Poultry

Gail South

Brine for Turkey (wet)

Mix all

Stock 1gal vegetable

Salt 1c Kosher

Brown Sugar 0.5c

Pepper 1T corns

Allspice 0.5T whole berries

Ginger 0.5T candied

Capon, Baked Almond Serves 6

Put capon pieces in shallow 3-qt baking dish. Spoon soup over. cover w lid or foil and bake 1.5 hrs at 350. Uncover and sprinkle w cheese and almonds. Bake, uncovered 30 min more.

Capon 1 4-5 lb, cut up

Soup, Golden Mushroom 1 can

Cheese, Cheddar 2c, shredded

Nuts, Almonds, sliced 0.5c

Chicken with Asparagus & Wild Mushroom Risotto
Bring broth & water to boil in large pot. Add asparagus and cook, uncovered, until crisp-tender, 3-4 min. Transfer to large bowl of ice and water to stop cooking, the drain and pat dry. Keep broth at a bare simmer, covered. Heat oil w 1 T butter in heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 min. Add chicken pieces and cook til done, 15 min. Season w salt and pepper, then transfer to a bowl. Cook onion in 2 T butter in saucepan over moderate heat, stirring, until softened, about 3 min. Add rice and cook, stirring, 1 min. Add wine and cook, stirring, until absorbed, 1 min. Ladle in 1 c simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 in. Continue simmering and adding broth, about 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18-20 min. Remove from heat and stir in 1/2 c cheese, remaining T butter, and salt and pepper to taste. Gently stir in asparagus, chicken, and mushrooms, then cover pan and let stand 1 mi. Serve immediately w remaining cheese on the side.
Asparagus 1 lb trimmed and cut into 1/4" slices
Butter 0.25c unsalted
Cheese, Parmesan 1c finely grated
Chicken 2 lb boneless, cut into pieces
Mushrooms 0.75lb wild, sliced
Olive Oil 1T
Onion 1 small finely chopped
Rice 1.5c Arborio
Stock 5 c chicken
Water 1c
Wine, White 0.5c

Chicken Bot Boi Serves 4

Cook noodles. Drain. Combine corn, chicken, celery, onion, eggs, salt & pepper. Blend in noodles. Turn into greased 2.5 qt. casserole (add broth if necessary). Bake 30 min at 350.

Pasta, Egg Noodles 6 oz, potpie (bot boi)

Corn 17oz, creamed

Chicken 2c, cooked

Celery 0.5c, chopped

Onion 0.25c, chopped

Egg 2 beaten

Salt/Pepper

Chicken Breasts Eden Isle Serves 6

Place breasts in single layer in baking pan. Sprinkle w pepper. Place dried beef over chicken. Spoon soup into pan and cover. Bake 1 hr at 325. Uncover. Bake 20 min longer. Remove chicken from pan and keep warm. Let liquid in pan stand until fat rises, then skim off. Stir liquid into sour cream in small saucepan; slice cream cheese into pan. Heat slowly, stirring until cheese melts and sauce is hot. Spoon rice onto a heated platter; arrange chicken on top. Spoon part of sauce over and serve the rest separately.

Chicken 3 skinned, boned and split breasts

Pepper 0.25tsp white

Beef, dried 3oz

Soup, Cream of Chicken 1 can

Sour Cream 8oz

Cream Cheese 3oz

Rice, Cooked

Chicken, Buttermilk Pecan Serves 6
Mix buttermilk w egg. Stir together flour, pecans, sesame seeds, salt, paprika and pepper. Dip chicken in buttermilk, then flour. Melt butter in shallow pan. Place chicken pieces, skin side down in butter, then turn skin side up. Place pecan half on each piece. Bake at 350 for 1.25 hours.
Buttermilk 1c
Egg 1 beaten
Flour 1c
Nuts, Pecans 1c ground
Nuts, Pecans 0.25c whole
Sesame Seeds 0.25c
Sal/Pepper
Paprika
Chicken 2cut up fryers
Butter 0.5c

Chicken-Carambola Stir Fry

Cut 1 carambola in half crosswise, and squeeze 2 T juice, using a citrus reamer or juicer; set aside. Dice caramboal halves; set aside. Slice remaining 3 carambolas crosswise, and set aside. Combine 2 T juice, chicken, sherry, brown sugar, ginger, soy sauce, and garlic in a bowl and stir well. Cover and chill 30 min. Drain chicken, reserving marinade. Sprinkle chicken w cornstarch; toss well to coat. Heat oil in large nonstick skillet over medium high heat. Add chicken and carambola; stir-fry 1 min. Add bell pepper and onion, and stir-fry 3 minor until chicken is done. Add reserved marinade, sesame oil, s&p. Stir fry 1 min. Serve over rice.

Carambola (Star Fruit) 4 about 3/4 lb

Chicken 1 lb skinned, boned breasts in 1/4" strips

Wine, Sherry 0.25 c

Brown Sugar 2 T

Ginger 2 T finely chopped fresh

Soy Sauce 1 T

Garlic 4 cloves, crushed

Cornstarch 3 T

Vegetable Oil 1 tsp

Peppers, Red 1.5 c julienned

Onion 1 vertically sliced

Sesame Oil 2 tsp dark

Chicken, Coconut w Wild Rice Stew--Slow cooker

Put all ingredients except cilantro and lime in slow cooker and cook 4 hours on high or 7-8 hours on low. Shred chicken with two forks and return to slow cooker. Serve stew w cilantro and lime.

Carrots 4 medium, cut up

Ginger 2 T fresh

Chicken 1 1/2 lb skinless, boneless breasts

Butternut Squash 1 peeled, seeded, and cut up

Onion 1 diced

Celery 3/4 c diced

Rice 2/3 c

Curry 1 T

Fish Sauce 2 T

Brown Sugar 2 T

Coconut Milk 1 c lite

Chicken stock 4 c

Moroccan spice mix 1 T

cilantro 1 c fresh chopped

Limes 2 quartered

Chicken Doro Wat Serves 4

Place the chicken on a large plate and drizzle w lemon juice, then sprinkle w salt. Set aside. In medium Dutch oven over medium heat, melt the ghee (or butter). Add onions, garlic, ginger, turmeric, fenugreek, cardamom, nutmeg, berbere and paprika. Sauté until the onions are tender, 5 min. Add wine and water, mixing well, and bring to a simmer. Cover, reduce heat to low, and simmer 15 min, or until the chicken is cooked through. Uncover and simmer another 2-3 min to reduce the sauce.

