1 (3 pound) whole chicken
Salt and freshly ground pepper, to taste
3 tablespoons fresh tarragon, chopped, or 1 tablespoon dried tarragon
1 tablespoon fresh rosemary, chopped, or 1 tablespoon dried rosemary
4 whole garlic cloves, peeled
3 small onions, peeled
1/4 teaspoon paprika
1/4 cup broken pecans
1/2 cup bourbon, divided
Heat oven to 400 degrees F.
Wash the inside cavity and outside of the chicken and pat dry. Rub the cavity with the cut side of half a lemon and sprinkle it with salt and pepper. Fill cavity with the tarragon, rosemary, garlic cloves, onions and paprika. Truss and tie chicken. Pull up skin from breast, press pecan bits into meat; pull skin back into place. Pour 1/4 cup of the bourbon over chicken and place it on its side in the oven.
Roast for 20 minutes, turn to other side, add remaining bourbon, baste and roast another 20 minutes.
Turn again, baste and roast a final 20 minutes. Chicken is done when thigh is pierced and juices run clear.
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