You will need a 3 to 4 pound whole fryer, 2 tablespoons of butter, melted, 1/2 teaspoon salt, 1/2 teaspoon of pepper, 3/4 cup of honey, 2 tablespoons of tarragon, 1 cup of sliced shallots (I used green onions because I had no shallots), 1 cup of champagne or chicken broth (yeah, used the broth), plus another 1/2 cup of chicken broth, 1-1/2 cups of frozen or fresh peas -- I had fresh peas from the garden, so suck it, bitches! -- and a lemon.
Preheat your oven to 375. Just do it. Then put your chicken in a shallow roasting pan, brush it with the melted butter, salt and pepper, then slap that sucker in there for about an hour and 15 minutes.
Did I mention the salt and pepper? I thought so:
Take the chicken out, baste with half of the honey and sprinkle half of the tarragon on the chicken:
Back in the oven for 5 minutes or so. Should look something like this:
Slap the other half of the honey and tarragon on the chicken and give it another 5 minutes or so:
Take the chicken out of the pan, put it on a cutting board and cover it with foil. Add the chicken broth to the roasting pan:
Add the peas:
Toss in the shallots (or, in my case, green onions):
Simmer until the mixture thickens, 10-15 minutes at medium heat:
Serve with rice and garlic bread, or whatever:
Bon appetit, bitches.