Berbere 2 T

Butter 2 T (use ghee if possible)

Cardamom 0.25 tsp

Chicken 1 "lb boneless breasts, cut into 1"" chunks"

Fenugreek 0.25 tsp

Garlic 2 cloves, minced

Ginger 1 T grated fresh

Lemon Juice, Fresh from 1 lemon

Nutmeg 0.125 tsp

Onion 2 medium yellow diced

Paprika 1 T smoked

Salt, Kosher

Turmeric 1 tsp

Water 0.75 c

Wine, Red 0.25 c

Chicken-Easy Curried Serves 4
Brown chicken in butter. Put in baking pan. In drippings, sauté curry powder, apple and onion. Add soup, cream, salt and paprika. Pour over chicken and bake, uncovered 1.5 hours at 350. Serve over rice.
Chicken 1 cut up fryer
Butter 3T
Curry Powder 2T
Apples 1 chopped
Onion 1 sliced
Soup, Cream of Mushroom 1 can
Heavy Cream 1c
Salt/Paprika

Chicken Florentine Serves 4

Moisten chicken and shake in bag w coating mix. Bake 30-40 min or until tender. Drain spinach and toss w butter. Place chicken on top of spinach in shallow baking dish. Mix sour cream and cheese and spoon over top. Broil 6 inches from heat for 5-8 min.

Chicken 12,drumsticks

Crumbs, Bread 0.5c seasoned

Spinach 2pkg frozen, chopped-thawed

Butter 2T

Sour Cream 1 c

Cheese, Parmesan 1c

Chicken Hash, Carlyle

Preheat oven to 325. Season chicken with s&p and roast 60-70 min. Let cool. Remove the skin and meat from the bones and cube or shred. In large saucepan, reduce sherry by half over high heat. Add cream, broth and truffle oil and boil over high heat, stirring occasionally, to reduce by half again, about 10 min. Add chicken meat and blobs of duck-liver mousse and bring to light simmer. Serve hot with toast points.

Chicken 1 3-4 lb

Wine, Sherry 0.25 c medium dry

Heavy Cream 1 c

Stock 0.5 c chicken

Truffle Oil 0.5 tsp or use truffle paste

Duck liver Mousse 4 oz.

Chicken, Hot-Honey Sandwiches--Slow cooker

In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.) At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done. Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like. In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper. Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.

2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 teaspoons red-pepper flakes, plus more to taste
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground sweet paprika
¼ teaspoon ground smoked paprika
Kosher salt and black pepper
¼ cup honey
2 teaspoons cider vinegar, plus more to taste
2 heaping cups shredded green cabbage (about 8 ounces or 1/4 medium green cabbage)
¼ cup mayonnaise, plus more for the buns
3 scallions, sliced
1 tablespoon lemon juice
4 rolls or buns (preferably onion rolls)
Vinegary hot sauce, for serving

Chicken, Island Style Serves 4
Brown chicken in hot oil in skillet. Drain pineapple juice into skillet and add soy sauce. Cover and simmer 20 min. Remove chicken and keep warm. Mix water and cornstarch; add to pan, stirring constantly, until thickened. Return chicken and add vegetables & pineapple. Cover and simmer 10 min. Serve over rice and sprinkle w coconut.
Chicken 1cut up fryer
Vegetable Oil 3T
Pineapple 20 oz can, chunks
Soy Sauce 2T
Water 0.5c
Cornstarch 2T
Celery 2c diagonally sliced
Tomato 2 cut in wedges
Pepper, Green 1 thinly sliced
Coconut 0.5c

Chicken, Lemon-ginger Roasted Serves 6

Squeeze juice from lemons and reserve 2 halves. Combine juice w soy sauce, minced garlic and 2 tsp ginger. Stuff cavity of roaster w reserved lemon halves, remaining garlic clove and remaining 1 tsp ginger. Baste chicken w juice mix and roast, basting every 30 min, at 350, 25 min per pound.

Chicken 1 roaster

Lemon 2 halved

Soy Sauce 2T

Garlic 1clove, minced

Garlic 1 clove, halved

Ginger 1T

Chicken, Lime-Basted Roasted Serves 6

Season roaster. Combine remaining ingredients in saucepan. Boil; reduce heat and simmer 5 min. Let cool. Rub over chicken inside and out. Allow to marinate at room temp at least 1 hr (or refrigerated overnight). Roast 25 per pound at 350, basting w marinade and pan juice.

Chicken 1 roaster

Vegetable Oil 0.25c

Lime Juice 0.25c

Vinegar 1T white wine

Allspice 0.25tsp

Ginger 1tsp fresh, minced

Garlic 2 cloves, crushed

Chicken, Limey Serves 6

Mix juice, oil, scallion, salt, paprika & EITHER tarragon OR mix of coriander & cardamom. Marinate chicken overnight. Grill, basting. Slice thinly on diagonal. Keep warm. Discard fat from marinade and reduce to glaze (1 min). Pour over chicken.

Chicken 3 breasts, skinned, boned, split

Lime Juice 0.5 c

Almond Oil 0.5 c

Onions, Green 1 T

Salt

Paprika 1 tsp

Tarragon 2 tsp dried

Coriander 2 tsp

Cardamom 2 tsp ground

Chicken, Lite Fried Serves 6

Preheat oven to 400. Coat baking sheet w 3 sprays of oil. Put chicken in large bowl w ice water. Put yogurt into medium bowl. Toss all remaining ingredients into a large plastic bag. Remove 2 pieces of chicken at a time from water. Roll each in yogurt. Put in bag and shake to coat thoroughly. Repeat until all 12 pieces are done. Spray lightly w oil. Place on bottom shelf of oven and bake 1 hour, turning every 20 min.

