• 1 (2-2½-pound) fryer chicken, cut into serving pieces
• 3 quarts water
• salt and black pepper to taste
• 1 cup flour
• 2 cups vegetable oil
• 1/4 cup bacon drippings

Port Hudson's Southern-Fried Chicken

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• 3 pounds cubed chicken
• 2 pounds smoked sausage, sliced
• 1/4 cup shortening or bacon drippings
• 2 cups diced onions
• 2 cups diced celery
• 1 cup diced bell peppers
• 1/2 cup minced garlic
• 8 cups beef or chicken stock
• 2 cups sliced mushrooms
• 1 cup sliced green onions
• 1/2 cup chopped parsley
• salt and cayenne pepper to taste
• Louisiana style hot sauce, to taste
• 5 cups uncooked long grain rice

John Folse's Chicken and Sausage Jambalaya

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• 1 onion, chopped
• 1 tablespoon unsalted butter
• 2½ pounds boneless skinless chicken breasts
• 1 quart unsalted chicken broth
• 1½ teaspoons salt
• 1/2 teaspoons. freshly ground pepper
• 24 large hard-cooked eggs, peeled
• 1 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2  tablespoons fresh lemon juice
• Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

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• 1 large chicken (31/2-4 pounds), cut into 10 serving pieces (2 drumsticks, 2 thighs, 2 wings, I whole breast, quartered) plus back and neck
• Sea or kosher salt to taste
• 2 tablespoons unsalted butter
• 1 small onion, peeled and diced
• 1 small, leafy celery rib, diced
• 5 cups water
• 1-1/2 cups white rice, long- or short-grained

Smothered Chicken and Rice

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Here is a baroque version of arroz al horno, or "baked rice." Meatballs chicken, pork, and chickpeas are buried in the rice in this specialty of Elche, a small town in the Alicante Province of Spain. This is an ideal dish for home entertaining, as it can be assembled up to four hours in advance and then finished in the oven just before serving.

For the Meatballs:

• ½ pounds  ground lean pork or veal, or a mixture
• ½ cup fresh bread crumbs, soaked in milk or water to cover and then squeezed dry 
• ¼ cup (I½ oz/45 g) almonds, ground 
• 3 tablespoons chopped fresh flat-leaf (Italian) parsley
• 1egg
• grated zest of 1 lemon
• salt and freshly ground pepper to taste

• 1 red bell pepper 
• 6 tablespoons olive oil 
• 3 cloves garlic, peeled but left whole 
• 4 cups chicken stock 
• 1 whole chicken breast, boned with skin intact and cut into 1-inch pieces (about ½ lb)
• 1/2 pound pork, cut into 1-inch cubes
• salt and freshly ground pepper to taste 
• ¼ Ib thick-cut bacon, cut into ¼-inch dice, or sweet pork sausage, sliced 
• 2 cups medium-grain rice
• 1 cup drained, cooked or canned chickpeas (garbanzo beans)

Baked Rice from Alicante

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Cheddar Pastry

• 2 cups all-purpose flour
• 1/4 cup unsalted butter, chilled, cut into small pieces 
• 1 cup  shredded sharp Cheddar cheese
• 1/2 cup ice water

Filling

• 2¼ cups chicken stock
• 2 skinless, boneless whole chicken breasts, about1 1/2 pounds 
• Salt
• 2½ cups baby carrots, cut into 1-inch pieces 
• 3 celery stalks, thickly sliced 
• 10 ounces pearl onions, peeled
• 1 cup small peas
• 6 tablespoons cold butter
• 7 tablespoons all-purpose flour 
• 1 cup heavy (double) cream
• Salt and freshly ground pepper 
• 1 teaspoon minced fresh thyme 
• 3 tablespoons snipped fresh chives 
• 3 tablespoons minced fresh parsley 
• 1 egg, lightly beaten

Chicken Pot Pie

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• 2 pounds boneless, skinless chicken thighs or breasts 
• 1 tablespoon sweet paprika 
• salt and pepper
• 2 tablespoons olive oil, in all
• 8 garlic cloves, unpeeled
• 3 tablespoons cooking sherry
• 1 cup chicken stock 
• 1 bay leaf
• 2 tablespoons chopped flat-leaf parsley

Garlic Chicken

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Note: substitute boiled or grilled shrimp, roasted or smoked turkey

• 3 pounds skinless, boneless chicken breasts 
• 1 (32-ounce) box chicken broth
• 1 lemon
• 1½ cups mayonnaise
• 3 tablespoons Creole mustard
• 2 teaspoons paprika
• 1 teaspoon celery salt
• 1 teaspoon pepper
• 1 teaspoon hot sauce
• 1 small red onion, finely chopped
• 1 bell pepper, finely chopped
• 3 ribs celery, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons capers (optional)
• 1 bunch green onions, chopped

Chicken Salad Remoulade

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• 3 - 4 pound hen, cut up
• 2 heaping tablespoons dark roux recipe here
• 1 small onion
• salt, black pepper, and cayenne to taste
• handful green onion tops
• 1/2 cup chopped parsley
• 1 can sliced mushrooms

Old Style Chicken Stew

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• Flour tortillas

Suggested Fillings

• Various shredded or crumbled cheeses
• Refried beans
• Grilled flank steak (find a recipe here)
• Shredded roast chicken
• Boiled or grilled shrimp
• Pulled pork (find a method here; eliminate BBQ sauce)
• Minced green onions
• Minced cilantro
• Minced garlic
• Sauteed mushrooms
• Grilled onions
• Minced chilis

Quesadilla Bar

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