Lemon Tarragon Brined Whole Chicken Recipes

LEMON TARRAGON BRINED WHOLE CHICKEN

Steps:

• Combine 1 cup water, rind, and tarragon sprigs in a small saucepan. Bring to a boil; remove from heat. Place in a large bowl; cool to room temperature.
• Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Place salt mixture in a 2-gallon zip-top plastic bag. Add the ice and chicken; seal.
• Refrigerate 3 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.
• Prepare grill for indirect grilling, heating one side to medium and leaving one side with no heat.
• Sprinkle cavity of chicken with 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper. Lightly coat outside of chicken with cooking spray.
• Rub the remaining 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper evenly over outside of chicken. Place chicken on grill rack coated with cooking spray over unheated side.
• Close lid; grill 15 minutes. Brush chicken with 2 tablespoons lemon juice. Close lid; grill an additional 30 minutes.
• Brush with remaining lemon juice. Close lid; grill 15 minutes or until thermometer inserted into meaty part of thigh registers 180°.
• Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin.

TARRAGON CHICKEN WITH LEMON

Steps:

• Preheat the oven to 375 degrees F.
• Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
• Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
• In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
• Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

LEMON TARRAGON CHICKEN

Steps:

• Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
• Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
• Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
• Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
• Serve sauce over chicken.