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Whole Birds & Sunday Roasts

Recipes for whole turkeys, chickens,ducks, etc, and also big meat cuts like roast beef, leg of lamb,whole hams, briskets,pot roast, pork loin, etc.
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A beginners recipe for roast chicken. The glaze gives it a subtle honey & lime flavour. I also do my turkey at Christmas like this.

Recipe #102294

Many years ago my butcher gave me his secret recipe for his Porchetta. This is also a treat cold the next day.

Recipe #168441

I have a George Foreman rotisserie and love the way everything comes out of it. This recipe makes the chicken juicy and skin crispy. Does not include marinade time.

Recipe #152116

Libbie makes duck this way.

Recipe #154500

This recipe is very easy to prepare.

Recipe #53730

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 a simple, easy recipe for roasting a whole chicken. It pretty much guarantees crisp salty skin, and properly cooked white AND dark meat at the same time. [This is from The Naked Chef (Jamie Oliver).]

Recipe #145070

A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers.

Recipe #4873

17 Reviews |  By Marie

Makes a wonderful moist chicken with crispy skin. Vegetables stuffed inside cavity add great flavor.

Recipe #37054

My husband always requests this recipe. I cook it 11 hours so the meat barely holds together. Works for low glycemic index diets.

Recipe #13685

While I'm not a big fan of pot roast, it happens to be one of my husband's favorite meals, so after trying lots and lots of different recipes, I found this one in "The Silver Palate Cookbook" and I have to say, it's the best I've tried. This is the one pot roast I actually enjoy! You cook this one in the oven and, believe me, it's so much better this way versus on top of the stove. The comments in parenthesis are my own. Prep time is approximate.

Recipe #86273

2 Reviews |  By Derf

This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.

Recipe #101998

My mom makes this and I think it is very good. From her Gooseberry Patch Country Quick and Easy.

Recipe #119495

From my Aunt Alta's recipe collection. My first memory of my Aunt Alta is visiting at her house in Illinois when I was a young girl, when she served us a huge holiday ham dinner(even though we were visiting her in the summer). I had never had a ham before, since my mother never served pork dishes in our house. I loved it and now I make a holiday ham for Christmas each year. She decorated the ham with pineapple rings and maraschino cherries place into the center of each ring,using whole cloves to pin them into place. I am guessing on the size of the ham here - her instructions were only for a half ham or a whole ham. Since the ham is to be a precooked one, the cook time is really just to fully heat the ham and cook the glaze, so use the appropriate heating time that your ham wrapper indicates for the size ham you have purchased. If your wrapper suggests a different temperature as well, then use that temperature, adjusting it to fit the recipe temp only after adding the glaze. I recently inherited my Aunt's recipes, and this was buried in her recipe files, splattered and crinkled and torn at the edges. She originally got the recipe from the back of a molasses bottle. I serve this with a hot fruit sauce on the side as a "gravy."

Recipe #106896

69 Reviews |  By Dawn

Honey Baked Hams are basted in fruit juices and then glazed with a mixture of brown sugar and honey. Here is a copy cat recipe from Family Circle Magazine. Have to say, I love Honey Baked Hams. Makes 1 7 lb. ham.

Recipe #45896

3 Reviews |  By chia

This is one of the best briskets I have ever made. The cooking time does not reflect the overnight marinating. I want to add that I have made this in the oven for the holidays this year, 2 weeks in a row by request, and I just tripled the sauce ingredients, used the same marinade and brisket. I roasted it for 2 1/2 hrs at 350, they were wonderful as well.

Recipe #89148

4 Reviews |  By Rita~

An Exquisite Dish. Nice way to use those fresh picked figs.Great on a bed of white rice or mashed potatoes and a fresh green green salad. Fresh figs contain ficin, a proteolytic (protein-breaking) enzyme similar to papain in papayas and bromelin in fresh pineapple. Proteolytic enzymes split long-chain protein molecules into smaller units, which is why they help tenderize meat. Ficin is most effective at about 140-160°F, the temperature at which stews simmer, and it will continue to work after you take the stew off the stove until the food cools down. Making this a good leftover meal. Temperatures higher than 160°F inactivate ficin; canned figs—which have been exposed to very high heat in processing—will not tenderize meat. Both fresh and dried figs contain pectin, which dissolves when you cook the figs, making them softer.

Recipe #68916

This is one of my absolute favorite pork recipes. It is so flavorful and tender. Try it!

Recipe #51000

This is one of my newly adopted recipes. This is Mermaid's original description: The most tender, juicy chicken anywhere. My mom has made this for years. Great with baked potatoes and veggie.

Recipe #67470

35 Reviews |  By PanNan

This is the Cook's Illustrated recipe, but it tastes exactly like Mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.

Recipe #37554

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