RECIPE : ROASTED TARRAGON CHICKEN

William Parker
ccSCOOP News

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What You'll Need: Grill Roasting rack Drip pan Serving platter 1 large roasting chicken 1 bunch fresh tarragon 2 to 3 finely chopped shallots 1 tablespoon duck or other poultry fat Fresh ground pepper Coarse salt Remove the leaves from a spray of tarragon and chop finely. Reserve the stems. Chop shallots finely.

Wash and thoroughly dry chicken. Salt and pepper inside cavity.

Mix the poultry fat with the chopped tarragon, chopped shallots, salt and pepper to make a paste. Massage the outside of the chicken with the mixture. Stuff the reserved tarragon stems in the cavity of the chicken.

Arrange chicken, breast side up, on a roasting rack over a drip pan and roast over indirect fire for approximately 35 minutes. Turn chicken once during roasting so that breast side is down for about 15 minutes. Then return it to original position to finish roasting. Chicken is done when uniformly golden.

Remove to a serving platter and let sit for 10–15 minutes. Then carve and serve immediately.