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Poultry Based Recipes

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Recipe: Apple Cider Pan Gravy with Sage

Add a different twist to the gravy this year with the tart sweet flavor of apple cider, complemented by the aroma of fresh sage and a splash of apple brandy. Perfect with roast turkey and all the trimmings!

Recipe: Barley Risotto with Duck Sausages

Our barley risotto, served with duck sausages, is hearty enough for a one-dish main course on the coldest night of the year. Double the recipe to serve eight. You'll all be enchanted.

Recipe: Brad's Citrus and Herb Brined Turkey

Brining will reward you with an incredibly, moist, tender, flavorful turkey that will bring smiles to the faces of your friends and family and make second helpings a necessity. The process is simple, really--you just soak the turkey in brine overnight, roast it the next day, and let the feast begin!

Recipe: Braised Chicken with Lentils

Savor tender chicken cooked gently in white wine and our flavorful stock with garlic, bay leaves, and herbs. Combined with tomatoes and hearty red lentils, it's the perfect dish for a chilly spring or fall evening.

Recipe: Braised Duck Legs with Apples and Ginger

In this perfect dish for autumn, savory duck is slowy braised until it's exquisitely tender, all the while soaking up the delicious flavors of apple, ginger, and Riesling. Serve it over wide noodles or creamy mashed potatoes.

Recipe: Braised Pork Shoulder with Fennel and Onions

Fall-off-the-bone tender pork served up with savory braising liquid makes a wonderful supper for a chilly evening. Spoon the shredded meat and juices over warm polenta or mashed potatoes.

Recipe: Braised Sauerkraut with Pork

This is our version of Choucroute Garnie, a classic French dish of sauerkraut ("choucroute" is French for sauerkraut) slowly braised with duck fat, onions, and spices in white wine and chicken stock. Smoked pork chops and sausages are nestled into the sauerkraut to cook. The sauerkraut's flavor mellows and absorbs the flavors of the spices, cooking liquid, and pork, and its texture turns meltingly tender. We've tossed in some apples for a little extra sweetness. For a German twist on this dish, try substituting an amber beer for the white wine. No matter how you make it, though, be sure to pass a pot of good mustard at the table.

Recipe: Caramel Pecan Squares

A tender, sweet crust topped with a rich topping of pecans enrobed in caramel--a decadent combination of flavors and textures. The secret ingredient? Our Graisse de Canard Gold rendered duck fat. We add it to the crust and the caramel topping for an extra dimension of flavor in these terrific pastries. Enjoy!

Recipe: Carnitas

Tender pork simmered gently and then briefly sautéed until crisp and browned, Carnitas has been called Mexican pulled pork. It's most popular as a decadently delicious filling for tacos, often along with a fresh, green tomatillo salsa, but it can also be used in burritos, enchiladas, tostadas, or even in omelets or sandwiches.

Recipe: Chef Mick's Old Fashioned Chicken Noodle Soup

A classic comfort food that's simple to prepare with our Fond de Poulet Gold. This recipe comes to us from the kitchen of Chef Michelangelo (Mick) Rosacci of Tony's Market in Denver. Dish it up in warm bowls, add a dusting of grated Parmesan, sit back, and enjoy.

Recipe: Chicken and Buttermilk Sage Dumplings

This dish is a comfort food classic for good reason: tender chicken in a savory broth topped with delicate dumplings will warm you heart and soul on the chilliest day. We add garlic and thyme to the broth and flavor the dumpling with sage for a little extra goodness.

Recipe: Chicken and Escarole Soup

On a chilly day, this flavorful, nourishing soup is sure to satisfy. Tender chunks of chicken and delicate pasta with escarole in a savory broth will warm you from the inside out.

Recipe: Chicken and Sausage Gumbo

Mark Twain once said that "New Orleans food is as delicious as the less criminal forms of sin." We think he got that one right. Try indulging in this rich, traditional, New Orleans-style gumbo, studded with sausage and chicken and thickened with a dark mahogany roux. There will be enough to feed a crowd, or you can freeze several portions for later gratification.

Recipe: Chicken and Sausage Jambalaya

This classic Cajun dish is traditionally made with leftovers mixed with tasty, seasoned rice studded with onions, celery and peppers. This from-scratch version uses tender chicken thighs and spicy andouille sausage, but feel free to adapt it with whatever you have on hand.

Recipe: Chicken and Spring Vegetables in Lemon Caper Sauce

Crisp breaded chicken cutlets with delicate spring vegetables in a bright, lemon-scented sauce--the perfect dish for your spring table. Quick and delicious!

Recipe: Chicken and White Bean Chili with Green Chiles

This savory stew of tender white beans and chunks of chicken is accented with spices and green chiles and served with a topping of grated pepper jack cheese. It's a cold-weather staple at MTG and sure to become a favorite at your house, too.

Recipe: Chicken and Wild Mushrooms Supreme

Savor chunks of tender chicken and wild mushrooms bathed in a creamy sauce and served up in crisp puff pastry. With some fresh chives sprinkled over the top, you have a gourmet dish for an intimate dinner ready in short order.

Recipe: Chicken Barley Stew with Dill and Feta

This nourishing stew with tender chunks of chicken and nutty barley, livened up with the subtle tang of dill and feta, makes a delicious one-pot meal.

Recipe: Chicken Curry with Apples

There's nothing as warming and flavorful as a spicy curry dish. This one features tender chicken and tart apples. It's delicious as is with a side of fragrant jasmine rice, or you can offer a selection of tasty garnishes like mango chutney, chopped peanuts or cashews, toasted cocunut flakes, or raisins for a truly festive meal.

Recipe: Chicken Marsala

Simple and elegant--chicken breasts quickly sautéed and served with a Marsala-scented pan sauce studded with mushrooms and enriched with cream. Serve it over pasta or rice or with a side of roasted potatoes.

Recipe: Chicken Normandy

Normandy is a region in the north of France that borders the English channel. Its rolling hills are home to dairy farms and apple orchards and the region is as famous for butter, cheeses, and cream as it is for apples, cider, and apple brandy. This dish is a Norman classic, combining fall-off-the-bone tender chicken with tart-sweet apples in a luscious, brandy-infused cream sauce.

Recipe: Chicken Pot Pie

Our take on a comfort food classic: tasty chunks of chicken and vegetables enrobed in a savory cream sauce spiked with sherry, all topped with a crisp, buttery, golden brown crust.

Recipe: Chicken Soup with Rice

"In January it's so nice while slipping on the sliding ice to sip hot chicken soup with rice. Sipping once, sipping twice, sipping chicken soup with rice." --Maurice Sendak, Chicken Soup with Rice: A Book of Months In Maurice Sendak's classic children's book, our hero enjoys his monthly bowl of chicken soup with rice in a silly assortment of situations that are guaranteed to make kids of all ages smile. The book is also a testament to this classic comfort food: tender morsels of chicken and rice in fragrant, savory broth--we add a handful of fresh spinach and some tangy tomatoes to our version. It's so good we want to have some every month, too.

Recipe: Chicken Stew with Mushrooms and Red Wine

This luscious stew made in a slow-cooker steals a bit from the traditional French recipe for Coq Au Vin. Chunks of chicken, bacon, tender mushrooms, onions, garlic, and herbs, gently simmered in red wine and our roasted chicken stock, come together beautifully to make a hearty dish perfect for a chilly evening.
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