Chicken 6 skinned drumsticks

Chicken 3 skinned and split breasts

Vegetable Oil lite spray

Water 3.5c ice water

Yogurt 1c plain

Crumbs, Bread 1c Italian

Flour 1c

Old Bay Seasoning 1T

Garlic Powder 0.5tsp

Creole Seasoning 0.5tsp

Pepper

Cayenne Pepper

Thyme 0.5tsp

Basil 0.5tsp

Oregano 0.5tsp

Chicken Livers / Apples and Onions Serves 2
Season livers and sprinkle w flour. Brown in 2 T butter. In another pan, cook onion in 1T butter. Sprinkle over livers. Brown apple slices in 1T butter. Sprinkle w brown sugar. Top liver and onions.
Chicken Livers 0.5lb
Flour 2T
Butter 4T
Apples 4 slices
Brown Sugar 2T

Chicken Livers Stroganoff Serves 4
Shake livers in bag w flour, salt and pepper. Blend sour cream and bouillon cube. Brown livers in butter. Remove. Stir in sour cream, instant onion, dill and wine. Heat slowly and add livers. Cover and heat slowly 3 min.
Chicken Livers 1.5lb
Flour 0.33c
Sour Cream 1c
Bouillon Cube 1 chicken
Butter 0.5c
Onion 1T instant
Dill 1 tsp weed
Wine, White 0.33c

Chicken, Maple Serves 4

Place chicken pieces in a shallow, buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered, 50-60 min. at 325. Baste occasionally.

Chicken 1 2.5-3 lb, cut up

Butter 0.25c, melted

Maple Syrup 0.25c

Lemon Zest 0.5tsp, grated

Salt/Pepper

Nuts, Almonds, chopped 0.25c

Lemon Juice, Fresh 2 tsp

Chicken, Moist n Crispy Onion Serves 4

Place soup mix and bread crumbs in zip lock bag and shake to mix. Brush chicken on all sides w mayo. One at a time, shake chicken pieces in bag. Place pieces on rack in broiler pan. Bake at 400 for 40-45 min or until golden. (For extra crispy chicken, use 2 envelopes mix and reduce bread crumbs to 1/3 c)

Chicken 1 cut up fryer

Soup, Onion Mix (dry) 1 envelope

Crumbs, Bread 0.75c

Mayonnaise 0.5c

Chicken, Monterey Serves 4

Marinate breasts in mix of lime juice, oil, water, chili powder, salt and pepper 30 min-2 hr in refrigerator. Remove from marinade and cut a pocket in each piece. Stuff w cheese and cilantro and close pocket w toothpicks. Grill or broil 5-10 min per side, until done.

Chicken 2 breasts, skin, boned, and split

Lime Juice 3T

Vegetable Oil 2T

Water 1T

Chili Powder 1.5tsp

Cilantro 0.5c fresh, chopped

Cheese 0.25 c Monterey Jack w peppers

Chicken, Moroccan Spiced
Preheat oven to 375, or prepare a grill. Rinse chicken, pat dry and place on a foil-lined baking sheet. Mix dry spices and distribute over all sides of chicken. Roast, skin side up, 30 min or grill until cooked. Heat oil in skillet, add shallots and cook over med-hi until golden. Push shallots aside and add butter to melt. Add lemon juice and soy sauce and simmer to thicken, 1-2 min. Leaving shallots in pan, brush glaze over hot chicken. Finish in oven 10 min. Garnish w scallions.
Chicken 3 lb parts
Coriander 1 T
Oregano 1 T
Kosher salt 1 T
Cumin 1 tsp
Turmeric 1 tsp
Black pepper 1/2 tsp
Vegetable oil 2 tsp
Shallot 1 large, thinly sliced
Butter 3 T unsalted
Lemon juice 3 T
Soy Sauce 3 T
Scallions 3-4 thinly sliced

Chicken, Roasted Provencal Serves 4
Preheat oven to 400. Season the chicken w s&p. Put flour in shallow pan and lightly dredge chicken w it, shaking pieces to remove excess flour. Swirl oil in large roasting pan and place floured chicken in it. Season the chicken w the herbes de Provence. Arrange lemons, garlic cloves and shallots around the chicken, and then add vermouth to the pan. Put pan in oven and roast for 25-30 minutes, then baste w pan juices. Continue roasting 25-30 min more or until chicken is very crisp and meat cooked through. Garnish w thyme.
Chicken legs 4 or 8 bone-in, skin on thighs
Salt 2 tsp kosher
Pepper 1 tsp
Flour 1/2-3/4 c
Olive Oil 3 T
Herbes de Provence 2T (rosemary, thyme, bay leaf, lavender, marjoram, chervil, sage)
Lemon 1 quartered
Garlic 8-10 cloves, peeled
Shallots 4-6 medium, peeled and halved
Vermouth 1/3 c dry
Thyme 4 sprigs for garni

Chicken, Roasted w Ramps & Potatoes Serves 4

Preheat oven to 500. Trim roots from ramps and slip off outer skins. Cut off and reserve leaves, leaving white bulbs attached to slender pink stems. Put leaves and bulbs in separate bowls. Pat chicken dry. Put in a flameproof large shallow roasting pan, without crowding, and surround w potatoes. Drizzle w 2T olive oil and rub all over to coat evenly. Arrange chicken skin sides up and season w salt and pepper. Roast in upper third of oven 20 min. Toss bulbs w remaining 1/2 T oil and season w salt. Scatter bulbs around chicken and roast mixture until breast pieces are just cooked through., 10-15 min. Transfer breast pieces to a platter and keep warm. Roast remaining chicken and vegetables 5 min more, or until cooked through. Transfer to platter and keep warm, loosely covered w foil. (If crisper skin is desired, broiled chicken only, skin sides up, about 2 min) Pour off fat from roasting pan and straddle pan across 2 burners. Add wine and deglaze pan by cooking over high heat, scraping up brown bits. Boil wine until reduced to about 1/4 c and add broth. When broth boils, add ramp leaves and stir until wilted and tender, 1-2 min. Remove w tongs and add to chicken. Boil pan juices until reduced to about 1/2 c and pour around chicken.

Ramps 0.75lb

Chicken 3-3.5 lb, cut into 8 pieces

Potato 1 lb small red, halved

Olive Oil 2.5T

Wine, White 0.5c

Stock 1c chicken

Chicken, Sherried Artichoke Serves 4

Sprinkle chicken generously w salt, pepper, and paprika. In skillet, brown chicken on all sides in 1T butter. Transfer to 2 qt casserole. Arrange artichokes between chicken pieces. Add remaining butter to drippings; add mushrooms and scallions and sauté until tender. Sprinkle flour over mushrooms and stir in broth, sherry and rosemary. Cook, stirring, a few minutes; pour over chicken. Cover and bake at 375 for 40 minutes.

