Category Archives: Poultry

Elevate Your Summer with Irresistible Barbecue Chicken Wings

Barbecue Chicken Wings

Hey there, fellow food enthusiasts! Today, we’re diving into the world of finger-lickin’ goodness with a recipe that’s bound to make your taste buds dance – Barbecue Chicken Wings! Now, don’t be fooled by the name; these wings may not hit the grill, but they sure do sizzle with the rich flavors of a perfect barbecue sauce. Join us on this culinary adventure as we guide you through crafting the most delectable Barbecue Chicken Wings you’ve ever tasted.

Barbeque Chicken WingsIngredients:


– 2 tbsp. apple cider vinegar
– 1 tbsp. Worcestershire Sauce
– 1 tsp. hot or mild paprika
– ½ tsp. garlic powder
– ¼ tsp. cayenne (adjust to your spice preference)
– 2 lbs. (7 or 8) chicken wings
– Salt and black pepper to taste
– 3 tbsp. butter

Let the Marination Begin

Preheat your oven to a toasty 350 degrees. Pat your chicken wings dry and generously season them with a sprinkle of salt and black pepper. In a large bowl, play maestro by combining ketchup, apple cider vinegar, Worcestershire Sauce, paprika, garlic powder, and cayenne. Add the chicken to this flavor fiesta, ensuring each wing is thoroughly coated with the marinade.

Sizzling on the Stovetop

In an oven-proof pan, melt the butter over high heat. Shake off any excess marinade from the wings and let them take a quick dip in the pan. Give them a toss and turn for about 8-10 minutes until you witness the magic – those edges crisping up and browning to perfection.

Oven Magic

Now, let’s let the oven do its thing. Place the pan in the preheated oven for 10-12 minutes to finalize the cooking process. As the wings reach their crispy nirvana, remove them to a waiting plate, leaving behind the tantalizing aroma of barbecue goodness.

Sauce It Up

But wait, we’re not done yet! Pour the remaining marinade into the pan, set it on low heat, and add ½ cup of water. Scrape up those flavor-packed brown bits as the sauce transforms into a luscious, thick concoction. Return the wings to this saucy paradise, ensuring they’re generously coated.

Serve and Indulge

And there you have it – a symphony of flavors that will have your taste buds singing in delight! Serve these Barbecue Chicken Wings hot, and watch them disappear as your friends and family savor every juicy, flavorful bite.
Barbeque Chicken Wings
So, there you have it, a culinary masterpiece that delivers on both taste and simplicity. Our Barbecue Chicken Wings are perfect for summer gatherings, backyard barbecues, or simply when the craving for something irresistibly delicious strikes. Get ready to elevate your summer
with these mouthwatering wings – because life’s too short for bland food! Ready to elevate your summer flavors? Contact us now and embark on a culinary adventure with our Irresistible Barbecue Chicken Wings! Let’s make your taste buds dance.

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A Flavorful Delight: Crafting the Perfect Curry Chicken Recipe at Home

Curry Chicken Recipe

The rich tapestry of Indian cuisine is an experience like no other, and one dish that never fails to captivate taste buds is the classic Curry Chicken Recipe. This aromatic and hearty dish is a symphony of spices, and with a simple yet sensational recipe, you can bring the essence of Indian flavors right into your kitchen.

Curry Chicken

Curry Chicken Recipe


  • 2 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 2 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • 3 cloves garlic, minced
  • 2 tbsp. curry powder (mixture of 1 tbsp. minced ginger, 1 1/2 tsp. paprika, 1 1/2 tsp. ground turmeric, 1 1/2 tsp. ground coriander, and 1 tsp. ground cumin)
  • 1 (15-oz.) can crushed tomatoes
  • 1 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Salt & black pepper to taste


Searing the Foundation

Begin by heating 2 tbsp. of olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until soft, creating a flavorful base for the curry.

