Poultry Recipes

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Feast day or any day, chicken, turkey, duck, and goose are favorites.
Choose from many cherished dishes - golden roast turkey, chicken fried to a crispy turn, stewed chicken with dumplings—or be very modern with the new turkey steaks.
How to cook any kind of poultry depends on the bird's age, weight, quality, and fatness. In general, plump young birds are best for broiling, frying, or roasting. Older birds or lean young ones are best braised, stewed, or steamed.

Cooking Rules
Whether poultry is freshly drawn or frozen, two good rules are: (1) Cook at low to moderate temperatures; and (2) don't overcook.
In frying or roasting, birds should not be covered. The meat is more juicy and there is less shrinkage.
Keep frozen birds frozen until time to thaw for cooking. To cook without thawing first, allow one-and-a-half times as long as usual.

Preparing the Bird
Casserole of Chicken with Vegetables
Roasting Guide
Broiled Chicken
Creamed Chicken
Fried Chicken
Stewed Chicken
Stuffing