Roast Chicken With Mushroom Sausage Stuffing And Tarragon Gravy
|Mushroom sausage stuffing||1 Cup (16 tbs)|
|Roasting chicken||6 Pound, washed well|
|Olive oil||2 Tablespoon|
|Tarragon||2 Bunch (200 gm)|
|Freshly ground black pepper||To Taste|
|Chicken broth||3 Cup (48 tbs)|
|Pan drippings||3 Tablespoon|
|Dry white wine||2 Cup (32 tbs)|
Preheat the oven to 350° F.
Place as much of the stuffing as will fit in the cavity of the chicken.
Rub the outside of the chicken with olive oil, liberal amounts of tarragon, and salt and pepper.
Pour the chicken broth in the bottom of a roasting pan.
Add the chicken.
Place a foil tent loosely over the chicken and bake for 1 hour.
Remove the foil and cook for another 30 minutes.
Remove the cooked chicken and set aside.
Pour off most of the fat in the pan, leaving 2 to 3 tablespoons to make the gravy.
For the gravy: Place the pan with the drippings on the stovetop over high heat.
Add the wine and stir, constantly scraping the bottom of the pan to incorporate the brown bits.
When the liquid is reduced by half, lower the heat and add the butter, 1 tablespoon at a time, until well combined.
Remove the stuffing from the chicken and serve with the chicken and gravy.