TARRAGON ROASTED CHICKEN

TARRAGON ROASTED CHICKEN

PORTIONS: 4

INGREDIENTS

4 lb. whole chicken

2 cups water or chicken broth

1 cup white wine

½ cube chicken bouillon, without monosodium glutamate

2 tsp. cornstarch

TARRAGON PASTE SEASONING

1/4 cup chopped onions

3 garlic cloves, chopped

⅓ cup fresh tarragon leaves, chopped

¼ cup slivered almonds

1½ tsp. salt

1 tsp. paprika

¼ tsp ground black pepper

1 tbsp. soften butter

3 tbsp. olive oil

1lemon, juice

METHOD

Make the tarragon paste placing all the ingredients in a blender.

Lately it is recommended not to wash the chicken, for the risk of contamination when the water splashes on other surfaces. I’m sorry, but I rinse the chicken inside and out, with cold water. Pat dry the chicken with paper towels and place it in a dish temporarily. Then clean with soap and water the entire area of the sink or surfaces that may have been contaminated.

With your fingers, separate the skin from the breast and thighs without tearing it apart.

Using a teaspoon spread the ½ tarragon paste underneath the skin, around the breast and thighs. 

Spread the rest of the tarragon paste over the chicken skin.

Bend the wings under the chicken and tight the chicken legs with a kitchen twine.

Pour the water and wine in a pot. Bring it to a boil and dissolve the chicken bouillon. Place the liquid in a roasting pan and put a griddle on top. Place the chicken on top of the griddle.

Preheat the oven at 325°F / 163°C

Roast the chicken for about 2 hours. Baste the chicken every 20 minutes.

The chicken should have a minimal internal temperature of 165°F / 74°C or if you pierce it with a skewer the juices should run clear, cook until golden brown.

Pour the juices in a fat separator discard as much fat as possible. Pour the liquid in a pot and bring it to a boil. Mix the cornstarch with 1 tbsp. of water and mix it into the liquid. Let the sauce cook for 3 minutes.

Untie the legs, carve the chicken and serve with the sauce o natural juices.