Tomato soup with rice
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.
Pita bread with meatballs and vegetables
Perfect beluga lentil salad with duck breast
Perfect homemade pâté with chunks of meat
Spring meatloaf with wild garlic and sweet potato mash
Baked pumpkin with ground meat
Chicken livers with marjoram
Stuffed quail
Zucchini stuffed with ground meat
Grilled chicken hearts with mushrooms
Veal saltimbocca – rolls with prosciutto and sage
Spinach and chicken quiche
Roast chicken pieces on carrot batons
Celery waldorf salad with greek yogurt
Chicken roulade with goat cheese and wild garlic
Duck breast with crispy cabbage and bacon salad
Lightly spicy wings with perfect fried rice
Green asparagus and seafood risotto
Roast chicken with mushroom tarhonya
Grilled trout with polenta and vegetables
Frequently asked questions
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.
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.