1 whole fryer, washed and patted dry with paper towels
3 tbsp. tarragon (1 tsp. garlic salt)
2 cloves garlic, split in half
1 stick butter
1 c. dry white wine (recommend a Zinfandel)

Make marinade by melting butter and adding wine and 2 tablespoons tarragon. Set aside. Coat inside of fryer with 1 tablespoon tarragon plus 1 teaspoon garlic salt. Place garlic cloves inside fryer and tie legs together.

Coat surface of fryer liberally with garlic salt. Place fryer in roasting pan and pour approximately 1/4 of marinade over chicken. Cover and bake at 325 degrees for 45 minutes. Then uncover and roast until done, using remainder of marinade to baste chicken frequently until done. Makes the house smell wonderful!