1,087 poultry recipes

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Burmese-style roast duck steamed first then roasted with soy and Worcestershire marinade. The double-cook method delivers crispy skin and tender meat with a savory pan gravy.

Southern cornbread dressing with a triple bread base of cornbread, biscuits, and bread crumbs seasoned with sage, onion, celery, and turkey broth. A classic Thanksgiving stuffing that makes 12 cups.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

A Southern-style cornbread stuffing with browned sausage meat, onions, celery, and parsley. Sized to fill a 12-pound turkey, this Dixie Belle dressing comes together in just 30 minutes.

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.

Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.

Chicken sherry bakes bone-in legs with a sauce of tomato, dry sherry, basil, oregano, and garlic. A hands-off Italian-inspired oven braise with just 5 minutes of prep and rich, saucy results.

I used Cornish Game Hens, but you could also use a cut up chicken. If you can't get winter melon, watermelon will work. Winter melon is white, very mild tasting and a tad denser than watermelon. I think you could get away using something like Honeydew too.

Skinless chicken legs marinated overnight in malt vinegar, dry white wine, shallots, and fresh basil, then broiled until caramelized and tangy. A bold, pub-inspired twist on weeknight chicken.

Make your chicken breasts feel super with this simple recipe that creates a wonderful taste your family will love.

Wild black duck browned in butter, then braised low and slow with white wine, thyme, basil, and onions until fork-tender. A splash of cream at the end builds a velvety pan gravy. Hunter's kitchen at its finest.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.