Poultry recipe collection

Fresh California Tomato Summer Soup recipe

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

The way my Grandma used to make it. Very hearty and comforting.

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

A savory soup made with leeks, potatoes, light cream and a bit of garlic which gives it a delicious taste!

Too much leftover turkey from your Thanksgiving dinner, make these delicious sandwiches, and they are so quick and easy to put together.

Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.

Spanish spiced chicken breast with fresh avocado, orange dressed boston lettuce.

What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.

Very easy to prepare and packed with fairly strong Asian style sweet-sour flavor. Perhaps a bit much on the vinegar, would be good with plain white rice to balance things out.

500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.