Saturday, Feb. 8, 2025 at 1:30 p.m. on KPBS TV / Stream now with the PBS app. We add big, bold flavor to chicken three ways—whole-poached, spatchcocked and tray-baked. Christopher Kimball uses a slow-cooking poaching technique to make Chinese White-Cooked Chicken with Ginger Soy Dressing. Bianca Borges breaks down Piri Piri Chicken and Rosemary Gill adds her signature touch to a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.