Saturday, January 26, 2008

Roast Chicken

I'm not sure what can be more satisfying than a chicken slowly browning over a bed of coals. Saddly in todays high speed life we have resorted to bland, dry, rotisserie chickens under plastic domes. Thankfully at my house the roasted chicken is a staple and a regular player in our diet. Even in the dead of winter I can be found firing up the charcoal grill with a bird lubed and ready.
One note, the gravy at the end is a bit unconventional but it's a crowd pleaser.


Roasted Chicken

1 Whole Roasting Chicken (aprox 4lbs)
4 sprigs Tarragon
1/2 cup butter
2 Yukon Gold Potatoes
1/4 cup Marsala or broth
Salt and Pepper

Clean Rinse and pat dry the Chicken. Place 3 sprigs of the tarragon in the cavity of the bird. Spread butter liberally over the Chicken. Slip fingers under the skin along the breast separating the two and spread with butter. Salt and pepper the outside and cavity of the Chicken. Place in a foil pan along with Quartered potato and sprinkle remaining tarragon over the potatoes. Pour Wine in base of pan and place over wood fire in grill or in oven set to 350 degrees. Roast for 25-30 degrees or until liquid runs clear when cut into the thigh. Remove from heat and let rest 5-10 minutes. I recommend carving the bird so those great juices stay in the pan and can become another part of the drippings gravy.


Whisk together dripping in pan until fully incorporated and spoon over potatoes and chicken.

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