Poultry Recipes

Poultry Recipes

All my recipes I have cooked myself in my kitchen, which contain chicken, turkey and other poultry. Enjoy these recipes that you'll find in the text below:

• Chicken & Potato Salad
• Almond Lemon Chicken
• Spanish Chicken and Rice
• Warm Gingered Chicken Salad With Crispy Greens
• Wick House Brunswick Stew
• Turkey Taco Salad
• Emu Roast With Sweet and Rosemary
• Succulent Honey Mustard Grilled Chicken
• Barbequed Chicken
• Chicken Salad
• Chicken Salad Waldorf
• Miracle Stir Fry
• Monterey Turkey Pizza
• Chicken Taco Rice
• Crusted Chicken
• Five Spice Roasted Chicken With Asian Slaw
• Madras Chicken with Peaches
• Mango Chicken Kabobs

Chicken & Potato Salad

Ingredients:

• 500 g (1 lb) of all-purpose potatoes, peeled and cut into 1/2 –inch (1 cm) pieces
• Three cups of shredded cooked chicken medium Granny Smith apple, peeled, if desired and chopped
• One carrot chopped
• 1/3 cup of chopped celery
• 1/3 cup of finely chopped onion
• ¾ cup of mayonnaise
• 1 tbsp of lime juice
• 15 pimento-stuffed green olives, sliced (optional)
• ¼ cup of chopped fresh cilantro
• ½ tsp of salt

Preparation:

1. In 2-quart (2 L), saucepan, cover potatoes with water
2. Bring to a boil over medium-high heat
3. Reduce heat and simmer uncovered eight minutes or until potatoes are tender
4. Drain and cool slightly
5. Meanwhile, in large bowl, combine remaining ingredients except potatoes
6. Add potatoes and toss gently
7. Serve chilled or at room temperature.

Prep time: 15 minutes; Cook time: 20 minutes. Makes eight servings.

Almond Lemon Chicken

Ingredients:

• 5 tbsp. lemon juice
• 3 tbsp. Dijon mustard
• 2 cloves garlic, chopped finely
• 1/4 tsp. pepper
• 6 1/2 tbsp. oil
• 3 whole chicken breasts, skinned, boned & cut in 1/2
• 1 c. sliced almonds
• 2 c. chicken broth
• 1 tsp. cornstarch, dissolved in 1 tbsp. water
• 2 tbsp. lemon or orange marmalade
• 2 tbsp. butter, cut in bits
• 2 tbsp. chopped fresh parsley
• 1/8 tsp. red pepper flakes

Preparation:

1. Combine first 4 ingredients.
2. Beat in 5 tablespoons oil.
3. Add chicken and marinate 1 hour in refrigerator.
4. In large skillet, saute almonds in 1/2 tablespoon oil until golden.
5. Remove and reserve.
6. Wipe out pan.
7. Drain chicken; reserve marinade.
8. Cook chicken over high heat in remaining 1 tablespoon oil until brown on each side, or until just tender.
9. Remove and reserve.
10. Strain marinade into pan.
11. Add chicken broth and cornstarch mixture.
12. Cook over low heat, stirring, until sauce reduces by 1/2 (about 5 minutes).
13. Add marmalade and stir over medium heat until melted.
14. Over high heat, stir in butter, parsley and red pepper flakes.
15. Add chicken to pan and heat through.
16. Add almonds.

Photo : Elena

Spanish Chicken and Rice

Ingredients:

• 6 cups of Chicken Broth
• 3 cups of shredded cooked chicken
• 1 jar of chopped pimentos, drained
• 1 cup of frozen green peas
• 1 can of tomato juice
• 3 cups of uncooked rice
• 1 cup of mayonnaise
• 3/4 cups of Parmesan cheese
• 6 slices of bacon, chopped
• 1 large onion
• 1 green pepper, chopped
• 4 cloves of garlic, finely chopped
• 1 tsp of dried oregano leaves, crushed

Preparation and cooking:

