Poultry - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

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  • Bacon and Pecan Chicken Salad Sandwich

    Bacon and Pecan Chicken Salad Sandwich

    If you’re looking for a more exciting chicken salad, this is the recipe for you! Adding pecans and smoky bacon takes this chicken salad over the top. This recipe also works great with a rotisserie chicken from your local grocery store!

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    If you’re looking for a more exciting chicken salad, this is the recipe for you! Adding pecans and smoky bacon takes this chicken salad over the top. This recipe also works great with a rotisserie chicken from your local grocery store!

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  • Cane Syrup BBQ Sauce-Fried Chicken Wings

    Cane Syrup BBQ Sauce-Fried Chicken Wings

    Everyone has a sweet and spicy side, and these chicken wings are no exception! Steen’s® Cane Syrup, barbecue sauce and hot sauce make for a perfect combination of the two flavors! They’re the perfect treat for your Fourth of July get-together! The sparks are sure to fly!

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    Everyone has a sweet and spicy side, and these chicken wings are no exception! Steen’s® Cane Syrup, barbecue sauce and hot sauce make for a perfect combination of the two flavors! They’re the perfect treat for your Fourth of July get-together! The sparks are sure to fly!

    More >>
  • 5-Star Oven-Fried Chicen

    5-Star Oven-Fried Chicen

    With this oven-fried chicken recipe, you will the crispiness of fried chicken with a slight less oil and fat. Guarantee this recipe will reinstate your family’s recipe.

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    With this oven-fried chicken recipe, you will the crispiness of fried chicken with a slight less oil and fat. Guarantee this recipe will reinstate your family’s recipe.

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  • Garlic-Braised Chicken

    Garlic-Braised Chicken

    On a recent trip to Israel, I discovered a dish that I had first seen on a visit to Seville. The wonderful garlic and sherry flavor on this roasted chicken reminds me of our Creole roots.

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    On a recent trip to Israel, I discovered a dish that I had first seen on a visit to Seville. The wonderful garlic and sherry flavor on this roasted chicken reminds me of our Creole roots.

    More >>
  • Creole Kumquat and Mustard-Glazed Cornish Hens

    Creole Kumquat and Mustard-Glazed Cornish Hens

    The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.

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    The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.

    More >>
  • Chicken Spinach Alfredo in 30 Minutes

    Chicken Spinach Alfredo in 30 Minutes

    With everyone’s busy schedule, there is always a need for a quick and easy dish that will make your guest feel you have been slaving away in the kitchen all day. Although this dish is quick and easy, it peaks big flavor.

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    With everyone’s busy schedule, there is always a need for a quick and easy dish that will make your guest feel you have been slaving away in the kitchen all day. Although this dish is quick and easy, it peaks big flavor.

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  • Cacciatore Creole

    Cacciatore Creole

    Cacciatore is a braised chicken dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.

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    Cacciatore is a braised chicken dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.

    More >>
  • Herb-Brined Southern Fried Chicken

    Herb-Brined Southern Fried Chicken

    Brining is a pretreatment in which meat is placed in a flavored saltwater solution known as brine. This produces a moist and well-seasoned protein.

    More >>

    Brining is a pretreatment in which meat is placed in a flavored saltwater solution known as brine. This produces a moist and well-seasoned protein.

    More >>
  • Brine Method for Turkey

    Brine Method for Turkey

    Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird.

    More >>

    Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird.

    More >>
  • Grilled Chicken Salad

    Grilled Chicken Salad

    Thursday, February 18 2016 4:23 PM EST2016-02-18 21:23:46 GMT
    Air date: February 18, 2016. Source: Chef John Folse. More >>

    Air date: February 18, 2016. Source: Chef John Folse.

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  • Brine Method for Turkey

    Brine Method for Turkey

    Thursday, December 17 2015 6:29 PM EST2015-12-17 23:29:04 GMT
    Aired: December 17, 2015. Source: Chef John Folse.More >>

    Aired: December 17, 2015. Source: Chef John Folse.

