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Tarragon Chicken with Vegetable Stuffing
Sauteed fresh vegetables, delicately seasoned with lemon and tarragon, make a flavorful stuffing. Roast chicken outdoors in a covered grill for a light summer meal. Prep Time: approx.
   20 Minutes. Cook Time: approx. 90 Minutes. Ready in: approx. 110 minutes .
   Makes servings.

   Printed from fosterfarmsandnewmansown.net
1  Foster Farms Whole Chicken
1 large onion, thinly sliced
2 cups shredded zucchini
1/2 cup shredded carrots
2 cloves garlic, pressed
3 tablespoons butter or margarine
1 1/2 teaspoons dried tarragon
2 tablespoons plus 2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
  salt and pepper

Directions
1. Remove giblets, rinse chicken and pat dry. Saute onion, zucchini, carrot and 1 garlic clove in 1 tablespoon butter until vegetables are soft but not browned. 2. Stir in 1/2 teaspoon tarragon, 2 teaspoons lemon juice and lemon peel. Add salt and pepper to taste, let cool. Stuff chicken with vegetable mixture. Melt remaining 2 tablespoons butter; add 1 garlic clove, 1 teaspoon tarragon and 2 tablespoons lemon juice. 3. Roast chicken at 375 degrees for 1 1/4 to 1 1/2 hours, basting frequently with butter mixture. Cover loosely with foil if skin browns too quickly. NOTE: For outdoor cooking, roast chicken in a covered grill over indirect medium heat for about 1 1/2 hours, or on a rotisserie 1 1/2 to 2 hours.