Select a broiler-fryer chicken with a breadth of about 4 to 4 1/2 inches. Rinse and pat dry; remove giblets and reserve for other uses. If you wish, marinate bird (see Favorite Poultry Marinades and Bastes, at right). To retain juices, salt after... - 31.0954

1. Wash and dry chicken. 2. Stuff breast and body cavities with either Fruit Stuffing (recipe below) or Spanish Rice Stuffing (follow label directions). 3. Secure body and neck cavities tightly closed; tie legs and wings tightly to body. Rub bird with... - 24.0161

1. Prepare Pacific Barbecue Sauce. Rub inside body cavity of chicken with wine; rub inside body cavity and outside of chicken with salt and pepper. 2. Fasten neck skin to back of bird with metal skewer. Fold wings across back so tips touch; tie close to body... - 28.0649

Combine fresh rosemary and tarragon in a small bowl. If you are using dried herbs, combine with 1/3 cup dry white wine or broth in a small bowl. Let stand 1 hour. Strain; reserve liquid. Add butter or margarine to the herbs; blend well. Sprinkle the cavity of... - 38.0216

Salt chicken cavities; truss. Insert spit rod through centers of birds. Adjust holding forks; test balance. Soak hickory chips in water. Place medium coals on both sides of drip pan. Combine oil and lemon juice; brush on birds. Attach spit so birds are over... - 31.5729

1. Prepare Crabmeat Stuffing or Basic Bread Stuffing. Debone chicken leaving wings and drumsticks intact (see Preparation Techniques). Heat oven to 375°F. 2. Place chicken, skin-side down, on work surface; sprinkle with salt and pepper. Place Crabmeat... - 23.821

Prepare birds the same as for roast stuffed chicken or turkey. Roast in moderate oven (325 F.) for 45 minutes to 1 hour until tender, basting with melted fat and sprinkling with a few spoons of water occasionally. Allow 1 pigeon to a person. If gravy is... - 23.1408

Basic Roast Chicken is a delicious side dish. This Basic Roast Chicken gets a five star because of how easy it is to prepare. Do try it! - 21.2004

Preheat oven to 350° F. Remove fat from rear cavity of chicken. Rinse chicken under cold running water and pat dry with paper towels inside and out. Rub bird inside and out with split garlic and then place garlic in cavity. Sprinkle chicken with salt and... - 33.2551

1. Preheat oven to moderate (350° F.). 2. Rub the inside of the chicken with half a lemon and sprinkle with salt and pepper. Add a small onion to the cavity and the herbs, if desired, or stuff with basic bread crumb stuffing Truss the chicken and place it in... - 25.9146

Make a paste with Fleischmann's Margarine, salt, chopped tarragon and pepper. Stuff the chicken with a large bunch of tarragon and a small knob of margarine. Sew up the cavity. Roast bird in oven, first on one side for 3/4 hour, turn it over and roast on... - 34.1531

In single layer in roasting pan, roast chicken in 500°F oven, turning once, 30 to 45 minutes or until very brown. Transfer browned chicken to stockpot or large heavy saucepan. Add remaining ingredients except the 1 cup water and place over high... - 31.8335

Remove giblets and reserve for other uses; rinse chicken and pat dry. Hook wing tips back behind body joint, akimbo-style. Marinate or stuff bird, if you wish, with your favorite stuffing. To retain juices, salt after cooking. Bank about 20 low-glowing coals... - 31.1392

If you cannot do without your chicken, try this recipe of Rotisserie Whole Chicken. Also know as spit roasted chicken, this type of cooking caramelizes chicken from outside and makes it tender and moist from inside. Enjoy! - 82.6439

This Salt Roasted Chicken had just one main ingrediant I knew I liked-Chicken. Trust me, if you like chicken, you will love this Salt Roasted Chicken recipe. Really delicious. - 22.3872

Remove giblets from chicken and reserve for other uses; pull off and discard lumps of fat from chicken. Rub skin of chicken with 1 cut clove garlic-then put all garlic and bay leaves into body cavity. In a small bowl, stir together butter, salt, pepper, sage,... - 35.2487

Remove giblets and neck from chicken, and reserve for other uses. Trim excess fot from chicken. Place apple wedges in cavity of chicken. Close cavity with skewers, and truss. Lift wingtips up and over back, rucking under bird securely. Place chicken, breast... - 42.525

Chop the onion and fry lightly in the butter Add this to the breadcrumbs, parsley, thyme, garlic, and seasonings, which have been well mixed in a bowl. Bind it with your hand, and if it is too dry, moisten with a little milk. Put this into the crop of the... - 39.34