Chicken 1 frying, cut up

Salt/Pepper

Paprika

Butter 6T

Artichoke Hearts 16oz can

Mushrooms 0.25lb, sliced

Onions, Green 3T, chopped

Flour 2T

Stock 0.67c, chicken

Wine, Sherry 0.25c

Rosemary 0.5tsp

Chicken, Special Serves 4

Brown chicken in butter. Put in 2 qt casserole. In drippings, brown onion, almonds and mushrooms. Stir in flour, salt and pepper and paprika. Add stock, ketchup, Wor. sauce, sour cream and tarragon. Pour over chicken, cover, and bake 1 hr at 375. Arrange canned peach halves on top. Sprinkle w grated cheese and paprika. Bake, uncovered, 10 min.

Chicken 3 lb cut up

Butter 0.25c

Onion 1 minced

Nuts, Almonds, slivered 0.33c

Mushrooms 0.75c sliced

Flour 2T

Paprika

Stock 1 c chicken

Ketchup 1T

Worcestershire Sauce 1tsp

Sour Cream 1c

Tarragon 0.5tsp

Peach 4canned halves

Cheese, Parmesan 0.5c

Chicken Spice Curry Serves 4
In oil, sauté spices, onion and garlic 3-4 min. Set aside. Brown chicken in butter in skillet. Add spices and puree (or use 5 peeled and chopped tomatoes). Cook slowly 1 hour or until tender. Top w slivered almonds. Serve over rice.
Chicken 1 3-4 lb fryer, cut up
Olive Oil 4T
Butter 3T
Coriander 5 tsp
Turmeric 1 tsp
Ginger 1.5tsp
Cardamom 3 pods
Cumin 1.25tsp
Onion 1 chopped
Garlic 4 cloves, chopped
Cayenne Pepper 0.5tsp
Tomato Sauce 1c
Sesame Seeds 2 tsp
Nuts, Almonds, slivered

Chicken Tetrazzini Serves 6
Adjust oven rack to middle and heat to 350. Mix breadcrumbs, salt and butter in small baking dish; bake until golden and crisp, 15-20 min. Cool to room temp and mix w 1/4 c grated Parm. Set aside. Increase oven to 450. Heat 2T butter in lg skillet over med until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12-15 min. Season w s&p; transfer to medium bowl and set aside. Meanwhile, cook pasta, drain, reserving 1/4 c cooking water. Return to pot w reserved liquid. Melt remaining 4 T butter in cleaned skillet over med. When foam subsided, whisk in flour and cook, whisking constantly, until flour turns golden, 1-2 min. Whisking constantly, gradually add chicken stock. Adjust heat to med high and simmer until mix thickens, 3-4 min. Off heat, whisk in sherry, Parm, nutmeg, 1/2 tsp salt, lemon juice and thyme. Add sauce, sautéed vegetables, peas and meat to spaghetti and mix well. Turn into a buttered 13 x 9 baking dish, sprinkle evenly w reserved breadcrumbs, and bake until brown and bubbly, 13-15 min.
Cheese, Parmesan 1c
Chicken 4c. cooked and sliced
Egg Noodles 1lb
Butter 6T
Mushrooms 0.5lb, sliced
Stock 2c
Wine, Sherry 0.25c
Onion 2 med, chopped fine
Nutmeg 0.25 tsp
Thyme 2 tsp fresh
Peas 2c frozen
Bread crumbs 0.5c
Butter 1.5 T unsalted for topping
Cheese, Parmesan 1 oz for topping

Chicken, Sunday

Soak chicken in heavy cream seasoned w white pepper and garlic salt for several hours. Sauté scallions in butter. Brown chicken. Place in casserole w bay leaf, tarragon, livers and gizzard and wine. Cover and bake at 325 for 45 min. Add artichokes, grapes, olives and warmed heavy cream. Bake, uncovered 30 min.

Chicken 1 skinned, cut up

Heavy Cream

Onions, Green 0.5c, chopped

Bay Leaves 1

Tarragon 0.25tsp

Wine, White 1c

Artichoke Hearts 1 lb canned

Grapes, Seedless 1c

Olives 0.25c black, chopped

Heavy Cream 1c warmed

Chicken Tagine
Preheat oven to 350. Season the chicken with s&p and 2 T of tagine spice mix and 2 T olive oil. Bring a large pot of salted water to boil over high heat and set a large bowl of ice water to the side. Core tomatoes and score an X on their bottoms. Boil cauliflower om water for 3 minutes then submerge them in ice water. Boil tomatoes for 20 seconds, and chill them in the ice water as well. Remove cauliflower when cold and at florets dry. Peel tomatoes, then cut into quarters lengthwise. Trim away seeds to make petals. Heat remaining olive oil in large saute pan over medium heat,and sear the chicken in batches,starting skin side down until browned. Remove chicken to large Dutch oven or tagine pot. Remove all but 2 T fat, then return it to the heat, and brown cauliflower and add to chicken. Reduce heat in Pan and add onion, garlic, ginger and saffron. Cook stirringuntil translucent, about 5 min. Add tomato paste and chicken stock and simmer until reduced by 1/3. Pour sauce over the chicken, cover the pot and transfer to oven for 20 min. Remove, stir in tomatoes, preerved lemon and olives, then cover and cook again for an additional 20 min. Serve garnished with cilantro, with couscous.
Tagine spice mix 2 T
Chicken thighs 3 pounds
EVOO 1/3 c
Roma tomatoes 3
Cauliflower 1 head cut into florets
Onion 1 large white, diced
Garlic 3 cloves, diced
Ginger 1 T grated fresh
Saffron 1 pinch
Tomato paste 1 T
Chicken stock 2 c
Preserved lemons 3 T chopped
Green olives 1 c
Cilantro 1/2 bunch

Chicken, Walnut w Cheese Sauce Serves 6

Place chicken in large bowl. Pour evaporated milk over. On waxed paper, combine walnuts, bread crumbs, and seasonings. Dip chicken pieces in mix. Arrange in buttered baking dish. Bake, uncovered, at 350 45 min or until tender. Melt butter; remove from heat. Stir in flour until smooth. Gradually stir in reserved milk and water. Bring to boiling, stirring constantly. Reduce heat, and simmer till thickened. Stir in cheese until melted. Serve chicken topped w sauce.

