1,643 hand chicken recipes

Homemade Sicilian sausage with a pork and chicken blend, double fennel (whole and crushed), red pepper flakes, and garlic. Five pounds of links ground through a fine disk.

Classic Southern she crab soup with crab roe, claw meat, sherry, cream, and egg yolks in a rich fish and chicken stock base. Charleston's most iconic seafood soup, silky and luxurious.

Slow cooker onion soup with butter-soaked onions, cubed French bread, and chicken broth simmered low for up to 18 hours. Four simple ingredients, zero fuss, deeply savory results.

Easy 5-ingredient cheese soup made with canned cream of chicken, cream of celery, sharp cheddar cheese spread, and chicken broth. Stovetop in under 30 minutes, no roux needed.

Chicken almendrado simmers breast halves in a blended sauce of almonds, red chilies, cinnamon, and chicken broth. A Mexican almond-chile sauce with warm spice and subtle heat. Serve over rice.

Ground beef casserole with rice, cream of mushroom and chicken soups, soy sauce, and crispy chow mein noodles on top. A retro Asian-inspired one-dish dinner baked in layers.

Lime glazed chicken breasts get a crisp lemon-pepper crust from a double dredge, then a tart pan sauce reduced from lime juice and chicken broth poured over the top.

Light chicken chili with boneless breast, green chiles, cumin, and chicken broth, served in a flour tortilla bowl with olives and low-fat cheddar. Quick, lean, and full of flavor.

Jalapeno cornbread stuffing made from scratch with homemade cornbread, bacon, onions, celery, oregano, and chicken broth. A spicy, savory Southern-style dressing for turkey or as a hearty side dish.

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.

A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

Homemade bread stuffing with cubed Italian bread, toasted pecans, fresh thyme, and buttery sauteed onion and celery. Bound with egg and chicken stock for a moist, herb-fragrant holiday side dish.

Five-ingredient kielbasa and bow tie pasta soup with canned tomatoes and chicken broth. A quick, hearty soup that goes from stovetop to bowl in 30 minutes with smoky sausage and al dente farfalle.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.

Lemon rosemary baked chicken on a bed of dried tomato bits, braised in lemon juice and chicken broth. A bright, herbaceous one-pan dinner with concentrated tomato flavor in every bite.