Remove gall bladder, wash and chop the liver finely. Mix the chopped liver with breadcrumbs, forcemeat herbs, seasoning and sufficient oiled butter to moisten. Stuff the bird with forcemeat, truss for roasting. Roast in moderately hot oven (350-375° F., Gas... - 36.87

Remove giblets from chicken and reserve for other uses; pull off and discard lumps of fat from chicken. Cutoff wing tips, if desired. Stuff body cavity with bread stuffing, if you wish. If trussing is desired, thread trussing needle with white cotton... - 32.5405

When buying a turkey, allow 3/4 to 1 pound turkey per person that will be ample for second helpings. If you buy a frozen bird, thaw it in one of the following ways: To defrost turkey in refrigerator, place bird on a tray and partially open or puncture plastic... - 30.3233

Preheat an oven to 150°F (65°C). Cut the bread into thick slices; discard crusts. Tear into pieces and place in a food processor fitted with the metal blade. Process to form coarse crumbs. (You should have 5-6 cups.) Spread the crumbs on baking sheets and... - 43.2527

Rub chicken all over with the lemon juice. Put the lemon pieces in the cavity along with 1 tablespoon each of butter and tarragon. Gently separate the chicken skin from the breast meat, using your fingers to loosen the skin without tearing Distribute the... - 37.0876

1. Combine fresh rosemary and tarragon in a small bowl. If you are using dried herbs, combine with 1/3 cup dry white wine or broth in a small bowl. Let stand 1 hour. Strain; reserve liquid. Add butter or margarine to the herbs; blend well. 2. Sprinkle the... - 26.413

Prepare Masa Dough; set aside. Prepare Tomatillo Salsa; cover and refrigerate. Sort through dried corn husks, discarding silk and other extraneous material. In a large roasting pan, cover husks with warm water and let stand until pliable (at least 20 minutes)... - 28.5364

1. Preheat oven to moderate (350° F.). 2. Rub the inside of the chicken with half a lemon and sprinkle with salt and pepper. Add a small onion to the cavity and the herbs, if desired, or stuff with basic bread crumb stuffing. Truss the chicken and place it... - 30.0225

Soak the bread in the milk, adding a very little more if necessary. The bread should absorb the milk and not be wet. Add all the other ingredients, chopped quite small, mix thoroughly and season well. Put into the crop or body of the bird and secure with a... - 43.6262

Roast Capon With Apple And Raisin Stuffing is simply irresistible. Try this amazingly delicious stuffing recipe; I am sure you will always tempt to prepare this for every party! - 43.2078

In a 2- to 3-cup pan, stir oil with five spice on medium heat until hot. Add soy, sugar, sherry, and garlic. Rinse chicken and pat dry; reserve giblets for other uses. Put chicken, breast up, on a rack in a 9- by 13-inch pan; rub generously with five spice... - 33.8783

This roasted chicken is touted by everyone that tastes it as simply the best tasting and moisted chicken in the world. Save $$$$ make at home instead of spending over $100 for dinner at the French Laundry.................but then again it isn't cooked by... - 41.0915

1. Cut the backbone out of the chicken by inserting a chef's knife in through the large cavity and cutting down firmly on one side of the backbone, then the other. Save all bones and trimmings for Wednesday's stock. Cut off the wing tips at the first wing... - 28.8662

Preheat oven to 350° F. In a small bowl, combine wine and broth. Set aside. Remove giblets and neck from chicken and save for other use, or discard. Rinse chicken and pat dry. Rub inside and out with pepper and basil or tarragon. Rub oil over skin and truss... - 34.8537

1. Preheat the oven to 190°C/375°F / gas 5. Cut the chicken into quarters. Brush all over with olive oil and sprinkle with salt and pepper. 2. Place the chicken in a heatproof dish and roast for 35-40 minutes, basting once or twice. 3. Meanwhile, make the... - 36.6987

Thanksgiving is the time to celebrate with good food and wine. If you are hunting for some amazing recipes for this occasion, tune into this video now. Watch the chef here making spicy roasted chicken. This aromatic and delicious chicken is flavored well with... -

Try this Roast Dove Or Pigeon. An easily prepared non-vegetarian recipe, Roast Dove Or Pigeon is a side dish that you will always love to include in your menu. - 41.2458

Rabbit is not even a bird and yet has a spiky chicken-like taste. There are many countless ways to prepare it but some attention is obviously required in the process. Trick here is to add white wine and saute it for a long time. Ironically, it matches quite... - 15.3752

Wash capon and pat dry with paper toweling and set aside. Melt butter or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole, uncovered, on high 30 seconds. Add onion and celery and heat, uncovered, 4 minutes on high or until vegetables are... - 34.793

