Chicken recipes

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Creamy Creole peanut soup with crunchy peanut butter, fresh chilies, chicken, and heavy cream. Rich, nutty, and spicy with roots in Southern and African cooking.

When making that famous chicken dinner, try this delicious stuffing that's extremely easy to make!

Pollo con orégano: Mexican chicken braised with onion and broth, coated in a garlic-oregano paste, rested to marinate, and finished on the grill until lightly charred.

Chilled cream of fennel soup pureed silky-smooth with fresh tarragon, lemon juice, and half-and-half. A cool, elegant starter with a subtle anise flavor that's ideal for warm-weather entertaining.

This Lemony Veal Piccata main dish comes together quickly, combining tender veal cutlets with a zesty lemon and caper sauce. The veal is lightly coated in flour and sautéed until golden brown, then served with a sauce made from white wine, lemon, and capers. This classic recipe balances tangy and savory flavors for a delicious meal that is sure to please.

Hearty New Mexican green chile soup with fire-roasted Anaheim chiles, tender chicken and pork, and salt pork for smoky depth. A bowl of Southwest heat finished with avocado and sour cream.

Schmaltz and griebenes rendered slow and low from chicken skin and fat with a splash of water. The Jewish kitchen's two essential golden staples from one pot.

Cream of beet soup with fresh beets sauteed in butter with marjoram, simmered in broth, pureed smooth, and finished with heavy cream and red wine vinegar. A vibrant magenta soup with velvety texture.

Chicken goulash with ground chicken breast, paprika, tomato sauce, Worcestershire, and brown sugar over egg noodles. A lighter take on classic goulash ready in 35 minutes.

Homemade wonton soup with pork-filled dumplings in savory chicken broth. Boil, ladle, and serve in just 20 minutes for a warming bowl of comfort from scratch.

Savory seasoned oyster crackers tossed with olive oil, garlic powder, Worcestershire sauce, and chicken broth. A crunchy, snackable twist on classic Chex mix.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.

A gentle homemade cat food with boiled chicken, steamed broccoli, and carrots held together with chicken broth. Simple, bland, and vet-friendly for felines with sensitive stomachs.