Recipes > Meat > Chicken

Chicken

• Baked Chicken
• Boiled Chicken
• Broiled Chicken
• Chicken Croquettes
• Chicken Curry
• Chicken Cutlets
• Chicken Fillets
• Chicken Fricassee
• Chicken Livers
• Chicken Loaf
• Chicken Patties
• Chicken Pie
• Chicken Pudding
• Chicken Sandwiches
• Chicken Stew
• Chicken Tamales
• Chicken Terrapin
• Fried Chicken
• Jellied Chicken
• Pressed Chicken
• Roast Chicken
• Stuffed Chicken

• A Capon with White Broth
       from The Queen-like Closet or Rich Cabinet (1672)
• Amastich
       from The International Jewish Cook Book (1919)
• An Indian Dish of Fowl (an Entree)
       from The Book of Household Management (1861)
• Another Mode of Boning a Turkey or Fowl
       from The Book of Household Management (1861)
• Belgian Chicken
       from 365 Foreign Dishes (1908)
• Blanquette of Chicken
       from Miss Parloa's New Cook Book
• Blanquette of Chicken
       from The Boston Cooking-School Cook Book (1896)
• Blanquette of Chicken
       from Dressed Game and Poultry à la Mode (1888)
• Blanquette of Chicken aux Concombres
       from Dressed Game and Poultry à la Mode (1888)
• Border Timbale of Mock Chicken
       from The Golden Age Cook Book (1898)
• Boudin a la Reine (an Entree)
       from The Book of Household Management (1861)
• Boudins à la Reine
       from Ice Creams, Water Ices, Frozen Puddings
• Braised Boned Chicken
       from The Century Cook Book (1901)
• Braised Chicken
       from The Boston Cooking-School Cook Book (1896)
• Braised Chicken
       from The Century Cook Book (1901)
• Braised Drumsticks of Chicken
       from Dressed Game and Poultry à la Mode (1888)
• Breaded Chicken
       from The White House Cookbook (1887)
• Capilotade of Fowl or Turkey
       from Dressed Game and Poultry à la Mode (1888)
• Capon
       from A Poetical Cook-Book (1864)
• Capon à la Nanterre
       from Dressed Game and Poultry à la Mode (1888)
• Cappone con Riso (Capon with Rice)
       from The Cook's Decameron
• Casserole
       from Made-Over Dishes
• Chapon à l'Indienne
       from Twenty-four Little French Dinners (1919)
• Chartreuse of Chicken
       from Miss Parloa's New Cook Book
• Chartreuse of Chicken and Macaroni
       from Miss Parloa's New Cook Book
• Chaud-froid Chicken
       from The Skilful Cook (1905)
• Chaud-froid of Chicken
       from The Boston Cooking-School Cook Book (1896)
• Chicken (Turkish Style)
       from The International Jewish Cook Book (1919)
• Chicken A La Vienne
       from The Century Cook Book (1901)
• Chicken Alla Cacciatora
       from The Italian Cook Book (1919)
• Chicken Bechamel
       from Woman's Institute Library of Cookery, Volume 3
• Chicken Breasts Sautes
       from The Italian Cook Book (1919)
• Chicken Casserole
       from The International Jewish Cook Book (1919)
• Chicken Chartreuse
       from The Boston Cooking-School Cook Book (1896)
• Chicken Chartreuse
       from The Century Cook Book (1901)
• Chicken Chaud Froid
       from Miss Parloa's New Cook Book
• Chicken Chop Suey
       from 365 Foreign Dishes (1908)
• Chicken Custard
       from Mrs. Wilson's Cook Book (1920)
• Chicken Dumplings
       from Mrs. Wilson's Cook Book (1920)
• Chicken En Casserole
       from Woman's Institute Library of Cookery, Volume 3
• Chicken Fritters
       from Miss Parloa's New Cook Book
• Chicken Fritters
       from The Century Cook Book (1901)
• Chicken Gumbo
       from The Boston Cooking-School Cook Book (1896)
• Chicken Gumbo
       from The Century Cook Book (1901)
• Chicken Gumbo Okra
       from Mrs. Wilson's Cook Book (1920)
• Chicken Hash
       from A Little Cook Book for a Little Girl (1905)
• Chicken Hash with Rice Toast
       from The White House Cookbook (1887)
• Chicken Hollandaise
       from The Boston Cooking-School Cook Book (1896)
• Chicken Imperial
       from The Century Cook Book (1901)
• Chicken Klopps with Bechamel Sauce
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Chicken Lunch for Traveling
       from The White House Cookbook (1887)
• Chicken Moley
       from The Curry Cook's Assistant (1889)
• Chicken Mould (Served Cold)
       from My Pet Recipes, Tried and True (1900)
• Chicken Mousse
       from Mrs. Wilson's Cook Book (1920)
• Chicken Mousse
