Recipes

Ground Turkey Lettuce Bundles
Yummy and nutritious lettuce bundles can also be served in a wrap, an asian pancake or a tortilla.
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Bone-In Chicken Breasts Stuffed with herbs and Goat Cheese
Yes, you can do this with boneless chicken breast but you will not get the added intense flavor that cooking the chicken with the bone imparts!
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Slow Baked Crispy Chicken Legs
Starting the legs at the lower oven temp and then increasing it helps to dry the skin out and give it a texture more like frying. I highly recommend the dry brining for 1 day but if you can not make sure the chicken has been thoroughly dried prior to coating with the baking POWDER (not baking soda)
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Rooster (Chicken) Stew
The key with cooking a rooster or a larger bird is long, slow, and moist cooking. Although older birds or roosters are not ideal for roasting or frying, they make fabulous stews, soups and stocks.
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Braised Turkey Legs
The succulent meat on these braised turkey legs literally falls off the bone. It's great served along side of some roasted root vegetables and even over egg noodles or mashed potatoes.
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Smoked Grimaud
Smoked Duck is an old time favorite of mine. The rich flavor of the Grimaud make them a perfect meal. Pairing up with sweet potatoes (butter, brown sugar) and corn on the cob (Butter,salt) make it even better. Cook these all together on the grill for the entirety of the process.
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Guinea Fowl - Rosemary Brined
Guinea Fowl is originally from West Africa though their popularity with French and Italian Chefs has brought them into kitchens throughout the world. Their flavor has been compared to being between chicken and pheasant with a mild savory gamey taste. Guinea fowls are a little smaller and have approximately half the amount of fat as a chicken so the timing of the recipe is crucial as they can dry out if treated just as a chicken.
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