Quick answer
What poultry will I find here?
Chicken, duck, goose, and turkey. From quick chicken breasts and thighs to a festive roast duck or a St. Martin's goose.
Poultry Recipes – Versatile Dishes for Every Occasion
Poultry Recipes – Versatile Dishes for Every Occasion
Poultry covers a quick weeknight dinner and a holiday spread alike — from juicy roast chicken to crispy duck with dumplings and cabbage. Find chicken breasts and thighs a hundred ways, a St. Martin's goose, and a stuffed turkey. Chicken for a weeknight, goose or duck for the holidays — pick by the occasion.
Best recipes
Club sandwich with chicken, cheese and fries
Restaurant-style butter chicken (murgh makhani)
Crispy chicken burger in a homemade bun
Honey chicken drumsticks with pumpkin ragout
Pulled duck burger on homemade buns
Pasta salad with chicken strips, tomatoes and arugula
Slow-roasted turkey legs in beer
Tomato soup with rice
Grilled chicken tortillas with wild garlic
Chicken curry for lovers of both mild and spicy flavors
Yogurt dough pizza
Asian-style chicken in spicy batter with hot sauce
Grilled chicken burgers with a hint of coriander
Chicken roulade with goat cheese and wild garlic
Creamy risotto with turkey roulade, spinach and gran moravia cheese
Lightly spicy meatballs with zucchini noodles
Rabbit in cream sauce, flo's way
Crispy baguette with tender pulled meat and roasted tomato mayo
Turkey roulade stuffed with white asparagus and roasted asparagus
Roast chicken pieces on carrot batons
Perfect homemade chunky pâté
Goose breast on apples with potato lokše
Confit chicken hearts with thyme and tarhonya
Perfect beluga lentil salad with duck breast
Frequently asked questions
How do I roast chicken so it stays juicy?
Roast it whole at a higher heat and baste it with the pan juices. The skin crisps up and the meat stays tender. Keep an eye on the breast — it cooks faster than the thighs.
How do I roast duck with crispy skin?
Prick the skin, salt the duck, and roast it slowly at a lower heat so the fat renders out. Turn the heat up for the last twenty minutes and the skin crisps beautifully. Save the rendered fat — nothing beats it on potatoes.
How long does a goose take to roast?
Low and slow — count on three to four hours at 150–160 °C, depending on size. Skim off the rendered fat as you go and let the goose turn golden at a higher heat at the end.
How do I know poultry is cooked through?
Pierce the thickest part of the thigh — the juices should run clear, not pink. With a thermometer there's no guessing: 74 °C inside and you're done.