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Poultry - Fish

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This is chicken with a reputation. At least, it's made my reputation. The trick is to be generous with the spices and use the pickled lemons called for (but regular lemons are fine). The result is a spice crusted, lemon garlic chicken that is my go-to roast chicken for Friday nights, no matter what season. Saturating the skin with spices makes it crisp and reduces basting. Make sure you use coarse kosher salt - not regular salt.  Superb hot or cold, this recipe is so good that I usually bake three small chickens which fly the coop fast. It ensures there's plenty of flavorful, seasoned chicken for chicken sandwiches the next day, on a fresh slab of challah. left!

Be it ever so humble, so simple, so flavorful and so, so good!
Whole roasted garlic, slices of lemon, orange, fresh herbs and a bit of white wine all converge to make this the most exceptional turkey ever. A winning turkey whether you celebrate Thanksgiving in October or in November or, if you are luck, twice! I cannot recommend an All-Clad roasting pan heartily enough. It costs the earth – true, but nothing quite performs like this pan. It is a heirloom pan that ensures perfect roast turkey every time.

Matzoh meal makes a terrific coating mix. If The Colonel had known this trick, the history of KFC might have been interesting indeed.
Turkey is a nice change from roast chicken and beef brisket. A breast is usually sufficient (after all, you do not want more leftovers!).
Like beef pastrami, but leaner and meaner, this is lighter tasting than store-bought smoked turkey. A sugar/salt brine tenderizes the turkey; and ‘steak spice’, a peppercorn, salt and spice blend from McCormick’s (their Grill Mates line, including Montreal Steak Spice which works perfectly for this recipe) or Penzeys mail order is key.
Easy and elegant. A favorite combination.
Fresh herbs, garlic and rock or coarse sea salt makes this cold chicken a Dean and Deluca style main dish.
This is an elegant dish. Perfect for brunches.

Roast this in a hot oven or grill it on the BBQ, you won’t find a finer bird. Portuguese snack bars in Montreal served this vinegar-infused chicken on every other street corner, on St. Laurent (aka St. Lawrence or the Main). An overnight marinade is best but even 8 hours ahead is fine. This makes an incredibly succulent chicken that is as good cold as it is fresh off the grill. Best to make at least two birds – one to eat immediately and one for great chicken sandwiches.To grill, split in half and barbecue over indirect cooking method. For oven roasting, just follow the directions in the recipe for a succulent chicken.Serve with olive oil and lemon roasted potatoes, tossed with fresh herbs, sea salt and pepper.

A secret recipe from a Portuguese restaurateur. These are so easy and so addictive they might replace your usual batch of BBQ sauced drenched wings or Buffalo Wings. They are best on the grill but work in a 400 F oven too. They are good hot and great...cold! Perfect picnic food. Psst! Don't share this recipe. It took forever to get the low-down from the restaurant that finally divulged the secret ingredient (it's in your pantry and is the key thing to these amazing wings) and the method.

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