One 3 pound free range chicken 2 Tablespoons olive oil 4 ounces Tofutti brand Better Than Cream Cheese, at room temperature Salt and freshly ground black pepper 3 sprigs fresh tarragon, chopped 1/2 cup dry white wine 2-3 Tablespoons soy milk 1 Tablespoon Italian parsley, chopped
Preheat oven to 350°F.
In a small bowl, blend cream cheese. Season with salt and freshly ground black pepper. Blend in 1/2 of the chopped tarragon.
Clean chicken thoroughly and pat dry. Rub outside of chicken with oil. Season outside of chicken generously with salt and freshly ground black pepper. Carefully loosen skin from breasts and legs by running your finger under skin. Spoon cream cheese mixture under skin and spread skin to smooth it evenly over breasts and legs. Truss chicken.
Roast chicken for 1 hour, or until internal temperature of thickest part of thigh reaches 180°F. Baste chicken often with any pan juices during roasting time.
Remove chicken to a carving board and tent with foil.
Discard fat from bottom of pan. Place pan over high heat. Add wine and deglaze pan, scraping up browned bits from bottom of pan. Continue cooking until wine is reduced by half. Add soy milk, parsley and remaining tarragon. Let cook until slightly thickened. Correct seasonings to taste with salt and freshly ground black pepper.
Carve chicken and serve with sauce.
We used Tofutti brand Better Than Cream Cheese for this recipe. (www.tofutti.com)