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Roast Chicken With Preserved Lemon & Braised Vegetables

(EatingWell, September/October, 2008)

The pulp and rind of Moroccan preserved lemons is all you need to lift a pedestrian roast chicken into the realm of the exotic!
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Roast Cornish Game Hen with Spring Vegetables

(Bon Appétit, April, 1999)

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Roast Cornish Game Hens with Orange-Teriyaki Sauce

(Bon Appétit, March, 2000)

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Roast Game Hens with Pineapple Glaze

(Bon Appétit, October, 2000)

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Roast Game Hens with Sherry, Ginger and Lime

(Bon Appétit, July, 1999)

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Roast Goose

(Saveur, January/February, 2005)

Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
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Roast Goose

(Martha Stewart Living, December/January, 1997)

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Roast Grouse with Bread Sauce and Game Crumbs

(Saveur, September/October, 1996)

For a good grouse recipe, we turned to English chef Simon Hopkinson's Roast Chicken and Other Stories.
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Roast Guinea Hens with Cumin-Date Sauce

(Food & Wine, October, 2005)

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Roast Heirloom Goose with Balsamic Vinegar

(Bon Appétit, December, 2005)

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Roast Hens with Golden Vegetable Hash

(Sunset, November, 2003)

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Roast Marinated Cornish Hens

(Gourmet, June, 1994)

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Roast Of Incredible Game Birds With Proper Polenta

(Jamie At Home, Episode: Game Birds, Season: 2)

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Roast Peppered Cornish Hens

(Cooking Light, December, 2008)

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Roast Pheasant with Chestnut Fennel Fricassee

(Martha Stewart Living, October/November, 1993)

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Roast Poussin with Prunes and Thyme

(Martha Stewart Living, December/January, 1999)

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Roast Poussin/Cornish Hen and Sweet Potatoes

(Nigella Lawson, Episode: Everyday Easy, Season: 2)

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Roast Quail With Fresh Figs

(Gourmet, September, 2004)

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Roast Quail With Grapes And Chestnuts

(Gourmet, October, 2004)

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Roast Spatchcocked Turkey

(Martha Stewart Living, November, 2009)

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Roast Squab With Bacon And Grapes

(Food & Wine, October, 2008)

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Roasted Capon with Fig-and-Prosciutto Stuffing

(Food & Wine, November, 2007)

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Roasted Capon With Quinoa-Olive Stuffing

(Food Network Magazine, April, 2010)

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Roasted Capon with Sage Stuffing

(Saveur, November, 2001)

Capon with sage stuffing makes a nice change from holiday turkey.
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Roasted Cornish Game Hens With Pumpkin Seed Pesto

(Food Network Magazine, October, 2012)

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