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
- Season chicken with salt and pepper.
- Heat grill to high. If using charcoal, make sure the coals are placed so there is a cool side of the grill.
- 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.
- 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
| Calories | 690 |
| Fat | 52g |
| Saturated Fat | 11g |
| Sodium | 1240mg |
| Carbohydrate | 3g |
| Sugars | 2g |
| Protein | 49g |
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
- Remove giblets.
- Place chicken pieces, onion, celery, salt, ground black pepper and water in an 8-quart stockpot.
- Simmer over medium heat 1½ hours or until chicken is tender.
- Remove chicken and cooking liquid from stockpot reserving 8 cups of the liquid.
- Remove chicken from cooking liquid. Remove skin and bones from chicken and discard. Pull chicken meat into bite sized pieces and set aside.
- Melt the butter in the same stockpot.
- Whisk in the flour and cook, stirring constantly, 1 minute.
- Whisk in 8 cups of the reserved cooking liquid and bring to a boil.
- Add dumplings a few at a time, stirring often. Reduce heat, cover and simmer 35 minutes.
- Stir in chicken. Heat 5 minutes.
- Serve.
Nutrition Facts
| Calories | 320 |
| Fat | 10g |
| Saturated Fat | 5g |
| Sodium | 870mg |
| Carbohydrate | 25g |
| Sugars | 0g |
| Protein | 29g |
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
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat butter and vegetable oil in a 12-inch skillet over medium high heat.
- Brown chicken in two batches, 5 minutes per side. Remove chicken from skillet and set aside.
- Add garlic to skillet. Sauté 5 minutes.
- Add wine. Cook for 30 seconds.
- 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.
- In a small bowl, whisk the flour with ½ cup of sauce. Gently stir the flour mixture back into the sauce.
- Add cream, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook 2 minutes.
- Serve chicken over cooked mashed potatoes or egg noodles and top with sauce.
Nutrition Facts
| Calories | 690 |
| Fat | 46g |
| Saturated Fat | 14g |
| Sodium | 380mg |
| Carbohydrate | 9g |
| Sugars | 1g |
| Protein | 48g |