| 1. braised trimmings of goose or ganseklein |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 2. broil-roasted chicken or capon |
| The Way To Cook by Julia Child (1989) |
| 3. broiled or barbecued wild duck |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 4. chicken and ham, tongue or shellfish croquettes |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 5. chicken braised in wine or coq au vin |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 6. chicken halves or quarters |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 7. chicken or turkey baked in foil |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 8. chicken or turkey croquettes |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 9. chicken or turkey tetrazzini au sauterne |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 10. creamed chicken or turkey (master recipe) |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 11. creamed chicken or turkey and ham |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 12. curried chicken or turkey croquettes |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 13. duckling halves or quarters |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 14. grill broiled chicken or duckling |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 15. grouse, parmigan or prairie chicken |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 16. hot chicken or turkey loaf |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 17. how to roast chicken or turkey on a spit |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 18. lemon-broiled chicken or turkey |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 19. low-calorie broiled chicken or turkey |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 20. marinated broiled chicken with chili, soy sauce, or lemon |
| Master Recipes by Stephen Schmidt (1998) |
| 21. marinated or barbecued birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 22. mock chicken drumsticks or city chicken |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 23. mustardy rock cornish hens or squabs in lemon cream sauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 24. napa valley roast rock cornish hens or squabs |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 25. old-fashioned creamed chicken or turkey |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 26. oven barbecued chicken or turkey |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 27. oven-fried chicken with fruit, or chicken tahiti |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 28. pan-fried or sauteed chicken |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 29. poached turkey or chicken giblets |
| Microwave Cookbook by Pat Jester (1983) |
| 30. portuguese-style charcoal-broiled chicken or turkey |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 31. potted goose or confit d'oie |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 32. roast chicken or hen |
| Crock Pot Slow Cooker Cuisine published by RIVAL Cookbook (1995) |
| 33. roast duck bigarade or a l'orange |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 34. roast duck or duckling |
| French Provincial Cooking by Elizabeth David (1999) |
| 35. roast duck or goose |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 36. roast duck or goose |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 37. roast duck or goose with sauerkraut and applesauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 38. roast gosling or goose |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 39. roast half or quarter turkey |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 40. squab chicken or rock cornish game hen with lemon garlic sauce |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 41. stuffed neck of goose or duck |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 42. to roast a large chicken or capon |
| The Way To Cook by Julia Child (1989) |
| 43. turkey halves or quarters |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |