MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roast Tarragon-Cognac Chicken
Categories: Ooultry, Herbs, Booze
Yield: 4 servings
4 lb Whole chicken
2 ts Coarse gray sea salt
+=OR=+
2 1/2 ts Kosher salt
6 tb Unsalted butter; softened
1 bn Fresh tarragon; leaves &
- tender stems coarse chop'd
2 tb Cognac
1 ts Fresh ground black pepper
Pat the chicken dry and salt the bird inside and out.
Transfer to a plate or baking dish, preferably on a
rack, and refrigerate uncovered for at least 1 hour or
overnight.
When ready to cook the chicken, set the oven @
400ºF/205ºC.
In a small bowl, combine butter, tarragon, 1 tablespoon
Cognac and the pepper. Rub mixture inside the chicken
cavity and over and under the chicken skin.
Place chicken on a rimmed sheet pan or in a large,
ovenproof skillet. Roast, breast side up, until the skin
is golden and crisp, and the juices run clear when you
insert a fork in the thickest part of the thigh (165
degrees), about 1 hour.
Turn off the oven - don’t skip this step, as you don’t
want the Cognac to overheat and catch fire - and
transfer the pan with the chicken to the stovetop. Pour
the remaining 1 tablespoon Cognac over the bird and
baste with some of the buttery pan juices. Immediately
return the chicken to the turned-off oven and let rest
there for 10 minutes before carving and serving.
Recipe from: Christiane Baumgartner
Adapted by: Melissa Clark
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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