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Category: Poultry (Page 8 of 11)

Grilled Chicken with Rosemary Recipe

Ingredients:
2 broiler chickens, split, about 5 to 6 pounds total
1/4 cup vegetable oil
1/2 cup melted butter
1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
1 small clove garlic
1 teaspoon salt
Freshly ground black pepper, to taste

Instructions:

Prepare the grill; place an oiled rack 4 to 6 inches above medium coals.

Combine the oil, butter, lemon juice, rosemary, garlic, and salt. Brush the chicken inside and out with 1/4 cup of the seasoned butter.

Place the chickens on the grill, bone side down. Baste chicken halves frequently with the remaining butter mixture and turn 10 minutes. Grill for 30 to 40 minutes in all, or until chicken is tender and juices run clear with pierced with a fork.

Sprinkle well with pepper and serve.

Serves 4.


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Chicken Breasts Stuffed with Spinach & Goat Cheese Recipe

Ingredients:
4 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1/2 pound spinach, tough stems removed
4 (6-ounce) boneless, skinless chicken breasts
4 ounce goat cheese
Salt and freshly ground black pepper

Instructions:

Heat oven to 400°F.

Heat 2 teaspoons of the oil in a large skillet over medium heat.

Add garlic and cook, stirring until fragrant, about 30 seconds. Stir in spinach and cook, stirring until spinach is wilted and liquid evaporates, about 2 minutes.

Season the spinach well with salt and pepper and transfer to a plate.

Cut a pocket in the chicken breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.

Heat the remaining oil in the skillet over medium-high heat.

Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side.

Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.

Serves 4


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Turkey Swedish Meatballs Recipe

Ingredients:
1 pound ground turkey breast
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
3/4 cup chicken broth
3 tablespoons sour cream
2 tablespoons chopped fresh parsley

Instructions:

Mix together salt, allspice, and pepper in a medium mixing bowl. Add turkey and gently mix with hands. Shape into 24 (1-inch) balls.

Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan.

Using a slotted spoon, transfer meatballs to a plate.

Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes.

Whisk in sour cream and cook 1 minute more. Add meatballs.

Sprinkle with parsley and serve hot.


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Chicken on a Shell Recipe

Ingredients:
One young chicken
Onion, sliced
One bay leaf
Blade of mace
Six peppercorns
Tablespoon butter
Half a pint of cream
Truffle
Two dozen mushrooms chopped fine
Dash white pepper
Two eggs
1/8 cup sherry

Instructions:

Into a kettle containing a quart of water put a young chicken, one sliced onion, a bay leaf, two cloves, a blade of mace and six pepper-corns.

Simmer in the covered kettle for one hour and set aside to cool.

When cool remove the meat from the bones, rejecting the skin. Cut the meat into small dice.

Mix in a saucepan, over a fire without browning, a tablespoonful of butter, then add half a pint of cream. Stir this constantly until it boils, then add a truffle, two dozen mushrooms chopped fine, a dash of white pepper and then the dice of chicken.

Let the whole stand in chafing dish until quite hot. Add the yolks of two eggs and let cook two minutes. Stir in 1/8 cut of sherry and serve in cockle shells.


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Turkey & Sauce Recipe

Ingredients:
3 tablespoons soy sauce
3 tablespoons mayonnaise
1-1/2 tablespoons vegetable oil
1-1/2 teaspoons lemon juice
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon pepper
1 clove garlic, pressed
1 pound turkey breast slices

Instructions:

Slowly pour soy sauce into mayonnaise, stirring to blend.

Combine with oil, lemon juice, oregano, pepper, garlic and 1 Tbsp. water.

Brush both sides of turkey thoroughly with portion of sauce; let stand 5 minutes.

Broil 6 to 8 inches from heat source 2 minutes. Turn slices over; brush thoroughly with remaining sauce. Broil about 1 minute longer, or until no longer pink in center


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Christmas Hens Recipe

Ingredients:
1/2 teaspoon lemon zest
Juice of 1/2 lemon
1 cup water
1-1/2 tablespoons dry white wine
1/4 teaspoon ground cloves
2 2-pound Cornish game hens, halved, backbone discarded
Salt & pepper to taste

Instructions:

Combine lemon zest and juice, water, wine and ground cloves.

Marinate hens in lemon-clove mixture in a covered bowl or sealed plastic bag in refrigerator overnight, turning occasionally to coat all sides.

Preheat oven to 450 degrees F.

Season hen halves generously with salt and pepper. Place, skin side up, in a shallow roasting pan. Pour marinade evenly over hen halves.

Roast 30-45 minutes or until thoroughly cooked.

Serve warm or cold in salad.


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Creamed Chicken Recipe

Ingredients:
1 large chicken for frying – cut in pieces
1 small onion – cut in wedges
1 cup heavy cream
1/2 pound button mushrooms – sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Wash the chicken, then cut into pieces, pat dry.

In a large oven proof skillet, heat about 2 tablespoons olive oil; add chicken pieces & brown well on all sides. Season with salt & pepper.

Remove chicken to a plate; add onions & mushrooms to skillet & brown slightly. Add chicken to the skillet, pour on cream, cover & place in a 350 degree oven for about 30 minutes.

[NOTE] Make sure the cream is not cooking down too fast. (If it is, lower the oven temp to 300 degrees during last 20 minutes.)

Remove cover & return to oven for another 20 minutes or until almost all the cream has cooked away.

Serve the chicken with the sauce & mushrooms spooned over top.

Serve with a side salad & a low carb vegetable.


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Duck aux Champignons Recipe

Ingredients:
2 wild ducks cut at joints
2 tablespoons butter
1 large onion, chopped fine
2 cloves garlic
1 herb bouquet chopped
1/2 can mushrooms
1/4 cup claret

Instructions:

Clean and season the ducks.

Heat butter in a saucepan; add the ducks, onion, garlic and herb bouquet.

Cover and brown a few minutes; add 1 cup of water and stew until tender.

Then add mushrooms and claret and let simmer until done.


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Duck Liver Mousse Recipe

Ingredients:
1 lb duck livers, cleaned
1 tablespoon kosher salt
2 To 3 large shallots, chopped
1 oz brandy
1 tablespoon fresh pepper
1 tablespoon nutmeg
3 cups heavy cream

Instructions:

Put liver, shallots, pepper, nutmeg, salt, brandy in food processor and puree. With machine on, add 3 cups heavy cream. Strain through a fine sieve.

Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer.


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English Chicken Salad Recipe

Ingredients:
1 cup cold chicken
1 cup chopped celery
1 cup chopped cooked chestnuts
2 green peppers, cut fine
Salt
Pepper
Lettuce
Mayonnaise

Instructions:

Mix the chicken cut fine with celery, chestnuts and green peppers. Season with salt and pepper.

Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.


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