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Ingredients:
1 large roasting chicken (3-4lb)
1/2
1 Teaspoon(s) fresh tarragon or
1/2 Teaspoon(s) dried tarragon
3 (to 4) strips bacon
2 Tablespoon(s) (to 4) butter; melted
Directions: Preheat oven to 400 degrees F. Wipe chicken with damp towel. Rub with lemon. Sprinkle cavity with tarragon. Salt and pepper outer skin. Place chicken on a rack in a shallow roasting pan. Cover with bacon and roast for 30 minutes. Remove bacon, baste with butter and pan juices. Roast another 30 minutes. Baste, and roast a final 10 minutes. Remove chicken, let stand 5 minutes before carving. Garnish with watercress. Makes 4 servings. Source: Bon Appetit, January 1977; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 24 Jan 97
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