Poultry recipe collection

Rumaki wraps bacon around chicken liver and water chestnut, then broils until crisp. The classic 1960s tiki-bar appetizer that deserves a comeback.

Lean ground turkey chili with kidney beans, vegetable juice, and a balanced spice mix. Quick weeknight dinner with classic chili flavor minus the heaviness.

Chicken and wild rice soup with shiitake mushrooms, shallots, and fresh parsley in a clear chicken broth. A lighter, brothier version than cream-based diner soups. Uses leftover rotisserie chicken or turkey.

Classic chicken Kiev: pounded chicken breast wrapped around a finger of chive-butter, breaded twice, chilled, and deep-fried until golden. The butter bursts at first cut, just like it should.

Italian-style chicken with peppers braised in white wine with garlic, charred red and yellow bell peppers, fresh herbs and a hit of chili. One-pan rustic dinner with deeply caramelized chicken skin.

Crock pot lemonade chicken: chicken browned and slow-cooked in a sweet-tangy glaze of frozen lemonade concentrate, brown sugar, ketchup and vinegar, then thickened into a glossy gravy and served over rice. An easy set-and-forget dinner.

Homemade chicken stock from backs, necks, and gizzards simmered with celery, carrots, onion, and parsley. The from-scratch base for soups, gravies, and braises. Freezes for months.

Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores.

Low-fat baked chicken breasts coated in plain yogurt and seasoned bread crumbs with cayenne and ginger. Crisp, golden, and tender without deep frying or breaded eggs.

Moo goo gai pan stir-fries sliced chicken breast with fresh mushrooms and scallions in peanut oil and soy sauce. Six ingredients, classic Cantonese takeout favorite, ready in 30 minutes.

Smoked turkey salad with grapes, water chestnuts, walnuts, and celery in a curried hickory mayo dressing. The leftover-turkey salad with crunch in every bite.

Tandoori chicken with a yogurt marinade of fresh ginger, garlic, cumin, cayenne, and turmeric. The Indian classic adapted for a regular oven, with deeply spiced chicken that stays incredibly juicy.

Fettuccine with chicken and peppers in a creamy basil-cheddar sauce over spinach pasta. Stir-fried broccoli and bell peppers keep it colorful and light.

Fettuccine tossed with melted goat cheese, roasted red and yellow peppers, sun-dried tomatoes, kalamata olives, and capers. A Mediterranean pasta ready in 25 minutes.

Creamy fiddlehead fern soup with chicken stock, milk, and lemon zest. A seasonal spring soup that showcases foraged fiddleheads in a simple, brothy bowl ready in 35 minutes.

Homemade dog biscuits with chicken broth, whole wheat flour, cornmeal, and wheat germ baked until crunchy. Wholesome, preservative-free treats your pup will love.