Tarragon-Vanilla Roast Chicken (3 Points) Recipe - Cooking Index
Tarragon-Vanilla Roast Chicken (3 Points) Recipe - Cooking Index
| 3 lbs | Roasting chicken - giblets removed and | |
| Saved for | ||
| Another use | ||
| 1 x | (small) garlic | |
| 8 | (or less) fresh tarragon sprigs | |
| 1/4 teaspoon | Salt | |
| 1/2 teaspoon | Freshly ground black pepper | |
| 1/4 cup | Low-sodium chicken broth | |
| 2 tablespoons | Pure vanilla extract, or scrapings from 1 | |
| Vanilla bean |
Preheat oven to 450 degrees F. Line a small roasting pan with foil.
Rinse chicken, including inner cavity, under cold running water; pat dry
with paper towels. Rub inner cavity with garlic clove. With your fingers,
gently loosen breast skin and insert a tarragon sprig under the skin of
each
breast. Stuff remaining sprigs in inner cavity; truss with kitchen twine.
Rub chicken all over with salt and papper; place in prepared roasting pan.
In small bowl or cup measure, combine broth and vanilla; pour over
chicken,
into roasting pan. Bake 10 minutes; baste chicken liberally with pan
juices.
Lower heat to 400 degrees F. and continue roasting, basting every 10
minutes. until juices run barely clear when a toothpick is inserted into
the
thickest part of the thigh, 40-50 minutes. Drizzle with any basting liquid
remaining in roasting pan and let stand 10 minutes before slicing.
Serving (2 ounces chicken) provides: 2 P, 1 C,
Per Serving: 121 Cal, 16g pro. `g car, 4g fat (1g sat), 118mg sod, 50mg
chol, 0g fib.
MC Formatted by Donna (skywkn@gte.net) & posted to AllPointedRecipes
NOTES : You won't believe how juicy and flavorful this golden bird is
thanks
to basting and high oven temperatures. The vanilla-tarragon combination is
so subtle; no one will guess your secret ingredient. They'll just think
it's
the best chicken they've ever had!
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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