Pheasant is a great choice if you want to cook something extra special; hunters across the country bring home pheasant for supper during the hunting season in the fall. You can adapt most chicken recipes to pheasant, although cooking a young pheasant is different to cooking an older one. Young pheasants have gray legs, a long pointy feature in the wing and a flexible breastbone. Young males have rounded spurs too.

You can roast, broil, or braise a pheasant or you might want to make a soup. If you are using an old bird, making soup is a good way to disguise its toughness and bring out its wonderful flavor. Saute a clove of garlic and some onions, celery and carrots until tender, then add the chopped meat and brown it.

Add eight cups of chicken stock and a pound of sliced mushrooms, as well as a sprig of thyme and a cup of corn kernels. Let the soup simmer for twelve minutes, then remove the pheasant pieces and take the meat off the bones. Chop the meat and return it to the pot. Warm the soup through and serve it with crusty bread.

How to Roast or Broil a Young Bird

A young one can be roasted for twenty five minutes per pound in a 350 degrees F oven. You might like to stuff it with a sausage or chestnut dressing. This would be similar to stuffed, roasted chicken but with a gamey flavor.

If you want to broil the bird, split it down the back and rub unsalted butter and minced garlic over it, then put the oven rack four inches under the broiler. Cook the bird, basting it often with oil, wine or melted fat, until it is tender and cooked through.

How to Braise or Roast an Older One

Older male birds have long, sharp spurs. If your bird is not a younger one, you will need to bard it to add moisture. What does it mean to bard a bird? Well, you need to make little cuts in the thigh and breast and put small pieces of bacon in there.

The bacon must be at right angles to the breastbone. Melt quarter of a cup of lard in a pot and brown the bird, and then transfer it to a casserole with a sliced onion, twelve sliced mushroom caps and half a cup of Madeira or Marsala wine. Cover the casserole dish and bake the pheasant for thirty minutes or until it is done.

If you would prefer to roast the bird, bard it with bacon, and then insert onion or apple slices into the cavity. Roast the stuffed meat for twenty minutes at 400 degrees F. Take the meat off the bones and cook it for a couple of hours in a homemade stock.

You can make this with two quarts of chicken stock or water, three fresh tomatoes, a quart of dry red wine, a couple of bay leaves, a cup of chopped parsley, two large onions and two cloves of garlic.

Simmer the mixture until the stock has reduced by half, then add some chopped mushrooms, as well as three quarters of a cup each of cream sauce and dry red wine. Simmer the dish for twenty five minutes, then transfer the meat to a plate and ladle the sauce over the top.

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This cruciferous vegetable recipe for cauliflower and leek soup is second to none!

As the cooler months approach, cauliflower season is right around corner. Although it’s available year round, it tastes best during the cold months. Treat yourself this fall and winter season and give this recipe a try. Everyone will love it and it can be made with vegetable stock for vegetarians, or chicken stock.

It’s a great vegetable to include in your diet because it’s very nutritious and low in calories, with only 29 calories per cup. It’s also part of the cruciferous vegetable family that’s known for it’s health promoting sulfur compounds that help your body fight harmful toxins.

Okay, enough with the health info.

The ingredients are simple, the recipe doesn’t take very long, it’s healthy, and tastes great!

• Cauliflower – 1 big head or 2 medium
• Leeks – 2 stalks
• Shallots – 1 medium
• Garlic – 4 medium or 3 large cloves
• Onion – 1 large or 2 medium
• Olive Oil
• Chicken or Vegetable Stock 34 oz box
• Salt and Pepper
• Optional a couple twigs of rosemary, thyme, and parsley
• Parsley for garnish

You will need a:

• Baking sheet
• Soup pot
• Blender

Here’s our prepwork:

• Preheat oven to 400 degrees
• Clean vegetables
• Slice onion into cm thick strips
• Slice leeks into cm thick strips
• Cut Cauliflower into medium sized pieces
• Leave the garlic and shallots whole
• Lightly coat everything with olive oil and salt
• Put on baking sheet and bake for about 20 minutes

Part II:

• Heat the vegetable or chicken stock on low medium heat
• Add the veggies when they’re done baking (I do this not to cook the veggies more, but to let the flavors bind in the heated soup base)
• Tie the optional herbs together and them put in the pot
• Remove herbs after 15 minutes
• Puree everything
• Season with salt and pepper
• Chop parsley and garnish
• Enjoy!

