ROASTED CHICKEN WITH TARRAGON AU JUS

Steps:

• Preheat oven to 400 degrees. Place the chicken in a small roasting pan. Rub 1 tbsp of the butter over the chicken and season with salt and pepper. Roast for about 1 hour 20 minutes, rotating the pan once, until the skin is browned and crisp and the chicken is cooked. Meanwhile, in a medium saucepan, melt 1 tbsp of the butter. Add the wingtips, neck, gizzard, onion, and carrot, season with salt and pepper and cook over moderate heat until browned all over, about 10 minutes. Add the wine and simmer over moderately high heat until reduced to 2 tbsp, about 4 minutes. Add the stock and bring to a boil. Simmer over low heat for 20 minutes. When chicken is done, tilt it to release the juices from the cavity into the pan. Transfer the chicken to a carving board and keep warm. Pour the pan juices into the saucepan with the stock, scrapping any browned bits. Add the tarragon sprigs and simmer the stock over moderate heat for 5 minutes. Strain the jus through a sieve into a small saucepan and skim the fat from the surface. Boil over high heat until reduced to 3/4 cup about 4 minutes. Stir in half of the tarragon leaves and season with salt and pepper.