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  • Roasted Turkey

    Roasted Turkey

    Thursday, December 17 2015 6:37 PM EST2015-12-17 23:37:46 GMT
    (Air date: December 17, 2015. Source: Chef John Folse)More >>

    (Air date: December 17, 2015. Source: Chef John Folse)

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  • Chef Folse's Chicken Scallopini with Saffron Cream Sauce and Purple Grits

    Chef Folse's Chicken Scallopini with Saffron Cream Sauce and Purple Grits

    Thursday, October 22 2015 6:39 PM EDT2015-10-22 22:39:10 GMT
    Coming from the dried stigmas of a flower, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound, which explains why it is the world’s most expensive spice. Because of its cost and intense flavor, very little saffron is required for culinary purposes and the key is to distribute it evenly.More >>
    Coming from the dried stigmas of a flower, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound, which explains why it is the world’s most expensive spice. Because of its cost and intense flavor, very little saffron is required for culinary purposes and the key is to distribute it evenly.More >>
  • Chef Folse's Yams and Chicken Point Houmas

    Chef Folse's Yams and Chicken Point Houmas

    Tuesday, September 15 2015 3:28 PM EDT2015-09-15 19:28:09 GMT
    While Native Americans used yams as a full-course entrée, Cajuns and Creoles created many innovative dishes by making them the main ingredient in other recipes.More >>
    While Native Americans used yams as a full-course entrée, Cajuns and Creoles created many innovative dishes by making them the main ingredient in other recipes.More >>
  • Lemon-Roasted Chicken

    Lemon-Roasted Chicken

    Thursday, January 15 2015 3:20 PM EST2015-01-15 20:20:21 GMT
    Roasted chicken with preserved Meyer lemons and thyme.More >>
    Roasted chicken with preserved Meyer lemons and thyme.More >>
  • White Chicken Enchiladas

    White Chicken Enchiladas

    Monday, November 10 2014 11:24 AM EST2014-11-10 16:24:26 GMT
    This recipe will be a huge hit at your next tailgating party or celebration. It's a perfect entrée to serve along with chips and guacamole!


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    This recipe will be a huge hit at your next tailgating party or celebration. It's a perfect entrée to serve along with chips and guacamole!


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  • Marinated And Grilled Chicken Thighs With Spicy Yogurt Sauce

    Marinated And Grilled Chicken Thighs With Spicy Yogurt Sauce

    Thursday, August 21 2014 6:42 PM EDT2014-08-21 22:42:37 GMT
    Grilling is a great way to infuse amazing flavor into chicken thighs. For best results, build a coal bed on one side of the grill. Place tenderloin away from hot coals, so it will receive medium-high heat. Do not overcook. Use a meat thermometer to monitor internal temperature of the chicken.More >>
    Grilling is a great way to infuse amazing flavor into chicken thighs. For best results, build a coal bed on one side of the grill. Place tenderloin away from hot coals, so it will receive medium-high heat. Do not overcook. Use a meat thermometer to monitor internal temperature of the chicken.More >>
  • Creole Mustard-Glazed Cornish Hens

    Creole Mustard-Glazed Cornish Hens

    Tuesday, April 8 2014 7:00 PM EDT2014-04-08 23:00:15 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with bonelessMore >>
    The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative.More >>
  • Lemony Chicken And Asparagus Saltimbocca

    Lemony Chicken And Asparagus Saltimbocca

    Tuesday, February 4 2014 6:43 PM EST2014-02-04 23:43:23 GMT
    Prep Time: 30 Minutes Yields: 4 Servings Comment: Saltimbocca is an Italian dish when translated means "jumping in the mouth". It is extremely popular in countries such as Spain and Greece and is normallyMore >>
    Prep Time: 30 Minutes Yields: 4 Servings Comment: Saltimbocca is an Italian dish when translated means "jumping in the mouth". It is extremely popular in countries such as Spain and Greece and is normallyMore >>
  • Cacciatore Creole

