Poultry - Fish

Tang up your chicken a tad with this sweet rendition of Duck a l"orange but made quick and easy and chicken-style for a family pleasing recipe. Wild rice makes this a show-stopper.

A quick and dirty classic - and another example of where a can of soup and some chicken can make a great dish.

I must have got this totally fabulous recipe more than a decade ago from the strangest source: Cosmopolitan Magazine. It is but four ingredients and makes the most amazing, crisp, flavorful chicken, good hot or cold you will ever taste.The coarse or rock salt, as well as the high oven temperature, crisps the chicken and seals in the flavor.  I serve this with wild rice.

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 important but even 8 hours ahead is fine. There are many versions of Portuguese chicken – some call for three separate marinades and one – almost entirely all –oil –something I could not do. 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 ASAP and one for great chicken sandwiches .There is flavor in every bite of this chicken! To grill, split in half. For roasting – a hot oven is all you need. Serve with slow-fried in olive oil potatoes (diced or quartered), tossed with fresh herbs, salt and pepper.

You may already have a soya wing recipe but this one breaks the mold. These must be marinated overnight or several hours ahead butyou wind up with the best, deepest flavor Asian wings on the planet.