Summary: The key to this delicious recipe is fresh, free-range spring chicken. Springfield Farm in Sparks, Summerfield Farm in Culpepper, VA and Polyface Farm in Swoope, VA are well known for their dedication to true free-range, drug-free chickens.
- 1 four and one half pound free-range chicken
- 1/2 ounce fresh tarragon, chopped
- 20 cloves garlic, peeled
- 1/4 pound unsalted butter
- salt and freshly ground pepper to taste
- 3/4 pound medium-size asparagus
- 8 ramps (wild leeks)
- 1 pound English peas, in shells
- 1 1/2 pounds fingerling potatoes
- 1 cup dry white wine
- Preheat oven to 350 degrees
- Prepare chicken by filling the inside with 3/4 of the tarragon and all of the garlic. Rub chicken with butter on all sides, and season with salt and pepper. Place on a rack in a roasting pan and roast upside down, which allows the leg juices to permeate the breast meat. Roast until thoroughly cooked, about 75 minutes.
- To prepare the vegetables, snap the woody ends off of the asparagus stems. Lightly peel the asparagus and ramps. Shell the peas and set aside in a cool place. Blanch the asparagus and ramps separately in plenty of boiling salted water until just tender, and plunge into ice water to stop further cooking. With half of the reserved tarragon, boil the potatoes until easily pierced with a fork but not mushy.
- Remove the chicken from the pan. Drain the fat.
- Add the wine to the pan, stir to release the brown bits, and incorporate the roasting juices. Sir in the remainder of the chopped tarragon.
- Reheat the asparagus and ramps in boiling water approximately 3 minutes. Remove and drain. Quickly blanch the peas in boiling water. Remove and drain. Combine the asparagus, ramps and peas in a serving bowl and season to taste with salt and pepper. Served the sliced chicken on warmed dinner plates with the vegetables and potatoes. Serve the tarragon sauce separately.
Cooking time (duration): 35
Number of servings (yield): 4
Meal type: dinner