Moving on, it was time to tackle Poulet Poele a L’Estragon (many accent marks missing), which is basically Casserole-roasted Chicken with Tarragon. Here it was necessary for me to deviate from Julia’s directions slightly (even though I’d assured myself I’d never do that again after the charcoal onion mishap), mainly because I didn’t have the mattress needle and white string necessary for trussing a chicken. So, I sort of just let my chicken hang loose throughout the process – more of hippy chick(en) than an uptight, French bird. And the fact that I kept thinking things like “Poor little chicken” to myself while preparing the dish is just one of the reasons I would have made a terrible farm kid. Regardless, I was obliged to put the thing through all sorts of humiliations (beheading and plucking aside) in order to end up with yet one more mouth-watering (if I do say so myself) and popular dish:
I'm pretty sure Julia's chickens behaved in a much more professional manner.
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