Poultry Recipes

  • 1 5- to 6-pound roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons butter, melted
  • 1 Spanish onion, thickly sliced
  • 1 cup chicken stock
  • 2 tablespoons all-purpose flour

Perfect Roast Chicken

Food & Cooking , main-dish , Ingredients , Meat & Poultry , Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Ina Garten

Time: 1h50m

Yield: 3 to 4 servings

Number Of Ingredients: 10

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
  • Slice the chicken onto a platter and serve immediately with the warm gravy.
Nutrition Facts:

  • 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
  • 1 cup dried breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 large eggs, lightly beaten
  • 1 medium onion, grated
  • 1 clove garlic, minced
  • 1/2 cup ketchup
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons light brown sugar

Classic Meatloaf

Food & Cooking , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Food Network Kitchen

Keep This Meatloaf Recipe Handy: It's The Only One You'll Need.

Time: 1h25m

Yield: 6

Number Of Ingredients: 10

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
  • Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Nutrition Facts:

  • 2 ½ quarts water
  • 6 cloves garlic, crushed
  • ½ onion, chopped
  • 2 bay leaves
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Chinese five-spice powder
  • 2 tablespoons kosher salt
  • ½ cup rice vinegar
  • 1 (2 pound) slab baby back ribs, cut into individual ribs
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons rice vinegar
  • 1 ½ tablespoons sambal oelek chili paste
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons ketchup
  • 1 ½ tablespoons honey
  • 1 ½ tablespoons brown sugar
  • ½ teaspoon Chinese five-spice powder

Boiled & Baked Ribs

Meat and Poultry Recipes , Pork , Pork Rib Recipes , Baby Back Ribs

Author: Chef John

These Aren't Meant To Replace, Or Even Compete With, A Traditionally Barbecued Version. This Is Simply A Fast And Tasty Alternative Method For Having A Nice Stack Of Ribs Appear On Your Snack Table.

Time: 2h10m

Yield: 4

Number Of Ingredients: 17

  • Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
  • Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
  • Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
  • Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
  • Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
  • Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.
Nutrition Facts:

Calories 466.2 calories, Carbohydrate 24.1 g, Cholesterol 117.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 3592.1 mg, Sugar 15.2 g

  • ½ cup ancho chile powder
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground dried chipotle pepper
  • 1 rack baby back pork ribs
  • 1 cup barbeque sauce

Baked Bbq Baby Back Ribs

Meat and Poultry Recipes , Pork , Pork Rib Recipes , Baby Back Ribs

Author: Chef John

If You're In The Mood For A Little Virtual Trip Into Summer, Give This Technique A Try. This Works With Literally Any Dry Rub And Barbecue Sauce Combo.

Time: 3h20m

Yield: 4

Number Of Ingredients: 11

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
  • Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
  • Generously apply coating of dry rub to all sides of rib rack.
  • With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
  • Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  • Increase oven temperature to 350 degrees F (175 degrees C).
  • Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
  • Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  • Cut rack into individual rib segments and serve with more barbeque sauce.
Nutrition Facts:

Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g

BABY BACK RIBS Ingredient:
  • 2 pounds pork baby back ribs
  • 1 (18 ounce) bottle barbecue sauce

Baby Back Ribs

Meat and Poultry Recipes , Pork , Pork Rib Recipes , Baby Back Ribs

Author: Kheffn

These Are Tender And The Meat Falls Right Off The Bone. Generally, People Think Of Baby Back Ribs As A Meal They Would Only Order When At A Restaurant, But They Are So Easy To Make At Home. This Recipe Could Not Be Any More Simple.

Time: 10h30m

Yield: 4

Number Of Ingredients: 2

  • Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Nutrition Facts:

Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g

  • 1 egg
  • 3 tablespoons Italian-seasoned bread crumbs
  • 2 tablespoons chopped onion
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon pepper
  • 1/4 pound ground beef
  • 1/4 pound bulk Italian sausage
  • 1 jar (14 ounces) spaghetti sauce or 1-1/2 cups homemade spaghetti sauce
  • Hot cooked spaghetti
  • Additional Parmesan cheese, optional

Easy Spaghetti And Meatballs

Food & Cooking , Dinner , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Taste Of Home

When I Was A Teenager, I Cooked Dinner Every Night For Our Family Of Four...mom, Dad, Grandmother, Who Lived Next Door, And Myself. Through The Years, I Have Modified And Changed This Recipe For Two People To Better Fit Our Tastes. That's One Of The Great Things About This Dish. It's Easy To Do Just That! -david Stierheim, Pittsburgh, Pennsylvania

Time: 35m

Yield: 2 servings.