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These lemon chicken recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy lemon chicken recipes:

>> Lemon Chicken

3 lb Chicken pieces

1/4 c Vegetable oil

3/4 c Lemon juice

1 tb Lemon juice

Flour for dredging

1 Lemon; sliced thin

1/2 ts Salt Pepper

3 tb Brown sugar

1/2 c Chicken stock

Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occasionally. Remove chicken, discard marinade,

reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this

step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches.

Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot, even better served cold.

>> Lemon-Garlic Chicken

4 whole chicken breasts

1 lemon — juice of

1 1/2 tablespoons lemon zest

1/2 cup low-sodium soy sauce

2 teaspoons brown sugar

1 tablespoon minced garlic

3 tablespoons chopped parsley

1/2 teaspoon salt

1/8 teaspoon pepper

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto pressure cooker. Saute onion and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker with onion and garlic. Add remaining ingredients except black olives, flour, and cold water.

Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Blend together flour and cold water; add to hot broth. Cook and stir liquid until thickened. Pour sauce over chicken.

Makes 4 to 6 servings.

That’s it for today! If you want more lemon chicken recipes just check below:

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France isn’t exactly renowned for low-fat recipes, but here are three classic chicken dishes

specially adapted to provide a healthy, low-fat alternative. They are quick and simple to

prepare and cook – and they are all delicious!

1: Chicken with Pernod & Saffron

Here’s an excellent low-fat chicken recipe using the classic combination of Pernod, saffron,

garlic, tomatoes and olive oil. The taste is truly sensational!

Mix together one tablespoon of extra-virgin olive oil, 125ml of Pernod (or other pastis),

a few strands of saffron and some salt and pepper. Pour this mixture over eight unskinned

chicken portions and mix well together. Leave for a couple of hours (or even overnight)

for the flavours to develop.

Heat another tablespoon of olive oil in a large, heavy frying pan. Take the chicken pieces out

of the marinade and drain well. Add them to the pan. Cook over a moderate heat, turning once,

until lightly browned on both sides. Remove and set aside.

Add two finely sliced shallots to the pan and sweat gently until softened but not browned. Then

add 4-5 large tomatoes, skinned, deseeded and roughly chopped, together with 3 crushed cloves

of garlic. Cook all together for a few minutes, stirring frequently. Now put the chicken joints

back in the pan. Add about 400ml of hot chicken stock, plus any left-over marinade. Bring to a

simmer, then lower the heat and cook gently for about 20 minutes.

Check the seasoning. Sprinkle with some finely chopped parsley or tarragon, and serve immediately

with a couple of fresh vegetables of your choice. (Serves 4 people.)

2: Roast Chicken with 40 Cloves of Garlic

Yes, it’s a lot of garlic! But you’ll be surprised at the delicacy and fragrance of the final taste. If you like, you can blanch the garlic for a couple of minutes beforehand – but it’s not really necessary.

Preheat the oven to180C/350F/Gas Mark 4.

Take a large, free-range, farm-reared chicken and season it well inside and out with salt and pepper.

Rub it all over with a little olive oil. (Not too much – this is supposed to be a low-fat recipe!) Put

about 20 unpeeled cloves of garlic inside the cavity, plus a few sprigs of fresh tarragon.

Put the chicken in a suitably sized roating tin and strew over another 20 or so unpeeled garlic cloves.

Now add about 200ml hot chicken stock.

Place in the preheated oven and cook for one hour, basting every now and again with the cooking

juices. Check that the bird is cooked by piercing the thickest part of the thigh with the point of a

sharp knife. If the juices run clear, it’s ready. If they are still a bit pink, put the bird back in the oven

and cook for another 10-15 minutes.

