Cut the chicken into 8 pieces (2 each of breasts, thighs, wings, and drumsticks), being sure to save the liver, gizzards, back, neck, or anything else, even if you are not sure what it is. Salt and ...

In a small section of the weekly publication dedicated to homemakers, a curious blurb described a dish that had captivated partygoers during the Roaring Twenties: chicken livers soaked in Champagne.

This week, we'll introduce a way to slowly reduce the second type and turn it into a rich sauce for sauteed chicken. Adding some refreshing daikon radish takes the edge off the sauce and changes ...