Roast Chicken With Tarragon

Name: Roast Chicken With Tarragon
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 5-pound chicken; 1 lemon, halved; Kosher salt to taste; Freshly ground black pepper to taste; 4 cloves garlic, smashed and peeled; 2 bunches fresh tarragon ( 3/4 ounce each); stem one of the bunches and leave the other intact; 1/2 cup dry white wine

By Barbara Kafka

Total Time: 1 hour 10 minutes
Rating: 5(30)
Comments: Read comments

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Ingredients

Yield:4 servings

15-pound chicken
1lemon, halved
Kosher salt to taste
Freshly ground black pepper to taste
4cloves garlic, smashed and peeled
2bunches fresh tarragon ( ¾ ounce each); stem one of the bunches and leave the other intact
½cup dry white wine

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
Step 2
Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
Step 3
Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
Step 4
When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
Step 5
Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.