Casserole-Roasted Chicken

Lovely family meal.

1. 1

   1. Season the cavity of the chicken with salt, pepper, and ½ once of the butter.
   Insert the tarragon leaves, or sprinkle in dried tarragon. Truss the chicken. Dry it thoroughly and rub the skin with the rest of the butter.
   
   2. Place the casserole over moderately high heat with the butter and oil. When the butter foam has begun to subside, lay in the chicken, breast down. Brown for 2 to 3 minutes, regulating heat so that butter is always very hot but not burning. Turn the chicken on another side, using 2 wooden spoons or a cloth. Be sure not to break the chicken skin. Continue browning and turning the chicken until it is a nice golden colour almost all over, particularly on the breast and legs. This will take 10 to 15 minutes. Add more oil if necessary to keep the bottom of the casserole filmed.
   
   3. Remove the chicken. Pour out the browning fat it has burned, and add fresh butter.
   
   4. Cook the carrots and onions slowly in the casserole for 5 minutes without browning. Add the salt and tarragon.
   
   5. Salt the chicken. Set it breast up over the vegetables and baste it with the butter in the casserole. Lay a piece of aluminium foil over the chicken, cover the casserole, and reheat it on top of the stove until you hear the chicken sizzling. Then place the casserole on a rack in the middle of the preheated oven.
   
   6. Roast for 1 hour and 10 to 20 minutes, regulating heat so the chicken is always making quiet cooking noises. Baste once or twice with the butter and juices in the casserole. The chicken is done when its drumsticks move in their sockets, and when the last drops of juice drained from its vents run clear yellow.
   
   7. Remove the chicken to a serving dish and discard trussing strings.
   
   8. Brown tarragon sauce:
   
   Add the stock or bouillon and broth to the casserole and simmer for 2 minutes, scraping up coagulated roasting juices. Then skim off all but a tablespoon of fat. Blend in the cornflour mixture, simmer a minute, then raise heat and boil rapidly until sauce is lightly thickened. Taste carefully for seasoning, adding more tarragon if you feel it necessary. Strain into a warmed sauceboat. Stir in the herbs and the enrichment butter.
   
   9. To serve:
   Optional but attractive: 10 to 12 fresh tarragon leaves blanched for 30 seconds in boiling water then rinsed in cold water, and dried on absorbent paper.
   
   Pour a spoonful of sauce over the chicken, and decorate the breast and legs with optional tarragon leaves. Dish may be garnished with sprigs of fresh parsley or – if you are serving them – sautéed potatoes and grilled tomatoes.