Try this for a touch of adventure. Its gravy, unthickened, is pungent with the flavor of herbs and vinegar.

2 (3 1/2 lbs.) frying chickens, cut up
1/4 c. melted butter
2 tsp. salt
1 tsp. tarragon
1/4 tsp. garlic powder
1/8 tsp. pepper
2 tbsp. chopped parsley
1/2 c. cider vinegar
2 tbsp. tarragon vinegar
1/2 c. chicken broth

Wash the chicken parts and pat them dry. Arrange skin side up in roasting pan. Brush with butter. Mix seasonings. Sprinkle over the chicken parts, adding parsley. Cover and bake in a moderate oven, 350 degrees, for 1/2 hour. Uncover, add vinegars, and continue baking in a very hot oven, 400 degrees, until chicken is golden brown and tender. Baste often. When chicken is done, arrange on platter and keep warm. Drain off any extra fat but leave pan browned juice. Stir in broth, heat until bubbling. Pour over chicken. Makes 6 servings.