Yeah, I'm used to it now, but I don't do the whole shebang with the skin on the pieces and the bone in and having to check for feathers bit. I just do skinless/boneless chicken breasts cut into cubes. Sautee in butter and olive oil: some carrots, then celery, then onion, then add the chicken and garlic, then thyme, oregano, parsley, creole seasoning, broth, and potatoes. Bring to boil, then simmer. Divine. (I also add Tabasco to the finished product, but that's just me!)