Monday, January 17, 2011

Tarragon chicken

I have made this a few times and it goes down well - although Peter and Dan can not throw away the skin or wings.

It is a big Lilydale chook. Inside the bird is garlic cloves, lemon, tarragon and an onion, locked in with a skewer. The skin is coated with garlic, lemon and tarragon. 
We BBQ our birds, 175C for an hour and a half, checking that juices run clear before pulling it out.

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