       from Ice Creams, Water Ices, Frozen Puddings
• Chicken Muffin Cases
       from Made-Over Dishes
• Chicken Nouilles au Parmesan
       from Dressed Game and Poultry à la Mode (1888)
• Chicken Panada
       from The Easiest Way in Housekeeping and Cooking (1903)
• Chicken Paprika With Rice
       from The International Jewish Cook Book (1919)
• Chicken Pilau
       from Miss Parloa's New Cook Book
• Chicken Puree
       from The Century Cook Book (1901)
• Chicken Quenelles
       from Miss Parloa's New Cook Book
• Chicken Quenelles, Breaded
       from Miss Parloa's New Cook Book
• Chicken Quenelles, Stuffed
       from Miss Parloa's New Cook Book
• Chicken Roll
       from Mrs. Wilson's Cook Book (1920)
• Chicken Rolls
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Chicken Roly-Poly
       from The White House Cookbook (1887)
• Chicken Saute
       from The Italian Cook Book (1919)
• Chicken Souffle
       from The Century Cook Book (1901)
• Chicken Soufflé
       from Miss Parloa's New Cook Book
• Chicken Soufflé
       from The Boston Cooking-School Cook Book (1896)
• Chicken Supréme
       from Made-Over Dishes
• Chicken Timbale
       from Ice Creams, Water Ices, Frozen Puddings
• Chicken Timbales
       from The Boston Cooking-School Cook Book (1896)
• Chicken Timbales
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Chicken Turnovers
       from The White House Cookbook (1887)
• Chicken Water
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Chicken With Corn Oysters
       from Vaughan's Vegetable Cook Book (1919)
• Chicken With Egg Sauce
       from The Italian Cook Book (1919)
• Chicken With Ham
       from The Italian Cook Book (1919)
• Chicken With Rice
       from The International Jewish Cook Book (1919)
• Chicken With Sauce Piquante
       from The Italian Cook Book (1919)
• Chicken With Sausages
       from The Italian Cook Book (1919)
• Chicken With Sherry
       from The Italian Cook Book (1919)
• Chicken With Spaghetti en Casserole
       from The International Jewish Cook Book (1919)
• Chicken With Tomatoes
       from The Italian Cook Book (1919)
• Chicken a la Bechamel
       from 365 Foreign Dishes (1908)
• Chicken a la King
       from Mrs. Wilson's Cook Book (1920)
• Chicken a la Tartare
       from 365 Foreign Dishes (1908)
• Chicken and Ham, ragout of
       from The Lady's Own Cookery Book (1844)
• Chicken and Macaroni
       from The White House Cookbook (1887)
• Chicken and Oysters à la Métropole
       from The Boston Cooking-School Cook Book (1896)
• Chicken and Rice
       from Dressed Game and Poultry à la Mode (1888)
• Chicken for Lunch
       from The Cookery Blue Book (1891)
• Chicken in Baskets
       from The Boston Cooking-School Cook Book (1896)
• Chicken on Biscuit
       from Recipes Tried and True (1894)
• Chicken with Mushrooms
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Chicken with Polenta
       from Simple Italian Cookery
• Chicken with Rice
       from Woman's Institute Library of Cookery, Volume 3
• Chicken with Spinach
       from Dressed Game and Poultry à la Mode (1888)
• Chicken à l'Italienne
       from Dressed Game and Poultry à la Mode (1888)
• Chicken à la Bonne Femme
       from Dressed Game and Poultry à la Mode (1888)
• Chicken à la Cardinal
       from The Skilful Cook (1905)
• Chicken à la Continental
       from Dressed Game and Poultry à la Mode (1888)
• Chicken à la Creme
       from Ice Creams, Water Ices, Frozen Puddings
• Chicken à la Davenport
       from Dressed Game and Poultry à la Mode (1888)
• Chicken à la Italienne
       from The International Jewish Cook Book (1919)
• Chicken à la King
       from Ice Creams, Water Ices, Frozen Puddings
• Chicken à la Marengo
       from The Skilful Cook (1905)
• Chicken à la Matador
       from Dressed Game and Poultry à la Mode (1888)
• Chicken à la Matelote
       from Miss Parloa's New Cook Book
• Chicken à la Max
       from The Belgian Cookbook (1915)
• Chicken à la Merango
       from The Boston Cooking-School Cook Book (1896)
• Chicken à la Providence
       from The Boston Cooking-School Cook Book (1896)
• Chicken à la Reine
       from Miss Parloa's New Cook Book
• Chicken à la Sweetbread
       from The International Jewish Cook Book (1919)
