Poularde à l’Estragon

Chicken Stuffed with Fresh Tarragon

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Sprinkle cavity of bird with salt and pepper. Fill with branches of fresh tarragon. Put a large chunk of butter in the middle of the