1,087 poultry recipes

Moghlai chicken braised with whole cardamom, cloves, cinnamon, and bay leaves in a spiced yogurt sauce with toasted almonds and raisins. A rich Mughal-style curry.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Tandoori murgh marinates chicken in yogurt, ginger, garlic and warm spices like garam masala, cumin and coriander, then grills to a smoky charred finish. Classic North Indian home cooking.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

Pan-fried tarragon chicken with a white wine, shallot, and dual-stock reduction sauce. Pounded thin, seared golden, and done in 30 minutes.

Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.

Pollo pibil: chicken quarters rubbed with Yucatan recado colorado, wrapped in banana leaves, and slow-baked until the meat falls apart. A Mayan pit-roasting tradition adapted for the home oven.

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Easy chicken tandoori marinates pieces in spiced yogurt with curry powder, garlic and paprika, then bakes to juicy tender perfection. Seven pantry ingredients, restaurant flavor at home.

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.

Homemade turkey gravy built from simmered giblets and neck, pan drippings, half and half, and a finishing splash of brandy. Rich, properly thickened, and worth the extra step on Thanksgiving day.

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.

Twice cooked herbed duck quarters slow-roasted to render the fat, then grilled over charcoal for crisp, smoky skin. Herb-rubbed, crackling, and impossibly juicy.