2,938 chicken salt recipes

Cold buttermilk beet soup with julienned beets, celery, dill, and a splash of hot sauce simmered in chicken broth then chilled. A tangy, vibrant pink summer soup similar to cold borscht.

Cheesy spicy oven fried chicken coats skinless pieces in a parmesan, cornmeal and red pepper crust, then bakes crisp without a drop of frying oil. Lighter than the skillet version.

Creamy wild rice soup with mushrooms, chicken broth, and a splash of wine, finished in the oven and topped with slivered almonds and grated carrots.

Curry orange sunshine chicken simmers curry-rubbed chicken breasts over converted rice in tangy orange juice, brown sugar, and dry mustard. One skillet, twenty minutes of stovetop cooking, dinner ready in forty.

Pressure cooker sweet potato soup with grated apples, celery, onions, and orange zest in chicken broth. A chunky-smooth soup done in just 4 minutes under pressure.

Entertain your friends with this hearty soup by following this simple recipe that is will end up as one of your favorites.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Hand-formed shrimp balls with ginger and garlic, deep-fried until golden and drizzled with a savory celery, oyster sauce, and vodka pan sauce. A showstopping Chinese appetizer.

Jamaican jerk chicken rubbed with a fiery homemade paste of toasted allspice, scallions, garlic, and warm spice, then grilled low and slow over indirect heat. Serve with Pickapeppa sauce for the real deal.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

One-skillet ham gumbo with okra, tomatoes, green pepper, onion, and rice cooked right in the pot. A pantry-friendly, weeknight-fast take on Louisiana-style gumbo.

This is a low fat and low calorie recipe, very light flavor, very tasty.

Clear chicken broth with poached breast, leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A light, herb-scented soup that freezes beautifully.

A velvety spinach and crab soup thickened with a butter-flour roux, enriched with half-and-half, and finished with dill relish and a pinch of nutmeg. Ready in 25 minutes and freezer-friendly.

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

Chicken and noodle cacciatore with a whole stewing hen simmered until tender, then baked over wide noodles in a tomato-olive-mushroom sauce.