This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
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.
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.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.