Poultry

Marinate the game hens overnight. They're served with snow peas.

(Spicy Chicken Broth with Chicken, Vegetables, and Chick-Peas)

A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. Pour hard cider throughout dinner. Watch how to prepare and carve your bird with our streaming video demonstration.

In early spring, colonists would tap into sugar maple trees to draw off the smoky-sweet syrup, which was a substitute for expensive imported sugar. Here, the syrup is brushed onto the turkey to add a deep golden finish. New Englanders liked their gravies rich and dark, and often kept a box of browned or "scorched" flour on hand to aid in browning, as well as flavoring and thickening. This delectable gravy borrows that technique. Be sure to start the gravy early in the day. Watch how to prepare and carve your bird with our streaming video demonstration.

This sauce accompanies Epicurean Broiled Turkey .

This recipe can be prepared in 45 minutes or less.

Tandoori chicken gets its name from the clay oven (heated by wood or coal) it is traditionally cooked in—a tandoor—which bakes meat, fish, poultry, and bread at temperatures upward of 500°F. In our version, the chicken is broiled and the signature yogurt and spice marinade contains only ingredients that are readily available on supermarket shelves.

The following recipe uses whole chicken breasts with the "tenders" (fillet strips) still attached. Because some supermarkets remove the tenders and sell them separately, it is best to buy your chicken from a butcher. All is not lost, however, if you use chicken without the tenders ­ simply stuff the chicken breasts with basil and wrap with bacon as described below.

Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in a hot skillet or shred the meat and add it to salads, or, perhaps best of all, make duck rillettes. Just remember the duck must be salted a day before you plan to cook it.

This recipe can be prepared in 45 minutes or less but may require additional sitting time.

Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside.

Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sautéed or boiled green beans would be nice alongside; uncork a bottle of Chardonnay to pour with dinner.

A simple but flavorful poultry main course.