CATALOG
Breakfast
Breakfast Burrito Recipes Crepe Recipes French Toast Recipes Granola Recipes Porridge Recipes Quiche Recipes Breakfast Casserole Recipes Breakfast Egg Recipes Frittata Recipes Waffle Recipes
Lunch
Healthy Lunch Recipes Sandwich Wraps and Roll-Up Recipes Sandwich Recipes School Lunch Ideas and Recipes Soup
Dinner
Chicken Recipes Pasta and Noodle Recipes Ground Beef Recipes Pork Recipes Turkey Recipes Seafood Recipes Shrimp Recipes Chicken Breast Recipes Beef Recipes
Desserts
Pies Cakes Jam Ice cream Fruit Dip Recipes Cheesecake Recipes Cookie Recipes Frosting and Icing Recipes Peach Cobbler Recipes Pineapple Upside-Down Cake Recipes Carrot Cake Recipes Chocolate Cake Recipes Cupcake Recipes Pound Cake Recipes Sugar-Free Dessert Recipes
Drinks
Bloody Mary Recipes Coffee Drinks Recipes Margarita Recipes Punch Recipes Smoothie Recipes Cocktail Recipes Jell-o Shot Recipes Martini Recipes Sangria Recipes
Salads
Chicken Salad Recipes Cucumber Salad Recipes Fruit Salad Recipes Potato Salad Recipes Tuna Salad Recipes Coleslaw Recipes Egg Salad Recipes Pasta Salad Recipes Spinach Salad Recipes
Diet and Healthy Recipes
Diabetic Recipes Keto Diet Recipes Low-Carb Recipes Low Fat Recipes Mediterranean Diet Recipes Gluten-Free Recipes Low Calorie Recipes Low Cholesterol Recipes Low-Sodium Recipes
World cuisines
Turkish cuisine
 Belarusian cuisine
 Scottish cuisine
 Austrian cuisine
 Ukrainian cuisine
 Uzbek cuisine
 Indian cuisine
 Armenian cuisine
 Japanese cuisine
 Tatar cuisine
 Thai cuisine
 American cuisine
 -- All cuisines --
Articles

Chicken Recipes

Chicken Recipes

Poultry in cooking is not only chickens, ducks, geese and turkeys, but also heron, partridge, black grouse and other fowl.

The bird is raised for meat or eggs or both. Duck, turkey, goose, pigeon and guinea fowl, chicken, capon, chicken serve as the basis of both simple and economical dishes - regional and classic - as well as the most refined ones.

It is customary to fry, stew or boil middle-aged or large poultry. The poultry is also steamed or grilled. Poultry offal is also widely used in cooking.

Poultry is prepared for hot and cold dishes, but it is never eaten raw.

Whole carcasses and individual pieces are on sale, poultry is fresh, chilled or frozen. When buying packaged poultry, make sure that there is not a lot of liquid: it is likely that such a product has been thawed.

The choice between buying a whole bird or just one part - a leg, breast, wing, or giblets - depends on many factors. Whole poultry can be used to make some great meals for the whole family, but buying individual pieces will save you a lot of cutting time and space in the fridge.

In the preparation of any bird has its own characteristics. For example, some techniques that work for a chicken may not work for a duck, and vice versa.