Stuff a large pullet with fresh tarragon.
Salt and pepper the bird. Put it, with the giblets, in a heavy casserole with butter. Seal tightly and cook for forty minutes on a low heat so the juices remain light in colour.
Set the chicken on a warm serving plate. Remove the tarragon stuffing and cook it alone in the casserole juices. Add
Put the sauce through a sieve and serve it with the chicken in a side dish.
© 1978 Anthony Blake. All rights reserved.