Preheat the oven to 200°C, 400°; gas 6. Melt the oil and butter in a heavy-bottomed metal casserole. Lightly brown the pheasants all over; remove from the pan. 2 Place the chopped vegetables in the pan. Season the pheasants and place two rashers... - 39.5047

To bone chicken, remove the chicken wings, leaving as much skin on chicken as possible. (Reserve wings for another use.) Remove tail. Place chicken, breast side down, with legs pointed away from you. With a sharp, short-blade knife, make a cut along the... - 37.7686

Place the chicken in a soup pot, cover it with water, add the celery, onion, carrot, salt, and pepper. Poach at a simmer for 1 hour with the cover propped with a wooden spoon, skimming off any scum that forms. Take the chicken from the stock (reserve the... - 41.0143

In bowl combine chopped cranberries, sugar, orange peel, 1/2 teaspoon salt, and cinnamon. Add raisin bread cubes; sprinkle with 2 tablespoons melted butter or margarine and the 4 teaspoons orange juice. Toss lightly to mix. Season cavities of hens with... - 43.0558

1. In a dry medium skillet, toast nuts over medium heat, 2 to 3 minutes, or until nuts are fragrant and lightly browned, shaking pan frequently. 2. Remove chicken meat from bones. Tear into long strips about 1/2 inch wide; discard skin. In a large bowl,... - 32.536

With obesity rates on the rise, there is no better time than now for families to build healthier habits. This includes getting more exercise and eating healthier. Nutritionists recommend eating more whole grains, lean proteins and increasing the amount of... - 30.4925

This video shows how easy it is to make tandoori roti and if you like to play with fire a little, this heavenly bread is made for you. Give it a try and you won't repent the heat you face while making it, once you taste it, preferably with some salted butter... - 145.4

Roast Rock Cornish Game Hens With Pine Nut Stuffing is a delicious side dish which I always crave for. Try this Roast Rock Cornish Game Hens With Pine Nut Stuffing; I bet, you will surely get a lot of compliments for this. - 44.0113

Preheat oven to 425°F. Sprinkle turkey neck and body cavities with salt and pepper. Pack cavities loosely with stuffing. Fold neck skin under and secure with skewer. Sew main cavity closed or cover with small piece of aluminum foil. Truss bird. Transfer... - 35.1623

The Italian American name for a tomato sauce made from olive oil, ripe tomatoes, garlic and herbs. Considered a little spicy compared to tomato sauce, this red sauce is easily prepared and marries well with any pasta dish. It is also commonly known to be... - 47.8389

Rinse birds; pat dry with paper towels. Combine next 6 ingredients; rub half of mixture inside birds. Truss birds; mount on spit, securing with holding forks. Rub birds with remaining nut mixture; let stand 15 minutes. Roast over coals 1 to 1 1/4 hours or... - 31.982

I made this exotic pheasant recipe for the first time at our holiday farmhouse and it came out perfect! Country like and simple, the pheasant in red wine is cooked with burgundy along with mushrooms and shallots. Lovely and flavorful, this pheasant is sure... - 44.8533

This is the best ever Cornish Hens with Spicy Stuffing I have ever tasted. A perfect combination of flavors of Chicken with other ingredients is the secret to this Cornish Hens with Spicy Stuffing. Serve it as a main dish. Enjoy the Cornish Hens with Spicy... - 44.9468

Oriental game hens recipe is a very easy and simple to prepare dish. The simple and readily available ingredients can be used to make it. The oriental game hen can be served with roasted or sauteed vegetables or mashed potatoes. - 35.4549

Remove giblets and reserve for other uses; rinse birds and pat dry. Prepare spinach rice stuffing; put 3/4 to 1 cup stuffing in body cavity of each hen. Secure body openings with metal skewers and tie legs together. Also secure skin across neck openings with... - 30.3446

In a pan combine fruit, onion, lemon peel, rosemary, and the 2/3 cup water. Cook, uncovered, over medium heat, stirring often, until liquid is absorbed Let cool. Sprinkle inside of lamb with salt and pepper to taste. Spread 1/2 of fruit mixture over inside... - 37.1152

This easy stir fry is a fun and creative dish to make! If you making a stir fry its up to you how much veggies you want to accompany your meat! Watch Chef whip this stir fry up in this video! - 111.937

Carefully wipe pheasant inside and out with a damp cloth; set aside. In a small pan over low heat, simmer cashews in chicken broth until tender and liquid-is absorbed. Mix in crumbled bacon, butter, salt, and pepper. Lightly stuff bird with cashew mixture and... - 39.2554

Rinse bird; pat dry with paper towels. Make a paste of oil and salt; rub 1/4 cup of mixture inside of bird. Truss turkey and balance on spit or use rotary roast rack. Brush with salad oil. Have slow coals at back of barbecue, a drip pan under revolving... - 33.5773

