The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Ritz Mock Apple Pie (No Apples Needed) 🌄 💤 ⏳
Roanoke Spoon Bread 🌄 💤 ⏳
Roast Chicken with Tarragon 🌄 💤 ⏳
Roast Duck 🌄 💤 ⏳
Roast Heritage Turkey And Gravy 🌄 💤 ⏳
Roast Potatoes 🌄 💤
Roast Prime Ribs Of Beef 💤 ⏳
Roasted Asparagus 🌄 💤 ⏳
🖨 🖨
Roast Chicken with Tarragon
Roast Chicken with Tarragon
{Serving suggestion only*}
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This elegant Roast Chicken with Tarragon transforms a humble bird into a French-inspired masterpiece. The recipe creates its own rich stock from scratch using the chicken's giblets and fat, building layers of flavor throughout the cooking process. A silky tarragon jus finishes the dish, bringing a delicate anise flavor that perfectly complements the juicy, perfectly roasted chicken. This impressive yet approachable main course is perfect for Sunday dinners or special occasions. - Claude
No Jump Zone
Ingredients
1 (7½ lb) roasting chicken
Frozen excess fat from chicken tail
Chicken neck and heart, cut into 1-inch pieces
1/2 cup chopped onions
½ cup chopped carrots
4 cups cold water
2 large parsley sprigs
1 fresh thyme sprig
6 peppercorns

(continued in the next column ↗️)

1 bay leaf
2 tablespoons frozen chicken fat
Additional onions and carrots for cavity
For the Tarragon Jus:
1 large shallot, minced
2 teaspoons chopped fresh tarragon
2 tablespoons unsalted butter, chilled and cut into pieces
Salt and pepper to taste
Directions
Make stock of frozen excess fat from tail: Sauté 1-inch pieces of neck and heart in tail fat (unfrozen).
Sauté for 8 minutes until brown.
Add 1/2 cup chopped onions and ½ cup chopped carrots, sauté about 3 minutes until vegetables are tender, scraping brown bits.
Add 4 cups cold water and reserved solid fat pieces.
Bring to boil.
Add 2 large parsley sprigs, 1 fresh thyme sprig, 6 peppercorns and 1 bay leaf.
Simmer down to 2 cups—about 2 ½ hours.
Prepare chicken as usual for roasting, rubbing 2 tablespoons frozen fat over skin.
Fill cavity with onions and carrots.
Roast, breast side down for 30 minutes or until skin begins to crisp at 350°F (180°C).
Turn chicken over with breast side up.
Roast about 1 hour and 15 minutes—until internal temperature reaches 180°F (82°C) in innermost thigh.
Tent with foil to keep warm.
For the tarragon jus:
Pour pan juices in 4-cup glass measuring cup.
Strain chicken stock into pan juices, pressing on solids to release liquid.
Freeze stock 5 minutes.
Spoon fat off top of stock and place 1 tablespoon in roasting pan.
Heat fat over medium heat, add shallots and bring to boil, scraping browned bits.
Reduce to 1 cup, about 8 minutes.
Remove from heat and add butter, 1 piece at a time and whisk until melted and well blended.
Season with salt and pepper.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 590; Total Fat: 38g (Saturated Fat: 12g); Cholesterol: 195mg; Sodium: 220mg; Total Carbohydrates: 7g (Dietary Fiber: 1g, Sugars: 3g); Protein: 55g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chicken, tarragon, roast, jus, herbs, dinner
🗂️ Categories: 🍽️ Dinner, 🥐 French, 🍗 Chicken & Other Poultry
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Roast Chicken with Tarragon was added on April 14, 2025 and last updated on November 05, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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