Created by jclawson
, Monday, 06 December 2010
Buy an entire bunch of fresh tarragon for this recipe. Cook half of it with the chicken and stir the rest into the gravy just before serving.
1 roasting chicken, approximately 4 to 5 pounds
1 bunch fresh tarragon, divided
1/2-pint heavy whipping cream
Slice the lemon thinly and slide several of the slices under the chicken's skin. Place the remaining lemon slices in the chicken cavity. Chop the tarragon leaves finely and sprinkle half of them atop the chicken. Put the onion in the cavity. Salt and pepper the chicken. Roast the chicken at 325 degrees until it tests done using an instant meat thermometer or a pop-up timer. Remove the chicken to a platter and or cutting board and discard the contents of the chicken cavity.
To make the gravy, stir the cream and additional tarragon into the pan juices. Cut up the chicken and pass the gravy. Complete the meal with parsley rice, boil-in-the-bag vegetables, and a salad of mixed field greens.