Gourmet Food on a Budget — Ever Forward, Ever Flavorful
Recipes and techniques for poultry, including chicken, turkey, duck, goose – and whatever flies!
Curry chicken burgers are your trip to India on burger night. Ground chicken gets seasoned with curry powder, dried jalapeño, freeze-dried cilantro, and raisins, then topped with a homemade apricot Major Grey’s Chutney. Serve it on naan with a cool yogurt cucumber salad and curried bulgur on the side for a complete meal that is anything but ordinary.
Inside-Out Buffalo Chicken is a whole chicken that has the hot sauce injected into the muscles, with a crispy chili rubbed crust. Serve it with our Original Blue Cheese Dressing.
This budget-smart copycat glaze — built from pantry staples and a block of piloncillo — delivers that iconic lacquered, caramelized crust you thought you could only get from a $90 mail-order ham.
A deep dish chicken pot pie made easily with rotisserie chicken, frozen vegetables, a creamy classic French sauce, and a premade pie crust developed for Pi Day but excellent for any cold day.
This is chicken parmesan done the way it should be: baked meatballs, a real simmered marinara, fresh mozzarella, and a crisp panko topping, all finished together in one casserole. No frying, no broiler gymnastics, and no dry, rubbery chicken.
Chicken skin crisps beautifully in the air fryer as its fat renders out. A light sprinkle of Crystal hot sauce gives Buffalo-style flavor without frying or butter. One ingredient, no waste, pure crunch.
This soup shines in two situations. It is an excellent way to start a heavy or holiday meal because it warms the appetite without weighing it down, thanks to its broth base and lack of melted cheese. It is also exactly the kind of soup you want tucked into the freezer for nights when you want something warm and comforting without committing to a full cooking session. Reheat the base, stir, toast some bread, and your meal is served.
Sear chicken thighs skin-side down in a hot cast iron skillet until the fat renders, then finish with grapefruit juice, thyme, and a splash of white wine to create a bright, deeply flavored pan sauce.
Dry brining seasons poultry deeply by using salt to draw out moisture, dissolve, and reabsorb, pulling sugar and herbs into the meat through osmosis; it creates juicier meat and crispier skin than wet brining, with less mess and better control.
Hoisin Duck is dry-brined, spatchcocked, and roasted on a rack for crisp skin and tender meat. The sweet-savory Hoisin glaze caramelizes in the oven for a glossy finish. It’s the perfect choice when you want an elegant, flavorful alternative to turkey or chicken, and pairs beautifully with rice or vegetables. Always roast duck on a rack so the fat can render away.