Chicken recipe collection

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

Microwave glazed chicken legs over a bed of cornbread stuffing, brushed with a sweet currant jelly glaze. A complete chicken dinner ready in about 30 minutes.

I used Cornish Game Hens, but you could also use a cut up chicken. If you can't get winter melon, watermelon will work. Winter melon is white, very mild tasting and a tad denser than watermelon. I think you could get away using something like Honeydew too.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Greek potato salad with dried tomatoes: roasted potatoes and concentrated tomatoes tossed in a bright lemon-and-olive-oil dressing, then chilled. A no-mayo Mediterranean side served cool.

Curried pumpkin soup with crushed tomatoes, chicken broth, and a hint of clove thickened with milk. A creamy, warmly spiced fall soup ready in under an hour.

Hawaiian baked chicken with pineapple chunks, soy sauce, green pepper, and onion in a sweet-savory glaze. Flour-dredged and browned first, then baked in a tangy pineapple sauce.

Try this exotic sauce made from crushed pineapple, lemon juice and tomato sauce. Goes well with baked fish!

Ham and three-bean soup with navy beans, kidney beans, black beans, and stewed tomatoes in a chili-spiced broth. One pot, no soaking, and ready in 40 minutes.

Chilled herbed vegetable soup pureed with carrots, tomatoes, red potatoes, and red peppers, then blended with buttermilk, marjoram, thyme, and lemon juice. A creamy cold summer soup.

Home-style vegetable soup loaded with zucchini, carrots, chickpeas, spinach, mushrooms, and pasta in a tomato broth with Italian herbs. A filling one-pot meal.

This recipe can be made with the regular and rapid bake cycles.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.