James Peterson

Poached Chicken with Tarragon

Preparation info
  • Yield:

    4

    Servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

whole chicken, 1 4

Method

  1. Separate the chicken skin from the meat of the chicken with a forefinger. Do not try to pull the skin away from the breast bone or from the back, as it may tear.
  2. Remove the tarragon leaves from the stems and place them between the skin and meat of the chicken.
  3. Truss the chicken and place it in a tight-fitting, tall but narrow pot. Pour over just enoug