Chicken Dance

Introduce 2 lbs. of boneless, skinless chicken breasts cut into bite-sized pieces to the pot. Sear the chicken until it loses its pink hue, locking in succulent flavors with every golden-brown exterior.

A Symphony of Aromatics

Stir in 3 cloves of minced garlic, elevating the aromatic profile of the dish. Then, add 2 tbsp. of the carefully crafted curry powder, ensuring each piece of chicken is generously coated. Let the spices meld for 2-3 minutes, releasing their essence into the dish.

Tomato Tango

Integrate a 15-oz. can of crushed tomatoes into the pot, followed by 1 1/2 cups of chicken broth. Allow the ingredients to dance into a simmer, creating a harmonious blend of textures and flavors.

Creamy Crescendo

To enrich the curry’s texture and taste, pour in 1/2 cup of heavy cream. Stir gently to incorporate the cream, creating a luscious and velvety sauce.

Seasoning Serenade

Season the curry with salt and black pepper, tailoring the taste to your preference. Let the curry simmer for 15-20 minutes, allowing the chicken to absorb the myriad of flavors.

Culmination and Presentation

As the chicken pieces reach tender perfection, your curry is ready to be served. Present this culinary masterpiece over a bed of fragrant basmati rice, allowing the symphony of flavors to take center stage.Curry Chicken.

Embark on a culinary journey with this straightforward Curry Chicken recipe, and savor the tantalizing blend of spices, tender chicken, and creamy goodness. Bring the magic of Indian cuisine to your table, and let the aroma of this dish create lasting memories around your dining table. Ready to spice up your kitchen? Contact us for tips, variations, or share your Curry Chicken recipe experience. Let’s chat flavors!

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Master the Art of Turkish Roast Chicken: A Step-by-Step Guide

 turkish roast chicken

When it comes to creating a culinary masterpiece, few dishes are as universally loved as the classic roast chicken recipe. Today, I’ll share with you a delightful twist on this timeless recipe – a Turkish Roast Chicken recipe that adds a burst of Mediterranean flavors to your dining experience. I stumbled upon this gem through a friend (who, by the way, is not Turkish), and it has since become a staple in my kitchen. So, grab your apron and let’s embark on a flavorful journey together!

Unveiling the Ingredients:

Before we dive into the intricacies of preparing this Turkish Roast Chicken recipe, let’s gather our arsenal of ingredients:

  • 3 – 4 lb. chicken
  • Salt & black pepper
  • 2 tsp. olive oil
  • 2 pats of butter
  • 4 smashed cloves of garlic
  • 2 tbsp. honey
  • 2 tsp. soy sauce
  • 2 tsp. mustard
  • 1 tbsp. tomato paste
  • 1 tbsp. paprika
  • 1 tsp. coriander

The Art of Chicken Preparation:

Now, the magic begins. To achieve the perfect texture and flavor, we’ll prepare the chicken in a way that’s a reverse of spatchcocking.

Cutting and Flattening:

Begin by cutting the chicken open through the breast to the backbone. Using your hands, spread and flatten it, and then employ a rolling pin to ensure it lays perfectly flat. This step is crucial for even cooking.


Season both sides of the chicken generously with salt and black pepper. This is the foundation of flavor, so don’t be shy with the seasoning.

Sautéing and Cooking:

Garlic Infusion:

In an oven-proof pan, heat olive oil and butter. Sauté the smashed garlic until it turns a glorious golden hue. Remove the garlic, making way for the star of the show – the chicken.

Perfect Sear:

Place the chicken skin side down in the pan. Cover with a dish and apply gentle pressure, cooking on medium-high heat for 4-5 minutes. Flip the chicken and repeat the process. This technique not only ensures a crispy skin but also flattens the chicken for an aesthetically pleasing presentation.

Grease Control:

Remove the chicken from the pan, pouring out excess grease, leaving behind just 2 tablespoons. This careful step ensures that the marinade will shine without being overshadowed by unnecessary fats.

