1-2.5 lb frying chicken
Thoroughly wash and wipe dry with paper towels a fryer-size chicken. Rub salt over the cavity and over the outside of the chicken. If you are on a salt-free diet, a salt substitute may be used with good results. After salting, rub tarragon over the chicken in the same manner as the salt. Bake for approximately 2 hours, depending on size, in a 300º oven. When serving, either cut into quarters or halves, depending on the appetite of those eating it.
The tarragon gives the chicken a wonderful flavor.