Tarragon chicken with mushroom Dijon sauce.

2 nights ago I watched a YouTube video on how to debone a whole chicken (with the exception of the wings and 1 leg bone). The task was surprisingly easy to do, especially with my new sharp  knives. You start from the backbone and work your way around, the whole process takes about 10 minutes. I stuffed the chicken salt, pepper, fresh tarragon, rosemary, sage, lovage and lemon rinds then tied the bird with some cooking twine. The roasting took about 20 minutes in a 450 degree oven.

I made soup with the chicken carcass, reserving 1 1/2 cups of the stock for the mushroom Dijon sauce.

The sauce:

I fried mushrooms in butter, added the chicken stock, fresh tarragon and garlic. Reduced the sauce half way , added some of the roasted chicken drippings then quickly stir in 2 tablespoons of Dijon mustard.

The chicken was extremely flavorful and juicy, probably one of the best birds I’ve ever made.