Tarragon (was Drying Parsley)
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
I'm guessing that would work well on the outdoor rotisserie.
Thanks
|