Tarragon Chicken with Mushrooms

• 3 -3 12 lbs roasting chickens
• 14 cup fresh tarragon leaf
• salt and pepper
• 1 14 cups milk
• butter
• 12 lb mushroom
• 1 tablespoon cornstarch
• salt
• cayenne pepper

1. Wash the chicken, put the tarragon leaves into the cavity, and sprinkle with salt and pepper.
2. Place the bird in a large saucepan, add the milk, and simmer, covered, for 15 minutes.
3. Remove the chicken carefully and reserve the milk.
4. Place the bird in a roasting pan with a little butter and cover with buttered paper.
5. Bake in a 350 degree F oven for 1-1/2 hours, basting occasionally.
6. When the chicken is cooked, place on a serving dish and keep hot.
7. To make the mushroom gravy: Wash the mushrooms, peel if necessary, and slice thinly.
8. Place the roasting pan with the chicken drippings over heat, add the mushrooms, and stir until cooked, adding a little more butter if necessary.
9. Pour in the reserved milk, having blended some of it with the cornstarch.
10. Add the blended cornstarch, bring to a boil stirring continuously, and season with salt and cayenne pepper.
11. Serve hot in a sauce boat with the chicken.

chickens, tarragon leaf, salt, milk, butter, mushroom, cornstarch, salt, cayenne pepper

Taken from www.food.com/recipe/tarragon-chicken-with-mushrooms-75019 (may not work)