Yvette Roach shares this recipe, which makes wonderful leftovers to turn into a chicken stew or soup.

1/2 tsp. olive oil
1 whole roasting chicken (2 1/2 lbs.)
1 tsp. salt
1 tsp. fresh ground pepper
5 tarragon leaves (or 1 tsp dried)
2 T. Madeira wine
2 T. white wine
1 whole garlic head, plus 6 cloves

Heat oven to 350 degrees. Line roasting pan with aluminum foil, spread oil with fingers over foil. Cut excess fat from chicken and throw away. Pat chicken inside and out with salt and pepper. Tuck tarragon under the skin (breast and thigh area) also take the extra 6 garlic cloves (peeled and sliced) and place under the skin of the bird on the breasts, thighs and upper part of chicken.

Place chicken side down on foil, peel the whole head of garlic and place cloves around chicken. Roast for 15 minutes, after that turn it over and roast for 20 minutes more, before increasing the oven temp to 400 degrees and continuing to roast for another 20-25 minutes, til skin is brown and juices run clear when leg is pierced. Keep warm.

Pour juices in a small saucepan, skim the fat and garlic. Add Madeira and white whine and cook over medium heat til alcohol burns off (substitute chicken broth for wine, if desired) Add the juices from the carving board into the saucepan and simmer for a few more minutes. Serve with chicken. For a side, add couscous or boiled potatoes.