Roast Chicken with Tarragon Recipe

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Roast Chicken with Tarragon
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Ingredients
12
Count
Nutrition
1562
Calories
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Ingredients:

Directions:

  1. Make chicken: Heat oil in heavy medium saucepan over medium heat. Add reserved chicken fat and sauté until fat is rendered and solid pieces brown, about 8 minutes. Strain rendered fat into small bowl. Reserve solid fat pieces.
  2. Freeze 2 tablespoons rendered chicken fat. Heat 1 tablespoon rendered fat in same saucepan over medium-high heat. Add neck and heart pieces and sauté until brown, about 8 minutes. Add 1/2 cup onion and 1/2 cup carrots; sauté until vegetables are tender, scraping up any browned bits, about 3 minutes. Add 4 cups cold water and reserved solid fat pieces. Bring to boil. Add parsley, thyme, peppercorns and bay leaf. Simmer over low heat until stock is reduced to 2 cups, about 2 hours 30 minutes. (Stock can be made 1 day ahead. Cover and chill.)
  3. Rinse chicken inside and out; pat dry with paper towels. Let stand at room temperature 30 minutes.
  4. Preheat oven to 400°F. Rub 2 tablespoons frozen fat over chicken. Sprinkle chicken inside and out with salt and pepper. Place chicken, breast side down, on rack in heavy large roasting pan. Fill main cavity with 1/2 cup onion and 1/2 cup carrots. Roast chicken until skin is pale golden and begins to crisp, about 30 minutes. Remove from oven. Insert large kitchen fork into main cavity of chicken and turn chicken breast side up. Roast until meat thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 15 minutes longer. Transfer chicken to platter. Tent with foil while preparing jus.
  5. Make jus: Pour pan juices into 4-cup glass measuring cup. Do not clean roasting pan. Strain chicken stock into pan juices, pressing on solids to release liquid. Freeze stock mixture 5 minutes.
  6. Spoon fat off top of stock mixture and place 1 tablespoon fat in same roasting pan. Heat fat over medium heat. Add shallot and sauté until tender, about 2 minutes. Add stock mixture and tarragon and bring to boil, scraping up browned bits. Boil until reduced to 1 cup, about 8 minutes. Remove from heat. Add butter, 1 piece at a time, and whisk until melted and well blended. Season jus with salt and pepper. Serve chicken with jus.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1561.83 Kcal (6539 kJ)
Calories from fat 815.17 Kcal
% Daily Value*
Total Fat 90.57g 139%
Cholesterol 2128.21mg 709%
Sodium 694.35mg 29%
Potassium 2241.85mg 48%
Total Carbs 21.89g 7%
Sugars 6.21g 25%
Dietary Fiber 2.93g 12%
Protein 155.55g 311%
Vitamin C 119.1mg 198%
Vitamin A 26.4mg 880%
Iron 43mg 239%
Calcium 160.3mg 16%
Amount Per 100 g
Calories 124.31 Kcal (520 kJ)
Calories from fat 64.88 Kcal
% Daily Value*
Total Fat 7.21g 139%
Cholesterol 169.39mg 709%
Sodium 55.26mg 29%
Potassium 178.43mg 48%
Total Carbs 1.74g 7%
Sugars 0.49g 25%
Dietary Fiber 0.23g 12%
Protein 12.38g 311%
Vitamin C 9.5mg 198%
Vitamin A 2.1mg 880%
Iron 3.4mg 239%
Calcium 12.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.2
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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