Poulet Poele A L’Estragon
Casserole-roasted Chicken with Tarragon
For: roasters or large fryers. Estimated roasting time: 1 hour and 10 to 20 minutes for a 3 lb. bird. Adjust time accordingly for larger birds.
Preheat oven to 325 degrees.
A 3-lb., ready-to-cook roasting chicken
¼ teaspoon salt
Pinch of pepper
2 tablespoons butter
3 or 4 sprigs fresh tarragon
Season the cavity of the chicken with salt, pepper, and 1 tablespoon of the butter. Insert the tarragon leaves, or sprinkle with dried tarragon. Truss the chicken, dry thoroughly and rub the skin with the rest of the butter.
A heavy fireproof casserole just large enough to hold the chicken on its back and on its side
2 tablespoons butter
1 tablespoon oil, more if needed
Set the casserole over moderately high heat with the butter and oil. When the butter foam has begun to subside, lay the chicken, breast down. Brown for 2 to 3 minutes; regulating heat so butter is always very hot but not burning. Turn the chicken on another side, using 2 wooden spoons or a towel. Be sure not to break the chicken skin. Continue browning and turning the chicken until it is a nice golden color almost all over, particularly on the breast and legs. This will take about 10 to 15 minutes. Add more oil if necessary to keep the bottom of the casserole filmed.
3 tablespoons butter, if necessary
Remove the chicken. Pour out the browning fat if it has burned, and add fresh butter
½ cup sliced onions
¼ cup sliced carrots
¼ teaspoon salt
3 or 4 sprigs of fresh tarragon or ½ teaspoon dried
Cook the carrots and onions slowly in the casserole for 5 minutes without browning. Add the salt and the tarragon.
¼ teaspoon salt
A bulb baster
Aluminum foil
A tight-fitting cover for the casserole
Salt the chicken. Set it breast up over the vegetables and baste it with the butter in the casserole. 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. Then place the casserole on a rack in the middle level of the preheated oven.
Roast for 1 hour and 10 to 20 minutes, regulating heat so chicken is always making quiet noises. Baste once or twice with the butter and juices in the casserole. The chicken is done when its drumsticks move in their sockets, and when the last drops drained from its vent run clear yellow.
Remove the chicken to a serving platter and discard the trussing strings.
Brown tarragon sauce to serve with Chicken
2 cups brown chicken stock, or 1 cup canned beef bouillon and 1 cup canned chicken broth
1 tablespoon cornstarch blended with 2 tablespoons Madeira or port
2 tablespoons fresh minced tarragon or parsley
1 tablespoon softened butter
Add the stock or bouillon and broth to the casserole and simmer for 2 minutes, scraping up coagulated roasting juices. Then skim off all but a tablespoon of fat. Blend in the cornstarch mixture, simmer a minute, then raise the heat and boil rapidly until sauce is lightly thickened. Taste carefully for seasoning, adding more tarragon if you feel it necessary. Strain into a warmed sauceboat. Stir in the herbs and the enrichment butter.
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