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Ingredients: -1 Kilogram(s) fat chicken with giblets 1 bunch fresh tarragon -1 5/16 Cup(s) chicken stock 6 Tablespoon(s) double cream Directions: Season the inside of the chicken with salt and pepper and tuck the bunch of tarragon in the cavity. Melt the butter in a deep, flameproof casserole and brown the chicken gently until it is a light golden colour. Slip the giblets underneath the bird, add the stock and cover the pan. Simmer on slow heat for 40 minutes, or until the chicken is cooked. Because of the gentle heat the cooking juices should be a pale colour, neither brown nor burned. Remove the tarragon from the chicken and discard it. Leave the chicken for another few minutes before cutting it up and placing it on a heated serving dish. Stir the cream into the pan juices, correct the seasoning, and heat the sauce thoroughly. Pour the sauce through a strainer over the chicken. Add a small sprinkling of chopped tarragon and serve very hot. French name: Poularde braisee a la creme d'estragon. Chicken with tarragon cream sauce is truly a classic of French cooking. There are many versions. This recipe is from the Auberge du Pere Bise, on the shore of Lake Annecy. Because herbs increase in flavour with the sun, northern tarragon may have to be used in greater quantity to achieve the same effect. Fresh, not dried, tarragon must be used. Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 55929 7. Typed by Heiko Ebeling.
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Crush them with a fork or chopsticks. 2. Cut the chicken into 1/ Spicy roast chicken with tomatoes and marjoram Preheat oven to 450F. Toss tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in single layer on sheet around chicken. Sprink Cure-all chicken soup Bring water to boil in a large soup pot. Add whole chicken, turkey wing, garlic, onion, carrot, parsnip, celery, and bay leaf. Simmer about 3 hours, skimming fat from the top from time to time. Taste and adjust seasonings with salt and pepper about 2 hour Braised beef tips Melt shortening in large skillet. Brown meat on all sides. Stir in boullion, 1 1/2 cups water, juice,soy sauce, onion and garlic salt. Heat to boiling. Reduce heat, cover and simmer until meat is tender, about an hour. Blend remaining water and corns Mocha ice cream cake Line ladyfingers around side of 9" springform pan. 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Refrigerate 1 hour, then add the meat yo All-hands stuffed chicken breast James Brown, of Engine Company 81 in the Bronx, New York, won the contest with this dish. You can tell just by reading the recipe that this fireman knows his stuff. I can imagine the pleasure that Company 81 gets when this man turns on the fires . Annie mae jones' old-fashioned chicken gravy 1. Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper. 2. Serve the sauce separately to spoon over the ch