1 fresh, medium corn fed chicken
5-6 oz. full cream butter, softened
3 cloves fresh garlic, minced
2 tsp. finely chopped fresh tarragon
freshly ground salt and black pepper
1 pint good quality chicken stock
1 celery stalk, roughly chopped
1 med. carrot, roughly chopped
1 med. onion roughly sliced

TOMATO SALAD:

8-10 fresh tomatoes (not the gas-ripened type), sliced
1 bunch spring onions, finely sliced on the diagonal
roughly chopped tarragon leaves
cider vinegar for sprinkling
freshly ground salt and black pepper

Place chicken on your board, breast side up, and loosen skin from flesh by inserting fingers and gently working skin away from meat. There is only one tough piece of connective tissue (running down the center) but this can, generally, be coaxed to separate by hand. If not use a small knife to cut.

Mix salt, pepper and tarragon together with the butter, incorporating well. Take a spoonful of the herbed butter, along with a couple of pieces each of carrot, celery and onion and insert into the cavity of the chicken. Gently stuff the remaining butter under the skin of the chicken, forcing it down into the ribs and legs if possible.

Place the chicken stock and remaining vegetables into a roasting pan, brush chicken with any remaining butter and place in center of pan. Roast for 90 minutes, turning twice, and basting every 15 minutes. Juices should run clear when a skewer is inserted into the meaty thigh section to indicate that the bird is cooked.

If the stock evaporates off during cooking, a little water may be added.

TOMATO SALAD:

Place a layer of sliced tomato in the bowl, top with tarragon, spring onion, salt and pepper and any other sliced vegetable you like. Repeat layers until nothing left then sprinkle approx. 1/3 cup of cider vinegar over the top.

I like to eat the chicken and salad cold but it is just as nice with the chicken warm.

Submitted by: chefdave