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    You are in: Home / Recipes / Roasted Tarragon Chicken and Gravy Recipe
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    Roasted Tarragon Chicken and Gravy

    Roasted Tarragon Chicken and Gravy. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    KGCOOK's Note:

    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.

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    Units: US | Metric


    1. 1
      Leave chicken whole.
    2. 2
      Wash chicken, drain and pat dry.
    3. 3
      Mix tarragon and garlic together.
    4. 4
      Sprinkle mixed seasonings inside cavity of chicken and over the outside.
    5. 5
      Place chicken in crock pot, breast side up.
    6. 6
      Pour broth into crock pot.
    7. 7
      Sprinkle rest of seasoning mix over the chicken.
    8. 8
      Cover and cook on low for 8 hours.
    9. 9
      To make gravy:.
    10. 10
      Remove chicken from crock and keep warm.
    11. 11
      Add thickening to thicken gravy to desired thickness.
    12. 12
      To bake in oven:.
    13. 13
      Put chicken in roasting pan.
    14. 14
      Bake at 350°F for 1 hour or until chicken is golden and juices run clear.
    15. 15
      Use broth to make gravy.

    Ratings & Reviews:

    • on May 19, 2008


      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!!!

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    • on October 02, 2007


      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!!! :) :)

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    Nutritional Facts for Roasted Tarragon Chicken and Gravy

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 433.0
    Calories from Fat 282
    Total Fat 31.3 g
    Saturated Fat 8.9 g
    Cholesterol 142.5 mg
    Sodium 152.8 mg
    Total Carbohydrate 0.8 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 34.8 g

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