1. Wash the chicken, put the tarragon leaves into the cavity, and sprinkle with salt and pepper. 2. Place the bird in a large saucepan, add the milk, and simmer, covered, for 15 minutes. 3. Remove the chicken carefully and reserve the milk. 4. Place the bird in a roasting pan with a little butter and cover with buttered paper. 5. Bake in a 350 degree F oven for 1-1/2 hours, basting occasionally. 6. When the chicken is cooked, place on a serving dish and keep hot. 7. To make the mushroom gravy: Wash the mushrooms, peel if necessary, and slice thinly. 8. Place the roasting pan with the chicken drippings over heat, add the mushrooms, and stir until cooked, adding a little more butter if necessary. 9. Pour in the reserved milk, having blended some of it with the cornstarch. 10. Add the blended cornstarch, bring to a boil stirring continuously, and season with salt and cayenne pepper. 11. Serve hot in a sauce boat with the chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
