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Jan 2, 2014 12:52 AM

What's your favorite Bird to cook &/or eat?

There are many tasty Birds out there to eat including Turkey, Pheasant, Duck, Chicken, Etc… What is your preference of Bird overall & how do you prepare it?

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  1. I suppose if you're just looking at one preparation it would be duck. Roasted duck at that.

    However I have to say my favourite bird is chicken. Fried chicken, chicken wings, roast chicken, smoked chicken, chicken salad, I could go on like I was Bubba Blue talking about shrimp.


    1 Reply
    1. re: Davwud

      I enjoyed your reply. So many directions to go with chicken.

      Duck, that was our New Years Day treat. Love it, love it roasted, love it confit, love it med rare boneless breast, but it is a rare treat.

      Quail's tiny little bones give me the shivers.

      Cornish Game Hen? The big marketing lie. It may be worse then renaming the patagonia tooth fish a chillean sea bass.

      Turkey? Got to love some good turkey meat. Turkey burgers, turkey meatballs, turkey leg, turkey jerky, smoked turkey hash, smoked turkey stuffed mushrooms.....


    2. My all time favorite has to be wild goose very slow roasted in a wood burning oven 'like Mother used to make'. Then any other wild bird except maybe pheasant. Too dry and adding strips of bacon doesn't make the actual bird juicy.
      Just slow roasted a domestic duck for Christmas dinner and made a 'sort-of' casolette which was very tasty.

      1. I've never had pheasant. What's it taste like? Does is cook up like chicken or duck?

        Like many, I like chicken best particularly dark meat and wings.

        4 Replies
        1. re: Crockett67

          Like chicken, but leaner and more strongly flavored, and with more weird ligaments.

          1. re: Scrofula

            I'd imagine having it more often would get you more accustomed to it's flavor.

            1. re: ShowUsYourRack

              The quail I get is stronger in flavor and better-priced than pheasant. I can see myself cooking quail more often. I don't think pheasant is really worth it for me, except as an occasional novelty.

              1. re: Scrofula

                I'd try both & see what might work best during whatever season(ing)s.

        2. My favorite fowl is Ruffed Grouse. We breast the birds in the field by standing on the wings and pulling the legs up to separate the spine and legs from the wings and breast.
          Next we remove the breast meat and butterfly.
          Finally they are dredged in flour, then egg, and bread crumbs to be gently pan fried in butter.
          Only some salt and pepper in the flour.
          A treat for royalty!!!

          1 Reply
          1. re: Raffles

            We do the same thing with grouse. It's surprising how much meat is on those birds. We do keep the legs and of course 'she who must be obeyed' collects some of the wing feathers for some 'project in the future'.
            Re Pheasant. It is a very non-fatty bird to begin with so over cooking it is easy to do. IMO there has always been a slight bitter flavor to the meat. I don't have pheasant often now but we used to be able to harvest them whenever we wanted and each time my other family members and I noticed the bitterness. Not off-putting but there. We put it down to what
            they were eating.
            I've never had a 'farm raised' pheasant though.

            1. re: magiesmom

              I've never had capon, but I really want to try it - it sounds delicious! I like duck and quail a lot, much more interesting than chicken (though I do eat and enjoy chicken). One bird I cannot get behind, though, is turkey. The only part I enjoy is the skin!