Roast Chicken Tarragon Recipe
Thr roast chicken tarragon is a roasted recipe of chicken with vegetables and tarragon with parsley. Roasted in the oven and served with tarragon sauce, this roast chicken with tarragon is fit for both parties and family meals. I especially love it for the flavor that the tarragon brings!
Ingredients
1 broiler-fryer chicken (2 1/2 to 3 pounds)
2 teaspoons clarified butter
2 teaspoons snipped fresh or 1.teaspoon dried tarragon leaves
Salt
2 carrots, cut in 1 inch pieces
1 small onion, cut in quarters
1 stalk celery, cut in 1 inch pieces
2 sprigs parsley
1 1/4 cups Chicken Stock
1 tablespoon arrowroot
Cold water
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 teaspoons snipped fresh or 1teaspoon dried tarragon leaves
2 tablespoons dry sherry
Directions
Rinse chicken; pat dry.
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 325°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.
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 325°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.
