Preheat oven to 350 F/180 C

Wash chicken and pat dry. Set aside.

Mix paprika, salt and pepper together in a small bowl. Sprinkle seasoning mix over chicken legs, coating evenly. Give the chicken skin a pat with your hand to help the seasonings absorb into the chicken.

Wrap each chicken leg with a slice of pancetta.

Add sage, rosemary and wine to the center of the skillet.

Place skillet (uncovered) in the oven. Cook in the oven for 20 minutes.

Drizzle the chicken breasts with olive oil. Season generously with salt and pepper. Bake on a cookie sheet in a preheated 350 F oven for 35-40 minutes. Cool. Remove skin and bones, shred meat, set aside.

Toast sesame seeds and slivered almonds in a nonstick pan over medium high heat for 5-10 minutes or until they begin to brown. Remove from heat, set aside.

In a small jar with a tight fitting lid, combine the salt, sugar, vinegar, black pepper, olive oil and sesame oil. Shake until everything is well combined. Set aside.

In a large bowl, add the lettuce, green onion, chow mein noodles, toasted sesame seeds and slivered almonds and the cooked chicken.

Pour dressing over the salad and gently toss. Serve immediately. The dressing will make the salad soggy if you mix it too early, so toss right before serving.

Cut chicken into bite size pieces no larger than 1”. If you are using a precooked rotisserie chicken, remove the skin and bones before cutting the meat.

Heat the oil in a large skillet over medium high heat for about 2 minutes. If you are using a precooked rotisserie chicken, you can skip this step as the chicken is already cooked.

Add the uncooked cubed chicken breasts to the skillet and cook for 5 minutes or until the meat is cooked through and you can no longer see pink. (I like to sauté my chicken in a seasoned cast iron skillet. Then I can skip the adding the oil)

Remove cooked meat from the pan and set on a plate.

Melt butter in a large skillet over medium high heat. Add the chopped onions and peppers. Sauté for 4-5 minutes or until the onions are translucent. Add cilantro pesto. Stir. Remove skillet from heat.

Place your packaged spices (I’ve included a photo of the packaging in case you’re not sure what I mean…they are in the refrigerated produce section) and all of the other ingredients into a 16-20 quart stock pot.

Add 6 quarts of water. Bring to a boil.

Simmer, uncovered, for 4 hours.

Strain the entire pot with contents through a colander. Discard the solids (you may want to use the chicken in another recipe)

Chill the stock in the refrigerator overnight. Skim off the fat on the surface and discard it. Divide into 2 cup containers and freeze for up to three months or use immediately.

Heat chicken stock in a small kettle or in a microwave safe bowl until it begins to gently boil.

Remove from heat. Stir in taco seasoning. Mix until the spices are dissolved in the broth.

Place chicken breasts in crock pot.

Pour seasoned chicken stock over chicken breasts.

Cover. Cook on low for 6-7 hours. Do not lift the lid during cooking. It will interfere with the timing and cause chicken to take longer to cook.

After the chicken is done, shred the chicken breasts with two forks, by pulling the meat apart. The meat should be very tender and break apart easily. If it does not, it is not done and needs to cook longer.