Free Recipe Roast Tarragon Chicken
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Roast Tarragon Chicken Recipe
3 lb Chicken
– (roasting, broiling
– or frying)
2 ts Dry tarragon (or dbl. amt.)
Freshly ground pepper
4 tb Butter; at room temperature
1 sm Carrot; sliced
1 Celery stalk; sliced
1 sm Onion; sliced
1 tb Safflower oil
2 tb Melted butter
1 tb Minced shallots
1-1/2 c Chicken stock
Roast Tarragon Chicken Preparation
PREHEAT OVEN TO 425F. Lightly pepper the inside of chicken and smear with butter, then sprinkle with 2 teaspoons tarragon. Truss the chicken, then dry the outside thoroughly and rub with another 1 tablespoon butter all over the skin. TO BROWN THE CHICKEN: Set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 minutes. Turn on its left side and baste quickly with the oil and butter, return to the oven for another 5 minutes. Turn on its right side for another 5 minutes, basting as before. TO ROAST THE CHICKEN: Leave the chicken on its right side. Reduce oven temperature to 350F. Strew the vegetables under the chicken and baste it again. Leave it for a total of 15-20 minutes, basting it at least every 10 minutes. Salt the chicken, turn it on its other side, and cook another 15-20 minutes, basting at least every 10 minutes. Turn the chicken breast up and continue basting every 10 minutes until it is done. TO TELL IF THE CHICKEN IS DONE: Prick the thickest part of the drumstick with a fork. If the juices come out clear yellow, it is done. If not, roast another 5 minutes and test again. As a final check, lift the chicken and drain the juices from its vent into the pan; if the last few drops are clear yellow, it is definitely done. Put the chicken on a warm platter, remove the trussing string, and let it sit at least 5-10 minutes before carving so that the juices will not retreat into the tissues. It can wait a good 30 minutes with foil over it. Remove the vegetables and all but 2 tablespoons of fat from the pan, leaving as much of the brown juices as you can. Stir in the minced shallot and cook 2-3 minutes. Add the stock, 2 teaspoons of tarragon and boil rapidly over high heat. As the juices boil, scrape up coagulated juices (deglaze the pan) with a wooden spoon. Let the liquid reduce to about 1/2 cup. Carve the chicken at this point unless you are going to carve it at the table. Any juices may be added to the sauce. Just before serving, swirl the final 2 tablespoons of butter into the hot sauce until it has been absorbed and lightly thickened. Dribble the sauce on the chicken, sprinkle with minced parsley. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Roast Tarragon Chicken?
If you know a better Roast Tarragon Chicken Recipe please comment below.