Roast Tarragon Chicken Recipe
Even a bar of chocolate cannot lift my spirits as well as this Roast Tarragon Chicken. This Roast Tarragon Chicken as a Main Dish is a winner! Chicken is the primary ingredient in Roast Tarragon Chicken. I am sure you and I will approve that this Roast Tarragon Chicken is really delicious.
Ingredients
1 chicken visible fat removed
1 lemon
3 tablespoons butter, softened
2 tablespoons chopped fresh tarragon
Salt and fresh pepper to taste
1/4 cup dry white wine
Directions
Rub chicken all over with the lemon juice.
Put the lemon pieces in the cavity along with 1 tablespoon each of butter and tarragon.
Gently separate the chicken skin from the breast meat, using your fingers to loosen the skin without tearing Distribute the remaining 1 tablespoon of tarragon mixed with 1 tablespoon of butter between the breast and skin.
Rub outer skin with remaining 1 tablespoon of butter.
Salt and pepper bird, if desired.
Place chicken in a snug casserole, just to fit, and put 1/4 cup wine in bottom.
Roast at 375°, uncovered, for 45 minutes or until juices run clear.
Remove chicken to carving board and pour juices into a pan.
Spoon off fat and boil the juices vigorously to reduce; there should be about 2-3 tablespoons rich juices.
To carve, remove legs and cut across at joints to separate drumsticks and thighs.
Remove breast with wing on one side and cut crosswise into 2 pieces.
Repeat with other side.
You will have 8 pieces of chicken plus the carcass for the cook.
Drizzle a bit of juices over the pieces before serving.
Put the lemon pieces in the cavity along with 1 tablespoon each of butter and tarragon.
Gently separate the chicken skin from the breast meat, using your fingers to loosen the skin without tearing Distribute the remaining 1 tablespoon of tarragon mixed with 1 tablespoon of butter between the breast and skin.
Rub outer skin with remaining 1 tablespoon of butter.
Salt and pepper bird, if desired.
Place chicken in a snug casserole, just to fit, and put 1/4 cup wine in bottom.
Roast at 375°, uncovered, for 45 minutes or until juices run clear.
Remove chicken to carving board and pour juices into a pan.
Spoon off fat and boil the juices vigorously to reduce; there should be about 2-3 tablespoons rich juices.
To carve, remove legs and cut across at joints to separate drumsticks and thighs.
Remove breast with wing on one side and cut crosswise into 2 pieces.
Repeat with other side.
You will have 8 pieces of chicken plus the carcass for the cook.
Drizzle a bit of juices over the pieces before serving.
