This is a garlic lover's delight... you will be positively toxic after eating this so don't make it on a school night! The leftovers make the best chicken salad ever.
1 roasting chicken (4 lbs)
4-6 heads of garlic
1-2 TB butter
1/4 cup chopped fresh tarragon
salt
pepper
Preheat oven to 300 degrees
Clean the chicken and season with salt & pepper
Peel garlic and separate cloves but leave whole
Stuff the cavity of the chicken with as many cloves as possible
Dot the outside of the chicken with butter; smear a little butter on the garlic sticking out of the cavity
Place in a deep roasting pan and cover with tin foil. Sprinkle any leftover cloves of garlic in the roasting pan.
Roast for 3 1/2 - 4 1/2 hours, basting occasionally, until garlic is very soft
Raise temperature to 400 and uncover chicken. Sprinkle with chopped tarragon. Roast for additional 30 minutes or so until well browned.
We serve with roasted potatoes, which we just put in the same pan as the chicken for the last hour of cooking.
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