Design Sponge (1)
Jenn Cuisine (1)
This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs.
This is Gťrard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Capon with sage stuffing makes a nice change from holiday turkey.
If you can properly roast a chicken, you can cook almost anything.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Try this fennel pollen paste on pork and fish, as well as chicken.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted chicken.
The photos in this Design*Sponge recipe for herbes de ProvenceĖroasted chicken make us want to dive in with a fork. We love that Molly Shuster stuffs the bird's cavity with sprigs of fresh thyme and lavender. Continue...
Does Not Apply
Source: Design Sponge
A Mexican-inspired herb and lime mixture makes Cornish game hens especially flavorful when it's rubbed between its skin and the meat. As an added benefit, the small birds roast much more quickly than a whole chicken. Continue...
Does Not Apply
Source: Cooking on the Side