Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations. By Sam Sifton Craig Claiborne and Pierre Franey’s smothered chicken ...

Strong demand and operational efficiencies have boosted the meat giant's sales despite ongoing challenges from tighter cattle ...

For truly flavorful chicken, you'll need to first build a strong foundation. According to Gatlin, that foundation is the ...

MANITOWOC – Lakeshore area residents have some strong opinions about where to find ... we asked readers to share their favorite spots for chicken — whether fried, broasted, grilled or barbecued.

The real competition comes from chicken, which overtook beef in per-person consumption in 1993, and the gap continues to widen. Chicken’s affordability, three times cheaper than beef ...