Serves 10 to 12

Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt to 1 1/2 teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1 1/2 teaspoons salt.

SERVES 4 TO 6

When seasoning the dish at the end, be mindful that the prosciutto adds a fair amount of salt. It is important to use a piece of thickly sliced prosciutto in this recipe; thin strips will become tough and stringy. An equal amount of thickly sliced pancetta or bacon can be used in place of the prosciutto. Serve the chicken with boiled potatoes, noodles, or polenta to absorb extra sauce.

WHY THIS RECIPE WORKS:
For a chicken Canzanese recipe that was tender and juicy, we opted for chicken thighs, which contain more connective tissue than breasts. We made a rich flavor base with prosciutto and garlic, then added white wine and chicken broth to our recipe, which we simmered in a wide, shallow skillet. We then returned the chicken to the pan and cooked it in the oven uncovered, which allowed our chicken Canzanese’s sauce to reduce and also preserved its crispy skin.

http://www.americastestkitchenfeed.com/cooking-science/2013/01/we-prove-it-low-and-slow-is-best-for-braising-meat/

Serves 4 to 6
Chicken quarters take longer to cook than smaller pieces. To ensure that the exterior doesn’t burn before the inside cooks through, keep the oil temperature between 300 and 325 degrees while the chicken is frying. For an extra-hot version, see related recipe.

WHY THIS RECIPE WORKS:
Mimicking the heat of this Nashville Hot Fried Chicken was harder than we anticipated. We created a spicy exterior to the chicken by “blooming" the spices (cooking them in oil for a short period) to create a complex yet still lip-burning spicy flavor. We added a healthy amount of hot sauce to our brine to inject spicy flavor into the chicken, making the flavor more than skin deep. Most Nashville Hot Fried Chicken recipes called for fiery cayenne pepper, but only a fraction of a teaspoon. Our Hot recipe calls for at least 12 times that amount.

Serves 2 plus lunch leftovers

Best cooked in a pizza oven or Big Green Egg

Serves 4

We prefer the flavor and texture of thigh meat for this recipe, though an equal amount of boneless skinless chicken breasts can be used. It is easiest to grate the orange zest and remove the strips of orange peel before juicing the oranges; use a sharp vegetable peeler to remove the strips. For extra spiciness, increase the cayenne added to the sauce to 1/2 teaspoon. The whole dried chiles are added for appearance, not for flavor, and can be omitted. To fry the chicken, use a Dutch oven or a straight-sided sauté pan (with at least 3-quart capacity); do not use a 12-inch skillet with sloped sides, as it will be too small to contain the oil once the chicken is added. White rice and steamed broccoli are good accompaniments.