I made the Chicken Tarragon recipe from my Grandma Mary’s cookbook. It was a recipe card that was shoved in the back of the book in a plastic sandwich baggie. (So I have no idea if she actually ever made this or not..)
Salt and Pepper
2 Tbsp Butter
2 Tbsp finely chopped shallots
2 Tsp finely chopped fresh tarragon or 1 tsp dried tarragon
½ cup dry white wine
¼ cup water
1. If the backbone is still attached to one of the chicken halves, hack it away.
This will hasten the cooking. Reserve the backbone. Also, it’s best to sever the joint that connects the thighbones with the legs. Do not cut through but leave the thighs and legs otherwise attached.
3. Heat the butter in a heavy skillet large enough to hold the whole chicken. Add the chicken, skin side down. Surround it with the gizzard, liver, heart, neck and backbone (and if you are lucky like we were, Rocky tossed 3 extra hearts into our chicken! and yes really I used them!)
5. To the skillet add the shallots and cook briefly. Add the tarragon and wine. Stir to dissolve the brown particles that cling to the bottom of the skillet. Stir in the water.
6. Return the chicken to the skillet, skin side up and cover. Cook about 15 minutes. Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is thoroughly tender and nicely glazed.