Chicken recipe collection

Turkey and rice in a warm-spiced tomato sauce with sweet dried apricots and a little green chile heat. A sweet-and-savory, Moroccan-leaning skillet served over fluffy rice, lean and quick to fix.

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.

Roasted turkey with fresh sage leaves tucked under the skin and rosemary, stuffed with aromatic vegetables. A low-fat, herb-forward holiday bird with minimal seasoning and maximum flavor.

Roast turkey breast with sausage stuffing loaded with pecans, raisins, sage, and bread cubes. Holiday flavor from just a bone-in breast, no whole bird required.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

White chicken chili slow-cooked with cannellini beans, green chili peppers, and lime juice. Seared chicken simmers all day in the crockpot and gets topped with sharp cheddar.

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.

Yogurt chicken marinated 24 hours in a spiced yogurt blend of turmeric, ginger, cinnamon, cloves, garlic, and lemon juice, then baked golden. Deeply flavored and incredibly tender.

Grilled Yucatan-style chicken thighs marinated overnight, double-skewered for flat grilling, and served with papaya tomatillo salsa and julienned jicama.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.