Tarragon is one of the four fines herbes of French cooking. It adds a wonderful flavor to chicken, fish and egg dishes. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to fuse their flavor.
2 whole chickens (2 1/2 lbs. each)
1/2 cup dry white wine
1/2 cup extra-virgin olive oil
1/2 teaspoon fresh tarragon leaves or 1 teaspoon dried tarragon
1 teaspoon salt
1/8 teaspoon black pepper
Preheat the oven to 300 degrees F. Rinse off the chickens and pat dry. Place in a roasting pan. Mix the remaining ingredients together in a bowl. Brush the chicken every 15 minutes with the sauce while baking for 1 to 1 1/2 hours.
Need a good oven-safe basting brush?
This one is my favorite:
(and a great price!)