QUICK AND EASY POULTRY RECIPES

POULTRY AND GAME

Modern methods of rearing poultry means that chickens, ducks and turkeys are readily available, for nowadays there is an excellent choice of both fresh or frozen birds.The birds are young and tender and therefore suitable for most methods of cooking, although roasting is still one of the most ways of serving poultry,

POT ROAST OF CHICKEN

Pot Roaast of Chicken
Pot Roast of Chicken

Weigh the roasting chicken to ascertain the cooking time,see below .Heat 50 g/2 oz (¼ cup) or dripping in a large saucepan or deep casserole. Turn the chicken in this until golden in color. Remove from the pan or casserole. Put in at least 450 g/1 lb prepared mixed root vegetables in to the container.A little diced bacon can be added for flavor or a few diced frankfurter sausages with 2 tablespoons chopped herbs, such as parsley and rosemary.Half cover the vegetables with well seasoned water or a mixture of water and wine.Place the chicken on top of the vegetable mixture .Cover the pan or casserole very tightly.If the lid is a bad fit, place a piece of foil under this, for the small quantity of liquid evaporates rapidly with an ill fitting lid. If cooking in sauce pan :calculate the weight of the chicken and allow 25 minutes per 450 g/1 lb from the time the liquid in the saucepan begins to simmer gently.Check once or twice during cooking to make certain there is still sufficient liquid.To achieve the effect of roasting,the liquid should never more than half cover of the vegetables. If cooking in the casserole in the oven: Heat the bed of vegetables and liquid in the covered container in a moderate oven, 180°C/350°F Gas mark 4, for about 20 minutes.Place the chicken on top of the hot vegetables and allow 22 to 25 minutes per 450 g/1 lb.Lift the chicken from the saucepan or casserole and carve or joint. Serve with the well strained vegetables. Garnished with chopped herbs.The liquid from the saucepan or casserole makes an excellent gravy.

ROAST PIGEONS

Roast Pigeons
Roast Pigeons

Cooking time: 1 hour    Serves  4

Plump pigeons (squabs) are excellent when roasted.Simmer the giblets in seasoned water to make the gravy. Mash the tender liver with 25 g/1 oz (2 tbsp) butter inside each of the 4 pigeons.Cover the birds with fat bacon rashers (slices).Roast just above the center of moderate to a moderately hot oven., 180 to 190 °C/350 to 375°F Gas mark 4 to 5 for 1 hour.

Just before the end of the cooking time spoon some of the fat from the roasting tin into a frying pan (skillet) and fry 4 slices of bread.Serve the birds on the bread ,which should first be spread with the liver mixture , .Garnish with game chips and serve red currant jelly or Cranberry sauce (recipe is given below)

CRANBERRY SAUCE

Cranberry Sauce
Cranberry Sauce

Cooking time: 12 -15 minutes  Serves 6-8   

Cranberries have been known as crane berries and bounce berries too for they bounce quite vigorously when ripe.Although this is regarded quite rightly,as an american inspired sauce,cranberries were known in Scotland many years ago.This sauce is now highly esteemed in many countries. Cranberry sauce is splendid mixer with most savory dishes.

INGREDIENTSMETRIC/IMPERIALAMERICAN
sugar

port wine

water

cranberries
175 g/6 oz

3 tbsp

4 tbsp

450 g/1 lb
¾ cup

4 tbsp

5 tbsp

1 lb

BASIC BREAD STUFFING

YIELD : 50 portions EACH PORTION : 3 oz

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 liter tsp=teaspoon tbsp=tablespoon

STEP ONE

INGREDIENTSQUANTITY
Bread 2 to 4 days old6 lb

METHOD


1. Trim bread removing crusts and cut it in cubes and soak it in cold water and then 
drain it.

STEP TWO

INGREDIENTSQUANTITY
Celery chopped

Onions chopped 

Butter 
Or salad oil
or Bacon fat
1 lb 

3 lb

12 oz


METHOD

2 . Saute celery and onions in fat until tender

STEP THREE

INGREDIENTSQUANTITY
Poultry Seasoning

Salt

Sage

Parsley Chopped
3/4 oz

1 ½ oz

¾ oz

1 ½ oz

METHOD


3. Combine vegetables, seasoning and bread and toss lightly to blend.
4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F
for 1 hour.

