FabulousFusionFood's Game-based Recipes 9th Page

Commonly farmed poultry. Commonly farmed poultry. Guineafowl, pigeon, quail, pheasant,
chicken, turkey, geese, duck.
Welcome to FabulousFusionFood's Poultry-based Recipes Page — The recipes presented here are all based on poultry-derived meats as an ingredient. Poultry, also known as 'farm birds' are birds that have been brought into domesticity and are farmed for their meat and/or eggs. Chickens are the most well known examples of poultry and many think only of chickens when the term poultry is mentioned. However, the list of poultry also includes: ducks, geese, guineafowl, pigeons, quail and turkeys. To this list should also be added ostriches, which are farmed in Africa and latterly pheasants which are also farmed these days. In Victorian times peacocks would also have been on the list, but these birds are not really farmed for their meat these days, though they are kept in domesticity.


Chickens were the first poultry, being domesticated in Thailand around 8000 years ago. Interestingly, the next domesticated poultry bird was the pigeon (actually the common or rock pigeon) which was domesticated in the Near East about 5000 years ago.

Guineafowl are some of my favourite birds, but though they are endemic to Africa, with four genera and eight species spread across the continent, it's only the Helmeted guineafowl, Numida meleagris that has been domesticated outside of Africa. It has been introduced in East Africa, South America, the West Indies, the United States, Britain, France and India where it is raised for meat, kept as a pet and sometimes used for eggs. Of the seventy-odd species of quail, ten have been domesticated. However, in commercial production it's the Coturnix (Japanese) quail that's most commonly encountered due to its larger size and more prolific egg-laying habits.

Turkeys were first domesticated by the indigenous peoples of Mexico about 2800 years ago, with a separate domestication event in the American southwest about 2200 years ago. They were first introduced to Europe in the middle of the 16th century CE.

Domesticated ducks are predominantly derived from the wild Mallard Anas platyrhynchos and were first domesticated in Southern China around 4000 years ago. Duck farming for both meat and eggs is a widespread and ancient industry in Southeast Asia. The exception to this is the Muscovy duck, which is a separate species, Cairina moschata (also known as Barbary Duck in culinary usage). They are native to the tropical Americas and had been domesticated by many native American peoples for centuries prior to the arrival of Columbus who took some back to Europe on his return voyage.

In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the greylag goose (Anser anser), these being domesticated around 5000 years ago in southeastern Europe or in Egypt. These geese were introduced to Northern Europe during the early Iron age. In eastern Asia, the original domesticated geese are derived from the swan goose (Anser cygnoides); these are commonly known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species or hybrids between them.


The alphabetical list of all the poultry-based recipes on this site follows, (limited to 100 recipes per page). There are 1978 recipes in total:

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Grenadian Chicken Curry
     Origin: Grenada
Hoender Pasteie
(Boer Chicken Pie)
     Origin: South Africa
In Perdice et Attagena et in Turture
(Of Partridge, Hazel Hen and Turtledove)
     Origin: Roman
Grenadian Coconut Curry Chicken
     Origin: Grenada
Hoenderpastei
(South African Chicken Pie)
     Origin: South Africa
In Pullo Elixo ius Crudum
(Uncooked Sauce for Boiled Chicken)
     Origin: Roman
Grenadian Nutmeg Chicken Curry
     Origin: Grenada
Hoisin chicken with Noodles
     Origin: Fusion
In Struthione elixo
(Boiled Ostrich)
     Origin: Roman
Grenadian Pelau
     Origin: Grenada
Holisera in Fasciculum
(Horse Parsley)
     Origin: Roman
In Struthione Elixo
(Of Boiled Ostrich)
     Origin: Roman
Grilled Chicken Breasts in Raspberry
Vinegar

     Origin: American
Holus Molle ex Foliis Lactucarum cum
Cepis

(Vegetable Purée with Lettuce
Leaves and Onions)
     Origin: Roman
Indian Cooked Chicken
     Origin: Britain
Ground Elder Soup
     Origin: Britain
Home-made Gyros
     Origin: Greece
Indian Dumpode Goose
     Origin: Anglo-Indian
Gruem vel anatem
(Crane or Duck in Spiced Gravy)
     Origin: Roman
Honey Chilli Chicken
     Origin: China
Indian-style Charred Chicken
     Origin: Fusion
Gruem vel Anatem ex Rapis
(Crane or Duck with Turnips)
     Origin: Roman
Hong am Rèisleck
(Chicken Cooked in Wine)
     Origin: Luxembourg
Indian-style pancakes with spiced
Jersey Royals

     Origin: Fusion
Guai wei ji si
(Bang-bang Chicken)
     Origin: China
Hong Shao Rou
(Red-braised pork belly)
     Origin: Britain
Indo-Chinese Chilli Chicken
     Origin: India
Guam Chicken Curry
     Origin: Guam
Hoppin' John
     Origin: America
Indo-Chinese Ginger Chicken
     Origin: India
Guatemalan Cucumber Soup
     Origin: Guatemala
Hot and Sour Soup
     Origin: China
Indonesian Black Squid Curry
     Origin: Indonesia
Guinaar
(Fried Chicken)
     Origin: Senegal
Hot and Sour Venison Soup with Honey
Fungus

