts in bags with an immersion circulator set to the target internal temperature gives ...

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 ...