Chicken Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Chicken Roast French Remove all Source Saveur (7) Jenn Cuisine (1) She's in the Kitchen (1) Telegraph (1) Difficulty Easy (4) Medium (3) Hard (1) Course Main Course (8) Appetizers (1) Beverages (1) Condiments and Sauces (1) Dessert (1) Show all... Side Dish (1) Soups & Stews (1) Season Fall (5) Winter (5) Summer (1) Occasion Christmas (1) Easter (1) Thanksgiving (1) Topic Recipe (10) 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 = "Cuisine:French"; var omni_prop8 = "Main Ingredient:Chicken,Technique:Roast,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Christian Delouvrier's Roast Chicken with Herbed French Fries In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter. Issue #153 10/07/2010 Poulet Rôti (Roast Chicken) Roasted to perfection and served with rich pan juices and crisp watercress, L'Ami Louis's roast chicken is bistro food at its best. Patricia Wells included a version of this dish in Bistro Cooking (Workman, 1989) and recommends rubbing the chicken with goose, duck, or chicken fat before roasting it to achieve a golden brown crust. Issue #133 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 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 02/13/2007 Brown Chicken Stock This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times. Issue #20 08/08/2007 Roast Duck with Orange Sauce This is our take on the classic duck à l’orange. Issue #14 02/20/2013 Menu: A French Roast Chicken Dinner A classic roast chicken dinner with simple French-style elegance is a perfect for any occasion around the table. Does Not Apply 11/06/2009 Roast Chicken with Tarragon Sauce Rich cream sauce gives a classic roast chicken an elegant feel. Use pan drippings from the roast for this simple, quick sauce. Continue... Does Not Apply Source: She's in the Kitchen 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 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