Crock Pot Roast Chicken In Tarragon Cream Sauce Recipes

Steps:

• Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Preheat the oven to 350°F.
• Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
• Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
• Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
• SAUCE:.
• To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
• Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.

Steps:

• Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
• Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
• Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
• When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
• Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.

Steps:

• For the chicken: 1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back. 2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes. 3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve. For the pan sauce: While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Serve with chicken.

Steps:

• Crumple three pieces of aluminum foil and place in the middle of your slow cooker.
• Add wine, garlic, onion, celery and carrot.
• Place chicken on top of aluminum foil. (You may have to push the chicken down a bit so it'll all fit in there!).
• Sprinkle chicken with herbs, salt and pepper.
• Set slow cooker to high and cook for 1/2 hour per pound.
• When ready, stick a meat thermometer into leg to ensure it is done. Transfer chicken to a roasting pan and set oven to 500º Fahrenheit.
• Roast for 8-10 minutes, or until skin is golden brown.
• Serve with roast root vegetables, mashed potatoes, or anything else you'd like!
• The best part of this recipe? After your done cooking everything, you'll have a considerable amount of jus left over from the chicken. Whisk it with some cornstarch for a truly delicious gravy, or save it in your fridge or freezer for at-the-ready soup stock when you need it in a pinch. (It's so much better than bouillon.).