• 1 store-bought rotisserie chicken
• 1 large head Romaine lettuce, cored, torn into bite-sized pieces
• 2 carrots, peeled, sliced very thin
• 1 rib celery, sliced very thin
• 1/4 pound tasso or smoked ham, chopped
• 1/4 cup chopped green onion
• Fresh Creole Tomato Vinaigrette (recipe here)
• 4 ounces white Cheddar cheese, finely cubed
• 4 large hard-boiled eggs, peeled and quartered
• black pepper
• Garlic Baguette Melba Toast (recipe here)

Louisiana Chef's Salad

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• 4 boneless, skinless chicken breasts
• 12 sage leaves, or as needed
• 8 pieces prosciutto
• salt, to taste
• freshly ground black pepper, to taste
• flour, for dredging
• olive oil, as needed

Chicken with Prosciutto and Sage

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• whole chicken, about 3 lbs, cut into 8 pieces
• 1 quart buttermilk
• 1 lb. lard
• 1/2 cup butter, unsalted
• 1/2 cup country ham, cut into 1/2-inch strips
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon freshly ground balck pepper

Southern Pan-Fried Chicken

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• 2 boneless, skinless chicken breasts
• Your favorite Cajun or Creole seasoning mix, to taste
• 2 tablespoons flour (optional)
• 1 tablespoon butter
• 1 tablespoon cooking oil

Spicy Sauteed Chicken

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• 24 Ritz crackers
• 1/2 cup toasted pecans
• 1/4 cup grated Parmesan cheese, plus 2 tablespoons for sprinkling
• Coarse salt and freshly ground pepper
• 4 cups vegetable oil
• 1 lb boneless, skinless chicken breast halves, cut on the bias into 1/4-inch-wide strips

Sauce

• 1/4 cup honey
• 1/4 cup Creole mustard
• 1/4 cup mayonnaise

Pecan-Parmeseacn Chicken Tenders with Honey-Mustard Dipping Sauce

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• 3 (5-pound) roasting chickens
• 3 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half, optional
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Rich Chicken Stock

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• 4 ripe tomatoes
• 1 fryer chicken cut into 8 pieces
• 2 teaspoons salt, plus additional to taste
• freshly ground black pepper to taste
• 2 tablespoons salted butter
• 1 celery stalk, diced, about 1/2 cup
• 1 green pepper, diced, about 1 cup
• 2 onions, diced, about 1 1/2 cups
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon cayenne pepper
• 1 teaspoon hot paprika
• 3 cups chicken stock
• 3 cups steamed wite rice
• 1/4 cup curly parsley, chopped for garnish

Galatoire's Chicken Creole

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The broth

• 1 small whole chicken
• 8-12 cups water
• 1 onion, quartered with skin on
• 2 stalks celery
• 10 peppercorns
• 1 clove garlic, lightly crushed
• 2 bay leaves
• 1 tablespoon salt

The soup

• 2 tablespoons chicken fat
• 1 cup onion, diced
• 1/2 cup  celery, diced
• 1 cup carrots, diced
• 1/4 cup white wine
• 1/4 cup parsley chopped
• 1/4 cup fresh chives, chopped
• 1 teaspoon Louisiana-style red pepper sauce

Old Fashioned Chicken Soup

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• 3 (5-pound) roasting chickens
• 3 large yellow onuions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half, optional
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Homemade Chicken Stock

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• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (1 cup)
• 1 1⁄4 teaspoons kosher salt
• 3 cups chicken broth
• 1 1⁄2 pounds skinless boneless chicken breast halves, sliced on the bias into 1⁄3-inch-thick medallions
• 3⁄4 cup sifted all-purpose flour, plus more for dusting
• 1 large egg, beaten
• 8 sprigs fresh flat-leaf parsley, large stems trimmed off

Easy Chicken and Dumplings

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