    Cacciatore Creole

    Tuesday, September 17 2013 5:08 PM EDT2013-09-17 21:08:40 GMT
    Cacciatore is a braised chicken dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.More >>
    Cacciatore is a braised chicken dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.More >>
  • Chef John Folses Herb-Brined Southern Fried Chicken

    Chef John Folses Herb-Brined Southern Fried Chicken

    Thursday, July 25 2013 6:36 PM EDT2013-07-25 22:36:08 GMT
    Chef John Folse's Herb-Brined Southern Fried Chicken is the perfect fried chicken with a flavorful twist.
    More >>
    Chef John Folse's Herb-Brined Southern Fried Chicken is the perfect fried chicken with a flavorful twist.More >>
  • Chef Folse's Peachy Chicken Marsala

    Chef Folse's Peachy Chicken Marsala

    Tuesday, June 11 2013 6:31 PM EDT2013-06-11 22:31:48 GMT
    Prep Time: 45 Minutes Yields: 4 Servings Comment: Airline chicken breast is a skin-on, boneless breast of chicken with drummette intact and wing tip and first joint removed. It is normally sautéed skin-sideMore >>
    The airline breasts in this Marsala recipe guarantee a beautiful plate presentation.More >>
  • Garlic-Braised Chicken

    Garlic-Braised Chicken

    Tuesday, April 23 2013 6:33 PM EDT2013-04-23 22:33:56 GMT
    Prep Time: 1½ Hours Yields: 4–6 Servings Comment: On a recent trip to Israel, I discovered a dish that I had first seen on a visit to Seville. The wonderful garlic and sherry flavor on this roasted chickenMore >>
    On a recent trip to Israel, I discovered a dish that I had first seen on a visit to Seville. The wonderful garlic and sherry flavor on this roasted chicken reminds me of our Creole roots.More >>
  • Chef Folse's Baked Long Island Duck

    Chef Folse's Baked Long Island Duck

    Wednesday, March 27 2013 12:48 PM EDT2013-03-27 16:48:48 GMT
    Each great-tasting duck will feed three people.More >>
    Each great-tasting duck will feed three people.More >>
  • Chicken Cassoulet

    Chicken Cassoulet

    Tuesday, February 5 2013 6:15 PM EST2013-02-05 23:15:09 GMT
    Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Cassoulet is a baked dish of white beans and any combination of meats and seasonings. Just as each Louisiana home has its own version of gumbo, each regionMore >>
    Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Cassoulet is a baked dish of white beans and any combination of meats and seasonings. Just as each Louisiana home has its own version of gumbo, each regionMore >>
  • Lite And Flavorful Chicken Creole

    Lite And Flavorful Chicken Creole

    Thursday, January 3 2013 6:40 PM EST2013-01-03 23:40:38 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: This recipe is similar in flavor to the sauce piquant of Louisiana. The difference is that we have removed most of the saturated fat from the roux and skinMore >>
    Prep Time: 2 Hours Yields: 6 Servings Comment: This recipe is similar in flavor to the sauce piquant of Louisiana. The difference is that we have removed most of the saturated fat from the roux and skinMore >>
  • Turkey Hash In Puff Pastry

    Turkey Hash In Puff Pastry

    Wednesday, November 21 2012 1:08 PM EST2012-11-21 18:08:20 GMT
    Prep Time: 45 Minutes Yields: 6 Servings Comment: The turkey and ham can be used from Thanksgiving Day leftovers. However, in most supermarket deli cases, these items may be found at any time. Feel freeMore >>
    Prep Time: 45 Minutes Yields: 6 Servings Comment: The turkey and ham can be used from Thanksgiving Day leftovers. However, in most supermarket deli cases, these items may be found at any time. Feel freeMore >>
  • 50-Clove Garlic Chicken

    50-Clove Garlic Chicken

    Thursday, October 4 2012 3:15 PM EDT2012-10-04 19:15:45 GMT
    Prep Time: 1½ Hours Yields: 4–6 Servings Comment: Don't let a little garlic scare you. In addition to adding an unbelievable flavor to the oven-roasted chicken, you can be guaranteed to have zero vampiresMore >>
    Prep Time: 1½ Hours Yields: 4–6 Servings Comment: Don't let a little garlic scare you. In addition to adding an unbelievable flavor to the oven-roasted chicken, you can be guaranteed to have zero vampiresMore >>
  • Roasted Garlic Chicken

