Traditional recipes

All About Poultry

All About Poultry

From chicken to quail, enjoy the versatility and pleasing flavors of poultry.

Many of us habitually turn to skinless, boneless chicken breasts for a fast supper, and automatically substitute ground turkey for ground beef. Yet we forget about chicken thighs, turkey cutlets, duck breast, and quail―all of which offer wonderful, rich flavors. Here we explore them all.

Chicken
Whole chickens are marketed by weight. Broiler-fryers are about 7 weeks old, and they weigh 3 to 4 pounds. They're good for making stock (they're not as meaty as roasters) and will work in any recipe that calls for a cut-up fryer. Roasters, at 3 to 5 months old, weigh 4 to 7 pounds. If you want to bake a whole chicken, look for a roaster―they have the highest meat-to-bone ratio. Stewing hens, at 10 months to 1 1/2 years old, are literally tough old birds, best used for chicken and dumplings or soup; when roasted, they're almost jaw-exhausting.

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Cornish game hen is a misnomer. These small birds are actually a cross between Cornish game roosters and White Rock hens; despite the gender-specific name, both male and female birds are sold. At a month old, they weigh about 1 1/2 to 2 pounds. Roasting works best for these petite birds.

Chicken parts come packaged in many ways in today's markets. The Cooking Light Test Kitchens use boneless, skinless chicken breasts a great deal. Try chicken tenders, which save prep and cooking time. For long simmering in dishes that feature hearty flavors, use thighs―either bone-in or skinless, boneless thighs. Their slightly higher fat content and firmer flesh help them stand up to longer cooking. You'll be hard-pressed to find recipes in Cooking Light that use wings because their high skin-to-bone ratio makes them high in fat. Wings are usually inexpensive, however, and can be used to make stock, since you'll skim the fat anyway.

Turkey
Whole turkeys are often sold by the sex of the bird. Hens weigh up to 16 pounds, while toms weigh more. There is no flavor difference; buy the size that suits your needs, figuring about 1 pound (including skin and bones) per person to allow for seconds and leftovers.

Not long ago, Americans saw turkey only at holiday meals―and always whole. Turkey cuts have come a long way. Newer ones include skinless, boneless turkey breast halves (sometimes labeled "turkey London broil"); turkey cutlets (often labeled "turkey breast filets"), a fine substitute for veal in a scaloppine; and turkey tenderloins. Turkey breast is very lean, so keep a close eye on these cuts to avoid overcooking.

Ground turkey comes in several types, so read the label to be sure you get what you want. The leanest (about 3% fat) is white meat only, with no skin. It's labeled "ground turkey breast." Regular "ground turkey" is made from white and dark meat with some skin, and is about 10% fat (similar to ground round). Frozen ground turkey is usually all dark meat with skin, and is 15% fat, similar to ground sirloin. Italian turkey sausage is a fine way to get Mediterranean flavor with low fat (about 10% fat for the turkey version, compared to an average 30% for pork). You'll find it in both mild and spicy versions.

Duck
For a sophisticated meal, it's hard to surpass duck's rich flavor. Like turkey, the bird is now frequently sold in parts. Your gourmet market, for example, may carry boned duck breast and leg quarters. The quarters are great for ragouts (remove the skin before cooking, and skim the fat from the broth). Duck skin is thick and fatty, but duck meat has little marbling and is only about 2% fat. Whole duck at supermarkets is usually of the Pekin variety. You can usually find whole duck or duck parts in the freezer case.

Boneless duck breast (often sold by its French name, magret) usually comes from the Moulard duck, a cross of the Pekin and Muscovy varieties. In preparing duck breast, think of it as the steak of the poultry world: Cook it past medium-rare, and you'll lose flavor and compromise its texture. Duck is the only poultry that Cooking Light recommends serving medium-rare.

Quail
These dainty birds (weighing only about 8 ounces each) have mild flesh that's well suited to bold flavors. Whole birds used to be the norm, but semiboned birds are now available. Look for quail in your supermarket's freezer section or at specialty butcher shops.


All About Poultry - Recipes

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Paleo Chicken and Poultry Recipes

Roasted bone-in chicken thighs may be served up Greek-style with black olives and cherry tomatoes or in a hot and.


