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Monday, March 28, 2011

Lemon and Tarragon Chicken

When wanting to cook chicken, the first thing that comes to my mind is my grandmother's tarragon chicken. So when faced with a 2 Lbs, thawed out chicken in the fridge, I can't help but to take out the tarragon leaves. Always trying to find new combinations, I decided to make a apply a simple dry rub and then sprinkle with lemon juice. Here's how I proceeded.

Combine in a small bowl;
- 1 Tbsp Onion Salt
- 2 Tsp Garlic Powder
- 1 Tsp Ground Pepper
- 1 Tsp Chili Powder
- 2 Tbsp Dried Tarragon Leaves
With your fingers, crush all ingredients together to obtain a fine mixture.

To assemble the dish, follow these simple steps;
- Brush the casserole dish fitting your bird, with butter. 
- Place the chicken in the dish and pat it dry with a paper towel.
- Apply a coat of butter on the chicken, and then the rub... everywhere. 
- You may stuff the bird with a few vegetables, I did so with onions, celery, carrots and lemon slices. I also scattered some of those vegetables all around the chicken. 
- Before putting the dish, covered, in a 400F oven, I simply squeezed the juice of one lemon on top of the bird to give it an initial glaze and I added a few Tbsp of water in the bottom just so it doesn't turn out too dry.  
- Give it about 45 minutes in the 400F oven with the lid and then remove the lid to brown the bird for another 20 to 25 minutes, giving it a total of just over an hour of cooking time. Anything over 3.5 Lbs, add about 8-9 minutes per pound. 

Et voila, my chicken, perfectly cooked with a beautiful golden color and aromas that are OUT OF THIS WORLD! I really recommend keeping the dripping of this dish, along with the vegetables, lemons and bones of the chicken to make a broth. The bottom of this dish contains plenty of amazing flavors. For now, try it out,  give it a try, and enjoy!

Eat well, sleep well and till next time, 


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