Cavegirl Popsicles

Toss chicken legs in vegetable oil seasoned in equal amounts with black pepper, paprika, sage, and salt. Cook on a rack at 300 for about an hour, turning to brown evenly.

Roasting Hen

Those boulder hens in the supermarket freezer bins don’t take that long to cook, will give you a lot of meat, and good drippings.

Once you get one home and thawed, preheat your oven to 300. Pat the bird dry and season the cavity generously with salt and pepper. Rub the skin well with vegetable oil seasoned with salt, pepper, and a commercial herbal blend.

Place chicken breast up on an oiled rack above a pan with enough water to cover the first knuckle of your thumb. Cover with foil, and cook until the legs and loose, at least two hours.

Chicken Sausage

Grind 5 pounds chicken meat and skin through a ¼” plate into a large bowl. I boned thighs and throw in a couple of boneless breast halves. Add two tablespoons salt, a tablespoon ground black pepper (more if you want), and a quarter cup each of fresh chopped sage, thyme, and parsley,. Some people add cayenne, but don’t; it kills the herbs.

Blend in a half cup fresh chopped green onion, along with a half cup cold chicken broth. Mix very well, and refrigerate before stuffing loosely into casings. (You’ll need about 12 feet.) Twist sausages into about 6-inch links, and refrigerate overnight to let the seasoning work through the meat. This also makes patties.

Don’t keep this sausage sit in the fridge raw. If you’re not going to use them the following day, freeze them.

Garlic Chicken Rolls

Fillet boneless chicken breasts, pound thinly, and spread with softened butter seasoned with white pepper and finely-minced garlic. Top with diced peppers and grated white cheese. Roll and secure with toothpicks. Beat 1 whole egg with 2 cups water, brush chicken rolls, and coat with seasoned bread crumbs. Freeze for about an hour. Roast in a medium (350) oven until lightly browned. Remove picks, slice and serve with a mustard chutney.

Tía Jesé’s Chicken Enchiladas

Poach boneless breasts of chicken in lightly salted water until tender. Shred, mince, and add to each pound of meat a four-oz. can chopped chilies (with liquid), juice of one lime, and enough sour cream to bind. You can add grated jack cheese if you like. Season with equal parts cumin, chili powder, and granulated garlic. Salt to taste. Roll in warm tortillas brushed with corn oil. Top with a rich queso.

Chicken Chili

For six generous servings, sear until soft one large white onion and a big poblano chopped with a couple of cloves of minced garlic. Add about a pound of cubed boneless chicken or turkey breast, cook until done through. Mix with one 15 oz. can of great northern, navy, or cannellini beans, one of pinto,  a cup of chicken broth, and a can of Rotel.

Season with cumin, oregano, and white pepper to taste. Some people add basil, but don’t. Cook on low heat, stirring occasionally, until you get a heavy consistency. Crema is a nice touch.

Marry Me Chicken

This recipe has tons of celebrity baggage—Ina Garten, Glamour magazine, even Harry and Meghan, for chrissakes—but without the hoopla, it’s just chicken in cream sauce.

You can use boneless breasts, bone-in breasts, skin or no, but I’m telling you, trimmed skin-on thighs are best. Dredge chicken pieces in seasoned flour and cook in a blend of olive and light vegetable oil until lightly browned. Set aside. Lower heat and add enough flour to make a light roux. Add a cup of chicken broth, a cup of heavy cream, and about a quarter cup of freshly grated hard dry cheese.

Reduce, and finish with about a half cup diced or slivered sun-dried tomatoes and about a tablespoon of good Italian herbal blend. Salt and pepper to taste. Mix well, add chicken, and turn to coat.