1. In 6-quart saucepot, combine chicken broth and paprika. Bring to a boil and stir in rice.
2. Reduce heat to low and simmer covered 20 minutes or until rice is tender and liquid is absorbed.
3. Remove from heat and stir in mayonnaise and half of cheese.
4. In large, nonstick skillet, cook bacon over medium heat, stirring occasionally, about 3 minutes; drain.
5. Add onion, green pepper, garlic and oregano.
6. Cook, stirring occasionally, 5 minutes or until onion is tender.
7. Stir in tomato sauce, chili powder and shredded chicken. Cook, stirring occasionally, 3-4 minutes or until slightly thickened.
8. Stir in pimentos and green peas.
9. In serving bowl, combine chicken mixture with rice mixture and garnish with remaining Parmesan cheese.

(Makes 8 servings).

Warm Gingered Chicken Salad With Crispy Greens

Ingredients:

• ½ cup of mayonnaise
• 2 tsp of rice wine vinegar or white wine vinegar
• 1 tsp of soy sauce
• 1 tsp of honey
• ¼ tsp of ground ginger
• Pinch of salt
• 1 tbsp of orange juice
• Four boneless, skinless chicken breast halves (about 1 ¼ lbs each)
• Six cups of torn romaine lettuce leaves
• One small bunch of watercress (optional)
• 4 oz of snow peas (optional
• Two oranges, peeled and sectioned or one can of 11 onzes of mandarin oranges, drained (optional)

Cooking:

1. 
   
2. In small bowl, combine mayonnaise, vinegar, soy sauce, honey, ginger and salt.
3. Reserve ¼ cup of mayonnaise mixture for grilling.
4. Stir orange juice into remaining mayonnaise mixture; reserve for greens.
5. Grill or broil chicken, brushing with reserved ¼ cup, mayonnaise mixture, 12 minutes or until chicken is thoroughly cooked, turning once.
6. In large bowl, toss lettuce and watercress with reserved orange juice mixture.
7. To serve, arrange sliced chicken over greens, then top with snow peas and oranges.

Prep time: 20 minutes, cook time 12 minutes, makes 4 servings.

Wick House Brunswick Stew

Ingredients:

• 1 approx. 6 lb. stewing hen
• 2 lg. onions, sliced
• 4 c. fresh tomatoes, chopped
• 3 med. potatoes, diced
• 4 c. corn kernels, cut from cob
• 2 c. cut okra
• 2 c. lima beans
• 3 tbsp. salt
• 1 tsp. pepper
• 1 tbsp. sugar

Instructions:

1. Cut hen in pieces and simmer, covered, in water (3 quarts if thin stew desired, 2 if thick) until meat can be easily removed from bones, about 2 hours.
2. Remove chicken and set aside to cool.
3. Add onions, okra, tomatoes, lima beans, corn and potatoes to the broth and simmer, uncovered until beans and potatoes are tender, about 45 minutes.
4. Stir occasionally to prevent scorching.
5. Remove chicken meat from bones and dice.
6. Add diced chicken, salt, pepper and sugar to pot.
7. Heat through.
8. Flavor improves when refrigerated overnight and reheated following day.

Makes 8-10 servings.

Turkey Taco Salad

Ingredients:

• ½ cup of mayonnaise
• ½ cup of prepared pizza
• Four cups of torn romaine lettuce leaves
• Two cups of diced cooked turkey taco fixing

Preparation:

1. In medium bowl, combine mayonnaise with salsa, set aside.
2. On serving platter, layer lettuce, then turkey. Add taco fixing.
3. Just before serving drizzle with mayonnaise mixture and garnish, if desired, with tortilla chips.
4. Taco Fixing’s : Use chopped tomatoes, sliced, pitted, ripe olives, crumbled bacon, shredded cheese sliced onions and/or black beans.
5. Variation : Omit salsa and combine 1 can of 1,5 oz chopped green chiles, undrained and 1 tablespoon lime juice with mayonnaise.

Prep time: 15 minutes.

Makes four servings.

Emu Roast With Sweet and Rosemary

Whether you plan a gourmet menu or a modest meal, emu meat is always tender and very tasty. Its subtle taste requires only discreet seasoning or sweet, fine herbs.