    Roasted Garlic Chicken

    Monday, June 11 2012 4:42 PM EDT2012-06-11 20:42:57 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: One of the largest settlements in the city of New Orleans is Little Italy. The Italians operated the produce and truck farming industries in Louisiana. Often,More >>
    Prep Time: 2 Hours Yields: 6 Servings Comment: One of the largest settlements in the city of New Orleans is Little Italy. The Italians operated the produce and truck farming industries in Louisiana. Often,More >>
  • Chicken Piccata

    Chicken Piccata

    Friday, March 16 2012 3:51 PM EDT2012-03-16 19:51:51 GMT
    This is one of Louisiana's favorite home-style Italian dishes. Although it is most often made with veal, it can be made with chicken or fish filletsMore >>
  • Herb-Roasted Chicken Breast With Root Vegetables

    Herb-Roasted Chicken Breast With Root Vegetables

    Tuesday, March 6 2012 7:53 PM EST2012-03-07 00:53:51 GMT
    Prep Time: 1½ Hours Yields: 4 Servings Comment: This recipe for roasted chicken breast turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself! Ingredients: 4More >>
  • Chef John Folse’s Roasted Turkey

    Chef John Folse’s Roasted Turkey

    Tuesday, November 22 2011 11:33 AM EST2011-11-22 16:33:37 GMT
    Prep Time: 4 Hours Yields: 10–12 Servings Comment: When planning a dinner, remember that one pound of uncooked turkey will feed one person. Allow bird to defrost in the refrigerator for approximately twoMore >>
  • Fricassée of Chicken with Smoked Sausage and Black-Eyed Peas

    Fricassée of Chicken with Smoked Sausage and Black-Eyed Peas

    Thursday, October 6 2011 5:09 PM EDT2011-10-06 21:09:54 GMT
    Prep Time: 1½ Hours Yields: 6–8 Servings Comment: In early Cajun cooking it was common to see stew-type chicken dishes further flavored with sausage and garden vegetables. One great example is chickenMore >>
  • Auntie's Chicken and Dumplings from Chef John Folse

    Auntie's Chicken and Dumplings from Chef John Folse

    Tuesday, June 7 2011 4:05 PM EDT2011-06-07 20:05:51 GMT
    Prep Time: 45 Minutes Yields: 6 Servings Ingredients: 6 boneless, skinless chicken thighs, cut into bite-sized pieces 1 (10-count) can refrigerated buttermilk biscuits 1 tbsp vegetable oil 1 small yellowMore >>
  • Fricassee of chicken and smoked sausage

    Fricassee of chicken and smoked sausage

    Thursday, May 26 2011 4:46 PM EDT2011-05-26 20:46:19 GMT
    Prep Time: 1½ Hours Yields: 6 Servings Comment: Next to Southern Fried Chicken, the fricassee or "stewed chicken" is the most popular dish in the kitchens of New Orleans. The traditional fricassee wasMore >>
  • Boursin-stuffed breast of chicken on vegetable ragoût

    Boursin-stuffed breast of chicken on vegetable ragoût

    Tuesday, May 3 2011 3:56 PM EDT2011-05-03 19:56:59 GMT
    Prep Time: 1 Hour Yields: 4 Servings Comment: There is nothing better than a roasted breast of free-range chicken, bone-in and skin-on. I have enhanced the flavor of this dish by stuffing the bird withMore >>
  • Chicken Pot Pie

    Chicken Pot Pie

    Tuesday, April 12 2011 3:28 PM EDT2011-04-12 19:28:10 GMT
    Prep Time: 2 HoursYields: 8 Servings Comment: Entree-type pies were prevalent in many cultures. Just as the English had shepherd's pies, the Cajuns had meat pies. This cooking technique enabled the plantationMore >>
  • Roasted Chicken with Saffron, Rosemary and Lemon

