Legal & site use
Terms of Service
These Terms of Service govern your use of daveshotschlcken.rest, operated by Top 10 Chicken Recipes from 888 8th Ave, New York, NY 10019, USA. By accessing the site, you agree to these terms.
The short version
Read this page before you cook from a recipe or send us a note. It explains what you may do with the site, where our responsibility ends, and how to reach a person if something is unclear.
- Personal cooking, not resale You may read, print, and cook from the recipes for your own household. Republishing our instructions or images elsewhere needs written permission from us first.
- Your kitchen decides the result Ovens, pans, bird size, and seasoning habits all shift how a dish turns out. We describe how we cook each recipe; we cannot promise the same plate in your kitchen.
- Food safety is on the cook Refrigeration, cooking temperatures, and cross-contamination prevention are your responsibility. Our doneness temperatures are a reference point, not a substitute for local food safety guidance.
- Questions go to a real inbox Write to [email protected] or call +1-212-555-0834 during business hours and we will answer questions about these terms directly.
Use of the site
You may use daveshotschlcken.rest for personal, non-commercial purposes. That covers reading recipes, saving a page for later, and cooking from what you find here. It does not cover running the content through a scraper to build your own database, feeding pages into a bulk rewriter, or reposting our instructions as your own.
You agree not to interfere with site operation, attempt to reach non-public areas of the server, or use automated tools to pull content at scale without our written permission. If you are a student, teacher, or food writer who wants to quote a recipe or a technique, write to us first and describe what you plan to use. We read those requests and answer them.
What counts as fair use here
- Cooking a recipe at home and telling friends where you found it.
- Linking to any page from your own site, blog, or group chat.
- Quoting a short passage with credit and a link back.
- Copying full ingredient lists or method steps into another site or app.
- Reusing our photos without written permission.
Content and recipes
Recipe content on this site is provided for general informational and cooking purposes. Recipes are tested in a home kitchen, and we write them the way we actually cook: real pan sizes, real resting times, and notes on where a step can go wrong. Results still depend on your equipment, your ingredients, and your technique. A convection oven runs hotter than a still one. A supermarket bird weighs more than a farmers market one. Both facts change timing.
We do not guarantee specific outcomes for any recipe. Treat our times and temperatures as a starting point and cook to the cues we describe — color, aroma, and internal temperature. Nothing on this site is medical, dietary, or nutritional advice, and we do not build recipes around allergies, medical conditions, or prescribed diets. If you cook for someone with a restricted diet, check with a qualified professional rather than relying on a recipe page.
How to read our recipes
- Ingredient amounts
- Written for the cut and size we cooked. If your bird or pack differs, adjust salt and cooking time rather than the method.
- Doneness temperatures
- Reference points for a home thermometer, checked in the thickest part away from bone.
- Timing ranges
- Ranges, not promises. Your range, pan material, and starting temperature move the number.
- Substitutions
- Noted where we have tried them. Untested swaps are your call, and they change the dish.
Food safety
You are responsible for safe food handling in your own kitchen, including proper refrigeration, cooking temperatures, and cross-contamination prevention. Our recipes give doneness temperatures for reference, but you should follow the food safety guidance that applies where you live.
Cold chain
Keep raw chicken refrigerated until you are ready to cook, and defrost it in the fridge rather than on the counter. Bring it out close to cooking time so it does not sit warm.
Boards and tools
Use a separate board or a well-scrubbed surface for raw poultry, and wash hands, knives, and tongs before they touch anything else on the counter.
Leftovers
Cool cooked chicken quickly and refrigerate it soon after the meal. Reheat until steaming throughout, and discard anything that has sat out for a long stretch.
Intellectual property
Text, images, and recipe instructions on this site are owned by or licensed to Top 10 Chicken Recipes unless otherwise noted. That covers the writing, the photography, and the way each method is broken into steps. You may not republish substantial portions of the content without written permission.
Linking to pages is permitted and encouraged — send someone the recipe you actually cooked. Short quotations with a credit and a link back are fine. Reprinting a full ingredient list, a full method, or our photographs on another site, in a newsletter, or inside an app is not. When in doubt about a specific use, ask before you publish.
Permission requests
Tell us who you are, where the content would appear, which page or recipe you mean, and how much of it you need. Include a link if the piece is already online.
Send requests to our contact page or email [email protected]. We answer during business hours, Monday through Friday.
More of the fine print
User submissions
If you submit a message, suggestion, or correction through our contact form, you grant us permission to use it for editorial purposes, including incorporating corrections into recipes. You keep ownership of your message, and you agree not to submit content that infringes third-party rights or that you do not have the right to share. We may lightly edit a correction for clarity before publishing it, and we will not attach your name to it unless you tell us to.
Third-party links
The site may link to third-party sites — a butcher, a spice shop, a supplier of a specific pan. We are not responsible for the content, policies, or practices of those sites, and a link is not an endorsement of everything they publish or sell. Check their own terms and privacy practices before you buy or share information there.
Limitation of liability
The site is provided "as is." To the extent permitted by law, we disclaim liability for any damages arising from your use of the site or reliance on its content, including cooking outcomes. That means if a dish does not turn out the way you hoped, or if an ingredient behaves differently in your kitchen, the responsibility for the result sits with the cook, not with this site. Keep your own judgment in the kitchen and adapt a recipe when your equipment calls for it.
Changes to these terms
We may update these terms from time to time as the site grows or as the way we publish recipes changes. When we do, we will post the revised version on this page. Continued use of the site after changes are posted constitutes acceptance of the revised terms, so it is worth a quick read if you are a regular visitor.
Other policies on this site
Two companion documents cover the rest of how this site runs. The Privacy Policy explains what we collect and why, and the Cookie Policy covers the cookies set when you browse. Where those documents and these terms overlap, they should be read together.
Questions about these terms
If something here is unclear, or you want permission to reuse a recipe or a photograph, get in touch. A person reads the inbox, and we answer questions about the terms directly rather than sending a template reply.
Top 10 Chicken Recipes
- 888 8th Ave, New York, NY 10019, USA
- +1-212-555-0834
- [email protected]
- Monday–Friday, 9:00 AM – 6:00 PM
Before you cook, you may also want to look at our full recipe collection or the practical guides on weeknight and meal prep chicken.