Chicken recipe collection

One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.

Rigatoni with ground lamb, pine nuts, feta, and fresh mint in a light tomato-broth sauce. A Mediterranean pasta dish with bold Greek-inspired flavors ready in 45 minutes.

Fennel risotto with arborio rice, butter, Parmigiano-Reggiano, and a hint of nutmeg. Creamy Italian comfort food where sweet, anise-scented fennel melts into every spoonful.

Italian four-cheese risotto with fontina, Gorgonzola, Parmesan, and Romano stirred into creamy arborio rice. Rich, indulgent, and ready in under an hour.

Shrimp risotto with fresh Roma tomatoes and sun-dried tomato pesto stirred into creamy arborio rice. White wine-glazed shrimp spooned on top to finish.

Italian Parmesan risotto topped with garlicky pan-toasted mushrooms. Creamy rice built one ladle of broth at a time, finished with Parmigiano-Reggiano and crowned with golden mushrooms.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Roast capon stuffed with rye bread, caraway seeds, and parsley, cooked in the microwave. A retro technique that delivers juicy, tender poultry fast.

Italian-style roast chicken with potatoes, pine nuts, raisins, Romano cheese, and red wine vinegar. A one-pan dinner with sweet, savory, and tangy flavors in every bite.

Roast chicken stuffed with red onion, lemon, garlic, and thyme, draped in bacon for self-basting, then finished over a sea of cremini mushrooms that soak up the drippings. A Sunday-dinner bird that carves like a dream.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

Roast duckling stuffing mix seasons prepared stuffing with salt, pepper, and quartered onions for a simple aromatic base to fill the cavity of a roast duck.

Roast garlic, broad bean and saffron soup pureed smooth with brown rice, chicken stock and slow-roasted whole garlic cloves. A golden, velvety bowl with deep mellow sweetness and Mediterranean color.