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Poultry

Forty Cloves of Garlic Chicken

Poultry covers a very wide variety of edible birds, most of which can't fly. Makes 'em easier to catch, I guess. They range in size from a squab (a young pigeon) that weighs a few ounces to turkeys that make it over 20 pounds. The chickens we eat generally range from two or three plus pounds for fryers up to five or six pounds for roasters and stewing chickens. Last time I checked duck, they all weighed 4.1 pounds, if I remember correctly, which leads me to suspect that they trip a trap door when they're the right size.

The photo above shows Forty Cloves of Garlic Chicken, one of our favorites.

We mostly eat chicken and an occasional turkey, and I think that's pretty typical. I used to fix Cornish game hens once in a while, but it's a lot of work both in the kitchen and at the table for not a lot of food. And people who have never worked in a butcher shop don't know how to disassemble one. Is being elegant worth it? Maybe.

I've cooked duck and goose for the experience, but they are pretty fatty and need special consideration when preparing them. However, there are some excellent recipes particularly for duck, so next time I cook some up, you'll be able to share in the results.

Meanwhile, here's what we've got so far:

BBQ Turkey
BBQ Rotisserie Turkey
Bistro Roasted Chicken
Chicken Cacciatore
Chicken Chow Mein
Chicken in Lettuce Cups
Chicken Loco
Chicken of the Gods
Chicken Schnitzel
Forty Cloves of Garlic Chicken
Fried Chicken
Jerk Chicken
Mediterranean Chicken
Oven Chicken Parmesan
Oven Roasted Turkey

 


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