Emu meat is rich with proteins, iron, zinc, potassium, B12 vitamin and folic acid, while being very low in fat. It meets today’s needs for those who believe in a low fat diet or simply like to eat healthy.

Ingredients:

• 500 gr emu roast
• 3 cloves of garlic with the germ removed
• 60 ml (1/4 cup) milk
• 1 chopped green onion
• 30 ml (2 tablespoons) olive oil
• 150 ml (2/3 cup) red wine
• 1 twig fresh rosemary, grounded
• 300 ml (1 ¼ cup) emu demi-glace or veal stock
• 15 ml (1 tablespoon) butter
• salt and pepper to taste

Preparation:

• In a small pan, put the garlic into the milk and bring to a boil. Simmer for 10 minutes and remove garlic from the milk. Keep warm.
• Brown the green onion into 15 ml. (1 tablespoon) olive oil, add the wine and reduce by 2/3. Add the rosemary and garlic and the demi-glace. Let simmer for 15 minutes and blend into a blender. Season to taste and keep warm.
• In a frying pan, melt the butter with 15 ml (1 tablespoon) of olive oil. Place emu roast in pan and season with pepper. Brown on high heat. Continue cooking in a 160°C (325°F) in the oven for about 10 minutes. Cover roast with aluminium paper and let rest for 5 to 10 minutes.
• Slice roast into thin slices and open them up in a fan shape.
• Coat the bottom of the plates with the sauce, place meat over the sauce and trim with vegetables.

(The emu “demi-glace” can be purchased at the frozen products section of many supermarkets).

Succulent Honey Mustard Grilled Chicken

Ingredients:

• 8 boneless and skinless chicken breasts
• 1 cup of mayonnaise
• 4 green onions, chopped
• 4 tbsp of mustard Dijonnaise
• 2 tbsp of honey
• 2 tsp of apple cider vinegar
• ¼ tsp of ground black pepper
• Pinch of salt

Makes 8 servings. Preparation and cooking time, about 20 minutes.

1. In medium bowl, combine all ingredients except chicken breasts. Reserve 2/3 cup of mayonnaise mixture.
2. Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once.
3. Serve chicken with reserved mayonnaise mixture and garnish, if desired, with additional chopped green onions.

Barbequed Chicken

Marinade :

• 1 (3 lb.) fryer, quartered
• 1 lg. garlic clove, crushed
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 tbsp. oil
• 3 tbsp. lemon juice

Put ingredients in a heavy ziplock bag. Shake to coat well. Refrigerate for 24 hours if possible, turning the bag several times. When coals are ready, place chicken on the grill, skin side up, basting with the marinade. Cook until well browned before turning. (If baked in oven, bake at 400 degrees, skin side down first.) About 20 minutes before chicken is done, begin using your favorite bottled barbeque sauce or the homemade version on back of card. Serves 4.

Barbeque sauce

• 1/4 c. cider vinegar
• 2 1/4 c. water
• 3/4 c. sugar
• 1 stick butter or margarine
• 1/3 c. yellow mustard
• 2 onions, coarsely chopped
• 1/2 tsp. each salt & pepper

Preparation:

1. Bring to a boil, cook on low 20 minutes or until onion is tender.
2. Add 1/2 c. Worcestershire, 2 1/2 c. catsup, 6-8 tbsp. lemon juice, Cayenne pepper to taste
3. Simmer slowly for 45 minutes. Taste for seasoning. This sauce freezes well.

Chicken Salad

Ingredients:

• 1 1/2 (350 mL) cups rice
• 3/4 cup (175 mL) mayonnaise
• 1 tablespoon (15 mL) lemon juice
• 1 tbs (5 mL) grated onion
• 2 tsp (10 mL0 curry powder
• 1 1/2 cut-up (400 g or 14 oz) cooked chicken
• 1 cup (250 mL) diced celery
• 1/2 small red pepper, chopped
• 1 can (14 oz or 400 ml)pineapple tidbits, drained

Preparation:

1. Wash rice in 2-4 changes of cold water.
2. Drain, place in a deep pan, add water and 1/2 teaspoon salt and bring to the boil.
3. Cover with a tight-fitting lid, reduce the heat and cook for about 15 minutes.
4. Remove from the heat and leave covered for another 15 minutes.
5. Combine mayonnaise, lemon juice, onion and curry powder; mix well.
6. Add chicken, celery, red pepper and pineapple.
7. Stir in rice; mix well.
8. Cover and chill. Serve on lettuce.