Chicken 3 whole breasts, split

Milk, Evaporated 6oz

Nuts, Walnuts 0.25c very finely chopped

Crumbs, Bread 0.25c

Salt/Pepper

Onion Salt

Butter 1T

Flour 1T

Cheese, Cheddar 0.5c grated

Chicken Wings, Buffalo

Prepare the chicken wings by cutting off the wing tips and discarding (or freezing for chicken stock). Then, divide the drumettes from the wingettes and place both in a bowl or zipper sealable bag. Combine the melted butter and the hot sauce and stir to blend well. Pour this over the chicken wings and let the wings marinate for 2 hours to overnight. Pre-heat the oven to 400ºF. Place in Gotham Air Crisper pan and bake the wings for 12 minutes, shaking half way through cooking. When both batches are done, toss them all back into the basket for another 2 minutes to heat through and finish cooking. While the wings are air-frying, combine the remaining 3 tablespoons of butter and ¼ cup of hot sauce. Remove the wings from the air fryer and toss them again in this sauce and serve with some cooling blue cheese dip and celery sticks.

2 pounds chicken wings

3 tablespoons butter, melted

¼ cup hot sauce (like Crystal or Frank’s) salt, to taste

Finishing Sauce: 3 tablespoons butter, melted ¼ cup hot sauce (like Crystal or Frank’s)

Chili--Laurie's Creamy White Serves 6

In a large saucepan, sauté chicken, onion and garlic powder in oil until no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered 30 min. Remove from heat; stir in sour cream and cream. Serve immediately.

Chicken 1 lb breasts, cubed

Onion 1 med, chopped

Garlic Powder 1.5tsp

Vegetable Oil 1T

Beans, Great Northern 2 lb cans, rinsed and drained

Stock 2c chicken

Chili Peppers 8 oz canned, chopped

Salt 1tsp

Cumin 1tsp

Oregano 1tsp

Pepper 0.5tsp

Cayenne Pepper 0.5tsp

Sour Cream 8oz

Heavy Cream 0.5c

Chili, Creamy White Serves 8

In large saucepan, over moderately low heat, sauté onion and garlic until softened. Add spices and cook, stirring, 5 min. Turn heat up to moderately high and add chicken. Brown lightly. Add stock, whisking. Bring to a boil and simmer till chicken is cooked through, about 5 min. Add beans, chilies (if using), salt and pepper. Stir in sour cream and heavy cream (OR yogurt) just until heated through.

Beans, Great Northern 2 lb canned, or cannellini

Butter 2T or veg. Oil

Cayenne Pepper 1tsp

Chicken 2 lb, boneless, cubed

Chili Peppers 8 oz, canned, chopped, or 1T powder

Cumin 2 tsp

Garlic 2lg cloves, minced or 2 tsp powder

Heavy Cream 0.5c

Onion 1lg, chopped

Oregano 1tsp

Sour Cream 8oz or use 8 oz yogurt for sour & heavy cream

Stock 3c chicken

Chili, Chicken w Cheese

In a large skillet, over high heat oil. Add onion, pepper, and jalapeno and cook, stirring often, until onion is soft, about 3-4 minutes. Add cumin, corn, green chilis, milk, and navy beans. Bring to a boil, then reduce heat, cover and simmer for 10 min, stirring occasionally. Add chicken and s&p. Stir in cheese and serve immediately.

Beans, Navy 15 oz rinsed and drained

Cheese, Cheddar 2 c aged, shredded

Chicken 2 c shredded cooked

Chili Peppers 7 oz can, chopped

Corn 15 oz creamed

Cumin 1.5 tsp

Milk 2 c

Olive Oil 1 tsp

Onion 1 medium, chopped

Pepper, Jalapeno 1 T minced

Pepper, Yellow 1 medium, chopped

Coq au Vin Serves 4

Remove bacon rind and cut bacon into sticks 1" x 1/4". Simmer for 10 minutes in 2 qts of cold water , drain, rinse in cold water, and dry. Sauté slowly in flameproof casserole with oil. When very lightly browned, remove, leaving fat. Season chicken. Brown in fat and 1Tbutter. Return bacon to pan, cover pan and cook slowly for 10 min, turning once. Warm brandy, ignite and pour over. Add wine and just enough stock to cover chicken. Stir in tomato paste, garlic and herbs. Bring to simmer, comer and simmer slowly for 30 min or until chicken is tender. While chicken is cooking, drop onions into boiling water, bring back to a boil and let boil 1 min. Drain, shave off both ends of onions, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking. Heat 1-2 T cooing oil in frying pan, add onions and toss for several min until lightly browned (patchy). Add water to halfway up onions and pinch salt. Cover and simmer slowly for 25-30 min unti tender. Trim base of mushrooms, remove caps from stems and clean. Cut caps into quarters, stems into bias chunks. Heat 1 T butter and 1/2 T oil in frying pan; when bubbling hot, toss in mushrooms and sauté over high heat 4-5 min until lightly browned. Drain out cooking liquid into a saucepan. Skim off fat and boil down liquid to 2.25 c. Remove from heat. Blend 2-3 T flour w 2 T softened butter and whisk into cooking liquid. Simmer, stirring a minute or two until the sauce has thickened. Scrape onions and mushrooms into sauce and simmer to blend flavors a minute or so. Pour sauce over chicken. It is now ready for reheating, but can be set aside until cool, then covered and refrigerated for a day or two.) Shortly before serving, bring to a simmer and simmer 4-5 min until heated through (do not overcook). Accompany w parsley potatoes.

Chicken 3.5lb

Bacon Fat 1T

Butter 2T.

Garlic 2 cloves, minced

Shallot 0.25c minced

Brandy 0.25c

Onion 12-24

Mushrooms 0.5lb sliced

Thyme 0.25tsp

Bay Leaves 2

Parsley

Celery 2 tops

Flour 2-3 T

Stock 1c beef

Wine, Red 3c

Potato baby red

Onion small

Carrots baby

Bacon3-4 oz chunk

Vegetable oil 4T

Tomato Paste1 T

Cornish Hens Supreme Serves 4

Season hens w rosemary, salt and pepper. Put stock, onion and carrot in saucepan. Boil 10 min. Add hens and poach gently 30-35 min or till just tender. Remove from broth and keep warm. Reduce broth to 1.5 cups and skim off fat. Melt butter and blend in flour. Gradually add broth and cook, stirring, until thickened. Simmer 5 min. Stir in cognac. Beat egg yolks w cream and blend in a little sauce. Stir slowly into mix and cook 1-2 min longer. Split hens and put on hot platter. Pour some of sauce over top and sprinkle w some chopped parsley. Serve w remaining sauce.

