| 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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