Poultry and Rabbit
Recipes
Poulet au vinaigre may be traditional, but it’s scarce and perhaps nonexistent in French cookbooks published before the 1970s, when it was taken up by...
The French word fricassée, probably from the words for “fry” and “break,” is in modern times often a dish of chicken cut up, or “broken,”...
Chicken, cream, morels, and vin jaune form one of the great flavor combinations. The dish comes from the Jura Mountains in the Franche-Comté region of...
This is probably the most popular way to cook rabbit for fenkata. When you cut up the rabbit, it helps to follow its anatomy, dividing...
The kababs are more common in the northern parts of India. So in that sense this is not a typical dish from ...
The flavor of this dish, associated with the South of France, depends heavily on the olives, so be sure to taste before you buy...
This old French dish is a counterpart to duck à l’orange and, like it, is often made cloyingly sweet...
The cabbage-partridge combination is especially good. Traditional French perdrix aux choux calls for tough older birds and long cooking...
Guinea fowl, native to Africa, are always farmed in Europe and North America. As with most other domesticated poultry, the meat...
These Lyonnais “cakes” are actually flans whose custard is typically thickened with béchamel or bread soaked in milk and then lightened with...
For tender, juicy meat, a braise requires gentle cooking. If you’re cooking on top of the stove rather than in the oven, very gentle...
Rabbit is cooked with prunes in southwest France as well as in the north, where the dish is sometimes called à la flamande...
The most common version of rabbit with mustard is made simply by preparing lapin à la crème (rabbit in white wine with cream)...
Lapin is the French word for rabbit, but the rabbits commonly cooked are farmed and young and are properly called lapereaux, a word that...
In French cooking, when you think of rabbit in red wine, what springs to mind is the civet with its last-minute enrichment...
This modern Belgian summer dish combines elements of the carbonade à la gueuze and of rabbit with prunes. Here the fruit is cherries...
Coq au vin, a variable dish, appears in much of France and under various names. In Alsace, it’s coq au riesling with cream and mushrooms...
Chicken Rizala, in its base masala uses a modest five ingredients: ginger, garlic, green chile, coriander powder, and turmeric ...
The depth of flavor in slowly cooked Cajun dishes comes partly from a Cajun brown roux, which is cooked very dark, almost burnt, so that...
The usual commercial mousse de foies, like related preparations of foie gras, cuts corners and is a way to use bits of perhaps inferior...
Consider “roasting” a chicken (or pheasant) in butter in a covered pot on top of the stove...
This recipe for roast goose or duck appears in Hank Shaw’s excellent cookbook "Duck, Duck, Goose"...