For a truly low-fat chicken dish, remove the skin of the cooked chicken (it should come away quite

easily) before serving. Serve the chicken cut into portions with all the garlic cloves popped out of

their skins and scattered around, and the light, aromatic cooking juices poured over. The garlic can

be spread on slices of French bread that have been lightly browned in a low oven and then drizzled

with a little olive oil. Very authentic! (Serves 4-5 people).

3: Supreme of Chicken with Honey & Lime

This is a spectacularly easy dish!

Preheat the oven to 190C/375F/Gas Mark5.

For four people, take four skinned and flattened chicken breasts and season well with salt and

pepper. Lay them side by side in one layer in a shallow ovenproof dish.

Mix together the juice of 2 limes, 2 tablespoons of good-quality runny honey, 2 peeled and crushed

cloves of garlic, a tablespoon of fresh thyme leaves and 3 tablespoons of extra-virgin olive oil.

Pour this mixture over the chicken breasts and bake for about 20 minutes in the preheated oven,

basting from time to time with the cooking juices, until the juices run clear when the chicken is pierced

with a sharp knife point.

Serve with some plainly steamed fresh vegetables and/or a dressed rocket salad.

How easy is that?

I hope you enjoy these low-fat chicken recipes from France. Chicken can certainly provide a whole range

of healthy, low-fat meals – but only if you take the time and trouble to seek out free-range, farm-reared,

corn-fed, preferably organic birds. Believe me its well worth the hassle!

A versatile and handy 4 quart stock pot with steamer insert. Columbian’s technology for applying porcelain creates a durable, chip resistant product that will last most families a lifetime. The glass-like surface does not interact with or alter the taste of food, and even the most stubborn foods clean up easily. Porcelain enamel is the result of fusing powdered glass to a substrate by firing, usually between 750 and 850 degrees Celsius. The powder melts and flows and hardens to a durable vitreous coating on a carbon steel core. It creates a smooth, hard finish that won’t burn and resists staining. It’s also non -porous so it won’t trap odors or food particles and provides a low coefficient of friction – meaning that it cleans up easily and, it is corrosion and chemically resistant so it will last a long time. When fired, the vessel is placed on pins so the bottom and sides are hardened during the firing process into one smooth laminated glass surface. You may notice slight pin indentations where the glass has flowed around the pin that supports the base during firing. The pin marks do not compromise the finish or performance of the vessel in any way but you should take additional care in handling if using on glass top stove.

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The crock pot is used for cooking meat for a long period of time. The crock pot boils at a very low temperature. This way the actual cooking last longer. But doesn’t require supervision as there is no risk of over-cook.

The best meat to use for these recipes is the chicken. The chicken meat is healthy and cooks great in the crock pot. The chicken is fat free so the cooking is slow and perfect. The chicken recipes take about 5 hours to cook.

Here is one of the best recipes for chicken. The recipe is an All Day Chicken.

What you need for this chicken crock pot recipe: orange juice, chicken stock, tomato paste, salt, pepper, sugar, soy sauce, garlic, oil, ginger, milk, water and the actual chicken.

First step when preparing a recipe to mix together the marinade ingredients. This has to be done the night before the actual cooking takes place. You have to mix all the ingredients together with the chicken in a large container. Then you must close the the container as well as you can. And the put it in the refrigerator.

In the morning all you have to do is pour the entire mix from the container into the crock pot. Let it boil slowly for 6-8 hours. After that turn the fire to high. And after one more hour the chicken is ready to be eaten.

This is the beauty of the chicken crock pot dishes. They are extra delicious and don’t require too much effort on your side. It’s true that a recipe does require a lot of time. In this case requires a whole night and day, but it’s time in which you don’t have to supervise the crock pot. Such recipe will surely impress your guests and it’s great because you can spend your time cleaning or cooking other dishes. As the meat cooks by itself even if you do not give attention to it.

