poultry

One French Bird: Guinea Hen Cassoulet Recipe

A French classic with fresh game and vegetables
Dec 10, 2014 12:00 pm

Tampa chef Greg Baker developed this recipe for cassoulet, a French staple dish, after a recent visit to Paris. "It’s fun to just drop back and re-evaluate the basics," he says. "It’s sort of like an experienced musician revisiting something as simple as Louie Louie; what new bit of nuance can be grasped by re-examining an old standard? In the end, it’s still a simple dish, but made stronger by questioning the details."

Chicken Kiev With Goat Cheese And Chopped Greens Recipe

Update your chicken Kiev with sautéed Dino kale
Dec 2, 2014 2:00 pm
chicken kiev with kale recipe
Photo: Quentin Bacon

Renowned chef Mario Batali's new cookbook, America — Farm To Table, is a celebration of local farmers around the country. Travel from coast to coast with one of the nation's most beloved culinary faces and see how the master uses local fare to everyone's advantage. Ready to show kale the ultimate respect? Stuff it into juicy chicken, pan-fry and enjoy. 

Break Out The Meat Glue: It's Turducken Time! Ed Cotton Shows Us How It's Done.

Because three delicious birds is better than one
Nov 18, 2014 11:00 am

By now, you've probably heard of the mythical turducken — that's a chicken stuffed inside a duck stuffed inside a turkey, all separated by layers of savory stuffing. New York chef Ed Cotton has been making the triple-threat poultry for more than decade. Here, he shows rookie Joe DiStefano how its done.

Spicy Orange Chicken Wings Recipe

Hot, tangy party wings with a bright citrus twist
Sep 3, 2014 11:00 am
spicy orange chicken wings
Photo: Alexandra Winsby

I love making appetizers that are two or more dishes in one. When it comes to snack food, hybridize all you want. That means not choosing between spicy popcorn chicken, sesame-orange chicken and chicken wings, because you can make all three in one delicious, deep-fried bite. Here's how to do it. 

15 Crispy, Fatty, Unctuous Reasons We Love Eating Every Part Of The Duck

Hunting, searing, curing, confit-ing and eating
Aug 1, 2014 8:00 am

There are just so many reasons to love eating duck. It's certainly a versatile protein, capable of being fried up into nuggets, stuffed into Chinese pancakes and turned into bacon. That's right, duck bacon! It's also one of the most fruit-friendly proteins out there (no offense, pork), pairing seamlessly with apple, pineapple and even Orangina. You had...

From Hong Kong To Your Kitchen: Hawker Stall Chicken Skewers Recipe

Asian street food is what's for dinner tonight
Jul 15, 2014 2:00 pm
hawker-style chicken skewers

You may have other culinary goals if you're in Manchester, England, but put Sweet Mandarin on your "to-visit" list in case you feel like deviating from regional fare. Twin sisters and Sweet Mandarin owners Helen and Lisa Tse put modern Chinese food on the map with their popular restaurant, and recently released their first cookbook. First up, hawker-style chicken skewers you don't have to leave your kitchen to enjoy. 

 

The Meal Plan: A No Holds Barred Fried Chicken Fiasco!

We map it out, you pull it off. Got chicken?
Jul 3, 2014 1:30 pm

Tonight's menu features some good old-fashioned deep-frying. There's also blackening and grilling, two other things you should get into while it's hot. Sounds counter-productive with the heat and heat, but you'll be fine. Choose your fried chicken, there are several, then pick from our hand-selected list of salads and fixins to make a crowd-friendly feast best served outdoors. 

      Never, Ever Wash Raw Chicken. Here's Why.

      Britain stops rinsing raw chicken. We should, too.
      Jun 17, 2014 8:00 am

      In totally logical news: by rinsing raw chicken before cooking it, you are in fact effectively distributing infection around your kitchen in the form of chickeny water droplets. According to UK's Food Standards Agency, those droplets can travel up to three feet before landing on...well, what's within three feet of your kitchen?

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