Yield: four portions
- 1/2 c. garlic, chopped fine
- 1/4 c. tarragon, chopped fine
- 1/4 c. chives, chopped fine
- 1/4 c. cilantro, chopped fine
- 1/4 c. salad oil
- 1 Tbsp. salt
- 1 1/2 tsp. black pepper, ground
- 1 each whole fryer or broiler chicken, innards bag removed, washed and dried
- 2 qt. water
- 1/4 c. water
- 1/4 c. cornstarch
- Thoroughly combine the herbs, spices and oil in a small bowl.
- Lift the skin of the chicken on the breast and pour some of the herb blend under the skin. Rub it down the meat, under the skin so that it comes in contact with the breast, thigh and leg meat.
- Pour the rest of the herb blend in the chicken and over the skin. Place the chicken in a low-sided roasting pan in a 375°F oven for 1/2 hour, until the skin begins to brown.
- Pour the water directly over the chicken and return it to the oven. After 10 minutes, baste the chicken by ladeling the hot cooking liquid over the chicken every 15 minutes for the next hour, or until the internal temperature of the thickest part of the chicken at the wing joint is 165° F and the juices run clear.
- Remove the chicken to the serving platter and allow it to rest for 15 minutes before carving. You may continue to baste the chicken while it is resting.
- Blend the cornstarch and water together until a smooth, loose paste forms.
- Pour all the cooking liquid into a saucepot over high heat and boil. Skim the fat from the surface. Reduce the liquid to about three cups. Slowly whisk the cornstarch into the boiling liquid until it thickens enough to coat the back of a spoon. Slice the chicken and serve with the gravy and your favorite potato and vegetable.