CHESTNUT DRESSING NO 1

chestnut dressing
chestnut dressing

YIELD: 50 portion EACH PORTION : 4 to 5 oz

scale : oz= 1 ounce    pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

STEP ONE

INGREDIENTSQUANTITY
Celery diced 
small

onions chopped 
medium

Bacon fat
Or sausage fat

Fresh bread 
crumbs

Milk

eggs whole 
beaten

Parsley chopped

Black pepper

Chestnuts cooked 
peeled,
coarsely chopped

Salt
2 lb


4 lb


1 pt


4 qt


2 qt

8


3 oz

2 tsp

3 lb



to taste

METHOD


1. Saute celery and onions in fat until soft.Mix crumbs milk and eggs together. Add 
onions parsley chestnut salt and pepper.Mix well.
2. Put dressing in greased baking pan and cover with a sheet of greased paper.
3. Bake at 300°F for 45 minutes.

Note: When using dried chestnuts soak them overnight before cooking

CHESTNUT DRESSING NO 2

CHESTNUT DRESSING NO2
CHESTNUT DRESSING NO2

scale : oz= 1 ounce      pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

YIELD: 50 portions EACH PORTION: about 3 ½  oz

STEP ONE

INGREDIENTSQUANTITY
Onions finely
minced

Bacon fat

Dry white bread 
cubed

Chicken stock
hot

Eggs whole
beaten

Parsley chopped

Black pepper

Sage ground

Chestnuts cooked
peeled 
chopped 

Salt
4 lb


1 pt

4 qt


1 ½ qt


6


3 oz

2 tsp

1 tbsp

3 lb



to taste

METHOD


1. Saute onions in fat until soft.Mix bread cubes ,chicken stock and eggs together.Add 
onions, parsley, chestnuts, sage, salt and pepper.

2. Put in greased baking pan and cover it with sheet of greased paper.

3. Bake at 350°F for 45 minutes.

ROAST DUCKLING a l’ ORANGE

ROAST DUCKLING a l’ ORANGE
ROAST DUCKLING a l’ ORANGE

YIELD: 48 portions EACH PORTION :  ¼ DUCK , 2 OZ, sauce

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

STEP ONE


INGREDIENTS
QUANTITY
Duckling ( 5 to 6
lb)

Salt

Pepper
12


for seasoning

for seasoning

METHOD


1. Season cavity of ducks with salt and pepper.

2. Truss ducks and place breast up on racks in roast pan.

3. Roast in oven preheated to 400°F for 1 ½ to 2 hours.or until done turning as 
required.

STEP TWO

INGREDIENTSQUANTITY
Oranges
Lemons
6
4

METHOD



4. Peel zest from oranges and lemons.Squeeze juice from zested fruit. Combine juices and reserve.

5. Cut zest in fine julienne and blanch in boiling water for 5 minutes.Drain well and 
reserve.

STEP THREE


INGREDIENTS
QUANTITY
Sugar 

Vinegar , wine

Orange juice

Espagnole 
strained hot
(simmered with
duck trimming)
8 oz

8 oz

1 pt

4 qt



METHOD


6. Place the sugar in a saucepan.Cook over low heat until sugar is caramelized.

7. Add the vinegar and reserved fruit juices.Plus 1 pt orange juice.Reduce to half.

8. Combine with espagnole and hold over low heat.

STEP FOUR

INGREDIENTSQUANTITY
White wine (dry)1 pt

METHOD


9. When ducks are cooked remove to a clean pan and keep ducks warm.

10. Pour off all fat from pan. Deglaze pan with white wine and strain resulting liquor 
into sauce..Simmer sauce for about 5 minutes to finish.

11. Adjust seasoning and consistency as required.

12. Cut ducks in portion size , removing small breast, bones etc.

13. For serving sprinkle each duck portion with a small amount of blanched orange and lemon zest.Serve about 2 oz of sauce over each duck portion.

STEP FIVE

INGREDIENTSQUANTITY

Red currant
jelly

Cointreau

2 oz


8 oz

METHOD


If using Cointreau and/ or currant jelly they should be added to sauce with deglazing
liquor and simmered for about 5 minutes to finish sauce.

Note: For quantity service fruit zest may be added directly to sauce immediately prior to serving.

Summary
Quick and Easy Poultry recipes
Article Name
Quick and Easy Poultry recipes
Description
A Poultry dish should be tasty and full of aroma
Author
Publisher Name
Cooking Plus HomeDecor
Publisher Logo

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