Subj : 23's Top 50 Recipes - 27
To   : All
From : Dave Drum
Date : Tue Jan 09 2024 16:53:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Tarragon-Cognac Chicken
 Categories: Ooultry, Herbs, Booze
      Yield: 4 servings
 
      4 lb Whole chicken
      2 ts Coarse gray sea salt
           +=OR=+
  2 1/2 ts Kosher salt
      6 tb Unsalted butter; softened
      1 bn Fresh tarragon; leaves &
           - tender stems coarse chop'd
      2 tb Cognac
      1 ts Fresh ground black pepper
 
  Pat the chicken dry and salt the bird inside and out.
  Transfer to a plate or baking dish, preferably on a
  rack, and refrigerate uncovered for at least 1 hour or
  overnight.
  
  When ready to cook the chicken, set the oven @
  400ºF/205ºC.
  
  In a small bowl, combine butter, tarragon, 1 tablespoon
  Cognac and the pepper. Rub mixture inside the chicken
  cavity and over and under the chicken skin.
  
  Place chicken on a rimmed sheet pan or in a large,
  ovenproof skillet. Roast, breast side up, until the skin
  is golden and crisp, and the juices run clear when you
  insert a fork in the thickest part of the thigh (165
  degrees), about 1 hour.
  
  Turn off the oven - don’t skip this step, as you don’t
  want the Cognac to overheat and catch fire - and
  transfer the pan with the chicken to the stovetop. Pour
  the remaining 1 tablespoon Cognac over the bird and
  baste with some of the buttery pan juices. Immediately
  return the chicken to the turned-off oven and let rest
  there for 10 minutes before carving and serving.
  
  Recipe from: Christiane Baumgartner
  
  Adapted by: Melissa Clark
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I'm against picketing, but I don't know how to show it." -- Mitch Hedberg
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.