You’ll be high-heat roasting the bird in a 475-degree (or 450 or 500) oven, depending on how the recipe worked out the last time you made it and whether the chicken “browned properly,” the ...

Brandon Cook, Grand Lux Cafe executive chef of culinary research and development, created this recipe and sent us a note along with it. “The Cajun Shrimp and Chicken Jambalaya is a simple but ...

The restaurant closed this year but the chicken pate recipe lives on. ... 1 pound chicken (skinless, boneless breast) 1/8 pound bread (crust intact) 4 ounces plain goat cheese. 3 eggs.

Remove chicken from brine, pat dry, and cover all over with seasoning. Place seasoned chicken skin side down in smoker for 1 hour. Flip and smoke until internal temperature reaches 140 degrees.