Roast Chicken With Tarragon

INGREDIENTS

INSTRUCTIONS

Cut in 1 1/2 x 1 1/2 x 1/2" pieces.  Rinse chicken well inside and out
until the water runs clear. Pat it  thoroughly dry.  Remove as much of
the fat from the tail and neck  area as possible. Sprinkle the cavity
with salt and pepper.  Rub the bread on all sides with garlic, and
place two of these  croutons, with the tarragon sprigs, inside the
chicken.  Carefully separate the skin from the breast meat of the
chicken by  running your fingers between the skin and the meat. Rub the
meat with  salt and pepper, and place 1/2 cup of the tarragon leaves
under the  skin, spreading them out so they cover the entire breast.
Heat the butter and olive oil in a roasting pan over medium-high  heat.
Add the chicken, and brown it well on all sides, about 8  minutes. Set
the chicken breast side up, transfer the pan to the  oven, and roast
for  Add the remaining croutons, the neck and the giblets to the pan,
and  continue roasting chicken until it is evenly golden all over and
the  juices run clear, 12 to 15 minutes. Turn the croutons occasionally
so  they brown evenly.  Remove the chicken, croutons and giblets from
the  roasting pan and transfer them to a platter. Cover loosely with
foil  and keep warm in a low (200 F.) oven.  Place the roasting pan,
with the cooking juices in it, over  medium-high heat.  When the juices
are hot and bubbling, scrape the  browned bits from the bottom of the
pan, add the remaining 1/2 cup  tarragon leaves and cook just until
they are wilted, about 1 minute.  (You need just enough cooking juices
to wilt the tarragon. If there  is no juice at all - which can happen ~
add 1/4 cup dry white wine to  the roasting pan, bring it to a simmer,
and deglaze the pan.  Add the  tarragon and cook until wilted.) Taste
for seasoning.  To serve, cut the chicken into serving pieces and
arrange them, with  the croutons and giblets, on a warmed serving
platter. Pour the sauce  over the chicken and serve immediately.  A
rich, perfumed Fleurie, such as a Georges Duboeuf 1988 or 1989 goes
well with this.  From Farm House Cookbook by Susan Herrmann Loomis. New
York: Workman  Publishing Company, Inc., 1991.  Pp. 141-142. ISBN
0-89480-772-2.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1742
Calories From Fat: 748
Total Fat: 83.3g
Cholesterol: 758.3mg
Sodium: 1211.9mg
Potassium: 2901.4mg
Carbohydrates: 11.5g
Fiber: 1.4g
Sugar: <1g
Protein: 225.2g