Roasted Tarragon Chicken and Gravy

Submitted by KGCOOK

"This chicken can be made in the crock pot or in the oven. Either way it's delicious. Directions are listed for both. Serve with mashed potatoes and a bright vegetable and you have a wonderful meal."

 

• Ready In: 8hrs 10mins
• Ingredients: 4
• Serves: 6

ingredients

• 1 (4 lb) whole chickens
• 1 (14 ounce) can low sodium chicken broth
• 2 teaspoons dried tarragon leaves, crushed
• 2 teaspoons garlic salt

directions

1. Leave chicken whole.
2. Wash chicken, drain and pat dry.
3. Mix tarragon and garlic together.
4. Sprinkle mixed seasonings inside cavity of chicken and over the outside.
5. Place chicken in crock pot, breast side up.
6. Pour broth into crock pot.
7. Sprinkle rest of seasoning mix over the chicken.
8. Cover and cook on low for 8 hours.

9. To make gravy:

10. Remove chicken from crock and keep warm.
11. Add thickening to thicken gravy to desired thickness.

12. To bake in oven:

13. Put chicken in roasting pan.
14. Bake at 350°F for 1 hour or until chicken is golden and juices run clear.
15. Use broth to make gravy.

Reviews

[*Parsley*]

I did the crockpot method. My chicken was very moist and tender. It was falling off the bones and had great flavor. I added cornstarch dissolved in water to the juices in the crockpot, then used my immersion blender to blend any bits left in there. Thanx for a delicous chicken and yummy gravy!!!

 

[Wildflour]

This chicken was to die for!!!!!!!!! I opted for the oven method and baked at 350 for an hour and 35 minutes, it was done perfectly!(My chicken was 3 lbs.) I just baked it in my 13x9 pan,(uncovered), used 2 cups chicken boullion because I realized I was out of chicken broth,(poured it in the pan, too), and it worked just fine!:) I don't buy garlic salt, so used 1 tsp. garlic powder and 1 tsp. salt. We love garlic, so the amounts were right on for us! :) After the first 30 minutes, I basted it every 15-20 minutes with the boullion and juices in the bottom of the pan. (I just used my turkey baster for this.)Then when there were only 15 minutes left, I basted it well, with a pastry brush, with 2 Tbl. melted butter, and got a nice browning on the skin. I did also use a little coarse ground pepper, too. After the chicken was done, I removed it to a platter and covered it with foil to rest while I made up the gravy. Just poured all the juices from the pan into a saucepan, heated to a low simmer, then whisked in 1 Tbl. cornstarch mixed well with 1 Tbl. COLD water. It thickened perfectly! Thank you so much KG for a wonderful roast chicken dinner!!!!!!!! We really loved this!!! :) :)