Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Roast Fall Chicken Remove all Source Saveur (11) Cooking on the Side (1) Culinary Travels of a Kitchen Goddess (1) Design Sponge (1) Jenn Cuisine (1) Show all... Telegraph (1) Difficulty Easy (8) Medium (7) Hard (1) Cuisine American (10) French (4) Chinese (1) English/Scottish (1) Mexican (1) Occasion Thanksgiving (3) Christmas (2) Easter (1) Topic Recipe (16) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Chicken"; var omni_prop8 = "Course:Main Course,Technique:Roast,Season:Fall,Main Ingredient:Chicken"; var omni_pageName="saveur:"+omni_prop12; 11/06/2007 Roasted Herbed Chicken and Vegetables This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs. Issue #107 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 10/29/2007 Roasted Capon with Sage Stuffing Capon with sage stuffing makes a nice change from holiday turkey. Issue #54 10/24/2007 Roast Chicken with Root Vegetables If you can properly roast a chicken, you can cook almost anything. Issue #51 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 10/16/2000 Fennel Pollen Roasted Chicken Try this fennel pollen paste on pork and fish, as well as chicken. Issue #43 11/15/2007 Steam-Roasted Goose This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin. Issue #22 03/14/2002 Cambodian Roasted Poussin This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand. Issue #21 03/20/2002 Beggar's Chicken The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product. Issue #17 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 01/23/2007 Roast Chicken Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted chicken. Issue #2 09/20/2010 Molly Shuster's Herbes de Provence Chicken The photos in this DesignSponge recipe for herbes de Provence–roasted 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 09/27/2009 Garlic-Lime Cornish Game Hens 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 09/26/2009 Blackberry and Balsamic Roasted Quail Meat dishes featuring game birds like quail are perfect for early autumn. In this recipe, a lovely blackberry-balsamic marinade accentuates roasted quail’s rich flavor. Continue... Does Not Apply Source: Jenn Cuisine 09/21/2009 Buttermilk Bay Chicken Roast chicken becomes extra tender after marinating in buttermilk that’s spiced with Old Bay. Continue... Does Not Apply Source: Culinary Travels of a Kitchen Goddess 08/31/2009 Joël Robuchon's Roast Chicken Joël Robuchon's roast chicken recipe uses exactly two ingredients, and comes out tasting luxurious. Does Not Apply Source: Telegraph