Fresh tarragon sprigs, miniature zucchini, yellow squash and carrots, (optional garnish)
Bone chicken except for wings and legs. Using kitchen string and a large darning needle, sew up any holes in skin and the split area near tail — chicken should form a roughly rectangular shape. Place squash and carrots in a colander or strainer; press with back of wooden spoon or hands to remove as much liquid as possible.
In a large, non-stick or lightly greased skillet, combine grated vegetables, scallions and garlic. Cook over low heat, stirring frequently, 6 to 8 minutes or until mixture is quite dry, but not brown. Remove from heat; stir in tarragon, Parmesan, bread crumbs, egg white, 1/2 teaspoon pepper, 1/4 teaspoon salt and nutmeg.
Preheat oven to 4000F. Sprinkle inside of chicken with remaining salt and pepper. Stuff and truss chicken, following directions for reforming a whole chicken. Brush with oil, if desired. Place on rack in roasting pan and roast 20 minutes. Reduce heat to 3500F and roast 1 hour longer or until juices run clear with no hint of pink when thigh is pierced.
Refrigerate chicken until ready to serve. Recipe can be served hot, but will slice more easily if thoroughly chilled. Serve chicken with Yogurt-Herb Sauce, garnish with herbs and vegetables, if desired.
1 cup plain low-fat yogurt
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Salt and ground pepper to taste
In small bowl, combine yogurt and herbs. Add salt and ground pepper to taste.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission