| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | (3-lb) roasting chicken | |
| Salt & pepper | ||
| 2 | oz | Butter |
| 3 | Sprigs tarragon (or more) | |
| 1/2 | pt | Chicken stock |
| 1/2 | ts | Arrowroot (or more) |
| 2 | tb | Cream (or more) |
| 4 | oz | Peeled sweet white grapes (seedless or pipped) |
| 1 | Lemon; juice of |
INSTRUCTIONS
Wipe chicken inside & out with damp cloth. Season inside of chicken. Rub outside well with butter, placing tarragon inside. Place chicken breast side up in roasting pan with half the chicken stock. Cover with buttered paper & roast 1 hour at 400, basting every 20 minutes. Remove paper last 15 minutes for browning. When cooked, remove from oven & carve. Reserve any juices. Keep chicken hot. Reduce juices from roast pan & chicken until brown & sticky. Add remaining stock & chicken with slaked arrowroot. Mix in cream, adjust seasonings & keep hot. Put grapes in gravy & pour all grapes & half the gravy over prepared chicken. Serve remaining gravy separately. Serve warm with potato cakes & a green salad. MAUREEN JONES From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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