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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

Brunswick Stew

From "Best of the Best from Georgia Cookbook"

Country Captain

From "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock

Chicken and Dumplings

Cakes & Ale—the hip little Decatur haven for farm-to-table foodies—offers a European-inspired twist to this Southern classic. The dumplings are actually the little potato-y dough puffs known in Italy as gnocchi.

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