You Get Under My Skin Chicken

This is one of my favourite picnic/cottage recipes. You can roast the chicken in advance, store it in the refrigerator, then wrap and take the whole thing with you. Cooking the chicken on a vegetable bed is optional, but it does produce excellent pan juices for basting, adds flavour to the chicken, and you can use the pureed mixture later to flavour other soups or sauces.



1/4 cup soft butter
1 tsp dried tarragon
finely grated rind of 1 lemon
Preheat the oven to 400°F.
In a small bowl, cream together the butter, tarragon and lemon rind.
1 roasting chicken, about 1.8kg (4 lb)
1 tsp dried tarragon
salt and pepper
Wipe out the cavity of the chicken. Sprinkle cavity with tarragon, salt and pepper.
Working from neck of chicken, separate skin from flesh. Slide your hand under skin and gently but firmly separate skin from breast meat. Spread creamed butter mixture over breast meat. Pat skin back in place.
Secure wings and legs to body of chicken with string.
melted butter
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stalk of celery, chopped
1 cup chicken stock, or water
Brush chicken with melted butter. Place chopped onion, carrot and celery in bottom of roasting pan. Set chicken, breast side up, on vegetables. Add stock to the pan.
Roast in preheated oven until tender, about 75 minutes.
After first 20 minutes, turn chicken on one side, baste with pan juices and roast for another 20 minutes. Turn to second side, baste and roast 20 minutes. Baste and finish cooking with breast side up.
Remove and refrigerate chicken until completely cooled. Reserve the pan juices for another, future use.
Serve cold.
Serves 6 from an ancient Toronto Star newspaper clipping