Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pulled Chicken and Broth

A staple in any kitchen and called for in countless recipes, RSJ's chicken broth adds bold flavors to any meal.

Ingredients

2 quart Water
2 quarts Chicken broth
1 Carrot, peeled and cut into large pieces
1 Onion, peeled and cut into large pieces
1 Celery stalk, peeled and cut into large pieces
1 Bay leaf
1 Tbsp Salt
5 pound Chicken

Instructions

Place ingredients in a large stockpot and simmer two hours. Remove the chicken and Pick the meat. Cut meat into bite size pieces and set aside.

Strain the chicken broth and return to a large sauce pot.

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more