Sunday, April 09, 2006
Tarragon Chicken
Probably the best way to roast a whole chicken: stuffed (or not) in a covered casserole pot. A classic French technique from Julia Child. Absolutely moist (including the white meat), intensely flavored and fool proof.Stuff (Julia's mushroom stuffing is best), or put a bunch of fresh tarragon in the cavity. Truss the chicken and brown on all sides in butter or oil in the open casserole on top of the stove, remove and saute' some onions and carrots in the casserole Add a bunch of tarragon, some salt, and lay the chicken back in the casserole, breast up loosely covered with a piece of tin foil. Tightly cover the casserole and roast until done (175 to 180 degrees), in a 325 degree oven (about an hour or so). Remove the chicken, add a cup or two of brown chicken stock to the casserole, reduce a few minutes, skim the fat, then thicken with 1 Tb of cornstarch dissolved in 2 Tb Madeira or Sherry, boil a few minutes to thicken and add a few Tbs of minced tarragon.
# posted by ira @ 1:53 PM 
