You can search here only recipes listed in the Poultry sub-category of Meat.
Chicken CacciatoreBy PeterChicken Cacciatore, a rustic Italian dish, traces its origins back to the countryside where hunters would prepare meals with freshly caught game birds simmered in tomatoes, herbs, and wine. Over time, the recipe evolved to include chicken as a more accessible and widely available protein, becoming a beloved staple of Italian-American cuisine.Turkey Breast en CocotteBy PeterThe term "en cocotte" refers to a cooking method where food is cooked in a covered, oven-safe dish, often made of cast iron or clay. It's a French term that translates to "in a casserole" or "in a pot." Turkey Breast en Cocotte, therefore, refers to turkey breast cooked using this method. While there isn't a specific historical origin for this dish, we can explore the general history of cooking methods like "en cocotte." Turkey is not traditionally a staple in classic French cuisine, as poultry like chicken and duck have historically been more popular. However, the concept of slow-cooking meats in a covered dish is a technique that could be applied to various types of meat, including turkey.Chicken BiryaniBy PeterChicken Biryani is a popular and flavorful dish that has a rich history rooted in South Asian culinary traditions. Biryani is believed to have originated in the Indian subcontinent, with its roots tracing back to Persia. The dish evolved over centuries, influenced by the culinary practices of various regions. Biryani underwent further evolution as it spread to different regions of the Indian subcontinent. Each region developed its own variations, incorporating local ingredients and cooking styles. Chicken Biryani became a popular variant, featuring marinated chicken layered with fragrant basmati rice and a blend of aromatic spices.Kung Pao ChickenBy PeterKung Pao Chicken originated in the Sichuan province of southwestern China. Sichuan cuisine is known for its bold and spicy flavors, often featuring the use of Sichuan peppercorns, dried red chilies, garlic, and ginger. Kung Pao Chicken typically consists of diced chicken, peanuts or cashews, and vegetables such as bell peppers and scallions. The sauce is made with a combination of soy sauce, vinegar, sugar, and sometimes hoisin sauce. It is often seasoned with Sichuan peppercorns for a numbing, spicy flavor. The dish is named after Ding Baozhen, who was known as Kung Pao, Gong Bao, or Kung Po. Ding Baozhen was a late Qing Dynasty official, governor of Sichuan province, and a culinary enthusiast. The dish was purportedly one of his favorite dishes.Clean Chicken BrothBy PeterChicken soup has been a comforting dish and remedy for the sick across various cultures for centuries, if not millennia. The origins and evolution of chicken soup are rooted in ancient culinary traditions, and it's challenging to pinpoint an exact beginning. Long before recorded history, ancient peoples boiled bones, meat, and sometimes vegetables in water to create nutritious broths. While the specific origins of chicken broth are difficult to pinpoint, it's safe to assume that as soon as humans began domesticating fowl, they began making broth from chicken.Khua KlingBy PeterKhua Kling, also known as "Kua Kling" or "Khua Kling Moo," is a traditional Thai dish with roots in Southern Thailand. It is a spicy and flavorful dish that is popular among Thai food enthusiasts who enjoy the intense heat and bold flavors. The exact origins and history of Khua Kling are not well-documented, but it is believed to have originated in the southern region of Thailand, particularly in the province of Pattani. The dish is strongly associated with the cuisine of the Muslim community in Southern Thailand, known as the Malay or "Pattani" people. The dish is prepared by first pounding the spices together to create a paste or "khua" in Thai. The paste is then fried in oil until fragrant, creating a rich and aromatic base. The minced or ground meat is then added and stir-fried with the spice paste until cooked through, allowing the flavors to meld together.Tandoori Chicken TikkaBy PeterThe history of Tandoori Chicken Tikka can be traced back to the Mughal era in India, which spanned from the 16th to the 19th centuries. The Mughals, who were known for their extravagant and sophisticated cuisine, introduced many Persian and Central Asian dishes to India. Tandoori cooking was one such culinary tradition that was brought to the region by the Mughals. The Mughal emperors and their nobles were known for their love of rich and flavorful food. They developed a method of cooking meat in a tandoor, which is a cylindrical clay oven heated by charcoal or wood fire. This cooking technique allowed for the intense heat to seal in the flavors and juices of the meat while giving it a distinct smoky flavor. Tandoori Chicken Tikka was created by marinating small pieces of chicken in a mixture of yogurt and spices such as cumin, coriander, turmeric, ginger, garlic, and chili powder. The marinated chicken was then skewered and placed in the tandoor to be cooked until tender and slightly charred on the outside.Butter ChickenBy PeterButter chicken, also known as murgh makhani, is a popular Indian dish that has a rich and flavorful history. The origins of butter chicken can be traced back to Delhi, India, in the mid-20th century. The story behind the creation of butter chicken revolves around a restaurant called Moti Mahal, which was founded by Kundan Lal Gujral in the 1920s. Kundan Lal Gujral is credited with inventing the recipe for butter chicken. Legend has it that the idea for butter chicken came about as a way to repurpose leftover chicken as the restaurant often had leftover tandoori chicken at the end of the day. To prevent wastage, Kundan Lal Gujral came up with the idea of simmering the leftover tandoori chicken in a tomato-based gravy, along