Whole Bird Recipes

Roast Goose

Roast Goose Tired of turkey? Had it with ham? Roast goose is a family gathering classic whose time has come again. Roasting a whole goose isn’t much more difficult than roasting a turkey. It offers intense flavor reminiscent of duck
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Spiced Poulet Rouge Chicken with Honey–Vinegar Glaze

Spiced Poulet Rouge Chicken with Honey–Vinegar Glaze Spicy, savory, sweet, smoky – this chicken recipe is week-night-easy and any-night delicious. Recommended Side: Broiled Ramps & Asparagus Recipe Drink Pairing: Pinot Gris Ingredients: Makes 4 Servings 1 Poulet Rouge Chicken Spice
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Hazelnut, Bacon & Cherry Stuffed Pheasant

Pheasant Breasts Stuffed with Hazelnut, Bacon & Tart Cherries Pheasant legs have sinew & small connective bones that can make them difficult to eat as you would a chicken leg.  Here we’ve gotten around that problem by braising them and
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Roast Turkey w/ Shagbark Bourbon Gravy

Brined Roast Turkey w/ Shagbark Bourbon Gravy Brining helps keep pork and poultry moist while imparting extra flavor. The bird that perhaps benefits the most from brining is turkey – its large size and bone structure make it very easy
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Milk Poached Poulet Rouge w/ Truffle Sauce

Milk Poached Poulet Rouge w/ Truffle Sauce Delicate poached chicken paired with roasted baby turnips, a potato puree, and a robust truffle & madeira wine sauce. Ingredients: Poulet Rouge: 1 Poulet Rouge Chicken 4 cups of Milk Water 1 sprig
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Splitting a Chicken in Two – Legs/Thighs & Breasts/Wings

This technique quickly & easily splits poultry into two large pieces for easier poaching, boiling, etc. Directions: 1. With the back of the chicken towards you, cut down the body on either side to cut the connecting skin between the
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Roasted Herbed Quail

Roasted Herbed Quail Plump, juicy whole quail marinated in a blend of herbs and grapes, seared on a grill pan & then finished in the oven. The leftover marinade is cooked down for use as a sauce. This recipe could
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Bacon-Wrapped Roast Pheasant with Port Wine Sauce

Bacon-Wrapped Roast Pheasant with Port Wine Sauce This pheasant is kept extra moist, rich and delicious by wrapping it with bacon prior to roasting, inserting thyme butter under the skin and roasting it at several different temperatures. Here we’ve paired
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Roasted Pil Pil Poussin

Roasted Pil Pil Poussin Tender, juicy poussin in a Basque-inspired sweet garlicky sauce with a little kick. Yummy! Steps 1-4 can be done up to a day ahead to save time later. Wine Pairing: Riesling Ingredients: (Makes Four Servings) 4
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Braised Guinea Fowl w/ Olives, Thyme & Prunes

Braised Guinea Fowl w/ Olives, Thyme & Prunes Guinea fowl have a more robust flavor than chicken, closer to duck or goose. They pair well with fruit flavors – here we’ve braised one with garlic, prunes, bacon, olives, white wine
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Poultry Prep Tips – How to Make Your Bird Even More Delicious

Want to cook better poultry?  Here are some prep tricks the pros use to help ensure a better finished dish. Brine, Marinate, Bard, Air-Dry or Apply a Rub Ahead None of these techniques are required, certainly, but they can help
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Saffron Rice & Chorizo Stuffed Cornish Game Hens

Saffron Rice & Chorizo Stuffed Cornish Game Hens Sweet, tender Cornish game hens stuffed with saffron rice seasoned with chorizo, vegetables and raisins. Wine Pairing: White Bordeaux Ingredients: (Makes 4 Servings) 2 Whole Cornish Game Hens 4 Fresh Mint Leaves
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