Roast Chicken with Tarragon

Roast Chicken with Tarragon: A Simple Sunday Supper

Sundays used to be a whirlwind of activity – rushing to get groceries, prepping for the week ahead. But lately, I’ve rediscovered the simple joy of a slow-cooked Sunday meal, one that fills the house with delicious aromas and brings the family together. This roast chicken with tarragon has become a staple in our household, a perfect balance of comfort and elegance.

The recipe itself is remarkably straightforward. While it might seem daunting at first glance, the process is incredibly rewarding. The result? A juicy, perfectly roasted chicken with crispy skin, complemented by a rich and flavorful tarragon jus. It’s the kind of meal that makes you feel nourished, both in body and soul. The preparation time allows for a relaxing atmosphere, a much-needed break from the week's hustle.

I love the versatility of this dish. It’s equally at home on a casual weeknight dinner or a more formal gathering. The leftovers are fantastic too – perfect for salads, sandwiches, or simply enjoyed cold. The jus adds an extra layer of sophistication, elevating the simple roast chicken to something truly special. I often serve it with roasted vegetables or a simple green salad, letting the chicken shine as the star of the show. And for a special touch, I like to serve it with a glass of crisp white wine – a Sauvignon Blanc or Pinot Grigio works beautifully.

The secret to achieving that perfect crispy skin lies in the rendered chicken fat. If your butcher has trimmed away too much, don't hesitate to ask for extra. This fat is key to browning and crisping the skin, creating a satisfying textural contrast to the tender meat. The use of tarragon adds a subtle yet distinct flavour, lifting the roast chicken beyond the ordinary. It's a delicate herb that complements the chicken perfectly, adding a touch of sophistication without overpowering the taste.

More than just a meal, preparing this roast chicken is an opportunity to slow down, savor the process, and enjoy the simple pleasures of cooking. It's a chance to disconnect from the digital world and reconnect with the sensory experience of creating something delicious. The rhythmic chopping of vegetables, the satisfying sizzle of the chicken in the pan, the comforting aroma filling the kitchen – these are the small moments that make cooking such a rewarding experience. It's a mindful act that helps me de-stress and feel connected to the food I'm preparing, ultimately nourishing both my body and my spirit.

This isn't just a recipe; it's a ritual, a way to celebrate the simple things in life. The aroma of rosemary and thyme fills my kitchen as the chicken roasts, creating a warm, inviting atmosphere. The crackling of the skin as it browns is a delightful symphony, a promise of the juicy, flavorful meal to come. It’s the kind of meal that elicits happy sighs around the table, a testament to the power of simple ingredients transformed into something truly special.

So, if you’re looking for a delicious, satisfying meal that’s as easy on the eyes as it is on the palate, look no further than this roast chicken with tarragon. It’s a recipe that I’ve come to cherish, a testament to the power of slow cooking and the joy of sharing a meal with loved ones. It's more than just a Sunday supper; it's a celebration of life's simple pleasures.

Step-by-step

• 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.
• 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.)
• Rinse chicken inside and out; pat dry with paper towels. Let stand at room temperature 30 minutes.
• 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.
• 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.
• 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.