Cornish Game Hens 4

Rosemary 1tsp

Salt/Pepper

Stock 2c chicken

Onion 1 stuck w 2 cloves

Carrots 1

Parsley

Butter 2T

Flour 2T

Cognac 0.25c

Egg Yolks 2

Heavy Cream 0.5c

Dinner in a Roaster Serves 6

Season chicken. Melt butter. Add scallions and sauté 1 min. Stir in remaining ingredients. Use to stuff roaster, tying legs together and folding wings back. Roast 30 min per pound at 350. Remove from pan. Skim fat. Stir in wine and simmer 1 min. Serve sauce w chicken.

Wine, Madeira 2T (or Marsala)

Chicken 1 roaster

Butter 4T

Onions, Green 0.5c

Pepper 0.5c diced red

Succotash 1c frozen

Stuffing 1c packaged

Bacon 2 slices, cooked & crumbled

Water 0.25c

Duck Breast w/ Pomegranate-Wine Sauce

Set rack at lowest position in oven. Preheat to 450. Rub both sides of duck w olive oil and 2 tsp marjoram. Sprinkle w s&p. Working in batches, sear breasts, skin side down, in heavy large skillet over high heat, until skin browns and fat is rendered, about 8 min. Transfer, skin sides down, to rimmed baking sheet. Drain all but 1.5 T fat from skillet for sauce. Roast duck until thermometer registers 145, about 20 min. Transfer to cutting board. Pour off all fat. Add wine to sheet and scrape up browned bits; add to sauce. Simmer 5 min to bring out flavor. Thinly slice breasts and serve w sauce.

Olive Oil 1 T

Duck Breast 3 lb boneless

Marjoram 2 tsp

Duck Confit

Season legs w salt, shallots, chopped garlic, parsley, peppercorns, thyme, and bay leaves. Cover w plastic wrap and refrigerate 18 hours to 2 days. Rinse and drain. Preheat oven to 200. Heat fat in medium ovenproof pot over high heat until hot. Meanwhile, rinse legs and pat dry. Place duck fat in large, very heavy pot and melt over low heat. Stick a whole clove i each half or garlic and add to melted fat. Slip in pieces of duck. Cook, uncovered until fat reaches 190 degrees. Continue cooking at 192-210 degrees, but no higher, adjusting heat as necessary for another 1-2 hours, or until a toothpick easily pierces the thickest part of thigh. Remove from heat and let cool in ft for an hour. Put legs in enamel pot or ceramic crock or hot Ball jar, each w 1/2 tsp salt in bottom. Heat fat, uncovered, over moderate heat until bubbles rise to surface, skimming off foam. Let bubble 10 min or until surface is clear. Watch carefully and reduce heat to avoid smoking. Ladle through fine-mesh strainer directly onto duck pieces, allowing a generous inch of air space between surface of fat and rim of container. Do not include the more perishable cloudy fat and meat juices at the bottom. Rap gently to tamp out any air. Let cool, uncovered, to room temp. Cover and refrig overnight.Seal w butchers fat if for long-term storage. Seal w lid. Let age at least one week or up to 6 mo in frig, wine or root cellar. Cover legs with fat by 2 inches. Refrigerate at least 1 week and up to 2 months.

Duckling 5 lb legs with thighs

Salt 3T Kosher

Thyme 1sprig fresh

Garlic 1 tsp coarsely chopped, plus 1 whole head, halved crosswise

Parsley 2 sprigs

Pepper 6 black peppercorns

Shallots 1.5T coarsely chopped

Bay Leaf 1crumbled

Butcher's Lard (optional)

Rendered Duck fat 6cups

Cloves 2

Duck--Caneton au Vin Blanc Serves 4

Roll duck pieces in flour seasoned w garlic salt, pepper and paprika. Brown in butter. Place in large casserole w bay leaf and tarragon. Add chopped scallions, chopped duck liver and gizzard and wine. Cover and bake at 375 for 1-1.5 hours. Add warm sour cream mixed w olives. Cook, uncovered 25-30 min.

Duckling 1 5 lb, cut up

Flour

Garlic

Salt/Pepper

Butter 0.25c

Bay Leaves 1

Tarragon 0.25tsp

Onions, Green 6 chopped

Wine, White 1c

Sour Cream 1c

Olives 0.5c chopped green

Duck--Roast

Long cooking yields tender duck with perfectly crisp skin. Set rack in middle of oven, then preheat to 300. Rinse duck front and back w at least two quarts boiling water inside and out, then, when cool enough to handle, pat dry. Discard any large pieces of fat, then trim off wing tips. Season w s&p and rub w garlic. Stuff cavity w a few sprigs of thyme, zest and coriander. Pierce skin and fat with a sharp paring knife (be careful not to cut into flesh) by inserting the tip of the knife on the diagonal (not straight in) and making dozens of slits all over the duck. Place duck, breast side up, on a rack set on a shallow roasting pan. Refrigerate, uncovered 4-24 hours.Roast for 4 hours, removing bird from the oven every hour and piercing skin and fat again Each time you pierce duck, pour off fat (it can be strained and stored in a sealed container in the refrigerator for use as "rendered duck fat" in duck confit) and turn bird over, allowing it to roast for 2 hours total on each side.) Increase temp to 350. Season duck w s&p and cook until the skin is crisp and browned, I hour more. Allow to rest 20 min, then garnish w remaining fresh thyme. To serve, hack the duck into small pieces, bone and all, using a sharp cleaver. Alternatively, roast at 450 for 30 min.; then at 350 for 1-1.75 hours.

Duckling 1 5-6 pound

Garlic 2 cloves, minced

Thyme 1 bunch fresh

Lemon zest 1 T

Coriander (or garam masala) 1.5 tsp

Meatballs, Chicken Miso

Heat oven to 425. In large bowl, combine all the ingredients, and use your hands to mix gently. Shape the meat into 12 golf-ball-size rounds and arrange on a greased, rimmed baking sheet (or put on top of pasta mix casserole). Bake until golden and cooked through, about 15 minutes. (these freeze well)

Miilk 1/4 c whole

Miso 3 T sweet white

Garlic 1 T minced

Salt 1 tsp

Pepper 3/4 tsp

Ritz (or other) crackers 1/2 c finely crushed

Chicken 1 lb ground

Oeufs aux Foies de Volaille Serves 4

Roll livers in flour and brown in butter w green onion. Season. Dissolve bouillon cube in Madeira and pour over livers. Simmer 3 min. Beat eggs till foamy w evaporated milk. Spread liver in ramekins. Pour in eggs. Cover and bake 25 min @ 350.

