Thursday, June 3, 2010

Local Spring Chicken

Young pasture-raised chickens, stuffed with fresh tarragon

Local Spring Chickens with Fresh Herbs
serves 4

2 young, pastured chickens (less then 3 lbs each)
1/4 cup extra virgin olive oil or butter
1 large bunch fresh tarragon, ends chopped off, large stems removed
1 small head purple garlic, cloves peeled and finely chopped, or pressed
1 T dried rosemary
sea salt
1/4 cup cream

1. Pre-heat oven to 350 degrees.
2. Mix chopped or pressed garlic with olive oil or butter.
3. Lay chickens, breast up, in a roasting pan. Stuff each chicken with a 1/2 bunch tarragon. Massage the chicken skin all over with the garlic oil. Sprinkle on the dried rosemary and season with real sea salt.
4. Bake chicken for about 1.5 hours at 350 degrees, then an additional 15 minutes at 425 degrees, depending on the size of the birds. Chicken is done when a meat thermometer reads 165 degrees in the thickest part of the thigh. When chickens have cooked through, remove from the oven and transfer them to a serving platter. Place the roasting pan over medium heat on the stove top (do not do this if your pan is glass!) and pour the juices from the chickens into the roasting pan, deglazing the pan by stirring with a whisk. Add in a 1/4 cup cream and continue stirring until incorporated. Now you have a rich gravy to serve on top of the chicken.

I served these chickens with cumin and paprika-crusted roast cauliflower and sweet potatos, local pickling cucumbers, and rice.


  1. Yes! Emily, I love a well roasted chicken, and yours look lovely. Not Wond-R-Roast dessicated and falling off the bone...well, okay, I might like those, too...but!--a real chicken can take a good long spell in the oven, and is the better for it. We tend to eat the legs and wings at dinner, save the breast for sandwiches. I'm partial to Kadejan. What's your favorite chicken?

    Cheers~ Brett

  2. These chickens were from a farmer at the St. Paul Farmer's market. They definitly are "meatier" tasting, and more flavorful then grocery store chicken, but if I do get chicken at a grocery store it's local Kadejan for sure.

  3. Hey Emily...I love the picture of your chickens! I have a ton of tarragon growing right now and this would be a great way to use some up. I wish it made a good pesto, but I tried once and it was just too funky. I just found your site from the Food Renegade. I'll stop back.


  4. Your chickens look wonderful. I have not used tarragon much but I think I have to try this.

    I am having an APRON GIVEAWAY.. stop over and check it out.