Poultry Recipes and Cooking Information

What is your favorite style recipe for chicken wings? What are your favorite parts of the wing?

Find out which hot sauce to use for Buffalo chicken wings and how to store them.

Most chicken recipes may be adapted for cornish hens. Get more cooking tips for this delicious miniature chicken.

Recipes and food organized by keyword makes it easy to find information in specific foods.

Is there any truth behind the nickname "Jewish penicillin"? You bet! Find out how this comfort food really can help when you are ill. Don't limit yourself to the old standard recipe, try one of the many variations.

In days past, chicken wings used to be relegated to the soup pot, but that was before Buffalo Wings became the rage. Learn the history of this hot dish and how it has evolved into many new versions. Recipes included.

You may consider omelets a breakfast dish, but please do not restrict this hearty dish to the morning hours. Find out the difference between omelets and frittatas, and try one of the many recipes.

Elegant on the table, and the perfect serving size in one compact package. Learn the history of cornish game hens, how to select them, and try one of the many of recipes sure to please family or guests.

Poultry makes the perfect receptacle for stuffings and dressings. Stuffing is not just for holidays and not just for poultry. Stuffing preparation tips and many recipes.

What do you do with leftover turkey? Try some unconventional recipes to help you use up those turkey leftovers. Turkey hotline numbers, information, and turkey cooking tips for the holidays or any day are also included.

Whole chickens are much less expensive than pre-cut chicken parts. The key is in learning how to roast or bake a whole chicken. These recipes use different methods and seasonings, but you are sure to find one that appeals to you. Beginning with a whole chicken is quite easy and you will enjoy the savings on your grocery bill. Many of these recipes are adaptable to chicken parts if you like all dark or all white meat. Use a meat thermometer to be sure the internal temperature (thermometer not touching bone) reaches 165 F. Keep in mind that white meat will become dry and chewy when over-cooked.