Poultry

152 Poultry Videos

Chicken Schnitzel
Chicken Schnitzel
Austrian schnitzel elevates the humble breaded chicken cutlet to an elegant dish…
Published: February 2020
Skillet Turkey Burgers
Skillet Turkey Burgers
Think turkey burgers are dry, tough, or bland? Then you haven't tried these.
Published: December 2019
Indian Butter Chicken (Murgh Makhani)
Indian Butter Chicken (Murgh Makhani)
Of course it should be rich and creamy. But to make a vibrant, complex version o…
Published: April 2019
Buying Shrimp
Buying Shrimp
Almost all the shrimp you can buy at the supermarket has been frozen even if it …
Published: July 2007
Skewering a Game Hen
Skewering a Game Hen
When cooking Cornish game hens on the grill, skewering them is a good way to coo…
Published: July 2007
Butterflying a Game Hen
Butterflying a Game Hen
Removing the backbone makes it easier to cook a Cornish game hen evenly and to c…
Published: July 2007
Grill-Roasted Cornish Game Hens
Grill-Roasted Cornish Game Hens
These birds provide crisp skin and delicate meat and are an elegant alternative …
Published: July 2007
Slicing on the Bias
Slicing on the Bias
Lots of recipes call for slicing meat, poultry, or vegetables on the bias. Here'…
Published: July 2007
Grilled Lemon-Parsley Chicken Breasts
Grilled Lemon-Parsley Chicken Breasts
We wanted boneless, skinless chicken breasts that came off the grill juicy and f…
Published: July 2007
Differences Between Grades of Beef
Differences Between Grades of Beef
American beef is classified into three grades according to fat content: prime, …
Published: May 2007
Glazed Chicken Breasts
Glazed Chicken Breasts
We wanted to elevate this institutional standard to an elegant weeknight dinner.…
Published: September 2007
Using a Family Pack of Chicken
Using a Family Pack of Chicken
While family packs are convenient, the chicken pieces vary in size. We recommend…
Published: September 2007
Removing Fat and Skin from Chicken
Removing Fat and Skin from Chicken
A lot of bone-in skin-on chicken breasts have extra fat and skin that won't cris…
Published: September 2007
The Best Way to Grate Ginger
The Best Way to Grate Ginger
If you don't have a traditional ceramic ginger grater, two other tools will work…
Published: September 2007
Chicken Tikka Masala
Chicken Tikka Masala
Chicken tikka masala is the single most popular Indian restaurant dish in the wo…
Published: September 2007
Is Pink Pork Safe to Eat?
Is Pink Pork Safe to Eat?
Eating pink pork isn't any more dangerous than steak that's less than well done.…
Published: September 2007
Cuts of Steak
Cuts of Steak
Beefy flavor comes from the fat in the meat, so when comparing different cuts, y…
Published: May 2007
Differences Among Pork Loin Cuts
Differences Among Pork Loin Cuts
Blade cut, center cut, and sirloin roasts all come from the loin area of the pig…
Published: September 2007
Buying Pork Chops
Buying Pork Chops
Learn the difference between center cut, sirloin, blade, and rib chops, and disc…
Published: September 2007
Pan-Seared Chicken Breasts
Pan-Seared Chicken Breasts
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leath…
Published: March 2010
Pan Sauces
Pan Sauces
We rework classic French pan sauces to reduce the fat and punch up the flavor. F…
Published: September 2007
Thai Chicken with Basil
Thai Chicken with Basil
Capturing the flavors of this classic Thai dish requires more than just the righ…
Published: January 2010
How to Make Duck Confit
How to Make Duck Confit
Making homemade duck confit takes some extra time. But the effort is worth it fo…
Published: November 2009
Old-Fashioned Stuffed Turkey
Old-Fashioned Stuffed Turkey
Here is how to prepare the ultimate traditional turkey with moist breast meat, c…
Published: November 2009
Braised Chicken with Mustard and Herbs
Braised Chicken with Mustard and Herbs
Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a clas…
Published: January 2019
Chicken Bouillabaisse
Chicken Bouillabaisse
Traditionally a fish stew, we discovered the potent flavors of the Bouillabaisse…
Published: November 2009
Skillet-Roasted Chicken Breasts with Garlicky Green Beans
Skillet-Roasted Chicken Breasts with Garlicky Green Beans
The savory elixir left behind after roasting chicken is pure gold. We put it to …
Published: January 2019
Kung Pao Chicken
Kung Pao Chicken
Spicy chiles and tingly Sichuan peppercorns team up with lightly sauced chicken …
Published: November 2018
Our Favorite Turkey Gravy
Our Favorite Turkey Gravy
Of course it had to taste great. But we also wanted a gravy that could be made i…
Published: November 2018
Turkey and Gravy for a Crowd
Turkey and Gravy for a Crowd
Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 pe…
Published: November 2018
Chicken Vesuvio
Chicken Vesuvio
We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned …
Published: September 2018
Preparing a Charcoal Grill for Roasts or Poultry
Preparing a Charcoal Grill for Roasts or Poultry
When we grill large pieces of meat, we build a modified two-level fire with two …
Published: July 2007
Best Grilled Chicken Thighs with Mustard and Tarragon
Best Grilled Chicken Thighs with Mustard and Tarragon
Flavorful, meaty, inexpensive thighs should be the easiest part of the chicken t…
Published: July 2018
Sichuan-Style Chicken Salad (Bang Bang Ji Si)
Sichuan-Style Chicken Salad (Bang Bang Ji Si)
Throwing together leftover cooked chicken, dressing, and greens is a way to put …
Published: April 2018
Roast Chicken with Warm Bread Salad
Roast Chicken with Warm Bread Salad
San Francisco's Zuni Café serves perfect roast chicken with a chewy-crisp, warm …
Published: May 2018
How to Prevent Proteins from Sticking in a Pan
When you try to flip a piece of protein—like chicken, beef, or fish—too soon, it…
Published: March 2018