Roast Chicken Tarragon
|Broiler fryer chicken||3 Pound|
|Clarified butter||2 Teaspoon|
|Snipped fresh tarragon leaves/1 teaspoon dried tarragon leaves||2 Teaspoon|
|Carrots||2 , cut in 1 inch pieces|
|Onion||1 Small, cut in quarters|
|Stalk celery||1 , cut in 1 inch pieces|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Cold water||1 Cup (16 tbs)|
|Freshly ground white pepper||1⁄4 Teaspoon|
|Dry sherry||2 Tablespoon|
Rinse chicken; pat dry.
Place in a roasting pan.
Brush chicken with clarified butter, sprinkle with 2 teaspoons tarragon.
Sprinkle cavity with salt; fill cavity with carrot, onion, celery, and parsley.
Roast in a 325Â°F oven about 2 1/2 hours, or until chicken is done; meat on drumstick will be very tender.
Remove chicken to a platter.
Remove vegetables; reserve.
Cover loosely with aluminum foil and let stand 20 minutes before carving.
Spoon fat from roasting pan.
Heat stock to simmering in roasting pan, stirring to incorporate particles from pan.
Mix arrowroot with a little cold water; stir into stock with salt, pepper, 2 teaspoons tarragon, and the sherry.
Simmer, stirring constantly, until stock is thickened (about 5 minutes).
Slice chicken and arrange on platter.
Garnish with reserved vegetables.
Serve with sauce.