Makes five servings. Nutrition information per serving: calories 480, protein 15g, fat 32 g, carbohydrates 32g, dietary fibre 2g

Chicken Salad Waldorf

Ingredients:

• 1 1/2 cups – 350 g of rice ;
• 3 celery stalks, chopped;
• 1 red apple, cubed;
• 2 green onions, finely chopped;
• 2 cups (500 ml) of cut up cooked chicken;
• 1 cup (250g) of seedless green grapes, halved;
• 3/4 cup of salad dressing;
• 1/2 cup of coarsely chopped walnuts
• 1 Tbsp of lemon juice

Preparation:

1. Cook rice as usual. Cool;
2. Add remaining ingredients; mix well;
3. Cover and chill.

Makes six servings.

Nutrition information per serving:  Dietary fiber – 2g; Fat – 25g; Carbohydrates – 32g; Protein – 18g; Calories – 420.

Miracle Stir Fry

Ingredients:

• 4 boneless chicken breasts, cut into strips
• 1/2 cup Miracle Whip Salad Dressing, divided
• 1/4 tsp of garlic powder
• 500g of Oriental frozen vegetables, thawed or 750 ml (three cups) assorted cut-up fresh vegetables
• 2 Tbsp of soya sauce
• 1 1/2 cups of rice

Preparation and cooking:

1. Heat 2 Tbsp of the dressing in large fry-pan on medium-high heat.
2. Add chicken and garlic powder; sauté 3 minutes or until lightly browned.
3. Stir in vegetables.
4. Cook and stir 3 to 5 minutes until vegetables are thoroughly heated.
5. Reduce heat to medium.
6. Stir in remaining dressing and soya sauce and simmer one minute
7. Prepare rice as usual.
8. Serve stir-fry over hot rice.

Makes 4 servings.

Nutrition Information per serving:

• Calories               489
• Protein                34 g
• Fat                     18 g
• Carbohydrates     46.6 g
• Dietary fibre          5.4 g

Monterey Turkey Pizza

Ingredients :

• 12-inch  prebaked pizza crust
• ½ cup pf mayonnaise
• 1 cup of diced cooked turkey
• ½ cup of diced tomato
• ½ cup og grated Parmesan cheese
• 1 can of chopped green chillies drained
• 4 green onions, sliced
• 1 clove of garlic, minced
• 1 and ½ cups of shredded Monterey Jack cheese

Preparation and cooking:

1. Preheat oven to 450F (230C)
2. In large bowl, combine mayonnaise, tomato, turkey, Parmesan cheese, chillies, green onions, garlic and ½ cup of Monterey Jack cheese
3. On baking sheet, arrange pizza crust.
4. Top evenly with turkey mixture, then with remaining 1 cup Monterey cheese
5. Bake 15 minutes or until heated through and cheese is melted.

Makes six servings. Preparation and cook time: half an hour.

Chicken Taco Rice

Ingredients:

• One Tbsp oil
• 400 g (1 lb) of boneless chicken breasts, cut into strips
• 350 (1 1/2 cups) of chicken broth
• 250 mL of salsa
• 2 cups of corn niblets, frozen or canned
• One medium green pepper, cut into thin strips
• 1 1/2 cups of rice
• 1/2 cup of sour cream (optional)
• 1/2 cup grated Cheddar Cheese

Preparation:

1. Heat oil in large fry-pan over medium-high heat.
2. Add chicken; sauté until lightly browned.
3. Add broth and salsa; bring to boil. Reduce heat; cover and simmer 5 minutes.
4. Add corn and pepper; bring to boil.
5. Stir in rice; cover.
6. Remove from heat and let stand 5 minutes.
7. Fluff with fork.
8. Top with sour cream and cheese.

