Step 1

1 Pat the chicken dry and season it, inside and out, with the salt

Step 2

2 Position a rack in the middle of the oven and preheat to 450 degrees

Step 3

3 In a large Dutch oven over high heat, melt the ghee or heat the olive oil until it shimmers

Step 4

4 Carefully add the chicken, breast side down, and allow it to brown, about 4 minutes

Step 5

5 (Cover the pot with a splatter guard, if necessary

Step 6

6 ) Remove from heat

Step 7

7 Using tongs, flip the chicken over onto its back

Step 8

8 Add the shallots to the sides of the pot, and toss the tarragon and cubes of bread over them, leaving the chicken mostly exposed

Step 9

9 Cover tightly and transfer to the oven

Step 10

10 Roast for 35 minutes

Step 11

11 Uncover the pot and check the chicken’s temperature; a thermometer inserted in the thickest part of the thigh should read 160 to 165 degrees

Step 12

12 If the chicken is not done, continue cooking, uncovered, for an additional 10 to 15 minutes

Step 13

13 Allow the chicken, shallots and bread to rest in the pot for 10 minutes before serving it all family style

Step 14

14 NOTE: For a prettier presentation, tie the legs together before cooking

Step 15

15 If you use a larger bird (4 pounds or more), it will take longer to roast