Roast Chicken with Tarragon Cream Sauce

Just when you thought that roast chicken
couldn't get any more delicious, I give you ~

Roast Chicken with a Tarragon Cream Sauce.
 Yes! Everything gets even more yummy whenyou add cream. Such a simple thing.

OK, I may be overselling this one because the man

in my house loves roast chicken. We're sauce 

people too and this one makes you close your 

eyes with the first saucy bite and go...mmmmm... 

Nothing complicated here either.

 Rinse the chicken inside and out. Pat dry with

a paper towel. Put it on a rack in a roasting 

pan. Coat the skin with the softened butter. 

 Season generously with salt, pepper

 and tarragon. No need to measure.

 Now pop it into a 350º oven for 1 hour.

It will get a beautiful crispy golden brown.

 So far so good. Now take it to the next level.

 Remove from the oven and pour 1/2 of

of the cream over the chicken and pop it

back into the oven for another 30 minutes.

This would be a good time to start the rice

and prep any sides you are having.

 Remove the chicken from the oven and

tilt it so that the cavity juices 

are  added to the pan drippings. 

 Put the chicken on a platter

and let it rest while you finish the sauce.

Just look at that golden deliciousness. 

 Add the remaining cream to the dripping

in the pan, whisk and bring to boil. 

 Give it a taste and add more salt, pepper,

 and tarragon as needed. 

 Let the sauce boil to reduce a bit, 

about 2 minutes. Whisk occasionally.

Slice the chicken and serve with a generous 

amount of sauce. Pour the remaining sauce

 into a sauceboat so that you can add 

more at the table and over your rice. 

Roast Chicken with Tarragon
 Cream Sauce

1 3-5 lb whole chicken

1 T butter, softened

1/2t salt & 1/4t pepper

1-2 t dried tarragon

1/2 pt. heavy cream

Rinse chicken inside and out and pat dry

with a paper towel. Rub with the butter.

Sprinkle generously with salt & pepper, 

and half the tarragon. Roast on a rack in 

a 350º oven for 1 hour. Baste with 1/2 of 

the cream (1/2C). Roast another 30  minutes.

 Drain juices from the chicken cavity into

 the roasting pan as you remove the chicken 

to a platter. Add the remaining 1/2C cream 

to the roasting pan and bring to a boil and

slightly reduce, scraping up any browned bits.

Correct the seasoning with more salt, pepper, and

tarragon as needed. Serve the chicken with a 

generous amount of the sauce.

Complete the dinner with rice and vegetable.

Enjoy!

Bonus: Since it's just the 2 of us, we'll have

leftovers. 2 meals plus soup. So good!

PS: I save the carcass and bones

and make a small pot of chicken soup

the next day. 

Links: Between Naps on The Porch