bigjimbray
Cook
I like Chicken mole, and baked chicken with homemade stuffing.
Typically, I use the skin for a chicken cracklin’ of sorts that is great for a salad or soup topper, but I’d love to have a recipe where it should be more fully incorporated. I’ve done cracklin’, corn bread mixes, and skin roll-ups or toppers, but would love more insight on this (uses for chicken skin).
Just a little curious on some people's favorite chicken dishes (because there are countless adaptations!)
I would say chicken kiev, cordon bleu, and chicken in a sage-vermouth sauce are my favorites.
I buy whole chickens and process them myself ... it's cheaper, and I have the skin, bones and other parts like backs and necks for making stocks that can then be turned into bases for soups, stews, chicken-n-dumplin's, pot pies, etc.
You ought to try it. True, it's not "chili" so much as a white stew, but it sure is good. A Local restaurant here makes a killer version of it served in a large hollowed out round bread bowl. Simply incredible. But still, I’d call it stew before I’d call it chili…..yet, on the menu, they say chili. Go figure.But, I still have never had chicken chili!