{"id":990,"date":"2018-01-05T16:36:11","date_gmt":"2018-01-06T00:36:11","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?page_id=990"},"modified":"2026-01-24T18:31:27","modified_gmt":"2026-01-24T18:31:27","slug":"poultry","status":"publish","type":"page","link":"https:\/\/nowellfamily.org\/cookbook\/poultry\/","title":{"rendered":"Poultry"},"content":{"rendered":"

“The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.”<\/em> \u2015 Julia Child, My Life in France<\/em><\/p>\n

“Poultry is like meat, except when you cook it rare. Then it’s like bird-flavored jello.”<\/em> \u2015 P. J. O’Rourke<\/p>\n

\u201cWhat is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen.\u201d<\/i> \u2015 Alice B. Toklas<\/p>\n

\u201cMost turkeys taste better the day after, my mother\u2019s tasted better the day before.\u201d<\/i> \u2015 Rita Rudner, comedian
\nHow to thaw a frozen turkey: “Blow in it’s ear.”<\/i> \u2015 Johnny Carson<\/p>\n

“The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.”<\/em> \u2015 Julia Child, My Life in France<\/em><\/p>\n

“Poultry is like meat, except when you cook it rare. Then it’s like bird-flavored jello.”<\/em> \u2015 P. J. O’Rourke<\/p>\n

\u201cWhat is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen.\u201d<\/i> \u2015 Alice B. Toklas<\/p>\n

\u201cMost turkeys taste better the day after, my mother\u2019s tasted better the day before.\u201d<\/i> \u2015 Rita Rudner, comedian<\/p>\n

How to thaw a frozen turkey: “Blow in it’s ear.”<\/i> \u2015 Johnny Carson<\/p>\n

Breasts<\/strong><\/p>\n

Cordon Bleu<\/a>
\nCream-Sauce (Poulet \u00e0 la cr\u00e8me)<\/a>–
\nCreamy Chicken Toast<\/a>
\nDijonaise<\/a> \ud83d\ude0a \ud83d\ude0a
\nFajitas<\/a> \ud83d\ude0a
\nHand Pies<\/a>
\nItalian Herbs & Cream Sauce (Pollo con Salsa Alla Panna)<\/a> \ud83d\ude0a \ud83d\ude0a
\nKabobs, Greek Chicken & Vegetable<\/a>
\nKiev – Breasts Stuffed with Butter & Parsley-<\/a>
\nLemon Roasted Chicken Breasts with Cauliflower & Peppers<\/a> \ud83d\ude0a
\nMadeira<\/a> with Mashed Potatoes and Asparagus \ud83d\ude0a
\nMarry Me Chicken with Seasoned Barley<\/a> \ud83d\ude10
\nMarsala – Mushrooms and Marsala Wine<\/a> \ud83d\ude0a
\n Parmesan – Cutlets with Parmesan Coating<\/a>
\nParmigiana – Baked in tomato sauce<\/a>
\nPiccata – Lemon & Capers<\/a>
\nGayle\u2019s Chicken with Carrots & Wine Sauce<\/a> \ud83d\ude0a \ud83d\ude0a
\nSous Vide<\/a><\/p>\n

See also sheet pan dinners<\/strong><\/a><\/p>\n

Thighs & Leg Quarters<\/strong><\/p>\n

5 Spice Roasted Leg Quarters<\/a>
\nButter Chicken, IP, B\/S Thighs<\/a> \ud83d\ude0a
\nCrispy Pan-Roasted Leg Quarters or Thighs<\/a>
\nChasseur<\/a> (Hunter Style)-
\nCoq au Vin for 2<\/a> \ud83d\ude0a \ud83d\ude0a
\nSkillet with Potatoes, Carrots & Greens<\/a>
\nBalsamic Glazed Thighs<\/a>
\nHoney Balsamic Glazed Grilled Thighs<\/a>
\nHoney-Citrus B\/S<\/a>
\nInstant Pot<\/a>
\nMiddle Eastern Grilled<\/a>
\nOven-Fried Thighs<\/a> \ud83d\ude0a \ud83d\ude0a
\nChicken, Sous Vide Breasts<\/a>
\nWine Braised with Mushrooms<\/a>
\nSheet pan Thighs and Cauliflower<\/a><\/p>\n

Bone-in<\/strong><\/p>\n

BBQ \/ Grilled <\/a>
\nBeer Can <\/a>
\nNo Fail Roast<\/a>
\nGrilled Butterflied <\/a>
\nSkillet Fried<\/a>
\nAir Fryer Fried Chicken<\/a><\/p>\n

Wings<\/strong><\/p>\n

Teriyaki Wings<\/a>
\nMy Mom’s Wings<\/a> \ud83d\ude0a<\/p>\n

Turkey<\/strong><\/p>\n

Roast, Instant Pot<\/a> \ud83d\ude0a
\nRoast, Bag Method<\/a>
\nRoast, Spatch-cocked (butterflied)<\/a>
\nSam’s Friend Kate’s Mom’s Neighbor’s Holiday Stuffing<\/a> \ud83d\ude0a
\nTurkey Stuffing<\/a> \ud83d\ude0a
\nTurkey Cutlets, Teriyaki<\/a> \ud83d\ude0a
\nTurkey Pie<\/a>
\nTurkey Pie, Double Crust<\/a>
\nWhole Boneless Roll<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

“The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.” \u2015 Julia Child, My Life in France “Poultry is like meat, except when you cook it rare. Then it’s like bird-flavored jello.” \u2015 P. J. O’Rourke \u201cWhat is sauce for the goose may be sauce for the gander, but it…<\/p>\n

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