     Origin: Britain
Insal Nga Lapu Lapu
(Grilled Grouper with Aubergine-prune
Compote)
     Origin: Philippines
Guinea Fowl with Coconut Cream
     Origin: Zimbabwe
Hot and Sticky Chicken
     Origin: Fusion
Inyama Yenkukhu
(South African Chicken Casserole)
     Origin: South Africa
Guineafowl Supremes with Bay Boletes
     Origin: Britain
Hot Enchilada Sauce
     Origin: America
Irish Coddled Pork with Cider
     Origin: Ireland
Guineafowl with Grapes
     Origin: Britain
Hot Green Tamarind Chicken
     Origin: Indonesia
Irish Fisherman's Stew
     Origin: Ireland
Guinness Bottle Chicken Stew
     Origin: Saint Vincent
Hot Red Chicken
     Origin: Fusion
Irish Potato and Parsley Soup
     Origin: Ireland
Guisado del Inca
(Inca Stew)
     Origin: Peru
Hot Turkey and Black Bean Chili
     Origin: American
Irish Potato Soup
     Origin: Ireland
Gujarati-style Chicken Curry
     Origin: India
Hot Wings in Haw Sauce
     Origin: Britain
Irn-Bru Pakoras
     Origin: Scotland
Gungo Rice and Peas
     Origin: Jamaica
Hotch Potch
     Origin: Scotland
Isicia de Pavo
(Peacock Forcemeats)
     Origin: Roman
Gustum de Holeribus
(Vegetable Relish)
     Origin: Roman
Hotpot Porc Cymreig, Chorizo a Ffa
Gwynion

(Welsh Pork, Chorizo and White Bean
Hotpot)
     Origin: Welsh
Isicia Plena
(Pheasant Forcemeat)
     Origin: Roman
Gustum Versatile
(Turnover Antipasto)
     Origin: Roman
Howtowdie
     Origin: Scotland
Israeli Chicken and Aubergine
Shakshuka

     Origin: Israel
Guyanese Chicken Curry
     Origin: Guyana
Hunan Braised Duck
     Origin: China
Israeli Chicken and Rice Pilaf
     Origin: Israel
Gwledd Gŵydd â Llenwad o
Fricyll

(Apricot-stuffed Festive Goose)
     Origin: Welsh
Hwyaden Hallt Cymreig
(Welsh Salt Duck)
     Origin: Welsh
Israeli Shakshuka
     Origin: Israel
Habichuelas Guisadas
(Dominican Bean Stew)
     Origin: Dominican Republic
Hwyaden Wyllt gyda Saws Mwyar Duon
(Wild Duck with Blackberry Sauce)
     Origin: Welsh
Item Aliam ad Eum Impensam
(The Same Thing, With Other Ingredients)
     Origin: Roman
Haggis-stuffed Chicken Cutlets
     Origin: Scotland
Iakwe Stew
(Marshallese Chicken Stew)
     Origin: Marshall Islands
Ius Album in Assum Leporem
(Hare's Blood, Liver and Lung
Ragout)
     Origin: Roman
Hakka Salt-baked Chicken
     Origin: China
Iced Coconut Soup
     Origin: Cayman Islands
Ius Album in Assum Leporem
(Roast Hare in White Sauce)
     Origin: Roman
Halloween Meatloaf Mice
     Origin: America
Iced Curry Soup
     Origin: Britain
Ius candidum in ansere elixo
(Boiled Goose with Cold Sauce)
     Origin: Roman
Halloween Swamp Dip
     Origin: American
Iced Tomato and Basil Soup
     Origin: Britain
Ius Candidum in Ansere Elixo
(White Sauce for Boiled Goose)
     Origin: Roman
Hamam Meshwi
(Char-grilled Pigeon)
     Origin: Egypt
Igisafuliya
(Chicken Plantain and Vegetable Stew)
     Origin: Rwanda
Ius Candidum in Avem Elixam
(White Sauce for a Boiled Bird)
     Origin: Roman
Hareless Potpies
     Origin: Britain
Igitoke
     Origin: Rwanda
Ius in Diversis Avibus
(Sauce for Various Birds)
     Origin: Roman
Harisa
(Chicken and Wheat Porridge)
     Origin: Armenia
Ikokore
     Origin: Nigeria
Ius in Perdices
(Sauce for Partridges)
     Origin: Roman
Hariyali Murgh Tikka
(Green Chicken Tikka)
     Origin: India
In copadiis ius album
(White Sauce for Choice Cuts)
     Origin: Roman
Ius Viride in Avibus
(Green Sauce for Birds)
     Origin: Roman
Henne in Bokenade
(Hen in Sauce)
     Origin: England
In Isiciato Pullo
(For Chicken Forcemeats)
     Origin: Roman
Hindle Wakes
     Origin: England
In Perdice
(Of Partridge)
     Origin: Roman

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