Chicken Livers 0.5lb

Flour Butter 3T

Onions, Green 1T chopped

Bouillon Cube 1chicken

Wine, Madeira 2T

Egg 8

Milk, Evaporated 0.5c

Pollo al Jugo de Uva Serves 4

Puree grapes. Season chicken and brown in butter. Stir in parsley and juice. Cook at high 10 min. Cover and simmer 45 min.Chicken1disjointed fryerGrapes, Seedless1lb greenParsley1TPollo el GrecoServes6Soak 6 pieces of chicken in seasoned milk several hours. Sauté onion in butter and oil. Remove and brown drained breasts quickly. Transfer to casserole and add onions, wine, grapes and olives. Add seasonings. Bake, uncovered at 325 for 1 hr.

Chicken 3 boned, skinned, split breast

Milk

Onion 1lg, sliced

Butter 0.5c

Olive Oil 0.5c

Wine, Sauterne 1c

Grapes, Seedless 1c green

Olives 1c black pitted

Mint 1tsp

Oregano 1tsp

Pepper 1 tsp white

Garlic Salt 1tsp

Poulet a la Normande

Pat the chicken very dry w paper towels and season well w s&p. Heat fat in a large Dutch oven or deep skillet (I use a slow cooker) over med-hi until shimmering. Brown in batches, skin side down until deep golden, 6-8 min. Flip and sear the other side until golden, 3 min. If flambeing, gently warm Calvados in saucepan over med heat. Protect your hand, use a long match to light liquor and pour over chicken. If not, turn off heat and add Calvados. When sizzling subsides, turn heat to med lo and bring to a simmer and cook for 4 min to evaporate alcohol. Add cider and onions and bring to a boil over med heat. Turn down to gentle simmer. Core apples and cut intp 1 1/2" chunks and place on top of chicken. Cover and cook, checking to ensure a gentle simmer, until chicken is cooked through, 35-40 min (or longer on low in slow cooker).Remove chicken and cover. Make a slurry w cornstarch and 3 T cold water. Stir into braising liquid and simmer 1 minute until thickened. Stir in creme fraiche and season to taste. Serve over mashed potatoes.

Chicken 1 3-4 lb chicken cut up

Duck fat 3 T

Calvados or cognac 1/2 c

Hard Cider 1 1/4 c

Pearl onions 15 (frozen is fine)

Crisp apples 1 1/2 lb

Cornstarch 2 T

Creme Fraiche 5 T

Poulet au Vinagre a l'Estragon Serves 6

Blanch onions in boiling water 1 min, drain and peel. In saucepan of boiling salted water boil onions for 10 min, or until just tender, and drain them well. In a heavy kettle heat the oil and the butter over moderately high heat until the mix is hot but not smoking. In the fat brown well the chicken, patted dry and seasoned, in batches, transferring it as it is browned with tongs to a platter. Pour the fat from the kettle, add the onions, and sauté them, stirring, for 1 min. Add vinegar and wine and boil, scraping up brown bits, until it is reduced by half. Add stock, tomatoes, dried tarragon and chicken. Bring mix to boil and simmer, covered, 20-25 min, until chicken is cooked through. (May be prepared 1 day in advance--reheat before proceeding) Transfer chicken and onions w slotted spoon to heated platter and keep warm. Stir cornstarch mix, add to simmering liquid w half the fresh tarragon and simmer, stirring 1 min. Spoon sauce over chicken's sprinkle w remaining fresh chopped tarragon, and garnish w tarragon springs.

Onion 10 oz fresh pearl onions (2.5 c)

Olive Oil 2T

Butter 1T unsalted

Chicken 3.5lb pieces

Vinegar 1c tarragon

Wine, White 0.5c

Stock 1.5c chicken

Tomato 1c chopped

Tarragon 2T chopped fresh or 1 tsp dried plus sprigs

Cornstarch 1.5T dissolved in 2 T water

Spaghetti, One-pan-crispy, and Chicken--See Pasta Section

Tomato Tang Duckling Serves 4

Place duck in 3 qt dish. Mix all other ingredients except wine in saucepan and heat over low heat 30 min. Spread a little sauce over duck pieces. Bake uncovered 45 min @ 350. Turn and baste, pouring off fat. Add wine to rest of sauce and pour over meat. Bake 45-50 min, basting occasionally

Duckling 1cut up

Tomato Sauce 8 oz

Tomato Paste 6oz

Chili Sauce 1T

Mustard 1tsp dry

Worcestershire Sauce 1tsp

Bay Leaves 2

Garlic 2 cloves, mashed

Mayonnaise 0.33c

Salt/Pepper

Wine, Red 0.75 c

Turkey Breast, Rotisserie w Spice Rub

In small bowl, mix paprika, coriander, cumin, black pepper, dry mustard and salt. Rub 1 T mix in large cavity. Work skin loose from breast, being careful not to tear it, and rub 1 T spices directly on breast meat, under the skin. Sprinkle rest over outside. Wrap turkey in plastic wrap and refrigerate overnight or up to 48 hours, Remove 2 hours before cooking. Set grill w rotisserie to medium (400). Put drip pan in middle, over unlit burners. If there s loose skin on turkey, truss it once, around the wing sockets and tuck loose skin undet the butcher’s twine. Skewer turkey on spit, running the prongs under the belly of the bird, so you con’t pierce breast meat. Cook w lid closed 1 ½ to 2 hours. Go by thermometer—thickest part of breast should read 150-155. Let rest 15 min before carving.

Turkey Breast 6-7 lb

Paprika 2 T

Coriander, ground 2 T

Cumin 1 tsp

Black Pepper 1 tsp

Dry Mustard ½ tsp

Salt, Kosher 4 tsp

Turkey & Caviar Sandwiches

Cut turkey across grain into very thin slices. Blend mayo w caviar, chili sauce, cognac and chives. Spread on 4 slices of bread. Arrange turkey on top. Smear one side of each of the remaining bread slices w mayo mix and add, smeared side down to make sandwiches.

Turkey 0.5lb breast

Mayonnaise 0.5c

Caviar 1T

Chili Sauce 2 tsp

Cognac 2t sp

Chives 1T, chopped

Bread 8 thin slices rye

Turkey Divan Serves 4

Arrange turkey in shallow dish. Cover w asparagus. Mix steak sauce and soup and pour over top. Sprinkle w cheese. Bake at 375 about 20 min; then broil till bubbly.

