This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
This recipe takes an ancient method and turns it into fun for the whole family.
Older birds, whether roosters or hens, yield particularly flavorful broth.
This is a German take on coq au vin.
This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver.
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
These meaty, aromatic chicken pies are some of the best we've ever had.