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Homemade turkey gravy is simple to make when turkey drippings are cooked with flour, forming a roux, and then simmered with broth.
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Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
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Get Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash Recipe from Food Network
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Get Max's Specialty Chicken Chop with Sage and Baby Spinach Mashed Potatoes Recipe from Food Network
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This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.
cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
cooking.nytimes.com
Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer
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Try this chicken salad when you want a cool summer meal that packs some sambal heat along with cucumbers and chopped peanuts.
www.delish.com
Like a blank canvas, this very plain stock awaits your artistry, and it's perfect for soups.