Turkey 12 slices

Asparagus 2 boxes frozen, cooked

Steak Sauce 1T

Soup, Cream of Chicken 1can

Cheese, Cheddar 0.75c

Turkey, Dry-brined

You can brine the turkey frozen

Wash the turkey inside and out, pat it dry, and weigh it. Measure 1 tablespoon of salt—we used Diamond Crystal kosher— into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like—try a pinch of smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.
Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the skin of the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.
Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak, or wrap the bird in a few layers of plastic wrap.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember. Liquid might collect in the bag as you go—this is normal!
For the crispiest skin, the night before, remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour (do not rinse—it's not needed, and rinsing will make the skin less crispy). Heat the oven to 425° F.
Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).
Reduce the oven temperature to 325° F, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165° F, about 2 3/4 hours total roasting. Note that because a dry-brined turkey cooks more quickly than one that hasn't been brined, it's best to check the temperature early with this recipe—it may be done faster than you think!
Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

One 12- to 16-pound turkey (frozen is fine)
Kosher salt
Herbs and/or spices to flavor the salt (optional -- see suggestions in step 1)
Melted butter for basting (optional)

Turkey Grilled w Lemon Marinade Serves 4

Cut turkey into four 1/2 inch slices; place in shallow dish. Combine remaining ingredients and pour over turkey. Cover and refrigerate 4 hours or overnight. Grill 3-4 inches from hot coals about 10 min, turning once, or broil 3-4 inches from heat.

Turkey 1lb. breast

Vegetable Oil 0.33c

Vinegar 0.25c white wine

Lemon Juice, Fresh 0.25c

Onion 1T instant minced

Rosemary 0.5tsp

Garlic Powder 0.25tsp

Turkey, Roast Pav Serves 4

Heat 2 T oil in cast iron skillet over med-hi heat. Add pulled turkey and cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly w salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl. In the same pan, add chopped onion and 1 T oil, and turn heat down to medium, scraping up any remaining turkey. Saute until onion is very soft and translucent, about 5 min, then add garlic, ginger, chile and turmeric and sauate for another 2 min.. Add turkey, tomatoes, peas and 1/3 c water, and stir well. When almost all of the liquid has evaporated and the peas are tender (about 8 min), add garam masala and a generous squeeze of lime juice. Mix well and ad a splash of water if dry. Simmer 2 min. Taste and adjust wa salt and more lime. Serve over buttered, toasted rolls.

Neutral oil 3 T
Turkey meat, roasted 1/2 lb. chopped or pulled
Onion 1 white, chopped
Garlic 2 cloves finely chopped

Ginger 1/2 inch piece, finely chopped
Chile 1 serrano, seeded and finely chopped
Tomato 1 beefstock, chopped
Peas 1/2 c frozen
Turmeric 1/4 tsp
Garam Masala 1.5 tsp
Lime 1

Roast Spatchcocked Turkey
For the Turkey:
1tablespoon minced fresh thyme leaves
Grated zest of 1 lemon
Kosher salt and freshly ground black pepper
1(12- to 14-pound) fresh turkey
1large yellow onion, unpeeled and cut in eighths
1lemon, quartered
Diced celery and carrot
8sprigs fresh thyme

For the Gravy:
6tablespoons (¾ stick) unsalted butter
1large red onion, halved and sliced ¼-inch thick
4large garlic cloves, peeled and halved
6tablespoons all-purpose flour
4cups good chicken stock
2tablespoons Cognac or brandy
10large fresh sage leaves
2bay leaves
Kosher salt and freshly ground black pepper
1cup dry white wine, such as Pinot Grigio

For the Herb Mayo:
1½cups mayonnaise (such as Hellmann’s or Best Foods)
1cup loosely packed fresh parsley leaves, stems reserved
½cup loosely packed fresh sage leaves, stems reserved
2tablespoons fresh thyme or oregano leaves, stems reserved
2scallions, roughly chopped
1lemon, zested
Kosher salt and freshly ground black pepper

Tuesday: Spatchcock turkey
Step 1: Brine the turkey: 2 or 3 days before you plan to roast the turkey, combine the thyme, lemon zest and 3 tablespoons salt. Wash the turkey inside and out, drain it well and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. Refrigerate for 1 or 2 days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent. Make stock

Wednesday: Step 2: Make the gravy base: Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1½ minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (or more or less, depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour, then strain, pressing the solids lightly and then discarding them. Add meat solids. Refrigerate until ready to use.
Step 3: While the turkey dry-brines, make the herb mayo: In a tall container just wide enough to fit the head of a hand blender (or using a regular blender or food processor), combine the mayonnaise with the parsley, sage, thyme or oregano, scallions, lemon zest and 1 tablespoon water. Season generously with salt and pepper. Use the hand blender to blend until it all forms a relatively smooth, pale-green sauce. Transfer to a sealed container until ready to use. You should have about 1¾ cups of herb mayo. (You can make the mayo in advance up to a week and keep it in the fridge.)

Thursday:
Take out gravy and herb mayo
Step 4: Adjust oven rack to lower-middle position and heat the oven to 400 degrees for a 12- to 14-pound bird. Line a sheet pan with aluminum foil. Scatter the vegetables, lemon and thyme on top. Place a cooling rack directly on top of the vegetables, then place the turkey on top, skin-side down.
Step 5: With your hands, slather ½ cup of the herb-mayo mixture over the exposed side of the turkey, making sure to lightly coat every surface. Flip the turkey skin-side up. Spread the legs out to the sides (they should remain skin-side up) and tuck the wing tips behind the breast. With your hands, spread a couple of tablespoons of the herb mayo between the skin and meat of the breast. Generously slather the rest of the turkey with the herb mayo, getting it into every crack and crevice. Let it rest until oven heats up.
Step 6: Roast the turkey for 80-90 min., until the breast meat registers 150 degrees on an instant-read thermometer (put the thermometer in sideways) and the dark meat registers 165 degrees. Remove to a platter cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.
Step 7: While the turkey rests, finish the gravy: Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasoning. Add Gravy Master and Fish Sauce, if desired.
Step 8: Pour a ¼-inch layer of the gravy into a large (12- by 16-inch), ovenproof serving platter (make sure it’s ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Cover the platter and set it aside for up to 2 hours, until ready to serve. Uncover the platter and place it in a 325 degree oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra hot gravy on the side.