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    Whole Cut-up

    North Alabama Barbecue Chicken

    Prep

    10

    Minutes

    Cook

    1:20

    Hrs:Min

    Calories

    690

    Per Serving

    Protein

    49g

     

    11M

    Ingredients

    • 1 Sanderson Farms® Cut-Up Chicken
    • 1½ teaspoons salt
    • 1 teaspoon ground black pepper

      Barbecue sauce:
    • 1 cup mayonnaise
    • 1/4 cup fresh lemon juice
    • 1/4 cup apple cider vinegar
    • 4 teaspoons sugar
    • 1½ teaspoons salt
    • 1½ teaspoons ground black pepper

    Directions

    1. Season chicken with salt and pepper.
    2. Heat grill to high. If using charcoal, make sure the coals are placed so there is a cool side of the grill.
    3. Place chicken pieces on the grill skin side down. Grill for 6 minutes or until you have a good sear on the chicken. Lower heat to medium, or if using charcoal, move the chicken to the cooler side of the grill. Place cover on the grill and cook 30 to 40 minutes, turning chicken every 8 to 10 minutes. To check for doneness, insert a meat thermometer into the thickest part of the chicken. Breasts should be 170°F and thighs, drumsticks and wings should be 180°F.
    4. After grilling, place chicken in a pan and pour half of the sauce over it. Cover with foil and let it sit for 10 to 15 minutes before serving. Use the extra sauce for dipping.

    Nutrition Facts

    Calories690
    Fat52g
    Saturated Fat11g
    Sodium1240mg
    Carbohydrate3g
    Sugars2g
    Protein49g

    Did You Know This Recipe is Voice-Activated?

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    Chicken and Dumplings

    Prep

    15

    Minutes

    Cook

    2:30

    Hrs:Min

    Servings

    8

     

    Calories

    320

    Per Serving

    Protein

    29g

     

    17M

    Ingredients

    • 1 package Sanderson Farms® Whole Cut-Up Chicken
    • 1 yellow onion, finely chopped
    • 1 celery stalk, finely chopped
    • 4 teaspoons salt
    • 1 teaspoon ground black pepper
    • 12 cups water
    • 4 tablespoons unsalted butter
    • 1/4 cup flour
    • 50 1½" x 1½" frozen dumplings

    Directions

    1. Remove giblets.
    2. Place chicken pieces, onion, celery, salt, ground black pepper and water in an 8-quart stockpot.
    3. Simmer over medium heat 1½ hours or until chicken is tender.
    4. Remove chicken and cooking liquid from stockpot reserving 8 cups of the liquid.
    5. Remove chicken from cooking liquid. Remove skin and bones from chicken and discard. Pull chicken meat into bite sized pieces and set aside.
    6. Melt the butter in the same stockpot.
    7. Whisk in the flour and cook, stirring constantly, 1 minute.
    8. Whisk in 8 cups of the reserved cooking liquid and bring to a boil.
    9. Add dumplings a few at a time, stirring often. Reduce heat, cover and simmer 35 minutes.
    10. Stir in chicken. Heat 5 minutes.
    11. Serve.

    Nutrition Facts

    Calories320
    Fat10g
    Saturated Fat5g
    Sodium870mg
    Carbohydrate25g
    Sugars0g
    Protein29g

    Did You Know This Recipe is Voice-Activated?

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    Garlic Chicken

    Prep

    30

    Minutes

    Cook

    1:15

    Hrs:Min

    Calories

    690

    Per Serving

    Protein

    48g

     

    31M

    Ingredients

    • 1 Sanderson Farms® Whole Cut-Up Chicken
    • 3/4 teaspoon salt, divided
    • 1/2 teaspoon ground black pepper, divided
    • 1 tablespoon unsalted butter
    • 2 tablespoons vegetable oil
    • 30 peeled garlic cloves
    • 1½ cups white wine
    • 1 tablespoon fresh thyme
    • 2 tablespoons all-purpose flour
    • 2 tablespoons heavy cream
    • Mashed potatoes or cooked egg noodles (optional)

    Directions

    1. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
    2. Heat butter and vegetable oil in a 12-inch skillet over medium high heat.
    3. Brown chicken in two batches, 5 minutes per side. Remove chicken from skillet and set aside.
    4. Add garlic to skillet. Sauté 5 minutes.
    5. Add wine. Cook for 30 seconds.
    6. Add chicken. Sprinkle with thyme. Cook chicken, covered, over low heat for 40 minutes until chicken reaches an internal temperature of 180°F or until the juices from the chicken run clear. Remove chicken from skillet and set aside.
    7. In a small bowl, whisk the flour with ½ cup of sauce. Gently stir the flour mixture back into the sauce.
    8. Add cream, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook 2 minutes.
    9. Serve chicken over cooked mashed potatoes or egg noodles and top with sauce.

    Nutrition Facts

    Calories690
    Fat46g
    Saturated Fat14g
    Sodium380mg
    Carbohydrate9g
    Sugars1g
    Protein48g

    Did You Know This Recipe is Voice-Activated?

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