Roasted Chicken Tarragon Casserole
Roasted chicken tarragon is a delicious change of pace from the normal roasted chicken recipe. This tarragon chicken recipe produces an unusually tender and juicy chicken and wonderful aroma and hint of licorice. Let’s get this whole chicken thing going!
Roasted Chicken Tarragon Casserole Ingredients:
1 whole chicken (3 to 4 pounds)
1 can (10.5 ounces) beef broth
8 small onions, peeled and quartered
2 carrots, sliced
1 ½ teaspoons dried tarragon
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons butter
1 tablespoon vegetable oil
1 tablespoon of cornstarch that has been dissolved in 2 tablespoons of cold water
Roasted Chicken Tarragon Casserole Instructions:
Preheat oven to 325 degrees.
Rub the whole chicken inside and out with half the salt and pepper. Then rub 1 teaspoon of tarragon inside the chicken.
In a large flameproof casserole dish, heat oil and butter over medium heat. Place the whole chicken in the casserole and brown all sides. Remove the chicken and set to the side.
Take out all but 2 tablespoons of the butter and oil, and then add the onions and carrots to the casserole dish. Cook until onions are lightly brown.
Put the whole chicken back into the casserole add the remaining tarragon, pepper, and salt.
Pour the beef broth all over the whole chicken and bake in the oven for 1 hour. Remove the chicken from the casserole onto a platter. Cover loosely with foil.
Bring the juices remaining in the casserole to a boil over medium high heat then stir in the cornstarch and water. Stirring constantly, cook for about 2 minutes or until thickened.
Carve the chicken and spoon a little sauce over the roasted chicken tarragon casserole meat, Serve the remaining as gravy for the sides of your choice.