You'll get all the deliciousness of a roast chicken in a fraction of the time when you opt for bone-in thighs as opposed to a whole bird. Schmaltz, Yiddish for chicken fat, is the base for a bright pan sauce that's drizzled over the plated dish.  Get the Recipe: Crispy Chicken Thighs with Schmaltzy Vinaigrette
3 Ways to Make A Whole Chicken
Leftover Fried Chicken Hacks

MyRecipes
August 18, 2017

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