Here in the South it is tradition to serve Chicken for Sunday dinner after church. Dinner in the south is really lunch or the mid-day meal. Traditionally lunch or dinner was the main meal of the day. Supper is the last meal of the day.

Recipes

• Chicken Casserole Recipes
• Chicken Enchiladas Recipe
• Chicken Fajita Recipe
• Chicken with Rice Recipes
• Chicken and Dumplings Recipe
• Chicken and Potatoes Recipes
• Cream of Chicken Soup Recipes
• Chicken Wing Recipes
• Grilled Chicken Recipes
• Left Over Chicken Recipes
• Mexican Chicken Recipe
• Southern Fried Chicken Recipes
• Stuffing Recipe

Warning: Always Make sure Chicken is done before you eat it. Juices will run clear, meat will be white to the bone. No pink or red. Raw chicken or chicken not cooked properly can be deadly.

Chicken from Scratch to table

Women began the cooking early in the morning because the process consumed most of the hours in the day. To Prepare a chicken for cooking the woman of the household grabbed the chicken by its neck and slung it around and around breaking its neck (ringing a chicken's neck). The woman laid the chicken on a block, swung an ax severing the head and feet from the chicken's body. With the head and feet removed, the woman then dipped the dead chicken in boiling water to loosen the feathers. After which, she plunked each feather from the carcass. A newspaper rolled up and set afire was applied to the feather tips to remove any feather tips that  remained in the carcass. With the feathers removed, the woman split the chicken removing its guts and reserving body organs such as the heart, liver and gizzard for cooking. Undesirable body organs were fed to the dogs and cats. The woman then dipped each chicken piece in a beaten egg and rolled it in flour. The woman melted a big tablespoon of lard in a cast iron chicken flyer and heated it still the melted fat sputtered. Finally the chicken was fried until golden brown.

Capon - or a castrated male chicken, is prized for its succulent flavor. Meat is very juicy and tender. Can be boiled, roasted, or braised, with or without stuffing. Naturally raised on Amish and Mennonite farms, these capons are free-ranged and fed only wholesome grains and spring water.

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