Instructions: Rinse chicken inside and out. Drain. Remove and discard neck fat.

Combine fennel seed, lemon zest, cayenne, black pepper, and salt. Rub mixture inside cavity and underneath breast, thigh, and leg skin. Stuff tarragon inside bird. Truss bird loosely so inner thighs will be exposed to heat as much as possible.

Heat 9- or 10 inch cast iron pan. Brown all sides of the chicken. Then put the chicken and pan in the oven and cook until thigh juices run clear. Remove from pan to cool. When completely cooled, remove wings, breasts, thighs and legs from carcass. Refrigerate meat until picnic and reserve bones for soup or stock.

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