Recent

Honey Garlic ChickenThis is so delicious and fast. I did add the sesame seeds, and also added a few drops of sesame oil at the end of cooking.

Chicken Cordon BleuI just felt like being creative with what I had, so I defrosted some chicken breast, which turned out being large tenders. Had a few slices of ham and provolone cheese. When everything was laid out to be prepared, I was shocked by the results!

Sheet Pan Dijon-Roasted Chicken ThighsThis is an easy, healthy and flavorful dish to make. Broccoli and chicken thighs were on sale this week as well.

Panko Baked ChickenHere is a simple and healthy panko baked chicken recipe. You can eat this chicken over pasta, rice, salad, serve by itself, or any way you'd like as it's very versatile.

Rosemary Roasted Chicken with PotatoesAn easy recipe, delicious and healthy recipe.

Air Fry Rotisserie Cornish HenThis is a great recipe if you're busy and want a delicious meal with the help of an air fryer. Have a rotisserie cornish hen ready in 35-40 minutes! This is my first time but you can actually fit 2 hens (but I tried 1 to see how it would turn out) and it's a hit!


What to Know About Taking the Temperature of Ground Meat

You may have noticed that ground meat often needs to be cooked to a slightly higher temperature than whole cuts of meat. The food scientist Harold McGee explains a crucial distinction to be made between whole muscle cuts and ground meat: ". meats inevitably harbor bacteria, and it takes temperatures of 160 degrees Fahrenheit or higher to guarantee the rapid destruction of the bacteria that can cause human disease — temperatures at which meat is well-done and has lost much of its moisture. So, is eating juicy, pink-red meat risky? Not if the cut is an intact piece of healthy muscle tissue, a steak or chop, and its surface has been thoroughly cooked: bacteria are on the meat surfaces, not inside. " When raw meat is ground up, the distinction between internal and external no longer applies. McGee says: "Ground meats are riskier, because the contaminated meat surface is broken into small fragments and spread through the mass. The interior of a raw hamburger usually does contain bacteria and is safest if cooked well done." Because E. coli is killed at 155 degrees Fahrenheit, the USDA sets the minimum safe temperature for ground beef at 160 degrees Fahrenheit. We can only second this.


Poultry Recipes

Who feels like poultry tonight? There's an endless combination of spices, sauces, and cooking methods you can use to make chicken, turkey, or duck taste brand new again.

Chicken Recipes

Winner winner, chicken dinner. Baked, grilled, stir-fried, or in a bowl of soup, chicken is always a crowd-pleasing choice.

Turkey Recipes

Aside from autumn celebrations, turkey is often overlooked when choosing meats for your meal preparations. We’ve cooked up some great recipes to keep turkey on your table year-round. You don't need to roast up a whole bird! Enjoy turkey hash, meatballs, stews, and more.

Duck and Goose Recipes

With all the best parts of red meat and chicken, duck really shines as a main course. While not as popular as other poultry meats, these two birds are a wonderful addition to your weekly meals. The key to a perfect outcome is in the seasoning and cooking times. These recipes will give you the confidence to try something new.


Healthyish Fried Chicken

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.


If you love a crispy coating on your fried chicken then this southern-style recipe is a must-try. Can be made stove-top or in a deep-fryer.

Method: deep fryer, stovetop
Time: 30-60 minutes

The lean meat and healthy spinach help balance out the rich sauce and cheese in this decadent casserole.

Method: stovetop, oven
Time: 30-60 minutes

Go old school Italian with this slow-simmered recipe for real Sunday "gravy" (that's pasta sauce to non-Italians). Tony Soprano would be proud.

Method: stovetop
Time: 2-5 hours

This classic Italian dish is made with thin sliced beef that is spread with bread crumbs, cheese, and basil, and rolled up and baked in a tomato sauce.

Method: stovetop
Time: 2-5 hours

This Boston butt roast might take a few hours but it's oh so worth it! Pork roasted with potatoes, carrots, and apples is guaranteed to hit the spot.

Method: oven
Time: 2-5 hours

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Browned pork chops are slow cooked in cream of mushroom soup which makes a delicious sauce.

