Chicken recipe collection

Overnight marinated chicken with vinegar, rosemary, marjoram, and white pepper. Grill or oven-roast for tender, herb-infused meat with a tangy kick from the vinegar marinade.

Marinated chicken drumettes baked in a sticky Asian glaze of hoisin, soy sauce, plum jelly, honey, and dry sherry. Overnight marinade, then roasted until lacquered and caramelized.

Marinated ginger chicken with lemon juice, soy sauce, and double ginger (fresh and ground) soaked overnight then grilled or broiled. Bold flavor, simple prep.

Marinated grilled chicken with a 24-hour yogurt, lime, cumin, and coriander marinade. Toasted spices rubbed into the meat then sealed in yogurt for tender, deeply seasoned chicken.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

White bean chicken chili: navy beans simmered with bell peppers, onion, cumin, and chili powder, topped with roasted spiced chicken, salsa, sour cream, and a warm cheese quesadilla on the side.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Mediterranean roast chicken marinates two whole birds overnight in lemon, olive oil, garlic, and rosemary, then roasts with new potatoes and green olives. One-pan Sunday supper for a crowd.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Hearty Michigan minestrone with dried lima beans, bacon, salami, cabbage, and fresh herbs simmered in chicken broth. A meaty, Midwestern take on the Italian classic.

Miss Hulling's chicken pot pie made from scratch with a whole stewing hen simmered into rich broth, loaded with potatoes and carrots, and topped with golden pastry. Old-fashioned comfort food done right.

Molded turkey pineapple salad sets chopped turkey, crushed pineapple, grapes, and celery in a savory gelatin made with chicken broth and pineapple juice. A retro luncheon classic.

My hearty soup starts with a homemade stock simmered low for hours, then strained and skimmed clean before a load of vegetables, pasta, and pulled meat go in. A from-scratch, stick-to-your-ribs bowl made the old-fashioned way.

Hearty navy bean stew with browned Italian sausage, carrots, corn, and chicken broth, oven-baked in a Dutch oven until thick and bubbly. A cold-weather crowd-pleaser.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.