Today’s entry could also be called “How Not to Roast a Chicken.” The adventure started out in an innocuous attempt to cook a whole chicken with soy sauce, honey, ginger and scallions. For most ...

It appears I’m on a chicken kick. After shunning it for years in favor of flossier duck or lamb dishes, I have re-embraced the fowl with fervor, and nowhere has the encounter been more explosive than ...

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