Thursday, June 3, 2010
Local Spring Chicken
Young pasture-raised chickens, stuffed with fresh tarragon
Local Spring Chickens with Fresh Herbs
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
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.