Is there a family in the country that doesn't eat chicken at least once a week? I doubt it. Chicken is reasonably priced, infinitely variable, and everyone likes it. No wonder the little jungle fowl from Southeast Asia has become a world citizen.
Turkey, our Native American bird, has gone out into the world as well. You'll find some simple things to do with ground turkey here, along with some seriously authentic Mexican turkey drumsticks, and my best recipe for using up the Thanksgiving leftovers.
Speaking of which, let me make a suggestion: Roast turkey is too good, too simple, and too cheap to save for holidays. Anytime you need to feed a crowd, consider roasting the big bird. You don't have to take the trouble to stuff it, just rub it with a little oil or mayonnaise (surprisingly good!) and roast it for 15 to 20 minutes per pound. Set it out on a buffet, and let folks carve their own, to eat plain or make sandwiches with. Sure is cheaper and spiffier than buying cold cuts at the deli!
We'll start this chapter out with a collection of chicken recipes from all around the world. These recipes tend to take some cooking time, but they're not actually terribly complex to make, and they add a satisfying variety to our low-carbohydrate cuisine.