• Chicken à la Tartare
       from Miss Parloa's New Cook Book
• Chicken à la Tartare
       from The Skilful Cook (1905)
• Chicken á la King
       from Woman's Institute Library of Cookery, Volume 3
• Chicken, Baltimore Style
       from The Century Cook Book (1901)
• Chicken, or Ham and Veal patés
       from The Lady's Own Cookery Book (1844)
• Chickens
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Chickens A-La-Daub
       from The Virginia Housewife (1860)
• Chickens Chiringrate
       from Dressed Game and Poultry à la Mode (1888)
• Chickens Surprise
       from English Housewifry (1764)
• Chickens in Paste
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Chickens, dressed with Peas
       from The Lady's Own Cookery Book (1844)
• Chickens, to heat
       from The Lady's Own Cookery Book (1844)
• Chile-Con-Carne
       from Civic League Cook Book (1913)
• Chili Con Carne
       from The International Jewish Cook Book (1919)
• Chinese Chicken
       from 365 Foreign Dishes (1908)
• Chop Suey
       from The Suffrage Cook Book (1915)
• Chutney Chicken
       from The Curry Cook's Assistant (1889)
• Cock-a-leeky
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Cocky Leeky
       from A Plain Cookery Book for the Working Classes (1852)
• Cold Chicken With Vinegar
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Country Captain
       from The Khaki Kook Book (1917)
• Cream of Chicken
       from My Pet Recipes, Tried and True (1900)
• Creamed Chicken
       from The Boston Cooking-School Cook Book (1896)
• Creamed Chicken
       from Civic League Cook Book (1913)
• Creamed Chicken Delmonte
       from Mrs. Wilson's Cook Book (1920)
• Creamed Chicken or Turkey
       from A Little Cook Book for a Little Girl (1905)
• Creamed Dishes
       from The Century Cook Book (1901)
• Creamed Hash on Toast
       from Made-Over Dishes
• Creamed Sweetbread and Chicken
       from The Boston Cooking-School Cook Book (1896)
• Croustards à la Reine
       from The Skilful Cook (1905)
• Deviled Chicken Legs
       from Made-Over Dishes
• Devilled Bones
       from The Boston Cooking-School Cook Book (1896)
• Devilled Chicken
       from Breakfast Dainties (1885)
• Emince of Giblets
       from Mrs. Wilson's Cook Book (1920)
• English Chicken Balls
       from Made-Over Dishes
• Forced Capon
       from Dressed Game and Poultry à la Mode (1888)
• Fowl Pillau, based on M. Soyer's Recipe (an Indian Dish)
       from The Book of Household Management (1861)
• Fowl Saute With Peas (an Entree)
       from The Book of Household Management (1861)
• Fowl Scollops (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Fowl a la Mayonnaise
       from The Book of Household Management (1861)
• Fowl and Pork
       from Miss Parloa's New Cook Book
• Fowls with Tarragon
       from Domestic French Cookery (1836)
• Friar's Chicken
       from Directions for Cookery, in its Various Branches (1840)
• Friar's Chicken
       from The Lady's Own Cookery Book (1844)
• Fritôt of Chicken aux Tomates
       from Dressed Game and Poultry à la Mode (1888)
• Galantine of Chicken
       from Ice Creams, Water Ices, Frozen Puddings
• Galantine of Fowl
       from The Skilful Cook (1905)
• Garnish With Combs of Chicken
       from Hand-Book of Practical Cookery (1884)
• Giblet Pie and Soup
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Giblets
       from The International Jewish Cook Book (1919)
• Giblets and Rice
       from The Suffrage Cook Book (1915)
• Good Way to Cook Chicken
       from Recipes Tried and True (1894)
• Grilled Bones
       from The Century Cook Book (1901)
• Grilled Fowl
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Gumbo File
       from The Century Cook Book (1901)
• Ham and Chicken, to pot
       from The Lady's Own Cookery Book (1844)
• Ham and Chicken, to pot another way
       from The Lady's Own Cookery Book (1844)
• Hash Made of Fowls
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Hashed Fowl, Indian Fashion (an Entree)
       from The Book of Household Management (1861)
• Hashed Fowl, an Entree (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Jacobins Pottage
       from The Compleat Cook (1658)
• Japanese Chicken
