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  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)


Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

About me

Home » Food, Kitchen » Tarragon and Chive Roasted Chicken


  • 1 chicken, about 5 pounds
  • salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon fresh chopped tarragon
  • 1 tablespoon fresh chopped chives
  • 2 teaspoons dijon mustard
  • olive oil


Heat oven to 350°. Arrange a rack in a roasting pan.

Wash chicken and pat dry. Sprinkle all over and in the cavity with salt and pepper. Set the bird on the rack in the roasting pan.

Combine the butter, tarragon, chives, and mustard. Rub the mixture under the skin on both sides of the breast and rub any remaining herb mixture over the bird. Lightly brush with olive oil.

Roast for about 2 to 2 1/2 hours, or to 180° on an instant read thermometer in the thickest part of a thigh. Baste occasionally with pan juices.

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