Poultry

Charles Polite is in charge of producing our evening buffet at The Lady & Sons. I hold him in high esteem and therefore nicknamed him my “Prince Charles.” Our guests always enjoy his liver and onions. We hope you do as well.

The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.

My Grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. At the restaurant, we season ours with House Seasoning and Lawry’s Seasoned Salt. Always use small chickens. I find that a Dutch oven works best for frying chicken.

For a beautiful presentation, I like to cut the avocado in half, carefully scoop the meat from the shell, and then stuff the shell with the chicken salad. Garnish with dressing and a lemon wedge.