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Preheat oven to 450°.
Combine first 9 ingredients in a small bowl; stir well.
Set aside.
Remove the giblets and neck from chicken; discard.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and ..
1. Prepare Cranberry Stuffing. Heat oven to 375°F.
2. Rub outsides of chickens with salt and pepper. For each chicken, fold wings across back so tips touch. Pack body cavity of each chicken with half of the stuffing; close cavity with metal skewers. Tie legs ..
Combine water and mushrooms in a medium bowl; cover and let stand 30 minutes.
Drain mushrooms into a sieve over a bowl, reserving 1 cup liquid.
Rinse and finely chop mushrooms.
Combine mushrooms, cheese, sage, and 3 tablespoons wine; stir well.
Preheat oven ..
Remove chicken neck and giblets; reserve for other uses.
Pull off and discard lumps of fat.
Rinse chicken inside and out; pat dry.
Cut 1 unpeeled orange into chunks; fill neck cavity and body cavity of chicken with orange chunks, onion, and the 6 bay ..
Rinse chicken with cold water and pat dry. Combine salt, garlic powder and lemon pepper. Sprinkle inside chicken cavity, then place mint leaves inside cavity.
Combine butter and lemon juice. Brush over outside of chicken. Place chicken on broiler pan ..
Preheat oven to 450°.
Remove the giblets and neck from chicken; discard.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Place chicken, breast side up, on a broiler pan.
Insert meat thermometer into meaty part of thigh, making sure not to touch ..
Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Pat dry.
Loosen skin covering chicken breast meat by slipping fingers down from top between skin and breast meat, gently making a pocket. Place 4 lemon slices and 1 teaspoon of ..
Using a sharp knife, butterfly the chicken by cutting it in half along the top of the breast through the bone.
Open the chicken up so that it lies flat and place, cut side down, in a baking pan.
Thinly slice 2 of the lemons.
Using your fingers, gently lift ..
Place rack in lowest position of oven and preheat to 450°F.
Rinse chicken under cold water and pat dry thoroughly with paper towels.
Gently press chicken onto vertical roaster.
Set roaster in 8- or 9-inch cake pan.
Add 1/2 cup water.
Roast for 15 ..
Pierce potatoes in several places and set on rack in oven as it preheats to 375°.
Remove chicken neck and giblets; reserve for other uses.
Pull off and discard lumps of fat.
Rinse chicken inside and out, then pat dry.
Place, breast up, in a 12- by 15-inch ..
1. Wash and dry chicken well.
2. Tie legs of chicken together with string.
3. Place breast-side down on a roasting rack.
4. Baste with butter and sprinkle with Season All salt.
5. Cook for 16-17 minutes on medium high.
6. Turn chicken over. Baste with butter ..
Loosen the skin on the chicken breasts and pat the breasts dry.
In a bowl combine the butter, the shallots, the thyme, the mustard, and salt and pepper to taste.
Divide the butter mixture among the breasts, smoothing it under the skin of each, and arrange the ..
Combine chilies, green onion, lime juice and cilantro in small bowl.
Loosen skin from chicken breast, thighs and drumsticks with fingers (be careful not to puncture skin).
Rub or spoon sauce under skin.
Roast as directed in basic instructions, omitting ..
Preheat oven to 450°.
Remove the giblets and neck from chicken; discard.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and ..
Preheat oven to 350°F.
Lightly grease a small roasting pan.
Combine butter, marmalade and salt in blender or processor equipped with Steel Knife.
Paint both sides of breasts with marmalade mixture.
Dip into nuts and roll lengthwise into jelly roll shapes ..
1. Puree chillies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 1 minute on high,stirring half way through cooking. Remove bay leaf ..
Combine Cognac, Port and onion juice in small bowl.
Pour mixture into culinary injector and press into chicken breasts, thighs and legs.
Sprinkle chicken with thyme.
Roast as directed in basic instructions, basting with wine-paprika
1. Prepare Crabmeat Stuffing or Basic Bread Stuffing. Debone chicken leaving wings and drumsticks intact (see Preparation Techniques). Heat oven to 375°F.
2. Place chicken, skin-side down, on work surface; sprinkle with salt and pepper. Place Crabmeat ..
