"Skirmishd" wrote in message
...
snipped

Snip
Actually, I mainly
use it dried as the mate is overwhelmed by the anise taste of it fresh,
except
when it's used sparingly on rotisserie chickens.


Quarter a lemon and put two pieces in the cavity of a chicken with a bunch
of fresh tarragon and truss. Poach it in chicken stock (with a bit of white
wine) and remove when done and keep warm while you boil down the stock to
make a sauce. Deeeeelish.

Graham