578 whole chicken recipes

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

What a luscious recipe! The chicken falls off the bone and the savory 'gravy' is awesome soaked in the whole grain peasant bread. My only question is, "where is the baking?". I cooked this on the stove top in my dutch oven.

A basic and succulent beef dish that's easy to make when in a hurry. Best served with a fresh loaf of crusty bread.

Lightened fettuccine alfredo built on blended simmered garlic and broth, thickened with sour cream and parmesan instead of heavy cream. Zucchini matchsticks cook in the pasta water for a vegetable-loaded quick dinner.

Classic chicken cacciatore with flour-dredged chicken browned in olive oil, then simmered in a rustic tomato sauce with garlic, peppers, and oregano. Serve over spaghetti or fettuccine.

A whole goat rubbed down in a fiery curry paste with habaneros, garlic, and onions, then smoked low and slow for up to 10 hours. Caribbean-meets-pitmaster barbecue that feeds a crowd and rewards patience.

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

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Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Turkey vegetable chili packed with cooked turkey, mixed frozen vegetables, zucchini, and whole tomatoes. A bean-free, broth-light chili that doubles as a smart leftover-turkey rescue.

Caribbean seafood soup simmers shrimp and crab with zucchini, squash, and potatoes in a creamy, lime-brightened broth. An easy one-pot soup with a Caribbean lean and an optional kick of heat.

Yankee lamb stew with braised lamb shoulder, potatoes, turnips, carrots, and peas in a white wine and thyme sauce. Oven-braised in a Dutch oven for fork-tender meat.