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Chicken and Fowl Recipes


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2 Reviews
Turkey Hash
From the 1920s, simple but very good.
79
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2 Reviews
Three Ingredient Chicken
Very tasty and simple recipe that takes less than 35 minutes, start to finish.
87
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1 Reviews
Barbecue Crock Pot Chicken
Easy to prepare, walk away and ready to eat when you return. Makes life a little more simple. Great taste.
149
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1 Reviews
Chicken and Dumpling Casserole
Very good recipe although it is a little different than the traditional recipe. Easy to make and great taste.
202
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1 Reviews
Baked Chicken Chimichangas Chimichonga
Tex-Mex dish that is relatively easy to make and very tasty.
322
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1 Reviews
Broccoli Cheddar Chicken Casserole
Very good chicken dish that is loaded with taste and relatively easy to make.
330
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1 Reviews
Chicken Crescent Rolls Casserole
Cheesy chicken in a dough wrap. This dish is easy, very tasty, and just melts in your mouth. I made this for a get together with my lady friends and they were all begging for the recipe.
338
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1 Reviews
Chicken Strips
Chicken strips or tenders are ideal as an appetizer or even a main dish. They are also very good dipped in Honey-Mustard Sauce.
339
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1 Reviews
Crispy Cheddar Chicken
Tasty baked chicken with cheese and a nice sauce; very nice and fulfilling.
377
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1 Reviews
Crock Pot Chicken and Noodles
This recipe is easy, simple, and full of taste. Much better than store bought.
381
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BUYING POULTRY

It is easy to be an expert in buying poultry. Modern methods of labeling usually give all the necessary information: kind, style, quality, weight, and price. Poultry is sold whole, cut-up and by-the-piece, either fresh or quick-frozen. It may be fully drawn (eviscerated) and completely ready for cooking and is then called ready-to-cook poultry. It may or may not be pre-packaged.

Poultry which has been bled and feather-dressed but has head, viscera, and feet intact is called dressed poultry (formerly New York or market dressed).

Weight of a "dressed" bird includes weight of head, feet, and entrails. Weight of a ready-to-cook chicken is about one-fourth less than that of the same bird if sold "dressed." When buying an average-size dressed turkey you should allow about 15 percent loss in weight due to removal of entrails, head, and feet.

The cleaned liver, heart, and gizzard are included with the drawn bird.


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