429 chicken recipes

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Cajun black bean soup simmers dried beans with smoky ham hock, paprika, cayenne, chili powder, and cumin into a thick, half-puréed pot. Serve with Monterey Jack, sour cream, chives, or chopped egg.

On a cold day, let this delicious roasted winter squash soup warm up your whole body.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

A refreshing twist on classic corn chowder using lots of summer vegetables this make-ahead cold soup is sure to cool your guests off on a hot summer day.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

Roasted Cornish hens brushed with olive oil, parsley, and thyme, served with pan-gravy mushrooms, glazed carrots, and Brussels sprouts. A rustic Sunday dinner plate, scaled small.

Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.

Roasted garlic potato soup with crisp bacon, oven-roasted whole garlic heads, and russet potatoes simmered with onions and carrots. Lower-fat creamy soup with bold smoky-sweet depth.

Slow-simmered conch stew with salt pork, tomatoes, oregano, and potatoes. Two hours of low heat transforms tough conch into a rich, tender Caribbean-style chowder.

A retro molded fruit salad of pineapple, coconut, and walnuts set in gelatin, served with sweet pineapple-poached figs. A vintage luncheon centerpiece alongside cold chicken, turkey, or pork.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

Turkey wings simmered until fall-off-the-bone tender with celery, onions, and green pepper in a rich, homemade gravy thickened with flour. Old-school comfort food that fills the house with the most incredible aroma.

Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.