French Tarragon has an unique licorice anise aroma that is bittersweet and refreshing. This Tarragon is exceptionly fresh and strong, diffusing quickly through foods. Dehydrating this delicate and unique culinary herb causes Tarragon to develop haylike flavor - not with Spiced Freeze Dried! We have completely preserved freshness and flavor so you can make the best tartare, Béarnaise sauce, spread, and salad dressing. Also, goes well with seafood, veal, chicken, tomatoes, eggs, and turkey.
1 2 - 3 pound whole chicken, split in half
3 - 4 tablespoon butter
salt and pepper to taste
2 - 3 tablespoons shallots, finely chopped
1 tablespoon Freeze Dried Tarragon
1/2 cup dry white wine
1/4 cup water
- Remove neck and giblets from cavity. To speed up the cooking time, remove backbone. Pat it dry with paper towels.
- Sprinkle with salt and pepper.
- Heat the butter in a large nonstick skillet over medium heat and add chicken skin side down. Place neck, giblets, and backbone around chicken.
- Cook for 10 minutes or until golden brown. Turn chicken and cook for another 5 minutes. Remove chicken to aluminum foiled baking pan.
- Add shallots to the skillet and cook until soft. Then add the wine and tarragon.. Stirring constantly, until brown solids/bits are dissolved from the bottom of the skillet. Stir in water.
- Return chicken to skillet skin side down and cover. Cook for 15 minutes over medium heat, basting often.
- Cook for another 5 - 10 minutes, until tender and glazed.
- Let it rest about 10 - 15 minutes before cutting.
Yield: 4 - 5 servings