CHEF JEFF -- ONE BYTE AT A TIME: Tarragon Roast Chicken

Gourmet magazine may be folding, but recipes that it's featured will live on, including this one from 1975.

Tarragon Roast Chicken

1 small chicken

6 teaspoons softened butter, plus 2 tablespoons, divided

Salt and pepper, to taste

1 teaspoon dried tarragon

1 cup chicken stock or broth

Fresh lemon juice

Parsley, for garnish

Preheat oven to 475 degrees. Rub chicken with 4 teaspoons softened butter. Sprinkle lightly with salt and pepper. Rub cavity with 2 teaspoons softened butter combined with tarragon, salt and pepper to taste. Truss chicken.

Set chicken on side in a gratin dish large enough to hold it. Roast 10 minutes on each side, basting twice. Turn breast side up. Roast it, basting once, for 5 minutes more. Transfer chicken to a cutting board, halve it with poultry shears and transfer each ½ to a heated dinner plate. Keep chicken warm, uncovered.

Pour off most of fat from pan, set pan over high heat, and add chicken stock or broth, stirring in any brown bits clinging to bottom and sides. Reduce liquid to ½ cup, remove pan from heat and swirl in remaining 2 tablespoons butter, cut into slices. Add generous squeeze of lemon juice, salt and pepper to taste. Strain sauce over chicken halves and serve garnished with sprigs of parsley.

Yield: Serves 2.

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