    Roasted Chicken with Saffron, Rosemary and Lemon

    Tuesday, February 15 2011 2:58 PM EST2011-02-15 19:58:20 GMT
    Prep Time: 2 and 1/2 HoursYields: 4 ServingsComment:Saffron is a spice native to the Middle East that has a slightly bitter, honey-like flavor and very pungent aroma. Coming from the dried stigmas of aMore >>
  • Shoepeg Corn and Chicken Casserole

    Shoepeg Corn and Chicken Casserole

    Tuesday, January 18 2011 4:20 PM EST2011-01-18 21:20:48 GMT
    Prep Time: 2 Hours Yields: 8 Servings Comment: This recipe, submitted by Melissa Anders, is a nostalgic recreation of a holiday dish her grandmother used to make, which started out by frying fresh cornMore >>
  • Roasted Turkey with Truffle Butter

    Roasted Turkey with Truffle Butter

    Thursday, December 16 2010 5:07 PM EST2010-12-16 22:07:06 GMT
    Prep Time: 2 and 1/2 HoursYields: 6 Servings Comment: Christmas is often considered a day for large family gatherings, but often smaller families of 2–6 celebrate the day together as well. On theseMore >>
  • Mama's Turkey Fricassee with Thyme Biscuits

    Mama's Turkey Fricassee with Thyme Biscuits

    Wednesday, November 24 2010 4:06 PM EST2010-11-24 21:06:22 GMT
    Prep Time: 1 and 1/2 HoursYields: 6 Servings Comment: The best fricassee is made like Mama's, in an old cast iron pot. Mama would always fry her chicken first, and many times she had to fry extra becauseMore >>
  • Roasted Goose

    Roasted Goose

    Tuesday, November 16 2010 3:06 PM EST2010-11-16 20:06:42 GMT
    Prep Time: 3 Hours Yields: 8 Servings Comment: This recipe was first cooked for me by one of Louisiana's greatest hunting guides Sammy Faulk. It was in the camp kitchen of Holly Beach, Louisiana otherwiseMore >>
  • Chipotle-Garlic Chicken Tacos

    Chipotle-Garlic Chicken Tacos

    Thursday, September 9 2010 4:00 PM EDT2010-09-09 20:00:18 GMT
    Prep Time: 1 HourYields: 6 Servings Comment:This chipotle-garlic marinade may also be used for pork, beef or even fish and shrimp tacos. When using delicate seafood, I would recommend that you reduceMore >>
  • Herb-Brined Pan-Roasted Chicken

    Herb-Brined Pan-Roasted Chicken

    Wednesday, August 11 2010 11:50 AM EDT2010-08-11 15:50:43 GMT
    Prep Time: 1 Hour Yields: 4 Servings Comment: Brining is a pretreatment in which meat is placed in flavored saltwater solution known as brine. This produces a moist and well-seasoned protein. Normally,More >>
  • Rustic Chicken and Fleur-de-Lis Tart

    Rustic Chicken and Fleur-de-Lis Tart

    Thursday, June 17 2010 5:23 PM EDT2010-06-17 21:23:40 GMT
    Prep Time: 1 and 1/2 HoursYields: 8 Servings Comment: This recipe is perfect for the cook who is tired of preparing the same old chicken dishes. Combine leftover chicken with red potatoes and chunky vegetablesMore >>
  • Pan-Fried Quail

    Pan-Fried Quail

    Thursday, April 22 2010 5:12 PM EDT2010-04-22 21:12:10 GMT
    Prep Time: 45 MinutesYields: 4 Servings Comment:Pan-fried quail with milk gravy has been a staple on breakfast tables for centuries. I have seen it served often in hunting camps alongside a mound of yellowMore >>
  • Hoisin and Honey Happy Wings

    Hoisin and Honey Happy Wings

    Thursday, January 21 2010 6:10 PM EST2010-01-21 23:10:18 GMT
    Prep Time: 30 Minutes Yields: 10−12 Wings Comment: From the runner-up of our Super Sunday Recipe Contest on WAFB, Jason Glover's wings are a great tailgating snack and are very easily prepared. HoisinMore >>
  • Smothered Chicken with Butter Beans