Crafting the Flavorful Marinade:

Marinade Magic:

In a bowl, create the marinade by mixing honey, soy sauce, mustard, tomato paste, paprika, and coriander into a tantalizing paste. Brush this concoction generously onto both sides of the chicken, allowing it to soak up the rich flavors.

Roasting Perfection:

Back to the Oven:

Return the marinated chicken to the pan, cover with foil, and let it roast at 400o for 45 minutes. This slow roast allows the flavors to meld and infuse into every fiber of the chicken.

Unveiling the Brilliance:

Uncover the pan and let the chicken roast for an additional 10–15 minutes. This final step adds that perfect crispiness to the skin, creating a harmonious balance with the succulent meat.

The Grand Finale:

Cooling and Serving:

Allow the masterpiece to cool for 10 minutes. Then, with a sense of accomplishment, cut the chicken into quarters. The aroma that fills the air at this moment is nothing short of divine.

Serve and Savor:

Plate up your Turkish Roast Chicken recipe quarters and get ready to impress. The marriage of honey, soy sauce, mustard, and the aromatic spices creates a symphony of flavors that dance on your taste buds.


mastering the art of Turkish Roast Chicken recipe is about more than just following a recipe; it’s about infusing love and passion into each step. The result is a dish that not only satisfies the palate but also leaves a lasting memory. So, gather your ingredients, embrace the process, and enjoy the journey of creating a culinary masterpiece in the comfort of your own kitchen. Happy cooking!

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Pepin Roast Chicken

Pepin Roast Chicken

Jaques Pepin is one of my favorite TV chefs. Pepin Roast Chicken is an easy recipe that can be served as is or dressed up with a simple sauce. 

Pepin Roast Chicken

  • 3 – 4 lb. chicken
  • Salt and black pepper
  • 2 tbsp. butter
Heat the oven to 425o.

Pepin Roast Chicken

It’s not absolutely necessary but it’s a good idea to truss the chicken. It holds its shape better and cooks more evenly.

Add 2 tablespoons of butter to a pan and season the chicken with salt and black pepper – inside and out.
Pepin Roast ChickenStart with one side and roast the chicken in the oven for 20 minutes. Switch to the other side and roast another 20 minutes. For the last 20 minutes, put the chicken on its back, breast facing up. During this last 20 minutes you should baste the chicken with the pan juices (melted butter and chicken fat) every 5 minutes. Lift the chicken and if the juices run clear it is done. If not, roast for another 10 minutes.
Pepin Roast ChickenYou can stop right now for a perfectly roasted chicken or you can make a simple sauce.
Sauce Ingredients:
  • ½ cup chicken stock
  • 1 tsp. soy sauce
Pour out all but 2 tablespoons of pan juice from the pan and add ½ cup chicken stock and deglaze the pan. Add 1 teaspoon of soy sauce and heat for a few minutes. Strain the sauce into a small saucepan and if it needs thickening add 1 teaspoon of flour or potato starch that has been dissolved in 2 ounces of cold water.

Pepin Roast Chicken

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Savoring Sicily: A Culinary Journey with Chicken Agrodolce Recipe

Chicken Agrodolce Recipe

Welcome, food enthusiasts! Today, we embark on a culinary adventure to the heart of Sicily with a dish that encapsulates the region’s rich flavors – Chicken Agrodolce. This Sicilian delight, meaning sweet and sour, is a symphony of tastes that dance on your palate. Join us as we delve into the art of crafting this masterpiece, perfect for a main course after a delightful plate of pasta.


  • 4 large bone-in, skin-on chicken thighs – about 3 -4 lbs.
  • Salt and black pepper
  • Flour for dredging
  • 1/3 cup olive oil
  • 1 cup Italian trinity
  • 1 tbs. sugar
  • 2 bs. white-wine vinegar (or more according to your taste)
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1 bay leaf
  • 1/4 cup golden raisins
  • 1/4 cup chopped walnuts
  • 2 tbsp. capers, rinsed
  • 2 tbsp. chopped fresh mint

Our journey begins with the star of the show – 4 large bone-in, skin-on chicken thighs. Seasoned with a touch of salt and black pepper, these thighs are lightly dredged in flour, creating a perfect canvas for the flavors to unfold.

