1 (3 lb.) (or better) whole chicken fryer, wash & drain
2 c. water
1/4 c. diced carrots
1/4 c. diced celery
1/4 c. green onion, diced
Salt, pepper, paprika, tarragon

In a Dutch oven, pour in the 2 cups water and the diced carrots, celery, onion; set aside. Take chicken and clean out insides, tie the legs together and put in the Dutch oven, back side down. Salt, pepper and paprika the chicken. Then sprinkle with about 1 teaspoon of tarragon. Cover and bake at 375 degrees for 1 hour and 15 minutes. Serve with wild rice. Serves 4.