I've been raising a French breed of meat chicken for market. On Sunday, the processor comes and instead of feeding these birds, at long last they will feed me and my customers. I'd like to include a recipe that ensures that the chickens taste as good as possible not to mention enjoy it myself. I've read that these chickens should be cooked a bit longer and at lower heat than supermarket chickens but don't know the details. Can anyone help me out with a terrific recipe?