Welcome to the Celtnet Fowl Recipes Home Page

Welcome to Celtnet's Fowl Recipes Page — This is a continuation an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The listing is for all the fowl and fowl-associated recipes added to this site. Fowl represent all the bird species commonly consumed by humans and this includes game birds (where our hunting and consumption of brids began) as well as domestic birds such as chickens, geese, ducks, turkeys and pigeons. Chicken, of course, being the most widespread of the birds consumed. This bird having been domesticated probably 20 000 years ago and with separate Asian (which are also known in Soth America and European (also known in Africa) sub-species of the bird. Recipes for various fowl are known from the earliest times and the recipes presented here cut across all historical periods and all continets.

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Ham Recipes
Lamb Recipes Mutton Recipes Offal Recipes
Pork Recipes Veal Recipes

Alphabetical list of fowl recipes follow (limited to 100 recipes per page). There are 611 recipes in total:


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A Chinese Balloon
     Origin: Fusion
Belizean Chicken Breakfast
     Origin: Belize
Canja
     Origin: Cape Verde
Acapulco Chicken Pizza
     Origin: American
Belizean Chicken Stew
     Origin: Belize
Canja de Gahlinha
(Cape Verdean Chicken Stew)
     Origin: Cape Verde
Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Bermuda Chicken
     Origin: Bermuda
Capoun or Gos Farced
(Stuffed Capon or Goose)
     Origin: English
African Chicken Wings
     Origin: African Fusion
Bessamel-ntymeno Teganismeno Kotopoylo
(Béchamel-Coated Fried Chicken)
     Origin: Greece
Cassava Pie
     Origin: Bermuda
African Guinea Fowl
     Origin: Guinea
Betaceos Varronis
(Beets à la Varro)
     Origin: Roman
Cawl Iâr a Ffa
(Chicken and Bean Soup)
     Origin: Welsh
Afriki Yakhni
     Origin: Southern Africa
Biafran Stew
     Origin: Nigeria
Cheesy Chicken with Rice
     Origin: British
Afritadang Manok
(Watermelon Barbecue Sauce)
     Origin: Philippines
Bisort Greens Stew
     Origin: African Fusion
Cheesy Crockpot Chicken
     Origin: American
Akoho sy Voanio
(Chicken in Coconut Milk)
     Origin: Madagascar
Blackened Chicken Legs
     Origin: Fusion
Cheesy Crockpot Chicken and Vegetables
     Origin: American
Algerian Shorba
(Algerian Chicken Soup)
     Origin: Algeria
Blackened Duck Legs
     Origin: Fusion
Cherkesskij cyplenok
(Circassian Chicken)
     Origin: Russia
Alice Springs Chicken
     Origin: Australia
Blank Desne
(White Desire)
     Origin: English
Chicken and Beef Benachin
     Origin: Gambia
Aliter in grue vel in anate vel in pullo
(Roast Duck with Damson Sauce)
     Origin: Roman
Blank Dessorre
     Origin: English
Chicken and Beef Loaf
     Origin: Nigeria
Aliter patina de asparagis frigida
(Cold Asparagus Dish with Woodock)
     Origin: Roman
Blank Maunger
     Origin: English
Chicken and Broccoli in a Curried Yoghurt Sauce
     Origin: India
Almond Lemon Chicken
     Origin: British
Boko Boko Harees
(Chicken with Bulgur Wheat)
     Origin: Burundi
Chicken and Dumplings
     Origin: Irish
Aloha Wild Rice
     Origin: Hawaiian
Botswanan Chicken Groundnut Stew
     Origin: Botswana
Chicken and German Noodle Soup
     Origin: Germany
Angolan Feijoada
     Origin: Angola
Botswanan Chicken Pie
     Origin: Botswana
Chicken and Ham Deep Dish Pie
     Origin: Germany
Apricot Chicken
     Origin: Australia
Braised Chicken with Chillies
     Origin: Ghana
Chicken and Hen of the Woods Salad
     Origin: American
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Braised Chicken with Verjuice
     Origin: British
Chicken and Jew's Ear Fungus Soup
     Origin: Chinese
Arroz con Pollo
(Chicken With Rice)
     Origin: Mexico
Braised Duck with Orange and Lime Sauce
     Origin: Tanzania
Chicken and Leek Pie
     Origin: Irish
Aruba Chicken
     Origin: Aruba
Braised Duckling with Turnips
     Origin: British
Chicken and Mushroom Soup
     Origin: Chinese
Ashanti Chicken
     Origin: Ghana
Braised Pigeons with Golden Spaghetti
     Origin: British
Chicken and Mustard Pie
     Origin: New Zealand
Asian Duck Curry
     Origin: Fusion
Brochettes de poulet
(Chicken Kebabs)
     Origin: France
Chicken and Noodle Soup
     Origin: Fusion
Aussie Stuffed Drumsticks
     Origin: Australia
Brunswick Stew
     Origin: American
Chicken and Noodle Soup II
     Origin: Chinese
Austro-Asian Roast Chicken
     Origin: Australia
Buffalo Chicken Pizza
     Origin: American
Chicken and Noodles Casserole
     Origin: American
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Bukharan Pilaf
     Origin: Uzbekistan
Chicken and Rice Soup
     Origin: Fusion
Azeri Chicken Skewers
     Origin: Azerbaijan
Bunuelitos de Pollo
(Chicken Fritters)
     Origin: Spain
Chicken and Sausage Gumbo
     Origin: Cajun
Baked Chicken in a Peanut Sauce
     Origin: Sierra Leone
Cabbage Soup
     Origin: Liberia
Chicken and Vegetable Curry
     Origin: Senegal
Baked Chicken in Groundnut Sauce
     Origin: Tanzania
Cabbage with Chicken
     Origin: Guyana
Chicken and Walnuts
     Origin: British
Balti Chicken Pasanda
     Origin: India
Cachupa Rica
     Origin: Cape Verde
Chicken and Wild Food Stir-fry
     Origin: Fusion
Barbecue Chicken
     Origin: American
Cajun Chicken and Seafood Gumbo
     Origin: Cajun
Chicken and Wild Mushroom Pie
     Origin: British
Barbecue Chicken Pizza
     Origin: American
Cajun Chicken Casserole
     Origin: Cajun
Chicken Balti
     Origin: India
Barbecued Key Lime Chicken
     Origin: American
Cajun Sticky Chicken
     Origin: Cajun
Chicken Bhuna Masala
     Origin: India
Barbecued Orange Chicken
     Origin: American
Cajun Tabasco Wings
     Origin: Cajun
Chicken Biryani
     Origin: India
Beetroot Soup with Chicken
     Origin: Latvia
Caldo Gallego
(Hot Spanish Chicken Soup)
     Origin: Spain
Belizean Baked Chicken
     Origin: Belize
Canard á l'Orange
(Duck with Orange Sauce)
     Origin: France

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Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.


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