The Symphony of Flavors

Olive Oil Elegance:

Heat a pot over medium-high, adding a generous 1/3 cup of olive oil. Brown the chicken thighs to golden perfection, setting them aside for the magic to continue.

The Italian Trinity:

Lower the heat and introduce the Italian trinity – a harmonious blend of onion, celery, and carrot. Sauté until soft, around 6-7 minutes, creating a flavorful base.

Sweet and Sour Alchemy:

Add 1 tablespoon of sugar and 2 tablespoons of white-wine vinegar, letting them weave their magic for about a minute. Return the golden chicken to the pan, ensuring each piece is coated in the delectable symphony.

Wine-infused Euphoria:

Raise the heat and pour in 1/2 cup of dry white wine, allowing it to dance and flirt with the other ingredients until almost evaporated.

Simmering Serenity:
Introduce 1 cup of chicken stock and a bay leaf, cover the pan, and let the symphony simmer on low heat for 30-35 minutes. The chicken, now almost tender, absorbs the flavors, turning each piece into a succulent delight.

Finishing Touches:

Raisins, Walnuts, and Capers Ballet:

Add 1/4 cup of golden raisins, 1/4 cup of chopped walnuts, and 2 tablespoons of rinsed capers. Let them perform a ballet of flavors for an additional 5 minutes, infusing the dish with textures and tastes.

The Balance Act:

Taste for the perfect equilibrium between sweet and sour. Adjust with a pinch of salt, a dash of pepper, a splash more of vinegar, or a hint of sugar to ensure each bite is a harmonious blend of flavors.


The grand finale – arrange the golden chicken on a large serving platter. Pour the tantalizing sauce over the chicken, and for a touch of freshness, sprinkle 2 tablespoons of chopped fresh mint.

As we conclude our culinary journey through Sicily, Chicken Agrodolce stands as a testament to the region’s passion for flavors that sing and dance. So, gather around the table, raise your glasses, and savor the symphony that is Chicken Agrodolce.Ready to embark on your Sicilian culinary adventure? Have questions or want to share your experience? Contact us for a taste of Sicily in every bite!

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Chicken with Apricots and Carrots

Chicken with Apricots and Carrots

Chicken with Apricots and Carrot is an interesting recipe from Eric Kin in the New York Times. You’ll notice it’s made without any additional cooking oil. The mayo in the marinade supplies enough oil. In place of the paprika you can use chili powder.
Chicken with Apricots and Carrot
  • ¼ cup apricot preserves
  • ¼ cup mayonnaise
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. fish sauce
  • 2 tbsp mild paprika
  • Salt and black pepper
  • ½ cup dried apricots (about 3½ ounces)
  • 1 lb. boneless, skinless chicken thighs and legs
  • 3 to 4 medium carrots, thinly sliced into coins (about 1 pound)
  • Parsley for topping
In a bowl large enough to hold the chicken, whisk together the apricot preserves, mayonnaise, lemon juice, fish sauce, paprika, 1 teaspoon salt and ½ teaspoon pepper until smooth. Tear each dried apricot in half at its seams, so each apricot becomes 2 flatter pieces. Add the apricots and chicken to the bowl; toss to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.Chicken with Apricots and Carrot

Heat the oven to 425o with a rack set in the center position. Line a sheet pan with parchment.

Chicken with Apricots and CarrotAdd the carrots to the chicken mixture and toss to evenly coat. Spread the chicken and carrot mixture in a single layer on the sheet pan. Roast, rotating the pan halfway through, until the chicken is light brown, and the carrots begin to shrivel, 20 to 25 minutes. Top with fresh herbs and serve with rice.Chicken with Apricots and Carrot

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Peri Peri Chicken

Peri Peri Chicken

The story I heard is that the Portuguese first created peri peri chicken in Mozambique, and it later became a South African staple. The name “peri-peri” is derived from Swahili. ‘Piri-piri’ means “pepper-pepper.” You can make peri peri sauce as described below and use it on any number of dishes – grilled shrimp, rotisserie chicken, pork chops, etc. You can also make it as hot as you’d like, just add more chilis to the mix.

