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Roast Chicken Tarragon Recipe
|Broiler fryer chicken||3 Pound|
|Clarified butter||2 Teaspoon|
|Snipped fresh tarragon leaves/1 teaspoon dried tarragon leaves||2 Teaspoon|
|Carrots||2 , cut in 1 inch pieces|
|Onion||1 Small, cut in quarters|
|Stalk celery||1 , cut in 1 inch pieces|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Cold water||1 Cup (16 tbs)|
|Freshly ground white pepper||1⁄4 Teaspoon|
|Dry sherry||2 Tablespoon|
Serving size: Complete recipe
Calories 3291 Calories from Fat 1979
% Daily Value*
Total Fat 220 g338%
Saturated Fat 66.1 g330.3%
Trans Fat 0 g
Cholesterol 1056.3 mg
Sodium 3078 mg128.3%
Total Carbohydrates 46 g15.4%
Dietary Fiber 7.5 g30%
Sugars 16.5 g
Protein 267 g533.1%
Vitamin A 462% Vitamin C 81%
Calcium 37.3% Iron 97.1%
*Based on a 2000 Calorie diet
Place in a roasting pan.
Brush chicken with clarified butter, sprinkle with 2 teaspoons tarragon.
Sprinkle cavity with salt; fill cavity with carrot, onion, celery, and parsley.
Roast in a 325Â°F oven about 2 1/2 hours, or until chicken is done; meat on drumstick will be very tender.
Remove chicken to a platter.
Remove vegetables; reserve.
Cover loosely with aluminum foil and let stand 20 minutes before carving.
Spoon fat from roasting pan.
Heat stock to simmering in roasting pan, stirring to incorporate particles from pan.
Mix arrowroot with a little cold water; stir into stock with salt, pepper, 2 teaspoons tarragon, and the sherry.
Simmer, stirring constantly, until stock is thickened (about 5 minutes).
Slice chicken and arrange on platter.
Garnish with reserved vegetables.
Serve with sauce.