Tarragon-Vanilla Roast Chicken (3 Points)

Recipe Ingredients

3 lbs	1362g / 48oz	Roasting chicken - giblets removed and
		Saved for
		Another use
1		(small) garlic
8		(or less) fresh tarragon sprigs
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Freshly ground black pepper
1/4 cup	59ml	Low-sodium chicken broth
2 tablespoons	30ml	Pure vanilla extract, or scrapings from 1
		Vanilla bean

Recipe Instructions

Preheat oven to 450 degrees F. Line a small roasting pan with foil.

Rinse chicken, including inner cavity, under cold running water; pat dry

with paper towels. Rub inner cavity with garlic clove. With your fingers,

gently loosen breast skin and insert a tarragon sprig under the skin of

each

breast. Stuff remaining sprigs in inner cavity; truss with kitchen twine.

Rub chicken all over with salt and papper; place in prepared roasting pan.

In small bowl or cup measure, combine broth and vanilla; pour over

chicken,

into roasting pan. Bake 10 minutes; baste chicken liberally with pan

juices.

Lower heat to 400 degrees F. and continue roasting, basting every 10

minutes. until juices run barely clear when a toothpick is inserted into

the

thickest part of the thigh, 40-50 minutes. Drizzle with any basting liquid

remaining in roasting pan and let stand 10 minutes before slicing.

Serving (2 ounces chicken) provides: 2 P, 1 C,

Per Serving: 121 Cal, 16g pro. `g car, 4g fat (1g sat), 118mg sod, 50mg

chol, 0g fib.

MC Formatted by Donna ([email protected]) & posted to AllPointedRecipes

NOTES : You won't believe how juicy and flavorful this golden bird is

thanks

to basting and high oven temperatures. The vanilla-tarragon combination is

so subtle; no one will guess your secret ingredient. They'll just think

it's

the best chicken they've ever had!

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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