Peri Peri ChickenPeri Peri Chicken
First, butterfly the chicken. Season it with salt and ½ of the paprika.
Peri Peri ChickenThe Marinade/Sauce – Roughly chop the shallots, garlic, chili, thyme, and roasted pepper. Place them and the oregano, the remaining paprika, salt, black pepper, lemon zest, lemon juice and olive oil in a food processor or blender.  Process until it’s a smooth consistency. You should have about 2 cups.
Peri Peri ChickenPlace the chicken and ½ of the marinade in a plastic bag and coat well. Refrigerate overnight or for at least 3 hours.
Scrape away some of the thicker marinade and place it in a pot with the unused marinade.

Get 2 heavy pans – one to cook the chicken in and the other to weigh it down. Cover the bottom of the weight pan in foil. Place the weight pan in the over at 400o for 10 minutes. Heat the cooking pan on a medium high stove burner and pace the chicken in it skin side down. Put the pr-heated weight pan on top of it and press it down using a potholder or a towel. The chicken is now starting to cook from below and above.
Peri Peri ChickenTurn the heat to low and check after 5 minutes. The skin side should be dark but not black.

After about another 10 – 12 minutes place the cooking pan with the weight in the 400o oven for 20 minutes. Then remove the weight and turn the chicken skin side up and baste with the pan drippings. Continue cooking, skin side up for 15 – 20 minutes, basting once more.
Peri Peri ChickenAdd the pan drippings and 2 pats of butter to the marinade. Heat and stir for a few minutes. Brush some on the chicken and put it back in the oven for 5 minutes to crisp the skin.
Remove from the oven and let it rest 20 minutes. Serve with the sauce on the side.

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Fried Chicken Breasts

Fried Chicken Breasts

I adapted this recipe from The Cooking Foodie.  It’s a new way to make fried chicken breasts and it’s quick, easy, and tasty.

Fried Chicken Breasts

  • 3 medium or 2 large boneless, skinless chicken breasts
  • 4 tbsp. butter divided
  • 2 cloves chopped garlic
  • 2 tbsp. honey
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. soy sauce

Fried Chicken Breasts

Allow the chicken to come to room temperature.   Score the breasts with a sharp knife (an at least 1/2-inch-deep crosshatch), season with salt and pepper, and lightly dredge in flour. Heat 3 tbsp. butter in a large frying pan and cook both sides of the breasts for 4 or 5 minutes on each side, depending on the thickness of the breasts, until lightly browned.
Fried Chicken Breasts
Remove the breasts to a plate and add the chopped garlic to the pan. Sauté for one minute and then add the honey, vinegar, and soy sauce. Stir and then return the breasts to the pan and cook on each side for another 5 minutes or until done.

Fried Chicken Breasts

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Corn Flake Chicken

Corn Flake Chicken

Corn Flake Chicken

My mother used to make what she called corn flake chicken. She got the recipe from one of the women’s magazines she used to read. The corn flakes and deep fry make this chicken extra crispy. The brining was my idea and so was the addition of Cajun Spice.

Corn Flake Chicken

For the brine –
  • 4 cups warm water
  • 4 tbsps. kosher salt
  • 2 tbsps. sugar
For the egg wash –
  • 2 or 3 large eggs
  • 1 tbsp. paprika (hot or sweet)
  • 1 tbsp. Cajun spice
  • ½ tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 3 tbsps. milk

 For the chicken –

  • ½ cup flour
  • 1 ½ cup ground corn flakes
  • 1 whole chicken cut into pieces
  • Enough vegetable oil to cover chicken in a deep fryer
Cut the chicken into 10 pieces – 2 wings, 2 legs, 2 thighs, and 2 breasts each cut in half. Place the pieces in the brine and leave for at least 3 hours or as long as overnight.
Pre-heat oven to 400o and fryer oil to 350o.
Blot the chicken pieces dry. Dredge in the flour and coat evenly. Shake off excess and place in a dish.
Corn Flake ChickenBeat the eggs in a bowl and add the paprika, Cajun spice, garlic powder, salt, black pepper, and milk.

