Poularde à l’Estragon

Name: Poularde à l’Estragon (Chicken Stuffed with Fresh Tarragon)
Cuisine: France
Ingredients: breast; leaves; water; cold water; fork; tarragon water; fowl; beurre manié,; salt; pepper; fresh tarragon; butter; tarragon; tarragon leaves

Chicken Stuffed with Fresh Tarragon

Preparation info

Difficulty
Medium

Appears in

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