Cajun Cooking Recipes
We have thousands of recipes throughout our site.
Please browse our categories below:
All Recipes:
Alcohol
Drinks Recipes
Appetizer
Recipes
Alligator
Recipes
Armadillo
Recipes
Atkins Recipes
Bear
Recipes
Beaver
Recipes
Black
Bird Recipes
Bread Machine
Recipes
Cajun Recipes
Canadian Recipes
Chicken
Recipes
Chili
Recipes
Chocolate
Recipes
Cookie
Recipes
Crock
pot Recipes
Diabetic
Recipes
Dove/Quail
Recipes
Duck
Recipes
Easter
Recipes
Elk
Recipes
Frog
Leg Recipes
Fruit
Recipes
German
Recipes
Goose
Recipes
Ground
Meat Recipes
Grouse
Recipes
Gumbo
Recipes
Halloween
Recipes
Holiday
Recipes
Hot Sauce
Recipes
Ice
Cream Recipes
Italian
Recipes
Kids
Recipes
Mardi
Gras Recipes
Meatloaf
Recipes
Mexican
Recipes
Microwave
Recipes
New
Orleans Restaurant Recipes
Non Alcohol
Drinks Recipes
Restaurant
Recipes
Smoothie
Recipes
Quick
And Easy Recipes
Soup
Recipes
St
Patrick's Day Recipes
Turkey
And Dressing Recipes
Wild
Game Recipes
Cajun Cooking Recipes Message Board
Questions?
Cajun Jokes
Calorie Counter
Cook And Eat Crawfish
Cooking News
Cajun Cooking Recipes Blog
Cooking Tips
Casino Listings
Crab Race Game!
Craft Ideas
Domain Name Hosting
Favorite Links
Gift Baskets Making Instructions
Free Newsletter
Make A Roux
Recipes Index
Recipe A Day!
Submit Recipe Requests
More Recipes
|
Our Chicken Recipes collection contains an extensive database of recipes for preparing chicken in many different ways. Some of our most popular chicken recipes are: Amaretto Chicken Breast, Easy Southern Fried Chicken, Cranberry Glaze for chicken, and Chicken Spaghetti. |
|
Barbequed (BBQ) Chicken Recipes
For More Poultry Recipes, Please Click here
Chicken Facts And Safety From The Food Safety and Inspection Service:
History and Definitions:
The chicken is a descendant of the Southeast Asian red jungle fowl
first domesticated in India around 2000 B.C. Most of the birds raised
for meat in America today are from the Cornish (a British breed) and
the White Rock (a breed developed in New England). Broiler-fryers,
roasters, stewing/baking hens, capons and Rock Cornish hens are all
chickens. The following are definitions for these:
Broiler-fryer - a young, tender chicken about 7 weeks old which weighs
2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.
Rock Cornish Game Hen- a small broiler-fryer weighing between 1 and 2
pounds. Usually stuffed and roasted whole.
Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7
pounds. It yields more meat per pound than a broiler-fryer. Usually
roasted whole.
Capon - Male chickens about 16 weeks to 8 months old which are
surgically unsexed. They weigh about 4 to 7 pounds and have generous
quantities of tender, light meat. Usually roasted.
Stewing/Baking Hen - a mature laying hen 10 months to 1 1/2 years old.
Since the meat is less tender than young chickens, it's best used in
moist cooking such as stewing.
Rooster - a mature male chicken with coarse skin and tough, dark meat.
Requires long, moist cooking.
Chicken Inspection:
All chickens found in retail stores are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The "Inspected for wholesomeness by the U.S. Department of Agriculture" seal insures the chicken is free from visible signs of disease.
Chicken Grading
Inspection is mandatory but grading is voluntary. Chickens are graded according to USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom from defects. Grade A chickens have plump, meaty bodies and clean skin, free of bruises, broken bones, feathers, cuts and discoloration
Fresh or Frozen
The term fresh on a poultry label refers to any raw poultry product that has never been below 26 °F. Raw poultry held at 0 °F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0-25 °F.
Dating of Chicken Products
Product dating is not required by Federal regulations,
but many stores and processors voluntarily date packages of chicken or
chicken products. If a calendar date is shown, immediately adjacent to
the date there must be a phrase explaining the meaning of that date
such as sell by or use before.
The use-by date is for quality assurance; after the date, peak quality
begins to lessen but the product may still be used. It's always best
to buy a product before the date expires. If a use-by date expires
while the chicken is frozen, the food can still be used.
For More Information you can visit the Food Safety And Inspection Service
Delicious
Cajun Recipes
E-Cookbook
Visit
Recipe Snoop
Recipes
We snoop out recipes,
so you don't have to!
Recipe
Snoop
Cooking Forum
Recipes, cooking tips,
cooking questions,
fun games, more!