Poultry recipes
categories
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Chicken recipes (467) |
roasting
This is the most popular method of cooking chicken, goose, duck and turkey. Brush the chicken and turkey with plenty of butter before roasting. See individual types of bird for cooking times and instructions. If using a frozen bird, thaw slowly 24 - 48 hours depending on size, keep away from cooked food, and wash hands after handling.
boiling
This method is used for older birds and joints to provide the meat for curries, fricassees etc.
grilling and frying
Good for joints and small birds.
braising and casseroling
A slow but good method of cooking older birds or joints.