The Le Creuset stockpot is styled and colored to match other pieces in the collection, but due to its size is made of steel with an enamel coating. If it were made of cast iron you’d never be able to lift it safely, especially with bubbling soup or stew inside! The lid fits tightly to keep all those delicious aromas and flavors inside. This 8-Quart pot is wonderful for simmering chicken stock or marinara sauce, boiling pasta for spaghetti night and steaming bulky vegetables.

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Curry soup can be gentle and aromatic or it can be spicy and piquant. Perhaps you want to make curried pumpkin soup or a curried fish soup. There are various ways to make curry soup recipes and lots of different spices you can use.

You might like to add a touch of curry flavor by adding some curry powder to an existing soup recipe or you might like to use a clever combination of spices to add a more complex curry flavor. Curry powder is a great ingredient to keep in the kitchen cupboard because you can use it to jazz up all kinds of tasty recipes and add an Asian flavor.

Curried Vegetable Soups

Vegetables soups are especially good with curry flavors because they can be a bit bland. You can sweeten vegetable soups, adding sugar and cream. This would work well with a canned pumpkin soup recipe, for example, because pumpkin can be used in both sweet and savory recipes. You can also make sweet carrot or yam soup, adding orange juice, ginger and a little sugar. Curry powder adds flavor to any of these.

Other vegetables are better kept savory. A broccoli or turnip based soup would be good with savory curry flavors. Some vegetables have a strong flavor and others are very mellow, which is why there are different curry soup recipes for different vegetables.

How to Make Curried Tomato and Corn Soup

This is a chicken stock based soup recipe and the combination of dill, curry powder, and cayenne pepper adds a flavorful spiciness without overpowering the other flavors. Halve the amount of cayenne pepper if you want a milder taste. Corn and tomatoes have a naturally sweet flavor and this is a wonderfully warming soup.

Leaving the soup to stand at room temperature for a couple of hours and then heating it through again is optional but it does improve and enhance the flavor. This soup recipe makes enough for four servings.

What you will need:

• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1 teaspoon curry powder
• 5 oz frozen corn kernels
• 1 cup canned crushed tomatoes in juice
• 1 cup chicken stock
• 1/2 teaspoon cayenne pepper
• 2 cups milk
• 1 teaspoon dill weed

How to make it:

Melt the butter, then add the flour and whisk for a minute. Add the milk and keep whisking the mixture over a medium heat until it is thick. Add the cayenne pepper and curry powder and stir. Add the tomatoes and chicken stock, then the corn and dill.

Heat the soup to a simmer and cook it for ten minutes. Let the soup stand at room temperature for two hours, then gently warm it up and serve hot with some warm, crusty bread for dipping.

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Wholesome hearty soups make great lunches or supper recipes but when you want to impress your guests with a fancy appetizer, elegant soup recipes are the way to go. Soup comes in all different varieties and homemade soup boasts a fresh and natural flavor that you just cannot achieve with canned soup or soup from a packet. If you want to serve an elegant soup recipe to your guests, you have a lot of options.

First of all, you should decide whether you want to serve a hot soup or a chilled one. If you fancy making a chilled soup, you might like to make a fruit soup recipe, using cherries, strawberries or melon perhaps. With a hot soup, you might like to use beef, lamb, and chicken or even fish as your main flavor.

Whether you decide on a chilled soup recipe or a hot one, soup is a great appetizer because you can make it in advance. Chilled soups need to chill in the refrigerator for a few hours and most hot ones can be made in advance and warmed up when your guests are ready to eat. A lot of hot soups are actually nicer when you make them in advance then warm them back up.

Recipe for Roasted Bell Pepper Soup

This delightful soup recipe can be served either hot or cold. Serve it garnished with some homemade herb croutons and the orange color of this soup will immediately inspire your guests’ appetites. The wonderful aroma and delicious taste will take care of the rest.

This tasty and easy soup recipe will serve six people as an appetizer. If you want to serve it chilled, make it four hours in advance and chill it well.

