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1
Preheat the oven to 400.
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2
Place the chicken in a small roasting pan.
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3
Rub 1 tablespoon of the butter over the chicken and season with salt and pepper.
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4
Roast for about 1 hour and 20 minutes, rotating the pan once, until the skin is browned and crisp and the chicken is cooked.
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5
Meanwhile, in a medium saucepan, melt 1 tablespoon of the butter.
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6
Add the wing tips, neck, gizzard, onion and carrot, season with salt and pepper and cook over moderate heat until browned all over, about 10 minutes.
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7
Add the wine and simmer over moderately high heat until reduced to 2 tablespoons, about 4 minutes.
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8
Add the stock and bring to a boil.
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9
Simmer over low heat for 20 minutes.
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10
In a large skillet, bring 1/2 inch of water to a boil.
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11
Add the sugar snaps and cook over high heat until bright green but still crisp, about 2 minutes.
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12
Transfer to a plate and set aside.
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13
Wipe out the skillet and heat 2 tablespoons of the olive oil.
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14
Add the white mushrooms, season with salt and pepper and cook over high heat for 1 minute.
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15
Stir and cook over moderate heat until any exuded juices evaporate and the mushrooms start to brown, about 7 minutes.
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16
Add the remaining 1/2 tablespoon of olive oil to the skillet.
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17
Add the oyster mushrooms, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes.
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18
Stir and cook until browned all over, about 3 minutes longer.
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19
Add the shallot and cook, stirring, until softened, about 2 minutes.
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20
Remove the mushroom mixture from the heat.
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21
When the chicken is done, tilt it to release the juices from the cavity into the pan.
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22
Transfer the chicken to a carving board and keep warm.
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23
Pour the pan juices into the saucepan with the stock, scraping in any browned bits.
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24
Add the tarragon sprigs and simmer the stock over moderate heat for 5 minutes.
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25
Strain the jus through a sieve into a small saucepan and skim the fat from the surface.
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26
Boil over high heat until reduced to 3/4 cup, about 4 minutes.
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27
Stir in half of the tarragon leaves and season with salt and pepper.
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28
Reheat the mushrooms over moderately high heat.
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29
Add the remaining 1/2 tablespoon of butter and the blanched sugar snaps and cook, stirring, until heated through.
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30
Season with salt and pepper and stir in the remaining tarragon leaves.
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31
Carve the chicken and arrange on 4 plates.
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32
Spoon the mushrooms and sugar snaps alongside and pass the jus at the table.