Method: crock pot, stovetop
Time: over 5 hours

Slow cooking the pheasant in the creamy sauce not only keeps the bird tender but it also helps to eliminate any gamey flavor

Method: crock pot
Time: over 5 hours

This baked liver has all the right touches. Bacon and onions for savory notes, red wine and thyme for deep flavor.

Method: oven
Time: 1-2 hours

How do you up your meatloaf game? Easy, up the game in your meatloaf. Ground elk makes a pretty mean meatloaf. Out of the oven, into many happy mouths.

Method: oven
Time: 1-2 hours

This perfectly tender meatloaf is drenched in a rich mushroom sauce before serving.

Method: stovetop, oven
Time: 1-2 hours

An oven-baked version of chicken fried steak that keeps all the great flavor and texture but cuts down on the calories

Method: microwave, oven
Time: under 30 minutes

No more plain hot dogs! Upgrading to Coney-sauced chili dogs makes all the difference. This recipe uses ground beef spiced with chili powder and mixed with tomato puree, but.

Method: stovetop
Time: under 30 minutes

Corned beef brisket is slow cooked with potatoes, turnips, carrots and cabbage.

Method: crock pot
Time: over 5 hours

The cooking bag is key to tender, flavorful pork loin. Sliced onion, sage, and thyme with a layer of apple nectar give the pork an exceptional balance of sweet and savory while the.

Method: oven
Time: 2-5 hours

A tender and tasty meatloaf made with ground beef, uncooked rice, vegetables, and herbs.

Method: oven
Time: 1-2 hours

The spicy mustard mixture helps the flour adhere to the wings, giving them a nice crisp texture when fried.

Method: deep fryer
Time: under 30 minutes

Spareribs are browned in oil, seasoned, then finished in the pressure cooker with brown sugar and sauerkraut. Delicious fall flavors.

Method: pressure cooker
Time: under 30 minutes

Using a cooking bag for your turkey means that it won't dry out and all the flavors are kept in. It's perfect for white meat like the turkey breast which often can end up.

Method: oven
Time: 2-5 hours

This creamy casserole is a lifesaver if you need to throw together a big, filling dinner in a pinch. Between the instant rice and cans of soup, this.

Method: stovetop, oven
Time: 30-60 minutes

It doesn't take much to get these pigs all cozy and tucked in. Crescent roll dough does the trick. Try substituting more gourmet sausage varieties for the hot dogs.

Method: oven
Time: under 30 minutes

Serving a large group doesn't have to be difficult. This scalable meatloaf recipe not only tastes good but is simple to prepare. There are also different flavor variations to.

Method: oven
Time: 1-2 hours

Roti is similar to flour tortillas and is commonly served in Indian cuisine. The filling here is a simple chicken curry that can be easily altered to suit your tastes.

Method: oven
Time: 1-2 hours

Want to try your hand at making homemade sausage? This simple recipe yields great, consistent results. Kitchen Aid has a meat grinder attachment for its stand mixers.

Vary your venison with this savory marinated recipe. Juicy and flavorful chops are a cinch. Ready to be broiled and enjoyed!

Method: oven
Time: 2-5 hours

Made with egg, tomato juice, ground beef, oats, onion, salt, black pepper

Method: oven
Time: 1-2 hours

Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.

A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

Beer makes batters better, meat more tender, and sauces more flavorful.

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Tea brined, buttermilk soaked, rolled in a seasoned flour-corn dredge, this Virginia Fried Chicken is Pure Poultry Perfection, inspired by the champion of Lowcountry Southern cooking, Sean Brock. UPDATE: First written in 2015 after the release of Sean Brock's first&hellip

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Explore the global kitchen! Each recipe is the result of years of joyful research, extensive travels, and years in the pro kitchen. I hope you’ll find this a place to gather, learn and explore food culture now in an AD-FREE environment.


All About Poultry - Recipes

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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

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Stuffed Meatloaf
butter, ground beef, pepper, paprika, spring onion, onion, eggs, salt, mayonnaise, bread crumbs, bread, sour cream, milk, water
Collection of 4000 recipes from all over the world. Great international and ethnic cuisine.
Serves 6 Time to Make 0:00 Printer version 0 Votes - Yum: 0 , Easiness: 0 , Speed: 0 , Overall: 0 Rate thi.