Poultry (Page 3)

Burritos with turkey gyros
Burritos with turkey gyros are prepared with a hot salsa sauce. Gyros of turkeys vigorously sauté. ...
Canard au vin - Duck in Red Wine Sauce
Canard au vin - Duck in Red Wine Sauce is braised in the oven. Remove the visible fat and let it out in a casserole dish at high temperature. ...
Canard orange - Duck with oranges
Canard orange - Duck with oranges is the classic way of preparing young ducks. Season the duck with salt and pepper. ...
chicken
Chicken is prepared whole piece, so that it remains particularly juicy. Preheat the oven to 200° C. ...
Chicken & Ratatouille in a Roman pot
Chicken & Ratatouille in a Roman pot For chicken & ratatouille in a Roman pot, the oven is not preheated. Fill the lid of the Roman pot with water and leave to stand for 10 minutes. ...
Chicken a la Coq au vin
Chicken a la Coq au vin is a recipe prepared in the same way as Coq au vin, but with blackcurrant juice instead of red wine and without cognac. It is supposed to be an alternative for everyone how to prepare the dish tasty without alcohol. ...
Chicken and shrimp Dürüm kebab
Chicken and shrimp Dürüm kebab is prepared with a homemade herb kebab sauce. Cut chicken breast fillet into small cubes. ...
Chicken bayan
Chicken bayan Rinse a ready-to-cook chicken and pat dry. Cut the chicken into 12 pieces with poultry scissors and place in a large bowl. ...
Chicken breast
Chicken breast fried is the simplest variant of the preparation in which it remains juicy. You can also let the chicken breast cool after frying and use it for salads or filling tortilla wraps or as a cold cut. ...

(C)opyright by Marions Kochbuch