Ingredients
1 (2 1/2 to 3 lb.) fryer chicken, cut up
3 Tbsp. cooking oil
3 eggs
1 1/2 c. milk
1 1/2 c. all-purpose flour
3/4 to 1 tsp. dried tarragon, crushed
Method
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Anise-flavored French herb — béarnaise, chicken, vinegar
Deep cups for dramatic popover rise — Yorkshire puddings too
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
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Brown chicken in 2 tablespoons of the cooking oil; season with salt and pepper. Place chicken in a well-greased 13 x 9 x 2-inch baking dish. In bowl, beat eggs; add milk and the remaining 1 tablespoon oil. Stir together the flour, tarragon and 3/4 teaspoon salt. Add to egg mixture. Beat until smooth. Pour over chicken. Bake in 350° oven. Bake 55 to 60 minutes or until done.