Remove the giblets from inside the duck. Remove the excess fat that hangs about the tail. Rub 1 tablespoon salt into the skin, and let the duck dry for 1 hour. Saute or chow the orange peel, the 2 chopped green onions, and garlic in the peanut oil for a... - 43.6496

This duck recipe is prepared as a saladwith oranges and flavored with mint. The duck is sprinkled with vinaigrette and served with served with water cress sprigs as a full meal. - 36.3652

Rinse chicken, pat dry with paper towels. Rub body cavity with salt and pepper. Combine celery, parsley, onion, and melted butter; place in body cavity. Fasten neck skin to back with nail or skewer. Tie with cord to hold nail. To mount chicken on spit, place... - 40.7481

Combine first 7 ingredients in a small bowl. Pour wine over vegetables, and toss lightly. Set aside. Remove giblets and neck from chicken; reserve for other uses. Rinse chicken with cold water; pat dry. Stuff vegetable mixture into cavity of chicken, and... - 36.563

Remove chicken neck and giblets and reserve for other uses. Pull off and discard lumps of fat. Rinse chicken inside and out and pat dry. Rub all over with oil; sprinkle with salt and pepper. Make about 20 small 1/2-inch-deep slits in chicken breast and insert... - 38.3686

Murgh Musallam is a grand dish, and a very old one too. Murgh Musallam is ranked among the top in my favourite food list. The masala paste of raw papaya, garlic, ginger, chillies, peppercorns, youghurt and other gives the Murgh Musallam a majestic taste. Must... - 49.8588

Puff pastry surrounds this flavour packed Thai Chicken filling. Great appetizer for a party. - 42.5686

This is a perfect summer garden party appetizer that you can prepare ahead of time and all of your friends will be asking for the recipe! See more photos at www.Food-Travels.com ! - 49.9469

Truss the duck and brown it in butter for 10-15 minutes in a deep flameproof casserole. When evenly browned, pour off fat and add onion; cover and cook over moderately low heat until onion is soft. Moisten bird with the port, simmer until liquid is reduced by... - 39.0999

MAKING 1.Make sure the crumbs are entirely white 2.In a strainer, sift them through a coarse sieve 3.Place the ones that pass through in the milk, add the onion and place in a stew pan on the fire to cook 4.Now Cook for 12 minutes, remove the onion and add... - 35.7925

Pad Thai is perhaps the most well known Thai dish outside of Thailand. It is a stir-fry dish containing gkuay dtiow (rice noodles) with a light sauce of tamerind, fish sauce, lime juice, chiles, shrimp, bean sprouts with a garnish of chopped peanuts and... - 56.6825

Bone the duck. Put it on a board with the neck towards you and cut off the wing and leg tips at the joint. Place breast side down. Using a sharp knife, slit through to the bone along its back. Ease the flesh away from one side of the back and rib cage, then... - 38.8386

Melt 4 tablespoons butter and pour over the bread crumbs; add pecan meats and mix lightly. Stuff mixture into pheasants; then truss birds. Combine the flour, salt, and pepper, and lightly sprinkle over pheasants. Melt the other 4 tablespoons butter in a heavy... - 39.0465

Preheat oven to 400°, Cook the small onions in boiling water until tender; strain and set aside. Toast a head of garlic on the end of a fork over a gas flame until well browned (or roast garlic in hot oven) .Peel and mash garlic in mortar with peeled,... - 43.3728

Melt the butter in a 12-inch skillet over low heat. Add the onions, cover, and cook, stirring occasionally, until very soft€”about 10 minutes. Add the carrots, cover, and cook, stirring occasionally, for 15 minutes or until the carrots are... - 42.8725

Mash potato is by far the most common side dish globally. This video shows how to prepare mash potato sour cream and butter, making it extra creamy. Also this mash potato is loaded with flavor as the optional seasoning makes it tastier and brings out a... - 135.869

Stuffed Grape Leaves aka Dolmathes are a party food-just rolling the stuffed leaves, laughing and talking makes for the beginning of a party. A small glass of Retsina (Greek wine) helps in this labour of rolling dozens of grape leaves. Greeks always have... - 54.0598

Prime rib recipe, A juicy thick delicious steak well worth the time. - 33.9865

All Thai food buffs out there should be joining Tina's league for she is making another scrumptious Thai dish, Thai Beef Noodle. She is experimenting with this noodle but she is quiet comfortable for she knows the outcome is going to be great. The recipe is... - 74.9518

Blending cold fruit with juice makes a delicious soup-like treat sure to cool the whole family off. Experiment with these suggestions: - 48.7125