- 1 Entire Chicken (under 4 lbs- usually sold as a fryer)
- Garlic Salt
- Fresh Tarragon
- Chicken Stock
- Rice (about three cups when cooked)
Clean the innards out of the chicken and lay in the pan breast-up. (I usually use a 9x9 cake pan lined with tinfoil for easy cleanup.) Sprinkle the chicken liberally with garlic salt and pepper, and put a sprig or two of tarragon into the cavity.
Sprinkle it on with the salt and pepper. Bake at 350 for one and a half to two hours, depending on the size of the chicken. A good rule to follow is cook half an hour for every pound the chicken weighs.
When the chicken is done, cut it into chunks and serve with the rice. I like to mix the chicken and rice together. Serves two generously.