4 range top chicken Recipes

organic free-range chicken (3 1/2 to 4 lbs.), cut into 8 pieces (leave out back and wing tips ), kosher or fine sea salt, divided, pepper, divided, unsalted butter, leeks, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced, flour, dry white wine, reduced-sodium chicken broth, parsley sprigs plus 1/4 cup coarsely chopped (use tops from the roots, if tender), garlic clove, smashed, sugar, parsley roots* (2 lbs. with tops ) or small parsnips, stem ends and tips trimmed, roots peeled and cut into 1/2- by 2-in. pieces, chanterelle or cremini mushrooms, stem bottoms trimmed, gently rinsed, and cut into 3/4-in.-wide pieces, egg yolks, creme fraiche or heavy whipping cream

free-range chicken breast, free-range egg white, fine polenta meal, freshly and finely grated parmesan, a good pinch of cayenne pepper, olive oil, lemon, cut into wedges, salt and freshly ground black pepper, radishes, top and tailed, red onion, fennel, top and tailed, red cabbage, celeriac, peeled, greek yoghurt, sherry vinegar, salt and freshly ground black pepper

country-style pork ribs, trimmed, reduced-sodium chicken broth, yellow onion, chopped (1 cup), reduced sodium ketchup, water, reduced sodium soy sauce, frozen orange juice concentrate, thawed, dijon-style mustard, light brown sugar, chili powder, orange slice (to garnish )