No fork necessary – The Denver Post

By Melissa Clark, The New York Times

One of the things I’m least looking forward to about reentering polite society after our pandemic isolation is having to eat bone-in chicken with a knife and fork.

This past year has involved a blissful disregard of many utensils. We may light the candles and serve wine in crystal glasses, but forks have become purely optional, especially for poultry.

With their built-in handles, drumsticks are just so convenient for picking up and nibbling. I can’t even imagine how to wield a knife around a neck or a wing. Plus, if you’re a cartilage cruncher like me, there’s really no other efficient way to pry off every last tasty morsel. Bone-in meat tastes better, too, with the marrow adding richness as it seeps into the flesh during cooking.

Whether you eat it with silverware or your fingers, one of the best and easiest ways to cook bone-in chicken is to roast marinated pieces spread out on a sheet pan.