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Poultry


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How-To's

How to Make Homemade Stock

Stocks are the foundation of classic cooking — they won't dazzle you with their good looks, but surely will with what they bring to your cooking endeavors. Simply follow our fundamental guidelines, including our six principles for making from-scratch stock, and you'll soon be creating amazing soups, stews, and more.

How to Flavor & Tenderize Meat and Vegetables with Marinades

Look around your kitchen, and you’ll see everything needed to add extra layers of flavor or to tenderize your favorite meal — vinegars, juices, milk, vegetables, spices, even wine. In this step-by-step tutorial we explain all that you should know about marinades and how they work . . . while you relax.

Learn All About Indirect Grilling

What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.

How to Make a Basic Brine

Brining is a simple technique that replaces the water in meat and poultry with the brining solution which yields juicier, more flavorful meat. With this quick refresher, you'll learn how to make a basic brine so you'll be well on your way to juicy, flavorful meat and poultry in no time.


Recipes

Chicken, Spinach & Artichoke Calzones

These mini calzones are inspired by the ever-popular spinach-artichoke dip. Combine the flavors of the dip with chicken and Boursin — a creamy, herb-flavored fresh cheese — for a filling that’s especially delicious. It’s so moist and flavorful the recipe doesn’t even need a sauce.

Sheet Pan Chicken Thighs with charred salad

Sheet Pan Chicken Thighs get a boost from lemon, garlic, and basil, and roast alongside spring radishes, onions, and sourdough. Then it’s just a quick char on the romaine for an all-in-one dinner.

Lemon Chicken Parchment Packets with summer vegetables

For a light weeknight option, get dinner on the table fast with 30-minute Lemon Chicken Parchment Packets with summer vegetables. This quick-cooking chicken en papillote can't be beat — it's packed with flavor, proving that weeknight meals can be enjoyable. It’s amazing how simple ingredients can yield such spectacular results.

Moroccan Chicken Kebabs with preserved lemon

What’s so special about Preserved Meyer Lemons, you may ask? Their exotic flavor is like no other. This indispensable Moroccan ingredient can make the difference between a good dish and a great one. This Moroccan Chicken Kebabs recipe also works using purchased preserved lemons, but homemade are so much better because you’re in control of the ingredients. Plus, they’re so easy to make and you won’t break the bank.

Chicken Fajita Tacos

These Chicken Fajita Tacos feature a zesty marinade, while the red onion and bell peppers add flavor and nutrition. A sprinkling of salty cheese and creamy avocado finishes these beauties just right.

One Pot Sautéed Chicken with provençal quinoa pilaf

This chicken dish, done with French flavors and a little elegance, is built around a box of herb-flavored quinoa. Similar to a rice pilaf, it’s a nutritional powerhouse by comparison. And don’t scrimp on the dried morel mushrooms — they’re the best part.

Chicken & "Noodle" Dumplings

No matter what you call it — chicken and noodles or chicken and dumplings — you'll definitely call it amazing. And if you thought chicken soup was food for the soul, you are spot on!

Green Turkey Chili

Who says all chili's have to be red? Give this quick-and-easy Green Turkey Chili a try with your leftover turkey.

Orange-Brined Turkey Breast

To make Thanksgiving stress-free, roast a turkey breast instead of a whole bird. Sans the wings, thighs, and legs, a turkey breast cooks evenly throughout, meaning you won’t dry out the breast meat while waiting for the dark meat to finish. To further ensure juicy meat, brine the breast for a couple of hours before roasting. Brining is an age-old technique used to tenderize, flavor, and reduce cooking time of foods. A brine, at its most basic, is simply a solution of salt and water and is often flavored with sugar, spices, and juices. This recipe adds rosemary, bay, garlic, and orange juice concentrate to impart natural sweetness and citrus flavor. To highlight the citrus, brush the skin of the breast with an apricot glaze while it roasts.

Roasted Spatchcocked Turkey with lemon-herb butter

This year, try something new — spatchcock a turkey. Not only does it roast in about half the time compared to a typical turkey, it cooks more evenly, and takes up less room since the bird is flattened — freeing up highly coveted oven space for sides. Just follow the simple step-by-step instructions to prepare the bird, then coat it in a lemon-herb butter, and roast it to tender, juicy perfection.

Turkey & Mango Spring Rolls

Got some leftover turkey (or rotisserie chicken)? Put it to good use in this recipe for Turkey & Mango Spring Rolls. Loaded with jicama, rice noodles, lettuce, mango, and herbs and served with a peanut dipping sauce, these rolls have everything going for them, and then some.