Chicken Recipes and Menus from Saveur Magazine

2 results
Narrow Results You've Selected: Chicken Steam Main Course Remove all Source Bitten (1) Saveur (1) Difficulty Easy (2) Cuisine American (1) French (1) Season Fall (1) Winter (1) Occasion Christmas (1) Thanksgiving (1) Topic Recipe (2) 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 = "Course:Main Course"; var omni_prop8 = "Main Ingredient:Chicken,Technique:Steam,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 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 07/09/2009 Seared and Steamed Chicken Using these two cooking techniques keeps the chicken crisp on the outside, moist and tender on the inside. Does Not Apply Source: Bitten

SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.

Search Recipes & More