Updated: Apr 27, 2020
Here is another Chicken recipe: I have been playing with roasted chickens, trying different variations on the standard Julie Child's roast chicken recipe.
1 3 to 5 lb whole chicken
2 cups low salt chicken stock
6 tablespoons of butter
1/3 cup dry white wine
6 cloves of garlic smashed
3 to 6 sprigs of fresh Tarragon
salt and pepper to taste
1 cup heavy cream
2 cups reserved chicken drippings from pan
1 large egg yolk
2 tablespoons of butter
2 tablespoons lemon juice
1 tablespoon flour
Preheat oven to 350 degrees
Using your finger makes a space between the skin of the chicken and the meat. next add butter, garlic, and tarragon to the space created. Make sure to do this on all sides of the bird. Place the remaining butter, garlic, and tarragon in the cavity of the bird and truss the bird closed with twine. Season the outside of the chicken with salt and pepper.
In a Dutch oven just large enough for the bird, place the chicken and brown on all sides about 5 minutes each side. You will need to rotate the chicken in the pan. Once all brown, place the chicken breast side up and add the chicken stock and wine. You want it to go about halfway up the side of the chicken: add more or less chicken stock to reach the halfway mark.
Cover chicken and place in the oven for about 1 hour and 15 minutes. When you are in the last 15 minutes, remove the cover.
Once the chicken is done, remove the bird from pan and strain the drippings and reserve.
Now to make the gravy, melt the 2 tablespoons of butter in a saucepan, next whisk in the flour. Once you have a nice pale color rue add a cup of the drippings, the egg yolk, lemon juice, and salt and pepper to taste. Bring to almost to a boil and remove the pot from the heat. Note: you want to whisk the sauce the whole time when it is on the heat. Now add the cream and 1 more cup of drippings. If you do not have enough drippings add chicken stock to make up what you are lacking. Once all blended transfer to a gravy boat.
Place the chicken on a nice serving platter and garnish with tarragon and serve.