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"Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!"

Ingredients: pepper, red Burgundy wine...

"This is a basic recipe that every cook should know how to make. My family loves this with mashed potatoes and gravy. When all 4 of my kids lived at home I would often roast 3 chicken at a time, so there would be leftovers for chicken pie, sandwiches, or Ceasar Salad. Try different combinations or amounts of the herbs and spices, we tend to like our..."

Ingredients: pepper, dried thyme...

"Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in..."

Ingredients: kosher salt, lemon juice...

"Simply delicious recipe that I adapted from Susan Herrmann Loomis's "French Farmhouse Cookbook", and a meal on Ed's "please make again" list. I serve this with a huge green salad loaded with tomatoes and cucumbers and top it with the warm, garlicky, chicken-roasted croutons...heaven on a plate."

Ingredients: day-old French bread, dried thyme...

"I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze..."

Ingredients: lavender, honey, marjoram...

"This is a tasty version of the French classic. The sauce is smooth & creamy with a mild earthiness. I was very impressed.
I found the recipe in a group of Alsatian recipes in Gourmet March 2008."

Ingredients: fresh ground black pepper, small red potatoes...

"This recipe comes from Farid Zari, who adapted his traditional way of spit roasting chicken to roasting it in his Los Angeles oven. He advises that the spices are a matter of personal taste--use what you like. He says the method does approximate the really crispy skin that he remembers from Algeria, but stresses that the quality of the chicken makes..."

Ingredients: coarse salt, fresh ground pepper...

"A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour. The salt crust and seasoning mix that I suggest, really gives a great flavour and crispy finish; however,..."

Ingredients: fresh herbs, lemons...

"Crispy roast chicken is served with a creamy Riesling, shallot and grape sauce - elegant enough for a dinner party or simple enough for a family meal, this really is a great recipe. This is a new Delia Smith recipe that she devised for Waitrose, and it is simply stunning! I have made it twice now and with great success. Delia says: "Now that roasting..."

Ingredients: pepper, creme fraiche...

"An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh salad and pasta, or with seasonal steamed vegetables and rice. You can omit the cognac and wine and use apple..."

Ingredients: cognac, creme fraiche...

"A delectable and elegant way of cooking a whole chicken for a special dinner party or for Sunday lunch! I have also cooked this chicken to take on a picnic - it is wonderful cold, AND in sandwiches or salads. Try to use an organic reared chicken - the flavour is more superior than a poor factory/battery farmed chicken - and, you will be doing your..."

Ingredients: celery & leaves, salt & freshly ground black pepper...

"This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT. This is a white wine version of the French county stew and is much lower in fat than the original. This could probably be adapted to be a crock pot recipe."

Ingredients: pepper, cornstarch...

"A delicious and fairly simple to prepare roast chicken recipe. The key is in the attention you give the chicken while it is roasting, the more you baste, the juicier it will be! This is a delicious recipe on it's own but is also a wonderful base recipe for anything that calls for shredded or diced cooked chicken. Would be great to roast a few and..."

Ingredients: cooking oil, green onions...

"From Mastering the Art of French Cooking. Very moist chicken with a rich cream sauce. The sauce is so rich that I would follow Julia's recommendation of very simple sides that don't compete with the flavors at all... buttered peas and baked or mashed potatoes work well. This recipe looks very long, but is actually quite easy... just prep..."

Ingredients: dry white wine, fresh tarragon...