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Narrow Results You've Selected: Chill Medium Chicken Remove all Source Saveur (5) Course Main Course (3) Salad (1) Soups & Stews (1) Cuisine American (2) French (2) Central/South American (1) Gluten-Free (1) Season Fall (5) Winter (3) Spring (1) Occasion Christmas (1) Passover (1) Thanksgiving (1) Topic Recipe (5) 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 = "Technique:Chill,Difficulty:Medium,Main Ingredient:Chicken"; var omni_pageName="saveur:"+omni_prop12; 10/30/2012 Fiambre (Guatemalan Composed Salad) This Guatemalan composed salad is eaten on All Saint's Day, November 1st. Issue #142 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 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44 02/13/2007 Aunt Gillie's Matzo Ball Soup Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder. Issue #5

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