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Chicken Recipes

With all chicken products, make sure to be extra careful in the preparation and cooking of chicken products. Make sure to rinse under running water ALL of your chicken products, and make sure nothing is past its' expiration date.

 

BBQ Chicken Wings

Preparation Time 30 minutes

Difficulty level: 3

Ingredients:

1 Pound Chicken Wings (Thawed)

4-6 ounces of "Jackalope River Whiskey BBQ Sauce"

Directions:

Preheat oven to 350 degrees.

Spray a baking sheet with non-stick cooking spray. Place chicken wings on baking sheet (careful they do not touch each other). Bake for 20 minutes. Turn them over and brush wings with sauce and bake for 10 more minutes. Serve with Blue Cheese or Ranch Dressing and celery or carrots if desired. Add more sauce if desired.

Yield: 4 servings

 

Hot & Spicy Chicken Wings

Preparation Time 30 minutes

Difficulty level: 3

Ingredients:

1 Pound Chicken Wings (Thawed)

4-6 ounces of your favorite Jackalope River "Wing Sauce"

OPTIONAL 

Blue Cheese or Ranch Dressing 

Carrots & Celery

Directions:

Preheat oven to 350 degrees.

Spray a baking sheet with non-stick cooking spray. Place chicken wings on baking sheet (careful they do not touch each other). Bake for 20 minutes. Turn them over and brush wings with sauce and bake for 10 more minutes. Serve with Blue Cheese or Ranch Dressing and celery or carrots if desired. Add more sauce if desired.

Yield: 4 servings

 

Spicy Chicken Salad

Preparation Time: 1 Hour

Difficulty level: 4

Ingredients:

2 cups cooked chicken, chunks

3/4 cup of your favorite "Jackalope River Wing Sauce"

1/4 cup of water chestnuts, sliced

1 single stalk of celery (diced)

1 carrot (peeled and diced)

4 lettuce leaves

Directions:

Combine chicken, wing sauce, water chestnuts, celery, and carrot into a medium-size bowl. Mix well. Cover and refrigerate for 30 - 45 minutes. Serve on top of lettuce leaves.

Yield: 4 servings

 

Cajun Chicken Stew

Preparation Time 2 hours

Difficulty level: 7

Ingredients:

1 Teaspoon red pepper flakes

1 Pound Chicken cut into 1" pieces or shredded

1 1/2 tablespoons of vegetable oil

1/2 cup chopped onion

1 clove garlic, minced

3 cups chicken broth

1/4 teaspoon black pepper

1 teaspoon dried basil leaves

3 teaspoons of your favorite Jackalope River "Hot Sauce"

3 medium potatoes, unpeeled, chopped

1 cup carrots, chopped

1 cup celery, chopped

1/4 cup of flour

1/2 cup water

Directions:

Sprinkle red pepper flakes over chicken. Heat oil in large saucepan. Add chicken and cook until both sides of chicken are browned. Add onion, garlic, and chicken broth. Heat to boiling. Reduce heat and ad pepper, basil leaves, and hot sauce. Cover and simmer for 1 hour. Add potatoes, carrots, and celery. Cover and cook an additional 30 minutes. Combine flour and water and add to stew. Stir until mixture thickens and becomes bubbly, about 2 minutes.

Yield: 6 servings