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    You are in: Home / Cookbooks / Poultry: Chicken
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    428 recipes in

    Poultry: Chicken

    Poulet en fran├žais. Photo by Sharon123
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    Fix this for a special dinner to impress your guests or for a romantic dinner for the one you love. You may need to decrease the sage if the stuffing mix already has sage in it.

    Recipe #169046

    I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

    Recipe #45809

    Saltimbocca is a Roman dish initially made with veal, whose name translates "jump in the mouth." This is a guaranteed crowd pleaser.

    Recipe #222042

    the recipe for that popular Italian eatery's new chicken's delicious! 5/5/07- here's a secret to getting the bread crumb mixture closer to the O Garden-- use panko bread crumbs mixed with 2 tbs of Italian seasoning and believe it or not- Potato Stix that you can find in the chip aisle. Omit grated potato and Italian bread crumbs when using these alternate ingredients This will give a closer result to the topping used in the popular eatery and will brown more evenly and crispier than the listed ingredients. Happy Eating!

    Recipe #224384

    2 Reviews |  By Mirj

    I found this recipe on a low-carb website, and it's become a lifesaver. I usually make this up the night before and take it in to work for a great lunch.

    Recipe #62077

    I've modified my grandmother's recipe for the 21st Century. I can't have a dinner party and not asked to make this simple dish. Enjoy!

    Recipe #12522

    A delicious recipe for poulet au pot, or chicken in the pot. Recipe by Anne Willan, founder of La Varenne cooking school in Burgundy, France.

    Recipe #223909

    This recipe is a lot of work if you are not "the more ingredients/steps the better" kind of cook. Even if you are not, you'll find it worth it; especially if you are cooking for a large group. In the end, the chicken will taste better than any chicken has a right to--your guests will be speechless. I recommend doing a several whole chickens cut in half, or 1/4 chickens (big thigh/drumstick pieces), and/or whole breasts. The idea is big pieces are best, and all about the same size/thickness. Prep time does not include time spent in the brine, prepping the smoker, the grill, etc. I got the brine recipe off the internet. It's called Don's Poultry Brine and is the best I've ever come across. I use it for brining turkeys as well. You may well ask "why brine at all?" Poultry will get very dry during the smoking process. Brining the poultry will result in tasty, moist meat.

    Recipe #153479

    Usually, the Tandoori chicken is made with cut up chicken. The original recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England, but has been modified to suit whole chicken. The marinade is quite hot and the amount of chilli can be modified. The recipe is good for 4 servings as an appetizer or 2 servings as a main course.

    Recipe #132412

    Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my recipe #207405.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.

    Recipe #220396

    5 Reviews |  By PanNan

    This Greek style chicken recipe is full of flavor and wonderful for a very quick weeknight dinner. It was adapted from one published in Everyday Food magazine. Can serve this with orzo or pita bread for a complete meal.

    Recipe #221415

    I love any dish with feta and olives. Read the ingredients, makes your mouth water! We love it! Not for the "seasoning challenged" palette. Please note: this is an adopted recipe and having now made it, I can say that the family are very pleased that it's come here to stay, I used a small stick blender to blitz black olives with a tiny bit of olive oil instead of shop bought tapenade and omitted the capers (only becuase I hate capers, but DH loves them so will put them on his portion in future), and if you like olives and feta like we do then you'll enjoy this recipe. ZWT REGION: Greece.

    Recipe #177134

    This is my favorite roast chicken b/c it is a little unexpected. Make sure you have a shot of grand marnier while cooking...that is the ritual in our house so we try to make this often!

    Recipe #200364

    This is one of the first "nice" recipes that I made when I started getting into cooking. Jamie Oliver (the Naked Chef) made this on his show one day, and I had to get the recipe. Made a few changes for us, and we both love it. I have not ever used Parma or prosciutto when I make it, and have used a regular ham instead. Also, I have skipped the potatoes and just had the chicken. Really Good! Enjoy.

    Recipe #218530

    This recipe was one of several that were given to me by my best friend's sister-in-law living in the U.K, who were so starved for authentic Indian food that they wrote to their Moms back in India begging for some home-made recipes! I made some changes in it by making it spicier to my taste. Feel free to halve the amount of chilli powder used if you can't take the hot stuff! This dish goes best with basmati rice or Indian chapatis and breads.

    Recipe #217614

    I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 21, 2004. His comments: "Great served over pasta or with rice. Recipe from Fine Cooking"

    Recipe #81675

    During my latest visit to India, my cousin Elmer's wife, Priscilla , made this delicious dish spicy chicken dish which she served as an appetizer. I asked my cousins why it was called "Chicken '65", and they said, "It's so delicious, you could eat it 365 days a year!" Well, I don't know if this is the real source of the name of this dish or not, but I wouldn't doubt it! It really is delicious! The prep time includes the marinade time. You can put a toothpick in each piece and serve as an appetizer or leave it in a casserole dish and serve as a main dish.

    Recipe #72478

    This recipe is sooo easy! The flavors meld together so well. Serve with sour cream and crackers.

    Recipe #79988

    My neighbour was telling me about this dish a while ago and they way she explained it made my mouth water. I asked her a copy of the recipe and here it is now on Zaar. I've only tried it once and next time I make it I may remove the liquid/sauce and puree it so it could be a thicker green sauce. I will also try it with chicken thighs as I used chicken breast and it wasn't tender as I wanted it to be. Overall the flavours were yummy and I served it with cous cous. UPDATE!! After much consideration and experimentation, I've double to sauce as suggested by the reviewers - NOTE!! An "average" sized bunch of coriander is 60 grams (2 oz) = 1 1/2 cups chopped

    Recipe #206487

    A tasty Northern Indian Curry - not too hot, and easy to prepare--extra chili or hot sambal can be added by the individual--if they are hot heads!!

    Recipe #156471

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