Black Rice aka Dirty Rice. This is a turkey stuffing most often used in the South in place of traditional bread dressings. The blacker the rice; the better the stuffing. The s e c r e t of black rice is the chicken livers. The darker you cook them the blacker the rice. Also you can add more livers if you want.
Bred in the 1950s by a Connecticut couple, these small one-serving-size birds make for a unique dinner party dish.
Imagine a big beautiful turkey on your table. Now imagine carving it by slicing right across the the body, WITH NO BONES IN THE WAY! You will need some special equipment: kitchen twine, an upholstery-grade curved sewing needle, and a digital meat thermometer with cabled probe.
Very rich and creamy white wine and cheese sauce on chicken breasts. Wonderful family favorite we have for Christmas dinner every year. Note: This can be refrigerated or frozen before cooking.
No time for turkey? You can still have Thanksgiving-esque bird with this recipe for baked chicken breasts.
A spicy chicken and veggie soup, perfect for cold season to clear up those sinuses, and to warm the soul on those cold winter nights. This recipe makes a lot of soup, but it freezes and reuses well. Great to use throughout the winter months. On cold nights it warms your soul.
Don't let those teenagers at the fast food joint have all the fun--you can make these Brazilian chicken nuggets, known as coxinhas, at home.
As flavorful a pheasant dish as you'll ever have, flavored by bacon, lemon and lots of other good stuff.
Chicken nuggets made at home have more flavor and you actually know what part of the chicken the meat comes from.
An easy chicken appetizer for your next party. Asian flavors like ginger and curry powder give this party food nice flavor.
Nice lil mix of flavors. Little sweet, little kick, little Asian, little traditional wing flavor. So tender they fall off the bone.