Roasted Chicken with Tarragon Jus
At Lever House in New York City, executive chef Dan Silverman serves this dish with poussin, a very small, young chicken. Here, Marcia Kiesel replaced the poussin with regular chicken, which gets cooked until the skin turns brown and crackly, then served it with sautéed wild mushrooms and a rich, tarragon-scented chicken jus. Amazing Chicken Recipes
April 2005