What you will need:

• 4 red bell peppers
• 3 cups chicken stock
• 1 teaspoon finely chopped fresh thyme
• 4 tablespoons olive oil
• 1 diced yellow onion
• 1/4 teaspoon red pepper flakes
• 1 finely chopped clove garlic
• Handful homemade croutons, to garnish
• 1/4 cup finely chopped orange bell pepper, to garnish
• Salt and black pepper, to taste

How to make it:

Cut the bell peppers in half and take out the seeds, stem and membranes. Preheat the oven to 425 degrees F. Rub half the oil over the base of a roasting pan and put the bell peppers cut side down in it. Roast them until the skin is blackening and starting to blister. This will take about 40 minutes.

Put the peppers in a bowl and cover it with a plate. Let them cool for 20 minutes. Add the rest of the olive oil to a pan and saute the onions for a few minutes over a moderate to high heat. Add the red pepper flakes, thyme and garlic and saute for a couple more minutes.

Add the stock and bring the soup to a simmer. Take the skin off the roasted peppers and discard it. Add the peppers to the stock and stir. Puree the soup in batches in a blender, and then return it to the pan.

Keep simmering it for 18 minutes or until it starts to thicken. Add salt and pepper to taste. Serve immediately, garnished with the croutons and finely chopped orange bell pepper. Alternatively, chill it in the refrigerator and serve cold with the chilled bell pepper pieces and warm croutons sprinkled on top.

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They are many ways of preparing chicken wings, but only if you have the right recipes. Betty whites chicken wings pacifica, blue cheese dip, blue cornmeal chick wings and broiled chicken wings recipes are 4 great recipes that are delicious and easy to prepare.

I’ve listed below the 4 recipes for you to try out:

1. Betty White’s Chicken Wings Pacifica

Ingredients:

- 3 pounds chicken wings

- 1/2 cup butter or margarine

- 1 cup soy sauce

- 1 cup brown sugar

- 3/4 cup water

- 1/2 teaspoon dry mustard

Directions:

- Arrange wings in shallow baking pan.

- Heat butter, soy sauce, sugar, water and mustard until butter and sugar melt.

- Cool; pour over wings and marinate at least 2 hours, turning once or twice.

- Bake in same pan at 375: for 1-1/4 to 1-1/2 hours, turning occasionally.

- Drain on paper towels.

2. Blue Cheese Dip

Ingredients:

- 2 ounces Blue cheese – crumbled

- 1/2 cup Sour cream

- 1/2 cup Mayonnaise

Directions:

- Place everything in food processor and process till smooth.

- Chill.

- Serve with celery sticks and Buffalo Chicken Wings

3. Blue Cornmeal Chick Wings

Ingredients:

- 1/4 cup Lime juice

- 1/4 cup Oil

- 1/2 teaspoon Crushed red pepper

- 10 Chicken wings – about 2 lb

- 2 tablespoons Margarine or butter

- 1/2 cup Blue or yellow cornmeal

- 2 tablespoons Flour

- 1/2 teaspoon Salt

- 1/2 teaspoon Ground cumin

- 1/8 teaspoon Pepper

Directions:

- Mix lime juice, oil and red pepper in large glass or plastic bowl.

- Cut each chicken wing at joints to make 3 pieces. Discard tip.

- Cut off and discard excess skin.

- Place wings in oil mixture and stir to coat.

- Cover and refrig 3 hours, stirring occasionally.

- Drain. Heat oven to 425F.

- Heat margarine Shake remaining ingredients in plastic bag or mix in bowl.

- Shake wings in cornmeal mixture to coat and place in pan.

- Bake, uncovered, 20 minutes.

- Turn. Bake until golden brown, 20 to 25 minutes longer.

4. Broiled Chicken Wings

Ingredients:

- 1 pound chicken wings

- 3 tablespoons lemon juice

- 3 tablespoons soy sauce

- 1/8 teaspoon onion powder

- salt – to taste

- pepper – to taste

- 1 tablespoon honey

- 1 tablespoon catsup

Directions:

- Remove tips from wings; cut wings into 2 pieces, and place in a shallow

dish.

- Combine lemon juice, soy sauce, and onion powder; pour over chicken.

- Cover and marinate wings in refrigerator several hours or overnight.

- Drain chicken wings, reserving 1 tablespoon marinade; place wings on a

foil-lined broiler pan.