Number Of Ingredients: 10

  • In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.
Nutrition Facts:

Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.

  • 1 pound chicken
  • Coarse salt
  • Ground white pepper
  • 2 tablespoons unsalted butter
  • 2 cups heavy cream
  • 4 cloves garlic, peeled
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 1 pound fettucine

Chicken Alfredo With Fettuccine

Food & Cooking , Ingredients , Meat & Poultry , Chicken

Author: Martha Stewart

This Classic Italian Dish Includes Fettuccine Tossed With Butter And Parmesan Cheese, And It's Quick And Easy To Make. U.s. Versions Of The Dish May Include Chicken Or Shrimp. Whatever Your Choice, With Three Simple Steps In Our Chicken Alfredo Recipe, You'll Have A Hearty Dinner On The Table In No Time!

Number Of Ingredients: 8

  • Cut chicken in strips. Season with salt and white pepper and saute in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
  • Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
  • Toss pasta with sauce and serve with extra Parmesan.
Nutrition Facts:

  • 1 (16 ounce) box dry fettuccine pasta
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, sliced
  • 2 chicken breasts, diced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon ground nutmeg
  • salt and ground black pepper to taste
  • 1 (16 ounce) jar Alfredo sauce
  • 1 cup mozzarella cheese

Chicken Alfredo Pasta

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes , Pasta

Author: Faithpotato_mary1994

Chicken And Pasta With Alfredo Sauce From A Jar That Tastes Better Than Store-bought!

Time: 30m

Yield: 4

Number Of Ingredients: 10

  • Fill a large pot with salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, heat oil in a frying pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken, red pepper flakes, Italian seasoning, nutmeg, salt, and pepper. Cook and stir until chicken is no longer pink, about 5 minutes.
  • Drain pasta. Add Alfredo sauce to the chicken; bring to a simmer. Stir in mozzarella cheese and cook until melted and well combined. Stir in pasta.
Nutrition Facts:

Calories 935.9 calories, Carbohydrate 90.2 g, Cholesterol 94.3 mg, Fat 48.4 g, Fiber 4.3 g, Protein 39.1 g, SaturatedFat 17.8 g, Sodium 1344.3 mg, Sugar 8 g

  • 1 cup warm water
  • 1 tablespoon beef base
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, minced
  • 1 boneless beef chuck roast (3 pounds)
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt

Slow-cooker Pot Roast

Food & Cooking , Dinner , Ingredients , Meat & Poultry , Beef Recipes

Author: Taste Of Home

I Work Full Time, So This Slow Cooker Roast Beef Is My Go-to When I Want A Hearty, Home Cooked Meal. It's A Comfort To Walk In And Smell This Simmering Slow Cooker Pot Roast That I Know Will Be Fall-apart Tender And Delicious. -gina Jackson, Ogdensburg, New York

Time: 6h15m

Yield: 8 servings.

Number Of Ingredients: 11

  • In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
Nutrition Facts:

Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

  • 2 boneless, skinless chicken breast halves, halved horizontally
  • 1/4 cup all-purpose flour, sifted
  • Coarse salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 to 3 tablespoons dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
  • 1 tablespoon chopped fresh flat-leaf parsley

Chicken Piccata

Food & Cooking , Dinner , Bon Appétit , main-dish , Ingredients , Meat & Poultry , Chicken , Main course , Chicken Breast Recipes , easy , weekday , poultry , Fry , Lemon , White Wine , Spring , Parsley , Capers

Author: Martha Stewart

A Deliciously Juicy And Flavorful Chicken Dinner That's A Breeze To Put Together, This Chicken Piccata Recipe Will Be An Instant Favorite.

Number Of Ingredients: 9

  • Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.
  • Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.
  • Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
  • Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
  • Immediately pour the sauce over the chicken, and serve.
Nutrition Facts:

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