Poultry

153 Poultry Videos

Grilled Chicken Satay
Grilled Chicken Satay
Meet your new favorite grilled chicken dish: It's deeply aromatic, gorgeously ch…
Published: June 2020
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
Easy Grill-Roasted Whole Chicken
Easy Grill-Roasted Whole Chicken
Our dead-simple method delivers juicy, subtly smoky meat with bronzed skin.
Published: May 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
Chicken Mole Poblano
Chicken Mole Poblano
Mexico’s iconic sauce is rich and complex—and requires dozens of ingredients and…
Published: July 2016
Italian-Style Turkey Meatballs
Italian-Style Turkey Meatballs
Turkey meatballs have a justifiably bad reputation. But if you boost the flavors…
Published: July 2016
Roasted Bone-In Chicken Breasts
Roasted Bone-In Chicken Breasts
Skin and bones lend chicken breasts exactly what the boneless, skinless variety …
Published: January 2016
Better Chicken Marsala
Better Chicken Marsala
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: September 2015
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