Celtnet Fowl-based Recipes and Cookery, 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 Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of fowl recipes follow (limited to 100 recipes per page). There are 1099 recipes in total:


Image link to Apicius recipes section of the site

Apicius Recipes

Apicius Recipes, Roman Recipes, De Re Coquinaria Recipes

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A Chinese Balloon
     Origin: Fusion
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Bessamel-ntymeno Teganismeno Kotopoylo
(Béchamel-Coated Fried Chicken)
     Origin: Greece
A Good Cassoulet
     Origin: France
Arroz con Pollo
(Chicken With Rice)
     Origin: Mexico
Betaceos Varronis
(Beets à la Varro)
     Origin: Roman
A Salmi of Moor Fowl, Pheasants or Partridges
     Origin: British
Arroz con Pollo Guatemalteco
(Chicken with Rice, Guatemalan Style)
     Origin: Guatemala
Biafran Stew
     Origin: Nigeria
A Third Salamongundy
     Origin: British
Aruba Chicken
     Origin: Aruba
Biriani de Poulet
(Chicken Biriani)
     Origin: Mauritius
Acapulco Chicken Pizza
     Origin: American
Ashanti Chicken
     Origin: Ghana
Bistort Greens Stew
     Origin: African Fusion
Ad Aves Hircosas Omni Genere
(How to Prepare 'High' Birds of Any Kind)
     Origin: Roman
Asian Duck Curry
     Origin: Fusion
Blackened Chicken Legs
     Origin: Fusion
Adelaide Sanwiches
     Origin: British
Aussie Stuffed Drumsticks
     Origin: Australia
Blackened Duck Legs
     Origin: Fusion
Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Australo-Asian Roast Chicken
     Origin: Australia
Blancs de Poulet à la Cardamome et Gingembre
(Chicken Breasts with Cardamom and Ginger)
     Origin: Madagascar
Afia Efere Unen
(White Soup with Chicken)
     Origin: Nigeria
Avgolemoni
(Egg and Lemon Soup)
     Origin: Cyprus
Blank Desne
(White Desire)
     Origin: England
Afia Efere Uyayak
(White Soup with Aidan Fruit)
     Origin: Nigeria
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Blank Dessorre
     Origin: England
African Chicken Wings
     Origin: African Fusion
Azeri Chicken Skewers
     Origin: Azerbaijan
Blank Maunger
     Origin: England
Afriki Yakhni
     Origin: Southern Africa
Baked Chicken in a Peanut Sauce
     Origin: Sierra Leone
Blanquette of Turkey
     Origin: France
Afritadang Manok
(Filipino Chicken Stew)
     Origin: Philippines
Baked Chicken in Groundnut Sauce
     Origin: Tanzania
Boko Boko Harees
(Chicken with Bulgur Wheat)
     Origin: Burundi
Akoho sy Sakamalo
(Chicken with Ginger)
     Origin: Madagascar
Baked, Stuffed, Veal
     Origin: Canada
Bonfire Fried Chicken
     Origin: British
Akoho sy Voanio
(Chicken in Coconut Milk)
     Origin: Madagascar
Balti Chicken Pasanda
     Origin: India
Botswanan Chicken Groundnut Stew
     Origin: Botswana
Algerian Shorba
(Algerian Chicken Soup)
     Origin: Algeria
Barbecue Chicken
     Origin: American
Botswanan Chicken Pie
     Origin: Botswana
Alice Springs Chicken
     Origin: Australia
Barbecue Chicken Pizza
     Origin: American
Boulets de Poulet avec Sauce Rouge
(Chicken Meatballs with Red Sauce)
     Origin: Benin
Aliter Avem
(Birds, Another Way)
     Origin: Roman
Barbecued Chicken Italiano
     Origin: American
Braised Chicken with Chillies
     Origin: Ghana
Aliter Conchiclam Sic Facies
(Legumes, Another Way, Are Made Thus)
     Origin: Roman
Barbecued Chicken Thighs
     Origin: American
Braised Chicken with Verjuice
     Origin: British
Aliter de Pullo
(Chicken Forcemeat, Another Way)
     Origin: Roman
Barbecued Key Lime Chicken
     Origin: American
Braised Duck with Orange and Lime Sauce
     Origin: Tanzania
Aliter in grue vel in anate vel in pullo
(Roast Duck with Damson Sauce)
     Origin: Roman
Barbecued Lemon Duck Breast Salad
     Origin: American
Braised Duckling with Turnips
     Origin: British
Aliter In Struthione Elixo
(Of Boiled Ostrich, Another Way)
     Origin: Roman
Barbecued Orange Chicken
     Origin: American
Braised Golden Plover
     Origin: British
Aliter patina de asparagis frigida
(Cold Asparagus Dish with Woodock)
     Origin: Roman
Barbecued Poussin with Yoghurt and Spices
     Origin: American
Braised Pigeons with Golden Spaghetti
     Origin: British
Aliter Vice Salsi
(Another Substitute for Saltfish)
     Origin: Roman
Barbecued Sesame Chicken Breasts
     Origin: American
Brestiau Hwyaden â Saws Afalau, Eirin a Mêl
(Duck Breasts with Apple, Plum and Honey Sauce)
     Origin: Welsh
Almond Lemon Chicken
     Origin: British
Barkoukech de Printemps
(Springtime Barkoukech)
     Origin: Tunisia
Bretby Sandwiches
     Origin: British
Aloha Wild Rice
     Origin: Hawaiian
Barley Broth
     Origin: British
Brochettes de poulet
(Chicken Kebabs)
     Origin: France
Amarillo
(Oaxacan Yellow Mole)
     Origin: Mexico
Bebek Betulu
(Balinese Roast Duck)
     Origin: Bali
Brown Sugar Brine for Turkey
     Origin: British
Amiwo au Poulet
(Chicken Amiwo)
     Origin: Benin
Beef Cullis
     Origin: British
Brunswick Stew
     Origin: American
Andalusian Turkey
     Origin: France
Beetroot Soup with Chicken
     Origin: Latvia
Buffalo Chicken Pizza
     Origin: American
Angolan Feijoada
     Origin: Angola
Beignets de Poulet
(Malagasy Chicken Fritters)
     Origin: Madagascar
Buffalo Chicken Soup
     Origin: American
Anserem Elixum Calidum ex Iure Frigido Apiciano
(Boiled Goose, Served Hot with Cold Apician Sauce)
     Origin: Roman
Belizean Baked Chicken
     Origin: Belize
Buffalo Wings
     Origin: British
Antipasto Chef's Salad
     Origin: British
Belizean Chicken Breakfast
     Origin: Belize
Bukharan Pilaf
     Origin: Uzbekistan
Apple Juice Brined Turkey
     Origin: American
Belizean Chicken Stew
     Origin: Belize
Apricot Chicken
     Origin: Australia
Bermuda Chicken
     Origin: Bermuda