Makes 6 servings.

Nutrition information per Serving:

1. Calories             320
2. Protein              25.7 g
3. Fat                    9.6 g
4. Carbohydrates   32.7 g
5. Dietary fibre       2.5 g

Crusted Chicken

8 boneless, skinless chicken breasts (about 2,5 lib)

8 tsp of Italian-seasoned dry bread crumbs

1/2 cup (100 ml) of grated cheese (Parmesan)

1 cup (200-250 ml) of mayonnaise

Preparation:

Preheat oven to 425F or 220C.

In medium bowl, combine mayonnaise and grated cheese.

On baking sheet, arrange chicken and top evenly with mayonnaise mixture, then sprinkle with bread crumbs.

Bake 20 minutes or until chicken is thoroughly cooked.

Five Spice Roasted Chicken With Asian Slaw

Slaw:

• 1 cup – shredded red cabbage
• 1 cup – shredded savoy cabbage
• 6 leaves fresh basil
• 12 leaves fresh coriander
• 1 tbsp shredded carrot
• 1 tbsp red onion
• 1/3 cup frozen edamame, thawed
• ½ tsp fresh red chili sliced
• 1 small orange segmented

Chicken:

• 1 tbsp Chinese five spice
• 4 pc Chicken breast (boneless and skinless)
• 2 tsp olive oil

Dressing:

• 1 tsp. Grated ginger
• 3 tbsp rice wine vinegar
• Zest of ¼ orange
• 1 tsp sesame oil

Directions:

1. Combine Chinese five spice, chicken breast and olive oil
2. Roast in a preheated 350 degrees F oven for 20 minutes or until cooked through.
3. While chicken is cooking, prepare slaw and dressing.
4. Combine slaw ingredients
5. Combine dressing ingredients.
6. Squeeze the remaining pith and flesh from the orange and add to the dressing.
7. Mix dressing with slaw and refrigerate until ready to eat. Garnish with scallions.

Calories: 298 fat – 10 g, saturated fat – 2 g, sodium – 159 mg, carbohydrate – 28 g, fibre – 3 g, protein – 25 g. Servings : 4.

Madras Chicken with Peaches

Ingredients:

• 
  
• 4 skinless, boneless chicken breasts
• 1 Tbsp (15 ml) oil
• 1 onion, chopped
• 1 stalk celery chopped
• 2 tsp (10 ml) curry powder
• 1 can (14 oz) sliced peaches, with juice
• 1 Tbsp (15 ml) soya sauce
• 1 ½ cups (350 ml) rice

Preaparation:

1. Heat oil in large fry-pan over medium-high heat.
2. Add chicken and cook until lightly browned on both sides.
3. Push to sides of pan.
4. Sauté onion and celery until tender.
5. Stir in curry powder, heat briefly.
6. Add sliced peaches with juice, mango chutney and soya sauce.
7. Bring to a boil and simmer for one minute.
8. Cook rice as usual.
9. Serve chicken and peaches over hot rice.

Makes four servings.

Nutrition information: calories – about 350, fat – 6g, protein – 31g, carbohydrates – 45g, dietary fibre – 3g.

Mango Chicken Kabobs

Ingredients:

    ¼ cup olive oil
    2 tsp minced fresh ginger root
    1 tsp lemon juice
    1 tsp orange juice
    1 tsp brown sugar
    1 pinch white sugar
    4 skinless, boneless chicken breast halves – diced salt to taste
    3 mangos – peeled, seeded, and diced skewers

Directions:

    In a shallow dish, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, white sugar.
    Place the chicken in the mixture, and marinate 30 minutes in the refrigerator.
    Preheat the grill to high heat.
    Season chicken with salt, and alternately thread chicken and mango onto skewers.
    Lightly oil the grill.
    Place skewers on grill, and cook 15 minutes, turning to cook on all sides,, until chicken juices run clear.

Calories: 298, fat – 10 g, saturated fat – 2 g, sodium – 159 mg, carbohydrate – 28 g, fibre - 3 g, protein – 25 g. Servings : 4.