Roast Tarragon Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken, roasting, broiling or frying
2 tsp: Dry tarragon, or dbl. amt.
Freshly ground pepper,
4 tbsp: Butter, at room temperature
1 small: Carrot, sliced
1: Celery stalk, sliced
1 small: Onion, sliced
1 tbsp: Safflower oil,
2 tbsp: Melted butter,
1 tbsp: Minced shallots,
1 1/2 cup: Chicken stock,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Poultry