Self

2 large russet potatoes, peeled and cut into chunks

1 3-4 pound chicken, cut into 8 pieces (or 3 pound chicken legs)

640 grams chicken - drumsticks and thighs ( 3 whole chicken legs cut apart)

1 tablespoon butter – cultured unsalted (or olive oil)

240 grams onion sliced thin (1 large onion)

70 grams Anaheim pepper chopped (1 large pepper)

6 bone-in chicken breast halves, or 6 chicken thighs and wings, skin-on

3 lemons, peeled, rinds thinly sliced and reserved

½ cup Banyuls or another fortified dessert wine

2 tbsp. rendered chicken fat or unsalted butter

Kosher salt and freshly ground black pepper, to taste

1 cup (about ½ pound) raw, boneless chicken meat (preferably from 3 boneless chicken thighs), roughly chopped

⅔ cup (about ¼ pound) chicken skin and fat (reserved from the 3 chicken thighs)

¼ cup finely chopped chives, plus extra for serving

8 cups store-bought or homemade chicken broth

6 chicken breasts, or chicken thighs, bones removed

-- Salt and fresh-ground pepper, to taste

3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)

2 stalks celery, including leafy tops, cut into 3-inch pieces

1 large whole onion, unpeeled (find one with a firm, golden-brown peel)

1 bunch dill, cleaned and tied with a string

2 cups sauce from Wine & Tomato Braised Chicken

1 cup sliced okra, fresh or frozen (thawed)

2 teaspoons coarsely crushed black peppercorns

1/4 pound chicken livers, trimmed and cut into 1-inch pieces

2 (5-ounce) packets chicken fry coating (recommended: Dixie Fry)

2 tablespoons salt-free chicken seasoning, divided (recommended: McCormick Grill Mates)

2 (12-ounce) jars roasted chicken gravy (recommended: Franco American)

2-3 large red capsicum (bell peppers), chopped

1 1/2 cups cooked chicken breast, chopped

2 containers (8 rolls in each) reduced-fat crescent rolls

2 tablespoons unsalted butter cut into small pieces

1 chicken, 3* to 4 1/2 lbs., lumps of fat and tail removed, rinsed and patted very dry

Fine sea salt (1 1/2 tsp. for a 3- to 3 3/4-lb. chicken or 2 tsp. for a 4- to 4 1/2-lb. chicken)

Pepper (3/4 tsp. for a smaller chicken or 1 tsp. for a larger one)

Mediterranean Coriander Seasoning Rub (optional)

About 1 tbsp. olive oil (for plain or French Herb chicken)

Favorited Meals

Chicken Vesuvio

Chicken Paprikash

Baked Chicken

Catalan Chicken

Chicken Stew

Chicken Liver Pâté

Persian Chicken

Kreplach (Chicken Dumplings)

Chicken cacciatore

Roast Chicken

Southwestern Chicken Soup

Chicken Soup

Braised Chicken Gumbo

Roast Chicken With Chicken Livers

Smothered Chicken

Chicken & peppers

Chicken Hash

Chicken Poofs

Chicken Piccata

Ultimate Roast Chicken