    Smothered Chicken with Butter Beans

    Thursday, January 14 2010 5:24 PM EST2010-01-14 22:24:52 GMT
    Prep Time: 1 and 1/2 Hours Yields: 6 Servings Comment: Ah comfort food…ain't it grand? It's even better when it doesn't make you "grander." Just the simple act of using an oil-less roux and removingMore >>
  • Roasted Salted Turkey

    Chef John Folse's Roasted Salted Turkey

    Wednesday, December 16 2009 10:49 AM EST2009-12-16 15:49:43 GMT
    Prep Time: 3-4 Hours plus Salting Time Yields: 1 Moist, Delicious Turkey Comment: Rubbing the raw turkey with salt 24- 48 hours prior to roasting flavors the meat and breaks down some of the proteins,More >>
  • Turkey Roasting Guide

    Turkey Roasting Guide

    Tuesday, November 24 2009 3:40 PM EST2009-11-24 20:40:53 GMT
    Comment: This is a great guide we found in the November 2008 issue of Better Homes and Gardens Magazine. Print this out and live by it- surely this will help you to a successful holiday cooking season! PREPMore >>
  • Roasted Turkey

    Roasted Turkey

    Tuesday, November 24 2009 3:27 PM EST2009-11-24 20:27:18 GMT
    Prep Time: 4 Hours Yields: 10-12 Servings Comment: When planning a dinner, remember that 1-pound of uncooked turkey will feed one person. Allow bird to defrost in the refrigerator for approximatelyMore >>
  • Figgy Piggy Cornish Hens

    Figgy Piggy Cornish Hens

    Tuesday, August 25 2009 4:50 PM EDT2009-08-25 20:50:16 GMT
    Prep Time: 45 Minutes Yields: 6 Servings Comment: This is one of those fun dishes that are inexpensive to prepare, yet with the addition of figs and applewood-smoked bacon, it becomes quite an elegantMore >>
  • Peach-Lacquered Chicken Wings

    Peach-Lacquered Chicken Wings

    Tuesday, August 4 2009 4:15 PM EDT2009-08-04 20:15:48 GMT
    Prep Time: 1 Hour Yields: 6-8 Servings Comment: The word "lacquered" is the best adjective to describe these peach and soy-flavored chicken wings. America has gone wild over drumettes with restaurantsMore >>
  • Beer-Braised Barbecued Chicken

    Beer-Braised Barbecued Chicken

    Tuesday, May 12 2009 3:47 PM EDT2009-05-12 19:47:37 GMT
    Prep Time: 1 Hour Yields: 4 Servings Comment: This recipe works best with thighs and drumsticks. For this particular method, chicken breast will work out fine but will require a larger pot duringMore >>
  • Hot Chicken Fajita Wraps

    Hot Chicken Fajita Wraps

    Tuesday, April 21 2009 4:30 PM EDT2009-04-21 20:30:52 GMT
    Prep Time: 30 Minutes Yields: 4 Servings Comment: With the huge rise in our Spanish population, there should be no doubt that we will continue to see a rise in recipes from this Latin culture. In addition,More >>
  • Rustic Chicken and Fleur-de-Lis Tart

    Rustic Chicken and Fleur-de-Lis Tart

    Tuesday, April 14 2009 5:46 PM EDT2009-04-14 21:46:28 GMT
    Prep Time: 1 and 1/2 Hours Yields: 8 Servings Comment: This recipe is perfect for the cook who is tired of preparing the same old chicken dishes. Combine leftover chicken with red potatoes and chunkyMore >>
  • Pecan-Pesto Chicken

    Pecan-Pesto Chicken

    Tuesday, March 24 2009 2:51 PM EDT2009-03-24 18:51:52 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Pesto is usually made with chopped garden herbs, such as basil, blended with pine nuts and olive oil. In south Louisiana, pecans have been substituted forMore >>
  • Sauteed Chicken Livers Orleans