Corn Flake ChickenYou’ll need a cup and a half of ground corn flakes to coat the chicken. A 12 ounce box of corn flakes will give you 2 cups. Pour it into the blender and whirl until the consistency is like coarse breadcrumbs.  Dip the floured chicken in the egg wash and let the excess drip off. Press it into the corn flake crumbs and thoroughly coat it.

Corn Flake ChickenPlace the chicken in the 350o oil and fry for 2 – 3 minutes, turning once. You only need to brown the corn flake crumbs. The chicken will cook in the oven. Fry as many pieces as fit in your fryer without touching. Place the fried chicken in a lightly oiled roasting pan and roast for 25 minutes. Drain on paper towels and serve.

The same recipe, minus the brining and oven, works well with fish too. Just deep fry for a few minutes longer.

Corn Flake Chicken

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Chicken Kyiv

Forbes Advisor How to Donate to Ukraine Relief Efforts


Chicken Kyiv

Chicken Kyiv

Chicken Kyiv (the Ukrainian spelling, not the Russian Kiev) used to be menu standard at most white-tablecloth restaurants. I suppose it’s gone out of style. I thought of it lately because of the Russian invasion of Ukraine. I looked at a few different recipes online and came up with this fairly traditional one. It’s a bit involved, with lots of steps, but it’s worth it. Oddly, the chicken in this recipe spends more time in the freeze than in the oven.
Chicken Kyiv
Chicken Kyiv Ingredients:
  • 2 small cloves garlic, minced
  • 1 pinch salt
  • 2 tbsp. finely chopped fresh flat-leaf parsley
  • 6-8 tbsp. butter depending on chicken breast size
  • 2 skinless, boneless chicken breast halves, cut in half lengthwise and pounded to 1/4-inch thickness
  • salt and pepper
  • ½ cup all-purpose flour
  • 2 teaspoons salt
  • 2 beaten eggs
  • 1 cup unseasoned breadcrumbs
  • 2 cups vegetable oil for frying
  • 1 pinch sweet paprika
Grind garlic and a pinch of salt together with a mortar and pestle until garlic is completely smashed. Add parsley and mix. Mash the butter into the garlic mixture with the pestle until parsley and garlic are fully incorporated into the butter. You can also do this with a fork and bowl if you’d like. Wrap the butter mixture in plastic wrap and refrigerate for 15 minutes.Chicken Kyiv

Season the 4 chicken breasts with salt and pepper. Divide the chilled butter into 4 pieces. Place one piece in the center of each chicken breast. Fold the chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth, and the bottom will be gathered.
Chicken Kyiv
Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm about 30 minutes.

Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour the breadcrumbs into a third bowl. Remove chicken breast from the plastic wrap. Gently press each chicken breast ball into the flour mixture to coat and shake off any excess flour. Dip into the beaten eggs, then press into breadcrumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm it, about 15 minutes.
Chicken Kyiv

Heat oil in a deep-fryer or large saucepan to 350 o. Preheat oven to 400o. Lightly oil a baking sheet.
Chicken Kyiv
Working in batches, cook chicken, gathered side down first, in hot oil and until lightly golden. about 1 minute per side. Once fried, the balls will hold their shape. Transfer them to the prepared baking sheet. Sprinkle salt and paprika over them. Bake in the preheated oven for 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165o. Let rest for 5 minutes before serving.Chicken Kyiv

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Chicken KyivForbes Advisor How to Donate to Ukraine Relief Efforts

Chicken Kyvi

Chicken Kyiv

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