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Developed for CFC by Nancy Guppy, RD, MHSc
This flavourful chicken is the perfect dish to make on a quiet, chilly day. The ginger and lemon marinade will fill your kitchen with comforting aromas as the chicken roasts. The chicken pairs beautifully with the fragrant, seasoned pilaf served alongside.
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Courtesy of the National Chicken Council
Take advantage of the best of fall’s flavours with this autumn stew. Apples, Dijon mustard, cabbage, and carrots all combine in this one-pot dish to fill your house with familiar aromas. Perfect for a fall day with a bit of a chill in the air, serve this stew with bread rolls on the side for dunking.
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Les Éleveurs de volailles du Québec
Beer Can Chicken became popular a few years ago, and remained so with good reason. The steam created by the beer transforms the chicken into a juicy, delectable delicacy. Cans of non-alcoholic beer and soft drinks work just as well in this recipe, with different flavour results.
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This recipe is a delicious way to use your rotisserie spit! The rewards of cooking chicken rotisserie style are many: crisp, golden brown skin, juicy succulent meat and, best of all, this method requires minimal attention.
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This hearty meal will make any cold winter evening feel nice and cozy. The sweet winter squash will fill your kitchen with its delicate aroma.
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This aromatic, apple-basted chicken is a delicious spin on the everyday. A sweet potato and apple stuffing only enhances the chicken’s flavour. This is a perfect fall meal, particularly on those chilly late autumn days.
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The hearty wild rice stuffing for this roast chicken keeps this dish healthy and delicious. Using prepared barbeque chicken spice makes this recipe come together very easily.
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Chicken Farmers of Saskatchewan
This herb butter-rubbed chicken is a mouthwatering addition to any dinner table. Paired with a cranberry rice pilaf, this recipe will warm up any chilly fall day.
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This is a soup recipe you’ll always want to have on hand. Using a pre-cooked rotisserie chicken makes this soup oh-so-easy to put together.
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This Mediterranean-inspired roast chicken is a delicious variation on the dish. Briny olives give it a mouthwatering, unique flavour that pairs wonderfully both with the sun-dried tomato rub and the couscous served alongside.
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This chicken salad is a great, healthy way to use a store-bought rotisserie chicken.
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Developed for CFC by Nancy Guppy, RD, MHSc
This aromatic chicken stew is delicious on its own, but goes to the next level thanks to the addition of tender, fluffy dumplings.
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Adapted from a recipe by Canadian Living 2007 Cook of the Year 3rd prize winner Kathryn Howden of Sherwood Park, Alberta.
This prizewinning chicken recipe pairs a flavourful herb-rubbed, barbeque-roasted chicken with homemade tzatziki. It’s ideal both for a family meal and for backyard entertaining.
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Recipe from Canadian Living’s “Cook of the Year” contest.
Natascha Barron-McNabb of Gatineau, Quebec, serves this fall-from-the-bone tender slow-roasted chicken on a bed of buttered pappardelle egg noodles tossed with Parmesan cheese then sprinkled with chives.
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Developed for CFC by Nancy Guppy, RD, MHSc
The variety of textures and flavours in this hearty pilaf pair beautifully with the French-inspired herbs in this mouthwatering roast chicken.
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Developed for CFC by Nancy Guppy, RD, MHSc
You’ll never want to go back to store-bought after making this aromatic broth! This recipe freezes very well (freeze in small portions to make it easier to thaw).
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This simple recipe makes a delicious, juicy chicken lightly infused with the flavour of roasted lemon.
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Recipe courtesy of National Chicken Council - U.S.
What's the secret to juicy, tender fried chicken? Buttermilk! With light, crispy skin, it’s a decadent treat that’s worth trying, especially served with this delicious pepper sauce.
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Developed for CFC by Nancy Guppy, RD, MHSc
Maple syrup and balsamic vinegar help this chicken to brown beautifully as it bakes in the oven. The addition of thyme creates a savoury flavour trio you’ll want to try in other dishes.
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This simple dish is jam-packed with Spanish-inspired flavours. Briny olives pair with pine nuts and tomatoes to create a savoury chicken that is perfect served on a bed of steamed rice.
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