Out of the misty memory of our family farms comes a rare cluck from Ohio's past: Buck, Buck, Buckeye. The Buckeye chicken, that is, the creation of Warren breeder Nettie Metcalf in the late 1800s.

1 whole Buckeye chicken (4-5 pounds) 2 tablespoons olive oil ¼ teaspoon salt ¼ teaspoon cracked black pepper ¼ teaspoon rosemary ¼ teaspoon thyme ¼ teaspoon sage Cook's notes: While the author likes ...

Kentucky might be hailed as the fried chicken capital of the U.S., but Ohio also has an underrated fried chicken scene that ...