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Find a Business or PersonPoultry meals
FRIED CHICKEN, RABBIT OR PHEASANTWash and pat dry all meat pieces. Place in large flat dish. Pour buttermilk evenly over meat. Cover and allow to soak at least one hour or overnight in the refrigerator. Combine coating ingredients well in plastic bag. Shake pieces one at a time, coating well. Set aside for 15 minutes to dry as the coating will cling better when frying. Heat oil 1/2 inch deep in fryer or electric skillet to 350 to 360 degrees. Fry meat several pieces at a time for about 3 minutes each side until browned. Reduce heat to 325 degrees and cook until tender and done. Turn pieces occasionally or place in preheated 325 degree oven in flat roasting pan for about 25 to 35 minutes. |
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Herb Roasted Chicken & VegetablesSpray a 12-inch skillet with cooking spray. Heat over medium-high heat for 1 minute. Add the beef and stir-fry until it's well browned, stirring often. Remove the beef from the skillet with a slotted spoon. |
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Italian Marinated ChickenLightly oil the grill rack and heat the grill to medium. Remove the chicken from the broth mixture. Grill the chicken for 15 minutes or until it's cooked through, turning it over once halfway through cooking and brushing often with the broth mixture. Discard the remaining broth mixture. |
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MILK FRIED CHICKEN, RABBIT, OR PHEASANTIn large skillet, melt margarine and brown pieces of meat on both sides. Add all spices evenly over meat. Pour milk over all. Reduce heat and simmer until tender. If necessary, add more milk. When meat is done, remove and thicken liquid with small amount of cornstarch dissolved in cold water. Use as a gravy or sauce poured over meat. |
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MOMMA'S HUNTER CHICKENCut partridge into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown partridges on all sides for about 10 minutes. Stem, seed and slice green peppers lengthwise. Mix with onions, garlic and tomatoes; add mixture to partridge. Cover, simmer slowly for 40 minutes; add mushrooms; simmer 15 minutes or until mushrooms and partridge are tender. Serve very hot. Serves 4 to 6. |
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Slow-Cooker Chicken & DumplingsPut all the ingredients together in the fridge, ready to put into the slow cooker when you're ready--like first thing in the morning! |
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Soup-erb Chicken CasseroleThis tempting combination of every day ingredients makes a fabulously delicious dish! |
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SwansonŽ Rosemary Chicken & Roasted VegetablesBRUSH chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and orange juice and pour half of broth mixture over all. |
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