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.

• 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.

• 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.

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.

• 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.

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.

• One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
• 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
• One 750-ml bottle dry white wine
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• Classic Stuffing
• 1 cup dry red or white wine, for gravy (optional)
• Giblet Stock

Perfect Roast Turkey 101

Food & Cooking , Ingredients , Meat & Poultry , Turkey Recipes

Author: Martha Stewart

This Recipe Yields A Plump And Regal Roast Turkey, With Crisp, Golden-brown Skin And An Aroma To Match.

Number Of Ingredients: 8

• Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
• Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

• prime rib roast (at least 4 ribs)
• salt and pepper
• 2 garlic cloves, halved
• 1 teaspoon hot horseradish
• 1 cup sour cream
• 1 teaspoon red wine vinegar
• 1 pinch salt
• 1 pinch sugar
• Tabasco sauce (optional)

Prime Rib Roast

Food & Cooking , Dinner , Lunch , Ingredients , Meat & Poultry , roasts , Beef Recipes , easy , Roast Beef , Brunch

Author: Miss Annie

Make And Share This Prime Rib Roast Recipe From Food.com.

Time: 2h5m

Yield: 4-6 serving(s)

Number Of Ingredients: 9

• On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
• Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
• May be served with Horseradish sauce.

Calories 114, Fat 11.4, SaturatedFat 6.6, Cholesterol 29.9, Sodium 89, Carbohydrate 2.3, Fiber 0.1, Sugar 2.1, Protein 1.3

• 1/2 ounce dried mushrooms, like porcini (1/2 cup)
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 6 to 8 skinless chicken legs and/or thighs (thighs can be boneless)
• 1 small onion, minced
• 1 small carrot, minced
• 3 ribs celery, minced
• 2 large garlic cloves, minced
• 2 tablespoons fresh minced Italian parsley
• 1 heaped teaspoon minced fresh rosemary, or 1/2 teaspoon crumbled dried rosemary
• 1/4 teaspoon red pepper flakes
• 1/2 pound mushrooms, trimmed and sliced
• 1/2 cup red wine
• 1 28-ounce can chopped tomatoes in juice, pulsed in a food processor

Chicken Cacciatore

Food & Cooking , Dinner , main-dish , Ingredients , Meat & Poultry , Chicken , Main course

Author: Martha Rose Shulman

This Classic Italian Dish Must Have Hundreds Of Versions, All Resulting In A Rustic Braise Of Chicken, Aromatic Vegetables And Tomatoes. My Version Includes Lots Of Mushrooms, Both Dried And Fresh. You Can Add Kale To The Dish If You Want To Work In Some Leafy Greens (see Variation Below).

Time: 1h45m

Yield: 4 to 5 servings.

Number Of Ingredients: 14

• Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
• Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
• Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
• Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.

@context http, Calories 629, UnsaturatedFat 27 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1184 milligrams, Sugar 7 grams, TransFat 0 grams

• 1 tablespoon canola oil
• 1 large onion, finely chopped
• 1 jalapeno chile, minced
• Coarse salt and ground pepper
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 pound ground beef
• 1 can (14 1/2 ounces) diced tomatoes, with juice
• 8 (6-inch) corn tortillas
• Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream
• Pico de Gallo, optional
• Guacamole, optional

Beef Tacos

Food & Cooking , main-dish , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Martha Stewart

Beef Tacos Are Fun To Put Together And Delicious To Eat. Fill The Tortillas With Lettuce And Beef, Then Each Person Can Add His Or Her Favorite Toppings.

Time: 25m

Number Of Ingredients: 13

• Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
• Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
• Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.