Tarragon-Stuffed Roasted Chicken
by Noel Richardson

1 whole chicken, about 3 lb.
Salt
2 bay leaves
At least 2 cups tarragon sprigs
2 Tbs. olive oil
Juice of one lemon
Freshly ground pepper
1 cup dry white wine

Preheat the oven to 400°F.

Rinse the chicken in cold water and pat it dry inside and out with a paper towel. Sprinkle the interior with salt and place the chicken in a roasting pan. Put bay leaves and a handful of tarragon sprigs under the bird to flavor the pan drippings. Rub the chicken with the olive oil and squeeze the lemon juice over the chicken. Place the squeezed lemon halves in the cavity along with a good handful of tarragon. With your fingers, slide some sprigs of tarragon under the breast skin. Sprinkle with pepper. Pour the wine into the pan.

Put the chicken in the preheated oven and cook for 1 1/2 hours, basting occasionally. Add extra water, wine, or stock if the liquid in the roasting pan dries up.

Serve the chicken on a platter, garnished with sprigs of fresh tarragon. Skim the fat from the pan juices and serve the juices with the chicken.

4 servings