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Serve with rice,
potatoes or noodles.
serves 4
1 roasting chicken (3-4 pounds)
salt and freshly ground pepper
5 sprigs of fresh tarragon
1 small
onion, halved
1 tablespoon olive oil
2 tablespoons water
1 medium
carrot, chopped
1 medium onion, chopped
1 garlic clove
10 sprigs
fresh parsley
2 sprigs fresh thyme
1 bay leaf
1/2 cup dry white
wine
1/2 chicken stock
1 teaspoon chopped fresh tarragon
Preheat oven to 450 degrees.
Wash chicken, inside and out, with
cold running water. Pat dry. Season inside and out with salt and pepper.
Place the tarragon sprigs and halved onion in the cavity. Tuck wings tips
under.
Tie the legs together with butcher's twine. Heat the oil in a medium
nonstick roasting pan.
Place the chicken, on its side, in the pan. Roast,
basting every 10 minutes for 20 minutes.
Turn the chicken on its other
side, and add the water. Reduce the oven heat to 400 degrees.
Roast,
basting every ten minutes, for 20 minutes. Turn the chicken on its back.
Add carrots, onions, garlic, parsley , thyme and bay leaf. Continue
roasting for 10 more minutes, or until an instant-read thermometer inserted in
the center of the breast registers 170 degrees.
Remove the chicken form the
oven, and lift onto a platter. Cover loosely with foil.
Strain the
vegetables and fat in a bowl. Discard fat and herbs. Return vegetables to the
pan.
Add wine and stock to roasting pan. Heat to deglaze and simmer 5
minutes.
Strain into a saucepan and stir in the chopped tarragon. Season
with salt and pepper.
Cut the breasts and legs from the chicken. Slice each
breast across in two pieces. Separate the drumsticks form the thighs. Serve
with the hot sauce.
