Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Roast Chicken with Tarragon     HT  MC    100mins

Serves 4      Hot   Poultry  herbs  Alcohol  Main Course  Gluten Wheat Free   Eggless



1 x 1.6kg/3-1/2lb Oven Ready Chicken

Salt and Black Pepper

50g/2oz Butter, softened

4 tbsp Fresh Tarragon, chopped

120ml/4 fl.oz Fresh Chicken Stock

120ml/4fl.oz White Wine

1 teasp Cornflour

Watercress to garnish




1. Preheat the oven to 220C, 425F, Gas mark 7.  Place 25g/1oz of the butter inside the chicken together with 3 tablespoons of the fresh tarragon and plenty of salt and pepper.


2. Smear the remaining butter over the top of the chicken, sprinkle with the remaining tarragon, salt and pepper and roast in the oven for 1 hour 15 minutes, turning and basting occasionally.


3. At the end of the cooking time, remove the chicken to a carving dish, cover with foil and keep warm whilst you make the gravy. Set the roasting pan over a medium heat and stir in the wine and chicken stock, scraping up any sediment. Bring to the boil and boil rapidly for 4- 5 minutes to cook off the alcohol.


4. Blend the cornflour with a little water and add to the roasting pan, stirring all the time and cook until thickened.


5. To serve - Pour the gravy into a gravy boat and garnish the chicken with watercress. Serve hot.




More Chicken Recipes  |  General Prep & Cooking Times  



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart. Why not print it off for future reference. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.




Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©