152 peppercorn chicken recipes

Southern Thai grilled chicken: chicken rubbed with a fragrant spice paste, even under the skin, marinated, then grilled over low coals until charred and juicy. Big, bold Thai flavor off the grill.

Old-fashioned chicken noodle soup simmered from scratch with a whole chicken, gizzards, egg noodles, and fresh vegetables. A 3-hour Sunday supper that feeds 14 hungry souls.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

Thai garlic chicken (kai yang) marinated with crushed garlic, coriander root, cracked peppercorns, and lemon juice. Grilled until crispy-skinned and deeply fragrant.

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

Whole chicken steamed then wok-smoked over tea leaves, cassia bark, star anise, and rice for deeply aromatic, mahogany-skinned Chinese smoked chicken. A showstopper Hunan technique with layers of warm spice and sesame.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Spiced turkey sausage browned with onion, then simmered with long grain rice, carrots, celery, and fresh basil in chicken broth. A one-skillet pilaf that's ready in 45 minutes with almost no hands-on time.

Microwave Brunswick stew with chicken, lima beans, corn, okra, and tomatoes. A quicker take on the Southern classic that builds its own broth from scratch in about 40 minutes.

Homemade chicken stock from scratch: chicken parts and aromatics simmered low and slow, skimmed for clarity, then strained and defatted. The deeply savory foundation for soups and sauces.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

I think this is the best chicken I have ever tasted! Never try to use cardamom with chicken, goes very well!

Curry orange sunshine chicken simmers curry-rubbed chicken breasts over converted rice in tangy orange juice, brown sugar, and dry mustard. One skillet, twenty minutes of stovetop cooking, dinner ready in forty.

Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.

Poached chicken breasts cooked gently in an aromatic broth with carrot, onion, celery, and peppercorns, then left to cool in the pot for juicy, sliceable meat. The base for chicken salad, sandwiches, and casseroles.

Pressure cooker chicken stock simmers browned chicken carcasses with carrots, celery, onion, and a bundle of herbs into a deep, golden broth in 45 minutes. Browning and deglazing build all-day flavor, fast.