Does your roast chicken turn out dry? Here's a fix that produces incredibly moist roast chicken.
Get a fresh natural chicken, preferably from a farmer's market. Don't use frozen or mass produced chicken. Clean out anything inside and dry the chicken inside and out with a paper towel.
Prop the chicken on the side of a casserole with the cavity open. Grind in some fresh pepper. Add a pinch of salt. Slice a bulb of garlic in half and add it. Add some sprigs of fresh tarragon. Now close the cavity.
Preheat oven to 350F.
Pour some fine olive oil in your hands, pick up the chicken and massage the oil all over. Wipe your your hands off on a paper towel. Add a splash of olive oil and a bit of butter to the casserole then saute the chicken on all sides until brown.
Throw some bay leaves into the casserole with plenty of sprigs of fresh tarragon, then sit the chicken on top. Grind on fresh pepper. Lightly sprinkle with Paprika, use Hungarian Paprika if you have it. Throw a handful of chopped garlic over the chicken. Add sprigs of fresh tarragon.
Cover with aluminum foil, then put the lid on the casserole and bake in the oven.
If you found anything in the cavity when you cleaned the chicken throw it in the casserole half way through cooking.
Remove, let sit for a few minutes on a carving board and then serve.
Carving board juices make a wonderful natural gravy.
The "stuffing" inside the cavity is not for eating, it's only for flavor.
Content written and posted by Ken Abbott abbottsystems@gmail.com