Roast tarragon-Cognac chicken [Christiane Baumgartner / Florence Chapgier] from A Good Appetite at The New York Times by Melissa Clark

  • whole chicken
  • Cognac
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute thyme for tarragon, and kosher salt for coarse gray sea salt. Salted bird must be refrigerated 1 hour or overnight.

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Notes about this recipe

  • Eat Your Books

    Can substitute thyme for tarragon, and kosher salt for coarse gray sea salt. Salted bird must be refrigerated 1 hour or overnight.

  • thefoodlady73 on June 12, 2024

    This is a great wat to roast a moist delicious chicken at a higher temperature. Could substitute tarragon with other herbs. Next time I might try 1/4 cup herbes de provence.

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