- Sprinkle with salt and pepper.

- Combine reserved marinade, honey, and catsup, stirring well; brush half of mixture on

chicken wings.

- Broil 6 to 7 inches from broiler for 7 minutes.

- Turn and brush with remaining sauce; broil 7 additional minutes.

Cabbage soup recipes are just what you need for quick and inexpensive fall and winter meals. Cabbage is a staple in the diet of many people around the world. Just because it’s common doesn’t mean it isn’t good. And it doesn’t have to be bland and smelly either. It is a great dish when properly prepared.

One great way to use cabbage is in soup. Soup of any kind is filling and can be a low calorie part of a meal too. Cabbage soup is even the main part of a diet plan called the cabbage soup diet. With this diet you eat all the cabbage soup you want and then you have just certain foods to eat during each of seven days. The claim is that you should lose ten pounds in seven days. I’ve done the diet and it does work. But cabbage soup isn’t just for diets.

It’s cold where I live now and a pot of good soup is hard to beat. Here’s the recipe my favorite cook just put together last week. I tested the product and it was mouth watering good.

Kathy’s Fast Cabbage Soup

In a stock pot add:

• 2 quarts chicken broth
• 1 minced onion
• 2 minced garlic cloves
• 2 diced sweet potatoes (peeled)
• 1 grated small head cabbage
• 2 chopped celery stalks

Bring to a boil and then simmer 15 minutes.

Salt and pepper to taste. Have Tabasco sauce at the table.

Top with sour cream if that’s on your diet.

Make chicken broth when you have chicken the next time. Cover leftover chicken bones with water. Bring to a boil and then lower heat and simmer for four hours. Remove bones. Then refrigerate broth.

This is thrifty peasant eating at it’s best. Make up your own cabbage soup recipe using these general proportions. Of course you could substitute carrots for sweet potatoes. Make substitutions like that and make your own recipe.

You don’t have to feel guilty about feeding your family meals that you have made in a hurry if you choose those quick meals wisely. One thing that every mom on the go should know about is how to make some interesting chicken rotisserie recipes by picking up such a chicken or two from the store to turn into a full on tasty and healthy dinner. There is so much that you can do with this chicken that you may find you use a new idea each week and your family will never know about your short cut secret – unless they paw through the trash, of course.

One thing that you can use rotisserie chicken for is to make your own chicken noodle soup. There are many great recipes out there, and all you need to get is the chicken that you need from one rotisserie chicken. All you have to do is buy it, cut the breast off the chicken, cut it up into cubes, and put it into your soup. You can use the dark meat if you wish, though most prefer to use the breast so that they have a low fat and delicious soup. This is one of the easiest chicken rotisserie recipes you can do on your own. Leave it in the crock pot all day and come home to an amazing dinner your family will love.

Another of the great chicken rotisserie recipes that you can do is homemade chicken and biscuits. You can find your favorite biscuit recipe, which is often very simple to make and bake, and then work on your chicken and your gravy. You should start out with chicken stock and a thickening agent like flour or cornstarch. You can then pick apart the chicken using the meat that you want to use and throwing the rest away or you can save it for something else if you wish. Remove the skin and take out excess fat you may find in the bird. The chicken is already cooked for you, and is seasoned beautifully also.

There are just as many other chicken rotisserie recipes that you can try. You can use a rotisserie chicken in just about any recipe that calls for chicken that you can find to make for your family. There are casseroles and other meals that you can bake in the oven, or perhaps you would like to try your hand at making homemade chicken pot pies. Whatever you can cook with chicken you can cook with a juicy, rotisserie that you can pick up anywhere you shop, or almost anywhere.

Don’t forget that chicken rotisserie recipes can simply include the chicken as it comes from the store. You may have to get two of them to feed your family, but they are often cheap enough that this is not a huge problem. You can cut them up and serve the parts with mashed potatoes, a vegetable, or any other side you want to serve to your family. There are different rubs used for these chickens, so you can offer a different taste so it won’t feel like a repeat if you do it once a week.