       from 365 Foreign Dishes (1908)
• Luncheon Chicken
       from The Boston Cooking-School Cook Book (1896)
• Marinade of Fowls
       from Domestic French Cookery (1836)
• Maryland Chicken
       from The Boston Cooking-School Cook Book (1896)
• Minced Chicken with Macaroni
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Minced Fowl a la Bechamel
       from The Book of Household Management (1861)
• Minced Fowl, an Entree (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Minced Fowls on Toast
       from The White House Cookbook (1887)
• Parisian Chicken
       from 365 Foreign Dishes (1908)
• Pennsylvania Dutch Chicken and Oyster Pie
       from Pennsylvania Dutch Cooking
• Pickled Chicken
       from The White House Cookbook (1887)
• Pilaf
       from The International Jewish Cook Book (1919)
• Pilau
       from Directions for Cookery, in its Various Branches (1840)
• Pollastro alla Lorenese (Fowl)
       from The Cook's Decameron
• Pollastro in istufa di Pomidoro (Braized Fowl)
       from The Cook's Decameron
• Pollo all'Oliva (Chicken)
       from The Cook's Decameron
• Pollo alla Cacciatora (Chicken)
       from The Cook's Decameron
• Pollo alla Fiorentina (Chicken)
       from The Cook's Decameron
• Pollo alla Villereccia (Chicken)
       from The Cook's Decameron
• Pottage of Capons
       from The Compleat Cook (1658)
• Potted Chicken
       from Miss Parloa's New Cook Book
• Potted Chicken
       from The White House Cookbook (1887)
• Potted Chicken or Fowl (a Luncheon or Breakfast Dish)
       from The Book of Household Management (1861)
• Poulet En Bellevue
       from Ice Creams, Water Ices, Frozen Puddings
• Poulet Sauté à l'Estragon
       from Twenty-four Little French Dinners (1919)
• Poulet a la Marengo
       from The Book of Household Management (1861)
• Poulet aux Cressons
       from The Book of Household Management (1861)
• Poultry
       from Mrs. Wilson's Cook Book (1920)
• Poultry
       from Public School Domestic Science (1898)
• Prepared Chicken for Chicken Salad or Cold Cuts
       from Mrs. Wilson's Cook Book (1920)
• Pullao
       from The Khaki Kook Book (1917)
• Pulled Chickens
       from Domestic French Cookery (1836)
• Pullets to bone and farce
       from The Lady's Own Cookery Book (1844)
• Pullets with Oysters
       from The Lady's Own Cookery Book (1844)
• Ragout of Fowl
       from The Book of Household Management (1861)
• Rice and Chicken Con-Carne
       from Civic League Cook Book (1913)
• Risotto With Chicken Giblets
       from The Italian Cook Book (1919)
• Rissoles of Chicken
       from The White House Cookbook (1887)
• Rissoles. No. 2
       from The Lady's Own Cookery Book (1844)
• Roman Fry II
       from The Italian Cook Book (1919)
• Scalloped Chicken
       from The Boston Cooking-School Cook Book (1896)
• Scalloped Chicken
       from The White House Cookbook (1887)
• Smothered Chicken
       from The International Jewish Cook Book (1919)
• Smothered Chicken
       from Civic League Cook Book (1913)
• Soffiato di Cappone (Fowl Souffle)
       from The Cook's Decameron
• Spanish Chicken
       from 365 Foreign Dishes (1908)
• Steamed Chicken
       from The White House Cookbook (1887)
• Stuffed Rolls
       from The Italian Cook Book (1919)
• Supreme of Chicken
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Suprême of Chicken
       from The Boston Cooking-School Cook Book (1896)
• Timbale
       from Made-Over Dishes
• To Bone a Fowl
       from The Century Cook Book (1901)
• To Bone a Turkey or Fowl Without Opening It
       from The Book of Household Management (1861)
• To Clean and Draw Poultry
       from The Century Cook Book (1901)
• To Dress and Clean Poultry
       from The International Jewish Cook Book (1919)
• To Smoor Chickens
       from The Queen-like Closet or Rich Cabinet (1672)
• To Truss a Chicken
       from The International Jewish Cook Book (1919)
• To do Chickens, or any Fowl's Feet
       from English Housewifry (1764)
• To make a Fricake
       from The Compleat Cook (1658)
• To make a hash of Chickens
       from The Compleat Cook (1658)
• Vol-au-Vent
       from The Lady's Own Cookery Book (1844)
• Vol-au-Vent of Chicken
       from Miss Parloa's New Cook Book