Tarragon Roasted Chicken

Tarragon is growing by leaps and bounds and the delicate, fresh anise-like flavor pairs beautifully with salads, eggs, fish and chicken. Today we made a simple roast chicken stuffed with tarragon. I picked a small handful of tarragon shoots cutting to the soil line to encourage new growth. As mentioned in earlier posts I grow tarragon in a container.

To infuse the tarragon flavor throughout the chicken I gently lifted the skin and pressed tarragon under it on as much of the chicken as possible. I placed the stems in the cavity along with several more sprigs. Notice the pattern tarragon makes under the skin.

Preheat oven to 350 degrees

1 large fryer/roasting chicken
10 to 12 shoots fresh tarragon
1 tablespoon Dijon type mustard
1 tablespoon cooking oil
1/2 teaspoon salt
1/4 teaspoon freshly grated pepper

Remove giblets and any excess fat that can be trimmed away. Work the tarragon under the skin. Mix oil, mustard, salt and pepper together and rub over chicken. Place additional tarragon inside cavity, reserving one tablespoon leaves. Place chicken in a small roasting pan and place in oven. I started with the breast down for 45 minutes. Every 15 minutes or so I give the pan a little shake to keep the breast from sticking. When back has browned carefully turn the chicken and continue cooking until breast is browned in approximately 45 minutes. An instant thermometer placed in the thigh or breast will read 170 degrees when done. When thigh and leg move easily and juices no longer run pink chicken is done. Thermometer test is easier.
Strain and defat juices, salt to taste and add one tablespoon minced tarragon. Use juices as a sauce. Heat and add a little white wine, white vermouth or apple juice until right consistency. A couple teaspoons of cream smooth the flavors if you desire a little extra richness. Let rest 15 to 20 minutes before carving and serving.

Advertisements

Salvia guaranitica Anise Scented Sage

Of all the plants in our little herb garden, the lovely and long blooming Salvia guaranitica is the one most favored by hummingbirds. Our home herb garden is primarily culinary herbs. It includes edible flowers and a few herbs attractive to pollinators, butterflies and hummingbirds. I went out in the late afternoon with a book and camera in hand hoping if I sat quietly the hummingbirds would appear. After about ten minutes I heard the little buzzing “chewit” call of the Rufous hummingbird. She made a dive for the blue sage with the large hooked flowers.

Salvia guaranitica with hummingbird by Helen Hilman

This photo is compliments of Helen Hilman who took it at our nursery. My own attempt was about as successful as photographing fairies in the garden.

To grow this sage, select a well drained spot in full to half sun. This plant will grow 4’to 6’tall. When winter temperatures fall below 20 degrees plants often do not make it through the winter. Nevertheless, it is worthwhile to simply treat this plant as an annual for all the joy it brings. A light fertilizing during the growing season is all that is needed. Like all my perennial herbs, I stop fertilizing in early August to help the plants harden off for winter. Clip it back close to the ground in late winter for best summer blooms. The foliage is edible but relatively flavorless. Cathy Wilkinson Barash, author of Edible Flowers: From Garden to Palette assures me the flowers are safely edible. Their beauty, moderate water needs and lure for hummingbirds make them a valuable garden plant. When grown in container plants rarely exceed 3′ but will grow and bloom vigorously. They may become potbound after one season and need a larger pot. Divide to start another container or share with a friend.