2,951 poultry recipes

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Plum sauce baked chicken glazed with plum jam, soy sauce, honey, orange juice, and garlic. A sweet-savory one-pan chicken dinner basted to a sticky, caramelized finish.

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.

Chicken and orange salad with avocado, cilantro, green peas, and a cinnamon-spiked mayonnaise dressing. A Mexican-inspired no-cook lunch with citrus and lime.

Breaded chicken breasts simmered in a tangy orange marmalade sauce with Dijon mustard, lemon zest, and garlic. A sweet-savory citrus glaze that clings to every crispy bite.

Roasted honey-ginger chicken rubbed with lemon and basted with a honey-peanut oil glaze until golden and sticky. A simple whole chicken recipe with just six ingredients.

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.

Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Grilled chicken with oregano poaches in garlicky broth, then gets coated in a rustic oregano paste and finished over live fire. A two-step Mexican-style technique for juicy, deeply flavored chicken.

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.

Florentine-style fried chicken, marinated in olive oil, lemon, and parsley, then dipped in flour and egg and deep-fried golden. The original Tuscan take on fried chicken, long before Nashville hot.

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.

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.