poultry

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Poultry

Grilled Balsamic Chicken Wings

  The genius of this recipe lies in its simplicity. There are really only two important ingredients here: chicken wings and balsamic vinegar. There are a couple of caveats, however: first, use fresh, not frozen, chicken wings. We’ve tried both and there is a noticeable difference. Second, use a good quality balsamic vinegar – an authentic balsamic from Italy, not a cheap, bargain-aisle imitation. A six year old balsamic is perfect; anything fancier would be wasted. Our favorite is a …

Poultry Rubs and Marinades Sauces & Condiments

Spiced Duck Breast with Sherry Vinegar-Pine Bud Syrup Glaze

Some people say they don’t like duck because “it’s too greasy” or “it’s tough.” The problem is that the duck they’ve eaten just wasn’t cooked right. Ducks, like other domesticated fowl, including chickens and turkeys, have both dark meat (legs & thighs) that require long, slow cooking and light meat (breasts) that is best when cooked for a much shorter time. The solution?  Cut the duck up and cook the various parts in the manner that yields the best results. Braising is …

Grilling Game Hens
Poultry Rubs and Marinades

Grilled Game Hens with Oregano, Lemon, Black Pepper & Truffle Oil

The game hen is the diner’s delight. Half a bird gives you a bit of everything – a leg, a thigh, a breast and a wing – in a single portion-sized serving. It’s as satisfying as eating an entire chicken, but a lot less filling. Game hens are a great choice for grilling too, especially when split in half. Their petite size means that they cook quickly, sealing in the flavor and keeping them moist and juicy. One of our favorite …

Asian Poultry Rubs and Marinades Sauces & Condiments

Five-Spice Grilled Cornish Game Hens

A savory-spicy marinade is the secret to these intensely flavorful and juicy grilled Cornish Game Hens. The fragrant marinade is spiked with a generous dash of Five-Spice Powder, a popular Asian spice blend which includes Szechuan peppercorns, cinnamon, fennel seeds, cloves and star anise. Our version of this dish is inspired by and adapted from a recipe by foodwriter Joyce Jue, which was originally intended for quail. We loved the flavors so much that we wanted to try it with a …