Recipe Sifter

No need to simmer for hours to create a flavorful homemade chicken broth.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

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.

Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.

The garlic and rosemary infused olive oil adds the herby and garlicky taste into the chicken under roasting; lentils and olives give the enough fibre and minerals to your daily nutrition. Serve it with roasted potatoes, salad greens.

Rolled stuffed chicken wraps a whole boned bird around hot Italian sausage and garlicky spinach, roasts it skin-wrapped, and slices spirals over a bell-pepper jalapeño sauce.

Italian spaghetti sauce with three meats: beef, pork, and chicken simmered in tomato paste and Italian tomatoes with meatballs. A slow-cooked Sunday gravy that freezes well.

Chicken breasts rolled around tender fiddlehead ferns, breaded and browned, then baked in a glossy sherry-mushroom sauce with bacon and tomatoes. A unique Canadian-inspired spring dinner that celebrates foraged greens.

Crispy sesame chicken stir-fry with bites marinated in soy, sherry, ginger, and orange zest, coated in sesame seeds, then tossed through broccoli and water chestnuts for a takeout-style dinner.

Grilled chicken quarters marinated overnight in a honey-teriyaki glaze with sherry, garlic and ginger. Basted and turned on the grill until burnished and sticky. Backyard barbecue at its best.

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.