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Roast Chicken with Tarragon     HT  MC    100mins

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

 

Ingredients:

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

 

Instructions

 

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  

 

 

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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

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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