Poultry
Grilled Chicken with with Tamarind-Orange Glaze
Tamarind paste, from a pod with a sweet-tangy pulp, is common in Hawaiian cooking.
Roast Game Hens with Sherry, Ginger and Lime
By John Vincent Serra
Roasted Quail with Juniper Berries and Balsamic Vinegar
Crisp roasted potatoes with rosemary are a good accompaniment to this elegant but easy dish.
Brandied Chicken Liver Pâté
Can be prepared in 45 minutes or less but requires additional unattended time.
Spitted Roast Chicken
By James Beard
Mu Shu Chicken with Jícama
This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.
Fried Chinese Five-Spice Chicken Wings
The two-pronged cooking method used for these wings —incorporating both braising and deep-frying — is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow 2 hours for the wings to marinate.
Chicken Giblet Stock
Use this stock to prepare Chicken with Parsley and Thyme Stuffing and Roasted Potatoes .
Epicurean Broiled Turkey
Turkeys weighing 4 to 7 pounds will be excellent broiled — grilled. They must be split and cooked over low heat — far from the coals — for the first 40 minutes. Then they may be moved closer to the heat to finish cooking and browning.
By James Beard
Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia
The recipe calls for purchased roasted chicken, which eliminates a step.