with butter and cream. This resulted in a rich and flavorful dish that became an instant hit. The combination of tender pieces of chicken in a creamy tomato-based sauce, infused with spices and enriched with butter and cream, proved to be irresistible. Butter chicken quickly gained popularity not only in Delhi but also across India and eventually worldwide.Creamy Chicken LiverBy PeterChicken is one of the oldest and most common ingredients. Recipe for chicken liver is really hard to position historically. Each country is preparing version of chicken livers with onions and their local ingredients. Creamy version of chicken liver is very common across middle Europe. Chicken liver is very nutritious and palatable ingredient. This recipe is one of the easiest to execute.Chicken KormaBy PeterKorma originates in northern India and appeals to all taste palates, ranging from mild to medium-hot for a family-friendly dish. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region.Texas Style TurkeyBy PeterTurkey breasts is one of the most underestimated cuts. When seasoned and smoked well it can bring amazing experience to your plate. Smoked butter is the absolute start of this recipe. This recipe is easy on preparation, however requires certain skills around barbecue being able to maintain stable temperature.Tom Kha GaiBy PeterIn the late 19th century, tom kha was not a soup. It was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. It was then served with a basic roasted chili jam as a dipping relish. Since the dish is very popular, there are also other versions of the soup - vegetarian, tofu, seafood, and pork tom kha are just some of its varieties. It is traditionally served with rice on the side, garnished with coriander leaves and diced tomatoes.Chicken SatayBy PeterSatay has been influenced by Indonesian, Malaysian and Thai cuisine but its origin has been widely agreed to be the Indonesian island of Java. Satay is a meat dish that is marinated, skewered, grilled and served commonly with a peanut sauce. Recipe soon spread out to the nearby countries of Southeast Asia due to their close proximity, and the travel and trade ties that existed between these countries. Satay can be found in many Southeast Asian countries including Malaysia, Singapore, Thailand, the Philippines, Brunei, and East Timor, where it has adapted to the local cooking style and ingredients, having its own distinct flavor.Sesame Shredded ChickenBy PeterThis simple recipe for sesame shredded chicken is building on the proven methods of the asian cuisine. With help of the pressure cooker chicken stays hydrated and moist yet falls apart with little to no effort. Cucumber are great addition of the freshness.Caesar SaladBy PeterThe salad's creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa recounted that her father invented the salad at his Prohibition-era restaurant in Tijuana, Mexico when a Fourth of July rush in 1924 depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." A number of Cardini's staff have said that they invented the dish.
A poster inside Hotel Caesar's saying "Home of the legendary Caesar's Salad". Julia Child said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s. In 1946, the newspaper columnist Dorothy Kilgallen wrote of a Caesar containing anchovies, differing from Cardini's version. Several sources have testified that the original recipe used only Worcestershire sauce without any anchovies, which Cardini considered too bold in flavor. Although the original recipe does not contain anchovies, modern recipes typically include anchovies as a key ingredient, which frequently is emulsified in bottled versions. Bottled Caesar dressings are now produced and marketed by many companies.Chicken AdoboBy PeterAt its core, adobo is a process of cooking, not a recipe. The tang of the vinegar is softened over low heat, intensifying the flavor of the meat, and creating a silky, mouthwatering sauce that is always, always served with fragrant white rice. This is truly spectacular and very unique recipe. It's recommended to serve this dish over rice.Confit Duck LegBy PeterThe key to the successful duck leg confit recipe is hidden in the fat. How old your duck fat is, meaning how many times have you used for confit, defines how well flavored your duck leg confit will be. If you don't have duck fat at all use the butter. It's common way how to build your duck fat base. Each cook will produce newly rendered duck fat and you will have more and more of it eventually butter will be completely subsided.Sous Vide Duck BreastBy PeterThis recipe produces restaurant quality experience for very little effort. If you own sous vide stick and you never made duck breasts recipe then you are missing out. Hey! But it's raw! No it's not duck meat is actually a red meat. That's miles away from chicken or turkey meat, it requires reaching 145F internally to be safe to eat, same as beef. Therefore also in our pasteurization table we threat this as beef, so it's a 2 hours minimum but as we know cooking it for 3-4 hours as also fine, as there is virtually no way to overcook meat, if anything it will only make it more tender. Duck breasts are sliced thinly and served with flour pancake.Cane’s Fried ChickenBy PeterThis recipe is trying to recreate chicken from Raising Cane's fast-food restaurant chain. This restaurant chain was founded in Baton Rouge, Louisiana by Todd Graves and Craig Silvey in 1996.Chicken Liver PateBy PeterMany recipes are firstly pan cooking chicken liver and then blending it in the food processor. Method in this recipe is blending raw chicken liver, which is in my opinion much better. Reason is simple, we have absolute temperature control during cooking process, there is no way we will overcook our pate, ensuring superior results and nice pinky color inside. In french cookbooks this recipe is called Pâte en Terrine.