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Best Way to Deliver Cupcakes and Christmas Cupcake Idea

By Rick Quatraro | Published 2011-11-20 06:59:26 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

How to make a Christmas Bulb Cupcake, cinnamon marshmallow frosting and answers to important cupcake questions like how to freeze frosted cupcakes, how long do cupcakes last and the best way to transport cupcakes. Professional cake and cupcake decorator Leigh Wyryha stops by to share her secrets in this exclusive interview.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

Tea Kettle for Tea Lovers

By Nate Mills | Published 2011-11-21 05:54:52 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

It really is so easy to use simply because it gives you a great deal of freedom to combine and match your preferred form of tea which means you will make a cup of flavorful tea that could actually deliver lots of fantastic aid in generating your body incredibly nutritious and shed weight too.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Cooking Tips You Need Before Planning A Big Meal

By Greg James | Published 2011-11-29 09:23:52 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Now that you have added some useful and creative cooking tips to your arsenal, you should be able to start pursuing your dream of playing chef. Whether you want to make a living from cooking or simply want to serve delicious meals to your family, remember these tips for culinary glory.

The Need For Emergency Freeze Dried Food

By Lee Smith | Published 2011-12-16 21:33:16 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

A good type of emergency food supply is freeze dried food, which can last up to 25 years, making it not only a great emergency supply to have, but it is also a good investment in a world where resources are running low.n

Eggs in Cookery - the Magic of Eggs

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

Recipe Information: 56

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 Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

The History Of Tea

By Jenny Tompsona | Published 2011-11-22 22:13:54 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Learn more about the history of tea. It has been around for a long time.


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