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Tarragon 07

Tarragon 07 is built on Salt, Butter, Oil More If Needed, Butter If Necessary, and Onions. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 tsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 3 tbsp
• 1/2 cup
• 1/4 cup
• 1/4 tsp
• 1 tbsp

Method (preview)

1. 1

   Set a casserole over moderately high heat with the butter and oil.

2. 2

   When the butter foam has begun to subside, lay in the chicken, breast down.

3. 3

   Brown for 2 to 3 minutes, making sure to keep the butter not but not burning.

4. 4

   Be sure not to break the chicken skin.

5. 5

   Continue browning and turning the chicken until it is a nice golden color almost all over, particularly on the breast and legs.

6. 6

   This will take 10 to 15 minutes.

7. 7

   Add more oil if necessary to keep the bottom of the casserole filmed.

8. 8

   Remove the chicken. Pour out the browning fat if it has burned, and add fresh butter.

9. 9

   Cook the carrots and onions slowly in the casserole for 5 minutes without browning. Add the salt and tarragon.

10. 10

    Set it breast up over the vegetables and baste it with the butter in the casserole.

11. 11

    Lay a piece of aluminum foil over the chicken, cover the casserole, and reheat it on top of the stove until you hear the chicken sizzling.

12. 12

    Then place the casserole on a rack in the middle level of the preheated oven.

13. 13

    Roast for 1 hour and 10 to 20 minutes, regulating heat so chicken is always making quiet cooking noises.

14. 14

    Remove the chicken to a serving platter and discard trussing strings.

15. 15

    Add the stock or bouillon and broth to the casserole and simmer for 2 minutes, scraping up coagulated roasting juices.

16. 16

    Then skim off all but a tablespoon of fat.

17. 17

    Blend in the cornstarch mixture, simmer a minute, then raise heat and boil rapidly until sauce is lightly thickened.

18. 18

    Taste carefully for seasoning, adding more tarragon if you feel it necessary.

19. 19

    Strain into a warmed sauceboat.

20. 20

    Stir in the herbs and the enrichment butter.

21. 21

    Pour a spoonful of sauce over the chicken, and decorate the breast and legs with optional tarragon leaves.