Author Rick Rodgers understands the versatility of poultry. In Chicken, he shows how to stir-fry, grill, simmer and sauté, while enlivening the humble bird with seasonings and sauces from around the world. You'll learn to make a perfect roasted chicken, a must in every good cook's repertoire.

And, with leftover roasted chicken on hand, a satisfying meal is just minutes away, whether you toss together a chopped salad with chicken, watercress and ricotta salata or grill sandwiches filled with chicken, mushrooms and Gruyère cheese. For a change of pace, try the recipes for other types of poultry—duck, turkey, quail and Cornish hens.