(CBS News) - Award-winning chef Franklin Becker is best-known for creating dishes that feature his signature bold use of flavors.
Six years ago, Becker was named a "New York Rising Star" by StarChefs.com, an honor reserved for those "able to see beyond the four walls of their own restaurant and are committed to fostering a culinary community by sharing their knowledge with fellow professionals."
Becker joined "CBS This Morning: Saturday" with his ultimate healthy dish: Slow-roasted Chicken with Provencale Herbs.
For Becker, cooking and health go hand-in-hand - but that doesn't mean you have to sacrifice the flavor. He uses some simple, fresh ingredients to create delicious dishes.
Besides the obvious heath-benefits, Franklin's interest in cooking and eating healthy meals was fueled by his being diagnosed with type 2 diabetes when he was 27.
Franklin faces another health-related challenge: His eldest son, Sean, is on the autistic spectrum, and Franklin feels it's his duty to raise awareness and educate the public about autism. He is an organizer and co-founder of Autism Speaks to Wall Street, a "Celebrity Chefs Gala" that had its fifth one late last year, and this year alone has helped raise more than $1.6 million for Autism Speaks' research and advocacy initiatives.
Slow-roasted Chicken with Herbs de Provence, Spices, Sauce Naturale and Grilled Scallions
Preheat oven to 300 degrees F. Rinse chicken and thoroughly dry cavity and skin. Season the bird on the outside and inside the cavity with paprika, salt and pepper. Rub the inside of the cavity and outside of the bird with olive oil and butter. Using the remaining ingredients, stuff them inside the cavity of the bird reserving the juices. Truss the chicken and slow roast on a roasting pan until golden brown and succulent. Strain the juices that collect in the pan and mix them with the chicken stock. Bring to the boil and adjust the acidity level with the juices. Serve with grilled scallions.
Seared Tuna Salad with Lemon-Olive Oil Dressing
Cut the tuna into rectangular pieces, season with salt and pepper and 1 oz. of olive oil. Grill 'till rare and set aside. Slice when cool into 1/4 inch slices.
Toss all of the vegetables with salt and pepper separately in vinaigrette and arrange on a platter, exposing all the different colors and textures. Some tuna on the plate, some arranged on top. Garnish quail eggs and red watercress leaves.
For more of Becker's recipes, go to Page 2.