Dijon-Tarragon roasted chicken
October 6, 2010, 2:08 pm
Filed under: Philosophical, Poultry, Supper, Technique

Sometimes life just kicks butt, and you have to step back and rely on the simple stuff in the kitchen. A roast chicken, pan gravy, mashed potatoes…comfort food. Last night I found a recipe involving several of my favorite things, and since the battery was dead in the camera, pictures didn’t get taken but I will tell you that it was a lovely sight, that meal was. Simple, too! So here it is:

Roast chicken with dijon mustard and tarragon

1 whole chicken, rinsed and patted dry
Some dijon mustard (maybe 1/4 cup? or a bit more? I don’t know…)
some dried tarragon…probably a couple of tablespoons
Smear the chicken with the mustard and pat the tarragon all over it.
I put a rack over a large ovenproof skillet, because I wanted all the drippings from the chicken and am kind of fond of crisp skin and kind of grossed out by flabby skin. Anyway, the chicken roasted at 450 degrees for about an hour (roughly 15 minutes per pound is the rule here, when the oven is that hot. If 450 degrees scares you…it did the first time I tried it…get over it. It’s awesome.) All the drippings caught in the skillet. When it was done, I set the chicken aside, skimmed out all but about 2 tablespoons of the fat in the skillet, and save the juices (I have one of those fat skimmer-juice saver thingies…it’s got a hole in the bottom so you can drain the juice and save it and keep the fat in there, however much you want without it getting in the juices and you can feel virtuous). So, in the fat in the skillet I mixed in a couple of tablespoons of flour, until all the lumps were gone, added back in the juices and about a cup and 1/2 of hot milk, to make a gravy. Seasoned to taste with salt and pepper…ok just pepper because I can’t have the salt, but people at the table can salt. Stir it the whole time with a whisk until it gets thickish, add more milk if you want it thinner.
So now you have a roasted chicken YUM with pan gravy YUM and you need something to put the gravy ON, right? RIGHT! Rice is good, love chicken and rice together, but last night was chilly and called loudly for MASHED POTATOES! YUM!

6 medium russet potatoes, peeled and cut into chunks
a pot full of water.
Put the potatoes in the water, bring it to a boil and turn down to simmer, cook for 30-45 minutes until the taters are soft. It’s forgiving, so time isn’t critical.
Drain the water, put the taters back in the pot. Heat up about 1-1/2 cups milk and 1/2 stick butter. (I do this in the microwave) and pour into the potatoes. Using a hand mixer, or a potato masher, blend the stuff all together until it’s as smooth as you like. I like lumpy potatoes. Season with pepper (and salt if you can, which I can’t, but most of you can so go ahead) and serve hot with the chicken and gravy.

You do know how to cut up a whole chicken, right?

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3 Comments so far
Leave a comment

Do you think this would work with a cornish hen? What changes might have to be made for that?

Comment by Deedee

It would totally work with a cornish hen. Just don’t cook it as long…say, at 400 degrees for 45 minutes. I have never roasted one at the 450 degrees, so I don’t know how long you’d do that. The seasoning, however, would totally work.

Comment by rootietoot

If you were to roast a whole chicken (let’s call it a fryer, maybe 3 pounds), you could pick the leftovers off the bones and use them to make a chicken pot pie!

Comment by rootietoot




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