    Sauteed Chicken Livers Orleans

    Tuesday, March 10 2009 6:12 PM EDT2009-03-10 22:12:34 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: Chickens could always be found on the farms in early Louisiana. The accessibility of the meat allowed many unique chicken dishes to emerge from CajunMore >>
  • Smothered Chicken and Macque Choux Casserole

    Smothered Chicken and Macque Choux Casserole

    Tuesday, January 27 2009 1:20 PM EST2009-01-27 18:20:01 GMT
    Prep Time: 1 1/2 Hours Yields: 6 Servings Comment: This recipe incorporates two of Bayou Country's greatest dishes, Baked Chicken and Corn Macque Choux. This recipe was often cooked for Sunday lunchMore >>
  • Turkey and Oyster Poulette Roosevelt

    Turkey and Oyster Poulette Roosevelt

    Monday, January 5 2009 1:15 PM EST2009-01-05 18:15:29 GMT
    Prep Time: 45 Minutes Yields: 8-10 Servings Comment: The term "poulette" was used when referring to an open-faced sandwich smothered in a mixture of white sauce and leftover baked turkey or chicken.More >>
  • Boudin-Stuffed French-Roasted Cornish Hens with Fried Boudin Balls

    Boudin-Stuffed French-Roasted Cornish Hens with Fried Boudin Balls

    Thursday, October 9 2008 6:01 PM EDT2008-10-09 22:01:46 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: In Cajun Country, the combination of unlikely ingredients is commonplace. Stuffing a chicken, turkey or wild duck with boudin, the premier sausage of thisMore >>
  • Chicken Potpie Filling

    Chicken Potpie Filling

    Thursday, September 11 2008 4:30 PM EDT2008-09-11 20:30:33 GMT
    Prep Time: 45 Minutes Yields: 6 Servings Comment: We all have memories of our grandmother's chicken potpie recipe. Especially delicious when we are not feeling very well or just need a little extraMore >>
  • Smothered Chicken and Macque Choux Casserole

    Smothered Chicken and Macque Choux Casserole

    Tuesday, May 20 2008 4:47 PM EDT2008-05-20 20:47:19 GMT
    Prep Time: 1 and 1/2 Hours Yields: 6 Servings Comment: This recipe incorporates two of Bayou Country's greatest dishes, Baked Chicken and Corn Macque Choux. This recipe was often cooked for Sunday lunchMore >>
  • Roasted Chicken Creole-Style

    Roasted Chicken Creole-Style

    Tuesday, May 6 2008 3:39 PM EDT2008-05-06 19:39:23 GMT
    A traditional Sunday dinner in Louisiana is typically planned around a delicious roasted chicken. When that Sunday happens to fall on Mother's Day, something a little special is required. This recipe will ensure that all of Momma's chicks come home to roost every Mother's Day.More >>
  • Honey Mustard-Glazed Cornish Hens

    Honey Mustard-Glazed Cornish Hens

    Wednesday, April 16 2008 2:51 PM EDT2008-04-16 18:51:49 GMT
    The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.More >>
  • Chef Folse's Chicken Paella

    Chef Folse's Chicken Paella

    Friday, March 28 2008 10:59 AM EDT2008-03-28 14:59:49 GMT
    Paella significantly influenced Louisiana cooking. Not only was the dish the forefather of jambalaya, but it was also a hearty meal that kept many Cajun and Creole families alive during hard times.More >>
  • Sunday Morning Chicken Fricassee

    Sunday Morning Chicken Fricassee

    Tuesday, January 15 2008 5:24 PM EST2008-01-15 22:24:31 GMT
    Prep Time: 1 and 1/2 Hours Yields: 8 Servings Comment: You don't have to sacrifice flavor when eating healthy; just remember to eat in moderation. There are many ingredient substitutions that will allowMore >>
  • Brine Method for Goose

    Brine Method for Goose

    Tuesday, December 18 2007 6:10 PM EST2007-12-18 23:10:02 GMT
    Prep Time: 30 Minutes Yields: 1 Goose Comment: Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird. Normally,More >>
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