Ingredients:
1 whole chicken-about 3 pounds
1/2 lemon
salt and freshly ground pepper -- to taste
3 tablespoons fresh tarragon -- chopped -or 1 tablespoon dried
tarragon
1 tablespoon fresh rosemary -- chopped-or 1 tablespoon dried
rosemary
4 whole garlic cloves -- peeled
3 small onions -- peeled
1/4 teaspoon paprika
1/4 cup broken pecans
1/2 cup bourbon -- divided
Steps:
Preheat oven to 400ºF. Wash the inside cavity and outside of the
chicken and pat dry.
Rub the cavity with the cut side of half a lemon
and sprinkle it with salt and pepper.
Fill cavity with the tarragon, rosemary, garlic
cloves, onions and paprika. Truss and tie chicken.
Pull up skin from breast, press pecan bits into
meat; pull skin back into place.
Pour 1/4 cup of the bourbon over chicken and
place it on its side in the oven.
Roast for 20 minutes, turn to other side, add
remaining bourbon, baste and roast another 20 minutes. Turn again,
baste and roast a final 20 minutes. Chicken is done when thigh is
pierced and juices run clear.
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