Tag: chicken
Chicken Bog
From A New Turn in the South by Hugh Acheson. HMD seeks FWR. Hearty meat dish seeks fluffy white rice. I don’t think it’s just a crush. Chicken stews love rice. It’s an affinity that needs to happen. Let’s not sully the relationship with overly complex rice.
Virginia Willis’s Shrimp and Chicken Jambalaya
With Georgia ancestry that dates back to the 1700s, cookbook author and culinary entrepreneur Virginia Willis credits her predecessors with teaching her the proper way to bake a peach cobbler and simmer a pot of Brunswick stew.
Kamal Grant’s Coca-Cola Chicken
Kamal Grant, owner of Sublime Doughnuts, has built a career devising flavors no one expects to see in a doughnut box, like strawberry shortcake and Reese’s Peanut Butter Cup. But long before that, his mother, Nidia Grant, was innovating at the family dinner table.
Jason Hill’s Poached Chicken with Rich Stock
This is an extra recipe for an article originally published in our June 2011 issue.
Jason Hill’s Ellijay Chicken and Dumplings
Jason Hill, chef-owner of Wisteria, used to gripe about leaving his Atlanta friends behind to spend weekends at his grandparents’ house in Ellijay—especially in the summertime.
Chicken Stock
From "Seasoned in the South" by Bill Smith. This is a slightly different way to produce a good chicken stock. Whole chickens are poached in a method that the Chinese call velvetizing.
Chicken Pot Pie
From "Seasoned in the South" by Bill Smith. People love this when cold weather comes. I serve the pies in one-and-one-quarter-cup ramekins that look like little baked bean pots. I suppose that you could make one large pie, but I have never tried.
Chicken and Sweet Potato Stew
From "The New Southern Garden Cookbook" by Sheri Castle. The somewhat unusual combination of chicken, sweet potatoes, peanuts, tomatoes, coconut, chutney, and curry has deep roots in the South, particularly in the Lowcountry, where there was ready access to imported spices and where expert cooks from many cultures stirred their own familiar ingredients into the pots.
My Mother’s Chicken Spaghetti
From "Craig Claiborne’s Southern Cooking" by Craig Claiborne
Euharlee Crock-Pot Brunswick Stew
From "Smokehouse Ham, Spoon Bread, and Scuppernong Wine" by Joseph E. Dabney
NEWSLETTERS
