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Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking Transfer the chicken to a cutting board and the stock to a measuring cup. 1, we at new york times cooking have published more than 400 new recipes (phew!), and our dear readers have enjoyed cooking and eating all of them Below are the 25 recipes that they’ve visited again and again and loved most so far.
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Here are the dishes they've loved the most. Turkey cooked too fast and was kind of tough I still wet brined my turkey overnight Mostly i used the recipe to for the cooking, vs seasoning aspects
My turkey was about 15 lbs
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